Spicy Garlic Ramen at Home

Steps

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1. 1
   Preheat the oven to 400°F (200°C).
   ▶ ≈0:23
2. 2
   Shred the king oyster mushroom by pulling it apart with a fork into fine strands. Place in a bowl and add umami powder, smoked paprika, and 1 tsp of avocado oil. Mix to coat evenly.
   ▶ ≈0:31
3. 3
   Spread the shredded mushroom onto a baking tray lined with parchment paper in an even layer. Bake in the oven for about 20 minutes until the edges are crispy.
   ▶ ≈1:30
4. 4
   Bring a pot of water to a boil for cooking the ramen noodles.
   ▶ ≈1:44
5. 5
   In a small saucepan, combine the Chinese chili paste with 1 tsp of avocado oil. Stir over medium heat for a couple of minutes to toast and intensify the flavors.
   ▶ ≈2:09
6. 6
   Add 1 cup of vegetable stock and stir well. Bring to a boil, then reduce heat to medium-low. Wait a minute, then add 1 cup of soy milk and stir to combine. Season with 1 tbsp of soy sauce.
   ▶ ≈2:27
7. 7
   Cook the ramen noodles according to package instructions. Occasionally stir the broth over medium-low heat to prevent it from curdling.
   ▶ ≈3:08
8. 8
   Carefully pour the broth into a serving bowl (optionally strain through a sieve for a cleaner appearance). Drain the cooked noodles and rinse under hot water if they appear starchy.
   ▶ ≈3:34
9. 9
   Gently place the noodles into the broth. Arrange the toppings in order: roasted mushroom, freshly chopped green onions, chili threads, white sesame seeds, and a generous drizzle of chili oil.
   ▶ ≈3:57