A quick vegan ramen in a spicy miso-peanut broth with mushrooms, greens, noodles and corn.
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| prepSeparate white and green parts of scallions | |||||||||
| 1 tbsp sesame oil | Heat pot over medium-high heat | Sauté sesame oil, garlic, ginger & scallion whites, 1–2 min | Lower heat to medium, stir in miso, peanut butter & doubanjiang | Stir in broth, soy milk & layu; add dried mushrooms, cover & boil 5 min | Lower heat, simmer; taste & season with soy sauce & salt | Remove mushrooms from soup, slice thin & return | Add bok choy, simmer until almost tender | Add ramen brick, corn, scallion greens & sesame seeds; cook until noodles chewy | Serve with extra layu & roasted nori |
| 1 tsp minced ginger | |||||||||
| 2 cloves garlic, minced | |||||||||
| 1/2 cup scallion whites, chopped | |||||||||
| 1 1/2 tbsp white miso paste | |||||||||
| 1 tbsp plain peanut butter | |||||||||
| 1/2 to 1 tbsp doubanjiang | |||||||||
| 480 ml vegetable broth | |||||||||
| 240 ml soy milk | |||||||||
| 1 tbsp layu (Japanese chili oil) | |||||||||
| 2 dried shiitake mushrooms | |||||||||
| 1 tbsp soy sauce (or more to taste) | |||||||||
| Salt to taste | |||||||||
| 1 head bok choy, halved | |||||||||
| 1 instant ramen brick | |||||||||
| Sliced mushrooms (from the dried shiitake) | |||||||||
| 75 g corn kernels | |||||||||
| Scallion greens, chopped | |||||||||
| Sesame seeds (black and toasted), plus more layu and roasted nori to serve | |||||||||
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