VEGGIE RAMEN

VEGGIE RAMEN

The ingredients:

• 180g sliced ​​mushrooms
• 1 carrot
• 2 eggs
• 2 cloves of garlic
• 2 stalks of spring onion
• 2 tbsp light virgin olive oil
• 1 tbsp sesame oil
• 1 L of vegetable broth
• 1 tbsp Sriracha
• 2 tbsp soy sauce
• 220g cooked ramen noodles
• FURIFURI PEPPER

Preparation steps:

1. Cut the mushrooms and carrots into sticks.
2. Peel and mince the garlic.
3. Chop the spring onion stems
4. In a large saucepan, heat the olive oil over medium heat and sauté the sliced ​​mushrooms until golden brown and tender. Set aside.
5. Add the sesame oil with the FURIFURI CHILI and the chopped white parts of the spring onion. Sauté for about 4 minutes. Add the garlic and stir-fry for 30 seconds until fragrant and tender.
6. Add your broth, soy sauce, and Sriracha. Stir well and bring to a boil over high heat. Once boiling, reduce heat to low and cover.
7. Bring another pot of water to a boil and cook the ramen noodles according to the package instructions.
8. Drain the noodles and add to the broth. Stir to combine and remove from heat.
9. Divide the ramen and broth among bowls. Garnish with the spring onions and cilantro, sautéed mushrooms, raw carrots, and soft-boiled eggs. Adjust the seasoning with a pinch of FURIFURI CHILI PEPPER if necessary.