Vegetarian Taiwanese Ramen

Name: Vegetarian Taiwanese Ramen
Yield: Serves 2–3 servings
Ingredients: 5 –6 shiitake mushrooms; 1/2-2/3 medium zucchini (about 4.5 oz / 130 g); 1 teaspoon grated ginger; 1 teaspoon grated garlic; 1/2 tablespoon toasted sesame oil; 1 tablespoon vegetable oil; 3 1/2 tablespoons sake (50 ml); 3/4 cup water (200 ml); 1 vegetable bouillon cube; 1 tablespoon miso paste; 1 1/2 tablespoons soy sauce; 1 tablespoon sugar; 1/2-2 teaspoons (to taste) doubanjiang (chili bean paste); 5 –6 drops (to taste) chili oil; 1 tablespoon potato starch (or cornstarch) mixed with 1 tablespoon water (for slurry); 2 –3 servings cooked Chinese-style noodles (ramen noodles); 2 cups water (500 ml); 1 packet (0.3 oz) / 8 g) kombu tea powder; Pinch salt

Burky @cook_40036949

Shiitake mushrooms and zucchini transform into a delicious, meat-like miso sauce! This dish looks rich but is surprisingly light and has a spicy kick—an easy and satisfying vegetarian meal.
Recipe background:
Originally made in January 2009 with king oyster mushrooms and zucchini, this version uses shiitake mushrooms for a new twist.

Burky @cook_40036949

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Ingredients

Serves 2–3 servings

5–6 shiitake mushrooms
1/2-2/3medium zucchini (about 4.5 oz / 130 g)
1 teaspoongrated ginger
1 teaspoongrated garlic
1/2 tablespoontoasted sesame oil
1 tablespoonvegetable oil
3 1/2 tablespoonssake (50 ml)
3/4 cupwater (200 ml)
1vegetable bouillon cube
1 tablespoonmiso paste
1 1/2 tablespoonssoy sauce
1 tablespoonsugar
1/2-2 teaspoons(to taste) doubanjiang (chili bean paste)
5–6 drops (to taste) chili oil
1 tablespoonpotato starch (or cornstarch) mixed with 1 tablespoon water (for slurry)
2–3 servings cooked Chinese-style noodles (ramen noodles)
=== Soup ===
2 cupswater (500 ml)
1 packet (0.3 oz)/ 8 g) kombu tea powder
Pinchsalt

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Steps

1

Start by making the sauce. Finely chop the shiitake mushrooms and zucchini.
2

Heat the sesame oil and vegetable oil in a frying pan over high heat. Add the chopped vegetables and stir-fry. Add the ginger and garlic, then reduce to medium heat and continue to stir-fry.
3

Add the sake, water, and vegetable bouillon. Once the bouillon is fully dissolved, add all the ingredients marked with ☆ (miso, soy sauce, sugar, doubanjiang, and chili oil). Simmer to reduce slightly.
4

When the sauce has thickened a bit, lower the heat and stir in the starch slurry. Cook until thickened, then remove from heat.
5

Next, make the soup. In a pot, combine the water and kombu tea powder. Heat and season with a pinch of salt to taste.
6

To serve, place the cooked noodles in bowls. Pour the soup around the noodles, then top with the mushroom-zucchini sauce. Enjoy!