Red Vegan Chili Ramen Broth

• garlic :1
• ginger :0.5 tsp
• onion :0.13 cup
• cremini mushrooms :1
• tofu :0.25 cup
• sesame oil :0.5 drizzle
• bok choy :0.25
• sake :0.13 cup
• gochugaru (Korean pepper powder) :1 tbsp
• doubanjiang :1.5 tbsp
• veggie stock :2 cup
• kombu :0.03 g
• ramen noodles :70 g
• chili oil :2 tbsp
• black rice vinegar :0.5 tsp
• soy sauce :1.5 tbsp
• green onion :2
• roasted peanuts :1 tbsp
• chili threads :1 tbsp
• white sesame seeds :0.5 tbsp

Steps

1. Bring a pot of water to boil for the noodles.
2. Finely chop the garlic and ginger. Dice the onion.
3. Thinly slice the mushrooms and cube the tofu.
4. Heat up a sauté pan to medium heat. Add in the sesame oil.
5. Quarter the half bok choy and sauté for a few minutes and then set them aside.
6. Sauté the onions, garlic, and ginger for about 1min.
7. Add in and sauté the mushrooms for another minute. Then, deglaze the pan with the sake (or use veggie stock).
8. Add in the gochugaru and doubanjiang. Sauté for about 1min.
9. Add in the veggie stock, kombu, and tofu. Cook on medium for about 10min.
10. Cook the ramen noodles to package instructions. Stir them occasionally to keep them from sticking.
11. Add 1 tbsp chili oil, the soy sauce and rice vinegar into the serving bowl.
12. Drain out the noodles and set aside.
13. When the soup is ready, remove the kombu and save for another recipe.
14. Pour the soup into the serving bowl followed by the noodles and toppings.
15. Garnish with the chopped green onion, crushed peanuts, sesame seeds, chili threads, and another drizzle of chili oil.