Vegan Ramen with Mushrooms

Ingredients

• 2 teaspoons vegetable oil
• 2 cups (200g) mushrooms (roughly chopped. I used shiitake and chestnut mushrooms)
• 1 1/2 tablespoons soy sauce
• 4 oz (115g) ramen noodles (check it’s vegan, some brands are also available gluten-free)
• 2 teaspoons sweet chilli dipping sauce
• 1 teaspoon soy sauce
• 1 teaspoon vinegar (white, malt or apple cider)
• Pinch of sugar
• 2 cup 500ml mushroom stock or vegetable stock/broth
• Handful of coriander leaves
• Handful of spinach or pak choi (sliced)
• Sliced red chilli
• Chopped scallions (spring onions)
• White or black sesame seeds

Instructions

1. 1

   Heat the oil in a wok (or frying pan) over a high heat, add the mushrooms and stir fry for 2 minutes.

2. 2

   Stir in the soy sauce and cook for a further 2 minutes, stirring often.

3. 3

   Meanwhile, cook the ramen noodles according to package instructions (this is usually to boil for 5 minutes).

4. 4

   For the ramen broth, heat the sweet chilli, soy sauce, vinegar and sugar in a pot over a low heat.

5. 5

   Stir and heat until it starts to bubble and the sugar dissolves. Stir in the stock/broth and bring it just to the boil. Remove from the heat.

6. 6

   Divide the noodles between two bowls, then half the stock and half the mushrooms (plus any liquid in the pan) to each bowl. Top with desired garnishes.