What are the main ingredients in Creation’s Vegetarian Spicy Ramen?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s (optional)

What is the nutritional information of Creation’s Vegetarian Spicy Ramen?

Calories: 422, Carbs: 76 grams, Fat: grams, Protein: 20.6 grams, Sugar: 17.4 grams, Salt: 1650 grams

How do I prepare Creation’s Vegetarian Spicy Ramen?

WOW!: Bowl up a helping of the ramen and drizzle over the gochujang oil. Top with the remaining mushrooms, the boiled egg (if using), and the julienne carrot. Sprinkle over the sesame seeds and the spring onion greens. Simply stunning, Chef! THAT’S SO RAMEN: Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pot to medium-high heat with a drizzle of oil. Once hot, fry the pak choi stems until al dente, 2-3 minutes. Add the ginger slices, the spring onion whites, and ½ the fried mushrooms. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato paste and the remaining gochujang (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Add the diluted stock, reduce the heat, and simmer, 5-7 minutes. MUSHIES: Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pot, place into a bowl, and season. SPICY OIL & SEEDS: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 60ml of oil. Once hot, remove from the heat and pour into a bowl with ½ the gochujang. Gently mix until the oil starts to turn a bright red colour. Strain just before serving. OPTIONAL BOILED EGG: Bring a pot of water to the boil for the eggs (optional). When the water is boiling, cook the eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half before serving, and season. BROTH: If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce, the pak choi leaves, the edamame beans, and a sweetener (to taste). Add the udon noodles and cook until al dente, 2-3 minutes. Remove from the heat.

What should be prepared from my kitchen to make Creation’s Vegetarian Spicy Ramen?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s (optional)

Creation’s Vegetarian Spicy Ramen

Udon know how much you’re going to love this recipe, Chef! Al dente udon noodles soak up an umami-rich broth, made from a special combination of ginger, shimeji mushrooms, vegetable stock, spicy gochujang, soy sauce, & tangy tomato paste. Crunchy edamame beans, fresh carrot, pak choi & black sesame seeds complete this popular Japanese dish.

Creation’s Vegetarian Spicy Ramen

with edamame beans, pak choi & DIY gochujang oil

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Black Sesame Seeds
Carrot
Edamame Beans
Fresh Ginger
Gochujang
Low-Sodium Soy Sauce
Pak Choi
Shimeji Mushrooms
Spring Onion
Spring Onions
Tomato Paste
Udon Noodles
Vegetable Stock Sachet
Vegetable Stock Sachets

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Egg/s (optional)

Photo of Creation’s Vegetarian Spicy Ramen

Serves 1

SPICY OIL & SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 30ml of oil. Once hot, remove from the heat and pour into a bowl with ½ the gochujang. Gently mix until the oil starts to turn a bright red colour. Strain just before serving.
MUSHIES
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pot, place into a bowl, and season.
THAT’S SO RAMEN
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pot to medium-high heat with a drizzle of oil. Once hot, fry the pak choi stems until al dente, 2-3 minutes. Add the ginger slices, the spring onion whites, and ½ the fried mushrooms. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato paste and the remaining gochujang (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Add the diluted stock, reduce the heat, and simmer, 5-7 minutes.
OPTIONAL BOILED EGG
Bring a pot of water to the boil for the egg (optional). When the water is boiling, cook the egg for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half before serving, and season.
BROTH
If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce, the pak choi leaves, the edamame beans, and a sweetener (to taste). Add the udon noodles and cook until al dente, 2-3 minutes. Remove from the heat.
WOW!
Bowl up a helping of the ramen and drizzle over the gochujang oil. Top with the remaining mushrooms, the boiled egg (if using), and the julienne carrot. Sprinkle over the sesame seeds and the spring onion greens. Simply stunning, Chef!

