SPICY SHOYU RAMEN 🍜 by @alexafuelednaturally
Tag a spicy lovin friend and grab easy recipe below ✨
6 cups filtered water
1 1/2 tbsp vegan bouillon paste (I used vegetarian chicken “better than bouillon”)
3 green onions
3 inch piece of fresh ginger, peeled and sliced
3 garlic cloves, roughly chopped
1 tbsp sesame oil
1 1/2 tbsp soy sauce
2 tbsp sriracha
2 ramen packets (each 3.5 ounces... toss out the seasoning packets and only use noodles)
Shitake mushrooms, whole or sliced
Sugar snap peas
Portobellos mushrooms, sliced
2-4 seaweed sheets
2 green onions, thinly sliced
Bring water to a boil then add bouillon paste, garlic, ginger, and green onions to a boil. Boil for 40 minutes.
Meanwhile prepare toppings. In a large pan heat 1 tsp coconut oil or oil of choice. Add shiitake mushrooms, sugar snap peas, portobello mushrooms and sauté for 3 minutes or until all cooked. Season with salt and pepper.
Add the blue agave Sriracha, sesame oil and soy sauce to the broth. Simmer for 2 additional minutes then place a strainer over a large bowl.
Return the strained broth to a large pot, bring broth to a boil then add ramen noodles, cook for 3 minutes or until noodles are cooked (may vary depending on brand of noodles and directions on the package.)
Divide noodles between two bowls, pour broth over noodles then top off the ramen with mushrooms, sugar snap peas, seaweed, green onions and a slice lime. Enjoy!