FIRECRACKER RAMEN 🔥 This might be just be the best soup I’ve made so far… introducing my FIRECRACKER RAMEN - the ultimate winter-warming broth to keep you warm during these cold January days. A comforting bowl of noodle soup, topped with golden oyster mushrooms, broccoli + crispy chilli oil, this makes for the ultimate hug in a bowl, guaranteed to warm your mind + body all the way through. AD| This bowl of plant-based goodness is inspired by the wonderful ramens @wagamama which I’ve been trying, eating, and enjoying all my life. I’ve written the full recipe out for you below, so enjoy, and let me know if you give it a go in the comments below! INGREDIENTS BROTH (serves 2-4, depending on portion size!) 1 tbsp neutral oil 4 large garlic cloves 1 red chilli 1 bunch spring onions (save greens for garnish) 1 thumb-sized piece of ginger 1 tsp turmeric (optional) 2 tbsp gochujang paste 1 tbsp rice vinegar 1 tbsp soy sauce 1.5 litre mushroom/veg broth (add more if needed but make sure to season / adjust flavours accordingly) 200 ml coconut milk 1 tbsp miso paste 1 lime Salt Pepper Sugar TO SERVE Noodles of choice Mushrooms of choice (oyster mushrooms work great here) Broccoli Spring onion greens Chilli oil Toasted sesame seeds Lime wedges METHOD 1. Crush your garlic, grate the ginger, and finely chop the chilli + spring onion whites. In a large saucepan, warm 1tbsp of oil on a medium heat. 2. Add the spring onion, followed by the chilli, ginger + garlic. Season with a pinch of salt, and sauté for a couple of minutes until fragrant. 3. Add the gochujang paste, rice wine vinegar + soy sauce, stirring well to combine. I add 1tsp of turmeric here too with a crack of black pepper. 4. Prepare your broth by mixing together 2 stock cubes + boiling water. Add to the broth base, followed by coconut milk. Bring to a boil, then simmer for 10-15 minutes. 5. Whilst the broth simmers, heat 1tbsp of oil in a frying pan a high heat, then sauté the mushrooms for 5 minutes on each side until golden + crisp (weigh down with a pan or spatula for best texture). 6. Cut the broccoli into florets, then steam or parboil (you still want a crunch). 7. Prepare your noodles according to packet instructions, and toast your sesame seeds. 8. To finish the broth, squeeze in the juice of a lime, add the miso paste, stirring to dissolve, then check the seasoning, adding more salt or a touch of sugar if required. 9. To serve, place the noodles into a deep bowl. Ladle over lots of broth, then top with the mushrooms, broccoli, spring onion greens, sesame seeds, a lime wedge + chilli oil if you like - enjoy! #ramen #soupseason #soup #ramennoodles #noodlesoup - @alfiecooks_