Vegan Ramen: one of my velvety, tasty and tasty recipes.
Add spicy oil once served, if you like.
1 serving noodles
1 kombu seaweed leaf
2 dried shiitake mushrooms
1 spring onion
2 pieces garlic
1 piece ginger cut into slices
Salt to taste.
1 glass unsweetened soy milk
2 tablespoons sesame paste
1/4 pak choi
Cook the pak choi in boiling water for 5 minutes and sprinkle it with cold water. Keep aside.
Place 1/2 liter of water, the kombu seaweed and the shiitakes in a bowl. Leave to rest for at least 30 minutes and then filter everything into a pot.
Add spring onion, ginger and garlic to the broth, season with salt. Bring to the boil and skim. After about 30 minutes reduce the heat, add the soy milk. Mix.
Pour the sesame paste into the serving bowl, then the boiling broth and stir everything with a whisk.
Cook the noodles following the package instructions, drain and pour them into the bowl. Garnish with pak choi.