Ingredients:
2 litre veg stock
Thumb sized piece of fresh ginger grated
2 tbsp tamari/soy sauce
Juice of 1 lime
1 tbsp honey/liquid sweetener
200g of noodles (4 nests of portioned out noodles)
300g oyster (use button mushrooms works fine)
3 tbsp tamari
3 tbsp water
juice 1 lime
1 tbsp honey/liquid sweetener
1 red chilli
Most of 1 pack of bean sprouts (200g)
4 scallions
1 large carrot
Sesame seeds to top
Directions:
Add the veg stock, 2 tbsp tamari/soy sauce, the grated ginger, the juice or 1 lime and 1 tbsp honey to a suitable sized pan and bring to the boil.
Tear/chop the mushrooms into bite size pieces
Mix the 3 tbsp tamari, the 3 tbsp water, juice of 1 lime and the 1 tbsp honey in a bowl and add to a separate pan on a medium heat. Add the mushrooms and cook for about 5 mins or so stirring occasionally till the mushrooms have absorbed all the sauce and they taste great.
Once your broth is boiling reduce to a simmer and add the noodles and cook as per instructions on back of packet.
Grate your carrot, finely chop up scallions and deseed and finely chop the red chilli.
Once noodles are cooked, with a slotted spoon, spoon out the noodles dividing between 4 deep bowls. Ladel out the broth dividing between the 4 bowls just slightly covering the noodles. Now layer the bean sprouts on top dividing between the 4 bowls. Add the grated carrot to one side of each bowl and top the centre with the chopped scallions and chili.
Finally, sprinkle with some sesame seeds and serve.
Ways to pimp out your Ramen
Add some dried seaweed such as arami
2 tbsp miso into your broth
Fresh coriander to garnish
Pickled ginger – takes it from very good to great!
All the best,
Dave & Steve.
Subscribe to our channel: bit.ly/1xEvG2d
More great recipes: https://www.thehappypear.ie
Facebook: https://www.facebook.com/TheHappyPear
Twitter: https://twitter.com/thehappypear
Pinterest: https://www.pinterest.com/thehappypear/
Instagram: https://instagram.com/thehappypearfood/
#TheHappyPear