Name: Teriyaki Shiitake Shoyu Ramen
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 0.5 tbsp vegetable oil; 2 clove garlic cloves (, crushed); 1 tsp grated fresh ginger; 2 tsp doubanjiang ( chili bean paste); 1.8 oz shiitake mushrooms (, sliced); 3.5 oz enoki mushrooms; 1 cube vegetable bouillon cube; 4 cup water; 3 tbsp reduced-sodium soy sauce; 0.35 oz kombu (dried kelp) ( (optional)); 1 tsp light brown sugar; 1 tsp rice vinegar; 1 tsp toasted sesame oil; 7.1 oz fresh ramen noodles; 0.5 tbsp toasted sesame oil; 3.5 oz canned baby corn (, halved lengthwise); 1 pinch salt; 4 head baby bok choy (, halved); 5.3 oz smoked tofu (, thinly sliced); 0.5 cup fresh bean sprouts; 1 stalk green onion (, thinly sliced); 2 sheet roasted seaweed snacks (, halved); 0.5 tbsp toasted sesame oil; 3.5 oz shiitake mushrooms (, sliced); 1 tbsp teriyaki sauce; null null la-yu spicy chili oil

Instructions

Show units in method

1

Heat the vegetable oil (0.5 tbsp) in a large pot over medium-high heat. Cook the garlic cloves (2 clove), grated fresh ginger (1 tsp), doubanjiang (2 tsp), shiitake mushrooms (1.8 oz), and enoki mushrooms (3.5 oz) for 1 minute.
2

Add the vegetable bouillon cube (1 cube), water (4 cup), reduced-sodium soy sauce (3 tbsp), and kombu (dried kelp) (0.35 oz). Bring to a boil, lower to a simmer, covered with a lid and cook for 20 minutes.
3

Meanwhile, drizzle the toasted sesame oil (0.5 tbsp) in a large pan over medium-high heat. When hot, add the canned baby corn (3.5 oz) and salt (1 pinch). Cook until golden, then transfer to a plate.
4

Heat some more [vegetable oil] in the now-empty pan. Cook the shiitake mushrooms (3.5 oz) until golden.
5

Turn off the heat and add the teriyaki sauce (1 tbsp) to the mushrooms. Stir to coat.
6

Cook the fresh ramen noodles (7.1 oz) according to the package instructions. When cooked, remove the noodles from the water, but don't discard the water yet. Toss the noodles in a bit of [toasted sesame oil].
7

Bring the noodle water back to a boil and add the baby bok choy (4 head). Cook for 30 - 60 seconds before draining.
8

When the broth is ready, remove the kombu. Add the light brown sugar (1 tsp), rice vinegar (1 tsp), and toasted sesame oil (1 tsp) to the broth and stir through.
9

Add the noodles to a bowl, pour over the broth, and top with corn, teriyaki mushrooms, and other desired toppings such as smoked tofu (5.3 oz), fresh bean sprouts (0.5 cup), green onion (1 stalk), roasted seaweed snacks (2 sheet), and optionally [la-yu spicy chili oil]. Enjoy!