Fiery Yet Creamy Firecracker Ramen

A noodle soup to stir your soul this cosy season with bursts of flavours that are spicy, savoury, rich in umami and creamy. Tailor to your liking with adjustable spice levels and toppings.

By @the_foodiediaries

Original recipe source

Fiery Yet Creamy Firecracker Ramen

Cook time: 30 minutes

Servings: 2

Ingredients

  • 200 g noodles
  • 2 tbsp oil
  • 100 g mushrooms
  • 1 tbsp dark soy sauce
  • 1 tbsp oil
  • 4 cloves garlic
  • 1 knob ginger
  • 50 g spring onions
  • 1 tbsp chili oil
  • 1 tbsp hot sauce
  • 1 tbsp gochujang
  • 0.75 tbsp tomato paste
  • 1 tbsp soy sauce
  • 250 ml coconut milk
  • 250 ml water
  • 1 tsp vinegar
  • 2 tsp sesame seeds

Instructions

  1. Fill a medium-sized pot with water and bring it to a boil over high heat.
  2. Add the noodles of your choice to the boiling water and cook until just shy of al dente, according to package instructions.
  3. Drain the noodles and set them aside in a bowl.
  4. Heat a splash of oil in a large pan over medium heat until shimmering.
  5. Add 1 cup of sliced mushrooms to the pan and cook until they have released their water and have browned, about 6-8 minutes.
  6. Stir in 1 tablespoon of dark soy sauce with the mushrooms and cook for another 1 minute. Remove from heat and set aside.
  7. Heat another splash of oil in the same pan over medium heat.
  8. Add 3-4 cloves of minced garlic, a knob of grated ginger, and a handful of sliced spring onions. Cook for 2-3 minutes until fragrant.
  9. Stir in 1 tablespoon of chili oil, 1 tablespoon of hot sauce, 1 tablespoon of gochujang, 1/2-1 tablespoon of tomato paste (optional), and 1 tablespoon of soy sauce. Stir well to combine and cook until the mixture caramelizes, about 3-4 minutes.
  10. Pour in 250 ml coconut milk, 250 ml water, and 1 teaspoon vinegar to the pan. Stir well to combine.
  11. Let the soup simmer over low heat for 10-15 minutes, allowing the flavors to deepen and meld together.
  12. Place the cooked noodles into bowls and ladle the hot soup over the noodles, ensuring they are completely covered.
  13. Top the noodle soup with the cooked mushrooms, additional sliced spring onions, and a sprinkle of sesame seeds before serving.
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