Ingredients

The following ingredients have 2 Servings
  • 1/2 tablespoon sesame oil
  • 1 scallion (finely chopped)
  • 1 tablespoon ginger (peeled and minced)
  • 1 teaspoon garlic (minced)
  • 4 ounces button mushrooms (diced)
  • 1/2 red bell pepper (diced)
  • 1/2 tablespoon gochujang
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoons Japanese sesame paste (or tahini)
  • 1/2 teaspoon kosher salt
  • 2 packages fresh ramen noodles – about 6 ounces, or 3 ounces dry ramen noodles (make sure to check the ingredients since not all ramen noodles are vegan)
  • 3 scallions (sliced into bite size strips)
  • ichimi togarashi (optional)

Instruction

  • In a pot over medium heat, add sesame oil, scallion, ginger and garlic and cook for 1 minute, until fragrant.
  • Add mushrooms,red bell pepper and gochujang and cook for 4-5 minutes, until most of liquid from mushrooms has evaporated.
  • Add stock, soy sauce, sugar, tahini paste and salt and stir.
  • Bring to a boil and reduce to a bubbling simmer for 5 minutes. Turn the heat off, cover and leave on the burner.
  • Meanwhile, boil ramen noodles according to directions on the package.
  • Drain and divide among two bowls.
  • Divide sauce among the two bowls and top with sliced scallions and ichimi on the side. Serve immediately.