Halloween Ramen
Vegan ramen that is scary delicious
Equipment
- 2 saucepans
- Chopping Board
- Sharp knife
Ingredients
For The Soup Base
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 shallot minced
- 2 cups hot water
- 1 tbsp tomato paste
- 2 tbsps miso paste
- 1 handful wakame seaweed
- 1 handful nameko mushrooms
- 1.5 tbsps mushroom stock powder
- 2 cups oat milk
- 1 tsp gochugaru flakes (korean chilli flakes) add more if you can handle more spice
- salt to taste
- 2 cups boiled rainbow soba noodles (ramen)
For The Toppings
- 2 mushrooms carved and painted with liquid food colouring
- 1 handful pok choy boiled/steamed
- 2-3 slices eggplant lightly steamed, and with candy eyes
- 2 slices carrots shaped into a pumpkin
Instructions
- Boil the ramen and keep aside
- In a saucepan over medium to high heat, add the shallots and fry until fragrant
- Add the garlic and ginger. Fry until fragrant
- Add the tomato paste, and miso paste. Stir for about 1 minute
- Add the 2 cups of water, seaweed and nameko mushrooms. Switch the gas to simmer and cover for 5 minutes.
- Take the lid off, add the oat milk, chilli flakes, salt and mushroom stock powder.
- Place the lid back on. Let it simmer for about 5 more minutes before taking it off the heat.
- In a large, wide bowl, add this soup base. Then add the ramen. Decorate with your toppings.
- Serve hot!