|5 min||5 min||2|
|43 gm||Ramen noodle, dry|
|3/4 l||Water (boiling)|
|1/4 pepper(s)||Red chili pepper (also chile or chilli)|
|1/2 piece, 1-inch||Ginger root|
|1 tbsp||Vegetable stock/broth|
|1 1/2 clove(s)||Garlic|
|100 gm||Oyster mushroom|
|2 stalk(s)||Green onion, scallion, ramp|
|1 tbsp||Soy sauce, tamari|
|1/2 medium pepper(s)||Red bell pepper|
|1/2 medium head||Red cabbage|
|60 gm||Bean sprouts|
Combine garlic, ginger, chili, vegetable broth, tamari and boiling water into a blender and process well.
Pour mixture into a heated saucepan. Add ramen noodles to pot.
Chop mushrooms, and add them to a heated pan with olive oil and tamari. Stir well while cooking.
Chop green onions and fennel, red pepper, and grate carrot and cabbage.
Test noodles for doneness and pour noodle broth into bowls. Scoop in noodles, and then cooked mushrooms, chopped and grated vegetables. Add bean sprouts last, serve and enjoy!