• SERVING 6
  • TIME 5 HOURS

INGREDIENTS

  • 300 g of Crispy Coconut Shrimpz
  • 1 piece kombu, 10x5 cm
  • 7 dried shiitake mushrooms
  • 2 l water
  • 1 bulb garlic, sliced half
  • 5 scallions, cut in pieces
  • 3 slices of ginger, approximately 6 cm long and 1 cm thick
  • 5 dried chili peppers
  • 8 tbsp soy sauce
  • 1 big carrot, 2 cm thick slices
  • Ramen noodles
  • Scallions
  • Bok choy (simmerd in broth)
  • Enoki mushrooms (simmered in broth)
  • Chili oil
  • Sesame seeds
  • Nori

PREPERATION METHOD

  1. Prepare the dashi by placing the kombu and shiitake in a jar or bowl of 500 ml cold water and let it soak for 30 minutes to 3 hours.
  2. Place the dashi, garlic, scallions, ginger, chili peppers, soy sauce, carrot and 1 1/2 liter water in a large pan and warm over low heat. Don’t bring it to a boil to prevent the kombu from getting slimy. Leave it to soak over low heat for about 3 and a half hours. Strain the soup broth and save the carrots and shiitake.
  3. Place the broth back into a pan, add the bok choy and mushrooms and simmer until tender.
  4. Prepare the noodles and Crispy Coconut Shrimpz as stated on the package. Place noodles in a bowl, cover with the soup and top with the noodles, bok choy, enoki mushrooms, chili oil, sesame seeds, nori and scallions.
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THIS RECIPE FEATURES

VEGAN ZEASTAR CRISPY COCONUT SHRIMPZ

DETAILS