Spicy Miso Ramen
By Miyoko Schinner author, Artisan Vegan Life
Mix ingredients in a bowl and coat mushroom caps
Preheat oven to 375 and place mushroom caps in a baking dish and bake for 1 hour.
When the mushrooms are done and cool enough to touch, thinly slice them at an angle.
Char Siu Sauce ingredients for mushrooms
½ cup hoisin sauce
¼ cup sake
1-2 tablespoons maple syrup
1T tablespoon toasted sesame oil
1 teaspoon Siracha or host sauce
A dash of five spice seasoning
4 Portobello Mushroom caps
The soup broth
In a saucepan heat the stock, garlic,soy sauce, and sake.
Once the broth is boiling add the miso and 1 -2 teaspoons of Siracha and turn off.
6 cups vegetable stock
6 large cloves of minced garlic
1 tablespoon soy sauce
1 tablespoon of sake
1-2 teaspoons of Siracha
2 Tablespoon of miso
Bring four quart water to a boil and add ramen follow directions on package
Add optional snow peas last 2 minutes
Drain ramen noodles and divide in to serving bowls
Ladle in broth then top with mushrooms slices. Lastly sprinkle on sliced scallions.
1 tablespoon vegetable oil
2 cups fresh bean sprouts
1/2 pound snow peas or 2- 4 heads of baby bok choy sliced in half from stem to leaf (optional)
A pinch of sea salt
2 scallions, sliced