Spicy Korean ramen

Ingredients (Serves 2)

For the Broth:

• 3 cups vegetable stock or water
• 1 tablespoon sesame oil
• 2-3 garlic cloves, minced
• 1-inch ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon miso paste (optional for extra umami)
• 2 teaspoons Fumami's Spicy Maushi fermented hot sauce (adjust to taste)

For the Noodles & Toppings:

• 2 packs of ramen noodles (or any wheat noodles)
• 1 cup bok choy or spinach
• ½ cup mushrooms (shiitake or button), sliced
• ½ cup carrots, julienned
• ½ cup corn kernels (optional)
• ½ block of tofu, cubed and pan-fried
• 1 soft-boiled egg (optional, omit for vegan)

Garnish:

• Spring onions, chopped
• Sesame seeds
• Nori (seaweed sheets), cut into strips
• A drizzle of sesame oil

Instructions

1. Prepare the Broth:

1. Heat sesame oil in a medium-sized pot over medium heat.
2. Sauté minced garlic and ginger until fragrant.
3. Add vegetable stock (or water), soy sauce, miso paste, and fermented hot sauce. Stir well and let it simmer for 5-7 minutes.

2. Cook the Vegetables:

1. Add mushrooms, carrots, and bok choy (or spinach) to the broth.
2. Let them cook for another 5 minutes until tender but still vibrant.

3. Cook the Noodles:

1. In a separate pot, boil water and cook the ramen noodles according to the package instructions.
2. Drain and set aside.

4. Assemble the Ramen Bowls:

1. Divide the cooked noodles into bowls.
2. Ladle the hot broth with veggies over the noodles.

5. Add Toppings:

1. Add tofu cubes, corn kernels, and (if using) soft-boiled egg halves.
2. Garnish with spring onions, sesame seeds, nori strips, and a drizzle of sesame oil.

Tips for Extra Flavor:

• Add a teaspoon of gochugaru (Korean red chili flakes) for more heat.
• Use kimchi as a topping for a tangy and spicy twist.
• Adjust the amount of fermented hot sauce based on your heat tolerance.

Enjoy your warm, hearty bowl of spicy veg Korean ramen with the rich depth of fermented hot sauce!