Vegan Ramen

Serves: 4 
For Broth:
Stock8 cups
Noodles200 g
Soy sauce2 tbsp
Maple syrup1 tbsp
For Mushrooms:
Oyster mushrooms200 gtear to pieces
Soy sauce4 tbsp
Water5 tbsp
Maple syrup2 tbsp
Carrot1 largeshredded
Bean sproutslarge handful
Green onion1 bunchfinely sliced
Red chili1 mediumfinely sliced
Sesame seeds1 - 2 tsptoasted
  • Cook noodles in broth mixture (stock, soy sauce, maple syrup) until cooked
  • Fry mushrooms in sauce until all the water evaporates
  • Ladle noodle broth into bowls, add minced chili and top with cooked mushrooms
  • Garnish with sliced toppings and serve hot