A delicious plant-based Firecracker Ramen inspired by Wagamama. This ramen features a flavorful broth topped with crispy oyster mushrooms, fresh herbs, and a squeeze of lime for a vibrant meal.
1: Crush your garlic, grate the ginger & finely chop the chilli + spring onion whites.
2: In a large saucepan, warm 1 tablespoon of oil on a medium heat.
3: Add the spring onion, followed by the chilli, ginger + garlic.
4: Season with a pinch of salt & sauté for a couple of minutes until fragrant.
5: Add the gochujang paste, rice wine vinegar + soy sauce, stirring well to combine.
6: Prepare your broth by mixing together 2 stock cubes + boiling water.
7: Add to the broth base, followed by coconut milk. Bring to a boil, then simmer for 10-15 minutes.
8: Whilst the broth simmers, heat 1 tablespoon of oil in a frying pan on high heat, then sauté the mushrooms for 5 minutes on each side until golden + crisp.
9: Cut the broccoli into florets, then steam or parboil (you still want a crunch).
10: Cook your noodles according & toast your sesame seeds.
11: To finish the broth, squeeze in the juice of a lime, add the miso paste, stirring to dissolve, then check the seasoning, adding more salt or a touch of sugar if required.
12: To serve - noodles into a bowl, ladle on broth, top with the mushrooms, broccoli, spring onion, sesame seeds, lime + chilli oil if you like - enjoy!
