Japanese-Style Ramen Broth

• Garlic :2
• Ginger :1
• Olive Oil :0.5 tbsp
• Shimeji Mushrooms :6
• Tofu :1 cup (extra firm)
• Peanut Butter :4 tbsp
• Vegetable Stock :8 cup
• Ramen Noodles :1
• Cane Sugar :2 tbsp
• Rice Vinegar :1 tsp
• Soy Sauce :4 tbsp
• Sesame Oil :1 tsp
• Roasted Peanuts :6 tbsp
• Green Onion :0.5
• Cilantro :0.5
• Chili Oil :4 tbsp
• White Sesame Seeds :2 tbsp

Steps

1. Finely chop the garlic and ginger
2. Heat up a medium stock pot on medium high heat. Drizzle some olive oil
3. Add the ginger, garlic, and mushrooms
4. Boil some water for the noodles in a separate saucepan
5. Crumble 1 cup worth of extra firm tofu, then add to the stock pot. sauté for 5-7min
6. Add the peanut butter followed by the vegetable stock. Stir and deglaze the pan
7. Cook the noodles as per package instructions. Use chopsticks to loosen the noodles occasionally
8. When the broth comes to a boil, simmer on medium for 5min
9. In the serving bowl, add the cane sugar, rice vinegar, soy sauce, and sesame oil. Whisk to combine
10. Pour the broth into the serving bowl
11. When the noodles are cooked, strain out the water. Place them in the serving bowl
12. Top the ramen with crushed roasted peanuts, fresh chopped green onion, cilantro, chili oil, and white sesame seeds