Ingredients
Method
PREPARATION
- Boil the noodles for 3 minutes (may vary according to packaging instructions). Set aside in a bowl.
- Mince the garlic. Dice the white onion. Set aside.
- Chop 1 inch off the base of the bok choy. To blanch the bok choy, bring a pot of water to boil. Leave it in the boiling water for 30 seconds. Once it has softened a bit and has turned into a bright green color, remove it with a slotted spoon and submerge it into a bowl with ice and water for at least 1 minute then drain (this step helps preserve its bright color and texture). Drain excess water. Set aside.
- Slice off the base of the bunashimeji. Sauté with 1 tsp soy sauce and cook until soft and tender. Set aside.
- Slice off the roots at the base of the spring onion. Chop it into slanted pieces for garnishing.
COOKING PROCESS
- In a pot, sauté the onion, star anise seeds, and garlic with a little oil for a few minutes until aromatic.
- Add the dried seaweed, water, soy sauce, vegetarian stir-fry sauce, and sesame oil into the pot. This should be perfectly sweet and savory, but you may adjust the amount of stir-fry sauce according to your taste preference.
- Stir and let it simmer for 5 minutes. Remove the star anise seeds from the soup.
- Assemble the ingredients in a ramen bowl. Ladle the hot broth over the noodles and top with the bok choy and bunashimeji mushrooms. Garnish with spring onion. Enjoy!
Notes
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With love, Bianca