MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Mushroom & Peanut Ramen
Categories: Vegetarian
Yield: 4 Servings

200 g Dried ramen noodles
50 g Dried mushrooms
- (shiitake or mixed)
1 tb Peanut oil or
- toasted sesame oil
1 tb Fresh ginger; grated
2 cl Garlic; minced
2 tb Thai red curry paste
1 ts Coconut sugar
2 tb Smooth peanut butter
1 tb Soy sauce
1 tb Thai seasoning mix
500 ml Vegetable stock
400 ml Coconut milk
1 Lime; juice of
Toasted sesame seeds
Fresh coriander or
- Thai basil!
Peanuts
Fresh lime wedges
Red chili;
- for extra heat

Preparation time: 15 minutes
Cooking time: 25 minutes

This vegan ramen combines mushrooms, peanut butter, coconut milk, red
curry paste, and lime in a creamy spicy broth. Finish it with
peanuts, sesame seeds, herbs, and chili for a quick lunch or dinner.

Place the dried mushrooms in a bowl with 250 ml of boiling water and
leave to soak for 10 minutes. Once rehydrated, slice them into thin
strips and reserve the soaking liquid--this will add depth to your
broth.

Heat the peanut oil in a large saucepan over medium heat. Add your
freshly grated ginger and minced garlic, cooking until fragrant and
golden, approximately 1 minute. This creates the aromatic foundation
of your dish.

Add the Thai red curry paste, coconut sugar, and peanut butter,
allowing everything to melt together for 1 minute. Then add the soy
sauce and Thai seasoning mix, allowing the spices to bloom for
another minute. Pour in the reserved mushroom liquid for extra
flavor, then slowly add the vegetable stock and bring to a gentle
simmer.

Add the sliced mushrooms to your broth and simmer for 5 minutes.
Meanwhile, prepare your ramen noodles according to package
instructions until just tender. Add them to the pot once cooked.

Pour the coconut milk into your peanut ramen broth, give everything a
good stir and remove from the heat once warmed all the way through.

Add the fresh lime juice and taste for seasoning--this is your
opportunity to perfect the balance--add more soy sauce if you need
salt, or extra lime for brightness.

Portion the ramen noodles and broth into serving bowls, ensuring an
even distribution of noodles, mushrooms, and broth. Garnish with
toasted sesame seeds, fresh herbs, crunchy peanuts, chili slices, and
fresh lime wedges.

Recipe by Kaitlyn Lourens

Recipe FROM:
<https://plantbasednews.org/news/spicy-mushroom-and-peanut-ramen/>

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