Fiery Yet Creamy Firecracker Ramen

A noodle soup to stir your soul this cosy season with burst of flavours that are spicy, savoury, rich in umami and creamy. This recipe can be tailored to your liking.

By @the_foodiediaries

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 package noodles
• 1 splash oil
• 1 cup mushrooms
• 1 tbsp dark soy sauce
• 1 splash oil
• 3 cloves garlic
• 1 knob ginger
• 1 handful spring onions
• 1 tbsp chilli oil
• 1 tbsp hot sauce
• 1 tbsp gochujang
• 0.5 tbsp tomato paste
• 1 tbsp soy sauce
• 250 ml coconut milk
• 250 ml water
• 1 tsp vinegar
• 1 tbsp sesame seeds

Instructions

1. Cook your noodles of choice until just shy of al dente. Drain and set aside.
2. Heat a splash of oil. Add 1 cup of sliced mushrooms. Cook until they’ve released their water and have browned.
3. Stir in 1 tbsp dark soy sauce and set aside.
4. Heat a splash of oil. Stir in 3-4 cloves minced garlic, grated ginger, and a handful of spring onions. Cook for a few minutes until fragrant.
5. Then add 1 tbsp chilli oil, 1 tbsp hot sauce of choice, 1 tbsp gochujang, 1/2-1 tbsp tomato paste (optional), and 1 tbsp soy sauce. Stir well to combine until caramelised.
6. Then pour in 250 ml coconut milk, 250ml water, and 1 tsp vinegar. Stir well to combine.
7. Let it simmer until the flavours have deepened.
8. Ladle the soup over the noodles. Top with the mushrooms, scallions and sesame seeds and serve.