Black Sesame Seeds - 5ml
Gochujang - 15ml
Vegetable Stock Sachet - 1
Shimeji Mushrooms - 125g
Pak Choi - 100g
Fresh Ginger - 20g
Spring Onion - 1
Tomato Paste - 10ml
Low Sodium Soy Sauce - 20ml
Edamame Beans - 50g
Udon Noodles - 100g
Carrot - 120g

Download the Recipe

Serves 2

SPICY OIL & SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 60ml of oil. Once hot, remove from the heat and pour into a bowl with ½ the gochujang. Gently mix until the oil starts to turn a bright red colour. Strain just before serving.
MUSHIES
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pot, place into a bowl, and season.
THAT’S SO RAMEN
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pot to medium-high heat with a drizzle of oil. Once hot, fry the pak choi stems until al dente, 2-3 minutes. Add the ginger slices, the spring onion whites, and ½ the fried mushrooms. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato paste and the remaining gochujang (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Add the diluted stock, reduce the heat, and simmer, 5-7 minutes.
OPTIONAL BOILED EGG
Bring a pot of water to the boil for the eggs (optional). When the water is boiling, cook the eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half before serving, and season.
BROTH
If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce, the pak choi leaves, the edamame beans, and a sweetener (to taste). Add the udon noodles and cook until al dente, 2-3 minutes. Remove from the heat.
WOW!
Bowl up a helping of the ramen and drizzle over the gochujang oil. Top with the remaining mushrooms, the boiled egg (if using), and the julienne carrot. Sprinkle over the sesame seeds and the spring onion greens. Simply stunning, Chef!

Black Sesame Seeds - 10ml
Gochujang - 30ml
Vegetable Stock Sachet - 1
Shimeji Mushrooms - 250g
Pak Choi - 200g
Fresh Ginger - 40g
Spring Onion - 1
Tomato Paste - 20ml
Low Sodium Soy Sauce - 40ml
Edamame Beans - 100g
Udon Noodles - 200g
Carrot - 120g

Download the Recipe

Serves 3

SPICY OIL & SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 90ml of oil. Once hot, remove from the heat and pour into a bowl with ½ the gochujang. Gently mix until the oil starts to turn a bright red colour. Strain just before serving.
MUSHIES
Boil the kettle. Dilute the stock with 1L of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pot, place into a bowl, and season.
THAT’S SO RAMEN
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pot to medium-high heat with a drizzle of oil. Once hot, fry the pak choi stems until al dente, 2-3 minutes. Add the ginger slices, the spring onion whites, and ½ the fried mushrooms. Fry until fragrant, 2-3 minutes (shifting constantly). Add the tomato paste and the remaining gochujang (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Add the diluted stock, reduce the heat, and simmer, 7-9 minutes.
OPTIONAL BOILED EGG
Bring a pot of water to the boil for the eggs (optional). When the water is boiling, cook the eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half before serving, and season.
BROTH
If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce, the pak choi leaves, the edamame beans, and a sweetener (to taste). Add the udon noodles and cook until al dente, 2-3 minutes. Remove from the heat.
WOW!
Bowl up a helping of the ramen and drizzle over the gochujang oil. Top with the remaining mushrooms, the boiled egg (if using), and the julienne carrot. Sprinkle over the sesame seeds and the spring onion greens. Simply stunning, Chef!

Black Sesame Seeds - 15ml
Gochujang - 45ml
Vegetable Stock Sachets - 2
Shimeji Mushrooms - 375g
Pak Choi - 300g
Fresh Ginger - 60g
Spring Onions - 2
Tomato Paste - 30ml
Low Sodium Soy Sauce - 60ml
Edamame Beans - 150g
Udon Noodles - 300g
Carrot - 240g

Download the Recipe

Serves 4

SPICY OIL & SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 125ml of oil. Once hot, remove from the heat and pour into a bowl with ½ the gochujang. Gently mix until the oil starts to turn a bright red colour. Strain just before serving.
MUSHIES
Boil the kettle. Dilute the stock with 1,2L of boiling water. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pot, place into a bowl, and season.
THAT’S SO RAMEN
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Return the pot to medium-high heat with a drizzle of oil. Once hot, fry the pak choi stems until al dente, 2-3 minutes. Add the ginger slices, the spring onion whites, and ½ the fried mushrooms. Fry until fragrant, 2-3 minutes (shifting constantly). Add the tomato paste and the remaining gochujang (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Add the diluted stock, reduce the heat, and simmer, 7-9 minutes.
OPTIONAL BOILED EGG
Bring a pot of water to the boil for the eggs (optional). When the water is boiling, cook the eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half before serving, and season.
BROTH
If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce, the pak choi leaves, the edamame beans, and a sweetener (to taste). Add the udon noodles and cook until al dente, 2-3 minutes. Remove from the heat.
WOW!
Bowl up a helping of the ramen and drizzle over the gochujang oil. Top with the remaining mushrooms, the boiled egg (if using), and the julienne carrot. Sprinkle over the sesame seeds and the spring onion greens. Simply stunning, Chef!