Vegetarian Ramen

Serves: 4 - 5 

Green onion1 bunchchopped
Garlic4 clovesthinly sliced
Ginger2-inch piecethinly sliced
Sesame seeds1 tbsp
Red chili flakes1.5 tsp
Canola oilas needed
Saltto taste
Tomato paste2 tbsp
Shitake mushrooms8 largedried
Butter3 tbsp
Kombu4 x 3 piece
Tamari1 tbsp or more
Baby bok choy12 oz
Ramen noodles4 x 5oz
Water5 cupsas needed

  • Soak the dried shitake mushrooms in hot water and start the water boiling (add salt) to cook bok choy/noodles
  • Fry garlic pieces in oil on medium heat until golden brown, for 3 minutes
  • Add sesame seeds and red chili flakes and stir for about 1 minute
  • Remove oil, add salt to taste and set aside
  • Chop bok choy into bite-sized pieces and add to salted water
  • Stir until pieces are bright green and remove from water, set aside
  • In the same pot finish cooking ramen noodles per package directions
  • Fry white parts of spring onion and ginger on high until they start to char
  • Add the tomato paste and cook until it turns deep red/brown
  • Add few drops of water to scrape the brown bits and mix once again, turn off the heat
  • Blend the mixture along with mushrooms and water to smooth paste
  • Add 5 cups water and kombu to the same pot and add the blended mixture
  • Bring to boil and add butter plus tamari, stir until everything is blended
  • Ladle broth on top of noodles, garnish with bok choy, green parts of spring onion, garlic oil, and cilantro