Ingredients
Bok choy
- 1 Bok choy
- 1 teaspoon Sesame oil
Mushrooms
- 4 Garlic cloves
- 1 teaspoon Sesame oil
- 5cm piece Ginger
- 150 grams Oyster mushrooms
Broth
- 1,5 liter Vegetable broth
- 180 ml Non-dairy milk
The base (these are per bowl)
- 1 tablespoon Sesame paste
- 1 teaspoon Rice vinegar
- 1 tablespoon Soy sauce
- 1 teaspoon (or more) Chili oil
Toppings
- 250 gram Rice noodles/ramen noodles
- 2 stalks Spring onion
- Chili oil
Directions
Steps
1 Done | PreparationsPeel and finely chop the garlic and ginger. Set aside for later. |
2 Done | The bok choyAdd a bit of sesame oil to a pot and add in the bok choy. Sear on both sides until they're browned. Then set aside and sprinkle a little salt on top. |
3 Done | The mushroomsIn that same pot you used for the bok choy, heat up some sesame oil. Then add in the garlic and ginger and sauté until they are soft and fragrant. Then add in the mushrooms and carefully sauté the mushrooms. Don't stir around too roughly so you don't break the mushrooms. Sauté for about 3 minutes or until the mushrooms are soft and cooked. Also set these aside for later. |
4 Done | The brothAgain, in the very same pot heat up the vegetable broth. All of those flavours from the ginger, garlic, mushrooms, and bok choy are still in that pot, this will flavour the broth! |
5 Done | The baseWhile the broth is coming to a boil, start preparing the bowls. |
6 Done | Finishing touchesWhen the broth has come to a boil, add in the non-dairy milk (I used soy milk) and let it come to a boil again and then simmer for about 5 minutes. |
3 Comments Hide Comments
Good recipe 🙂
Hi,
Haven’t seen any new vid for a while… Hope everything’s good?
I’m not on youtube anymore, but will follow your Blog.
Danny Qeletti (“Green Snail”).
Hi there! Everything is going well, thanks. How are you doing?
I post a little less, you’re right, but that’s going to change soon 🙂
– Jalisha