Teriyaki Shiitake Shoyu Ramen

Ingredients

• 1/2 Tbsp vegetable oil
• 2 garlic clove
• 1 tsp grated fresh ginger
• 2 tsp doubanjiang chili bean paste
• 1.764 oz shiitake mushrooms
• 3.527 oz enoki mushrooms
• 1 vegetable bouillon cube
• 4 cup water
• 3 Tbsp reduced-sodium soy sauce
• 0.353 oz kombu (dried kelp)
• 1 tsp light brown sugar
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil
• 7.055 oz fresh ramen noodles
• 1/2 Tbsp toasted sesame oil
• 3.527 oz canned baby corn
• 1 pinch salt
• 4 head baby bok choy
• 5.291 oz smoked tofu
• 1/2 cup fresh bean sprouts
• 1 stalk green onion
• 2 sheet roasted seaweed snack
• 1/2 Tbsp toasted sesame oil
• 3.527 oz shiitake mushrooms
• 1 Tbsp teriyaki sauce

Instructions

1. 1

   Heat the oil in a large pot over medium-high heat. Cook the garlic, ginger, doubanjiang, shiitake, and enoki for 1 minute.

2. 2

   Add the bouillon, water, soy sauce, and kombu. Bring to a boil, lower to a simmer, covered with a lid and cook for 20 minutes.

3. 3

   Meanwhile, drizzle the sesame oil in a large pan over medium-high heat. When hot, add the corn and salt. Cook until golden, then transfer to a plate.

4. 4

   Heat some more oil in the now-empty pan. Cook the shiitake mushrooms until golden.

5. 5

   Turn off the heat and add the teriyaki sauce to the mushrooms. Stir to coat.

6. 6

   Cook the noodles 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. 7

   Bring the noodle water back to a boil and add the bok choy. Cook for 30 - 60 seconds before draining.

8. 8

   When the broth is ready, remove the kombu. Add the sugar, vinegar, and sesame oil to the broth and stir through.

9. 9

   Add the noodles to a bowl, pour over the broth, and top with corn, teriyaki mushrooms, and other desired toppings. Enjoy!