Peanut Ramen

[patrick-andrew-jain-taylor]

Source Recipes: https://loveandgoodstuff.com/vegetarian-miso-ramen/#recipe https://thefoodietakesflight.com/one-pot-spicy-miso-ramen-vegan/#recipe https://freshoffthestack.substack.com/p/peanut-gochujang-noodle-soup

[patrick-andrew-jain-taylor]

https://photos.google.com/share/AF1QipORjcBOTtUsD0fhtTosac9RebJ6dbsRDSUVuhYT2CBdNXs1AQIOIx4biF9vL2NCFA/photo/AF1QipPwrBNlFXrEiRN2ZmM5LoqqigbyzuQSt6wdDRUt

[patrick-andrew-jain-taylor]

Ingredients:

• 2 Tbsp Sesame Oil
• 2 Tsp Ground Ginger
• 2 Minced Garlic
• 2 Scallions
• 2 Tbsp Miso Paste
• 1 Tbsp Peanut Butter
• 1 Tbsp Gochujang
• 1 Tsp Boullion
• 4 Cups Water
• 2 Tbsp Soy Sauce
• MSG
• 1 Tbsp Chili Oil
• Sliced Mushrooms
• 1/2 Cup Kale
• 2 Eggs
• Ramen Noodles
• Sesame Seeds

[patrick-andrew-jain-taylor]

Eggs & Noodles

1. Fill a medium pot with water and bring to a boil. You will use this pot to cook both the eggs and the ramen noodles.
2. When the pot of water has boiled, add the eggs one at a time using a spoon to slowly lower them into the water. Cook for 6 ½ minutes for the perfect jammy egg. Remove from the pot using a spoon and place into a bath of cold water and ice to stop the cooking process.
3. Cook your ramen noodles based on package instructions
4. Bring the broth pot to a temperature just below boiling and remove from heat before stirring in the miso.

Broth

1. While waiting for the water to boil, place the dutch oven on a burner over medium heat. Add the sesame oil and saute the ginger and garlic for a minute or two before adding the bouillon, water and soy sauce.
2. Add the sliced mushrooms and kale to the broth pot. Cook for 3-4 minutes.
3. Bring the broth pot to a temperature just below boiling and remove from heat before stirring in the miso, peanut butter, gochujang, and chili oil.

Ramen

Ladle the broth over the noodles then top with the cooked vegetables, a sliced egg, and garnish with green onion and sesame seeds.