Restaurant Ramen at home! But Better??

By Yeung Man Cooking · 30 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Shred the king oyster mushroom with a fork and put it in a bowl. Add the umami powder, smoked paprika and 1 tsp avocado oil and mix to coat. Spread on a parchment-lined tray and bake about 20 minutes.
3. Bring a pot of water to the boil for the noodles.
4. In a small saucepan, cook the Chinese chili paste in 1 tsp avocado oil on medium heat for a couple of minutes. Add the veggie stock and bring to a boil. Lower to medium-low, wait a minute, then stir in the soy milk and the soy sauce.
5. Cook the ramen noodles according to the package instructions, stirring the broth occasionally on medium-low heat.
6. Pour the broth into the serving bowl, through a sieve if possible. When the noodles are cooked, drain them and rinse with hot water if they seem too starchy.
7. Put the noodles in the bowl and top with the mushrooms, chopped green onions, chili threads, white sesame seeds and a generous drizzle of chili oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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ScallionMushroomRamen noodleSoy milkKing oyster mushroom