Vegetarian Ramen

Serves: 4 - 5 

Ingredients	Qty	Prep
Green onion	1 bunch	chopped
Garlic	4 cloves	thinly sliced
Ginger	2-inch piece	thinly sliced
Sesame seeds	1 tbsp
Red chili flakes	1.5 tsp
Canola oil	as needed
Salt	to taste
Tomato paste	2 tbsp
Shitake mushrooms	8 large	dried
Butter	3 tbsp
Kombu	4 x 3 piece
Tamari	1 tbsp or more
Baby bok choy	12 oz
Ramen noodles	4 x 5oz
Water	5 cups	as needed

Method:

• 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