Spicy Tantan Ramen

Ingredients for 2 servings:

• 1 tbsp olive oil or other oil
• 1 onion(s)
• 1 carrot(s)
• 2 garlic cloves
• 4 shiitake mushrooms, dried
• 1 liter of water
• 1 tsp vegetable broth, instant
• 1 tbsp miso paste
• 1 pack of dashi powder, if desired
• 1 shot of almond milk (almond drink)
• 2 tsp tahini
• 2 tsp sambal oelek
• 2 tsp sesame oil
• 2 tbsp soy sauce
• 2 packs of ramen noodles
• some sesame seeds for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

spicy, delicious and vegan

Soak the shiitake mushrooms in hot water for 5 minutes. Meanwhile, roughly chop the onion so that it can still be easily grasped with chopsticks, e.g., into eighths. Cut the carrots diagonally into long, 2 mm thick slices. Peel the garlic and press it down with the side of a knife. Sauté the shiitake mushrooms, onion, garlic, and carrots in oil in a saucepan over medium heat until lightly browned. A light brown layer should form on the bottom of the pan. Be careful not to let it blacken! Add the water and season to taste with instant vegetable stock, miso paste, and dashi powder, if available. Simmer the soup gently until the carrots are tender. Meanwhile, cook the noodles according to the package instructions and drain. Have two soup bowls ready until the noodles are ready. Whisk together 1 teaspoon of sesame paste, 1 teaspoon of sambal oelek, 1 teaspoon of sesame oil, and 1 tablespoon of soy sauce in each bowl. It smells incredibly delicious. Remove the carrot slices and mushrooms from the soup for garnish. Slice the mushrooms into strips. Stir the splash of milk into the soup. Divide the soup between the two bowls and whisk well. Add the noodles to the soup and garnish with carrots, mushrooms, and sesame seeds.