Korean Spicy Ramen - Veg
Ramen Bowls | Final
Base Yield
1.00 serving
Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| Korean Spicy Tare (In-house) | 20.00 | serving |
| Soy base (In-house) | 5.00 | serving |
| Veggie Stock (In-house) | 320.00 | serving |
| MSG | 4.00 | grams |
| Black Pepper Powder | 4.00 | grams |
| Bok Choy | 20.00 | grams |
| Carrots | 20.00 | grams |
| Tofu | 20.00 | grams |
| Shiitake Mushrooms | 4.00 | grams |
| Button Mushrooms | 20.00 | grams |
| Mung bean Sprouts | 10.00 | grams |
| Spring Onion | 2.00 | grams |
| Chilli Oil - Ramen (In-house) | 20.00 | grams |
| Sesame Seeds | 1.00 | grams |
| Ramen Noodles | 50.00 | grams |
Method
- sear the veggies, season with salt and pepper, on the noodles
- pot - stock - tare - tobandjang in - salt, red chilli powder, msg, black pepper powder (depending on spice level), boil shiitake in the stock
- in the bowl - soy base, add noodles ( cooked 2.30 min) , add veggies, pour the stock from the side
- add chilli oil, chilli crisp, spring onions, sesame seeds
- pot - stock - tare - tobandjang in - salt, red chilli powder, msg, black pepper powder (depending on spice level), boil shiitake in the stock
- in the bowl - soy base, add noodles ( cooked 2.30 min) , add veggies, pour the stock from the side
- add chilli oil, chilli crisp, spring onions, sesame seeds