Recipe

Black Garlic Tsukemen (dipping Ramen), Oyster Mushroom Steak

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Black Garlic Tsukemen (dipping ramen), oyster mushroom steak, vegan eggs.

Ingredients:
Stock:
Canola oil
Ginger, sliced – 1 inch
Carrot, sliced – 1 large
Celery, sliced – 3 stalks
Red onion, peeled, sliced – 1 large
Dried shiitake – 6 pieces
Kelp – 1 large piece
Water – 1.5L

Broth:
Canola oil
Garlic, finely sliced – 6 cloves
Black garlic – 8 cloves
Black sesame, roasted, finely ground – 4 tbsp
Vegetable bouillon powder – 3½ tbsp or to taste
Dark soy sauce – 2 tbsp or to taste
Mirin – 1 tbsp or to taste
Stock – 1 cup + 1L

Mushroom:
Canola oil
Oyster mushrooms – 1 cluster
Togarashi – to taste
Salt – to taste

Fresh alkaline egg-free ramen noodles – 1 bundle or more depending on how much you can stuff your face
Vegan egg
Mixed sprouts – garnish
Vegetable furikake
Lemon wedge – 1 piece
Chilli oil – garnish
Green onion, finely sliced – garnish
Sesame, roasted – garnish


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