This ramen soup gets its full flavor from several different umami-rich ingredients like mushrooms and tahini. Perfect for a cold winter night.
Yields 2 bowls of ramen.
1 tbsp olive oil
1 tsp sesame oil
1 tbsp ginger, chopped
3 cloves garlic, chopped
1/2 red onion, chopped
3 green onions, chopped
2 cups vegetable stock [see my homemade recipe here]
1/2 cup water
1 tsp vegetable boullion
1 tsp tahini
1/2 cup mushrooms. [I used a mixture of shiitake, oyster, and baby portabella.]
1 1/2 tbsp soy sauce
2 whole bok choy stems with leaf
1/2 cup rice vermicelli noodles, cooked
1 sheet noori, shredded
1/2 cup fried tofu cubes
2 eggs
salt and pepper
1 tsp Sriracha sauce
In a large saucepan, heat olive oil and sesame oil to medium heat. Simmer garlic, ginger, and onion for approximately 5 minutes, or until sauteed. Pour in vegetable stock and water. Dissolve vegetable bullion and tahini in the soup. Pour in soy sauce. Season to taste. Add mushrooms, bok choy, and green onion. Simmer for 30 minutes on medium heat. Add tofu, noori, and noodles. Serve in bowls. Fry one egg per bowl of ramen and add on top. Season with salt, pepper, and Sriracha.
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