Ramen:
1 cup Beyond Steak®, frozen
6 garlic cloves, crushed
12 shiitake mushrooms, sliced, divided
1 yellow onion, sliced
6 cups vegetable stock
4 tbsp soy sauce
1 tbsp sugar
1 tbsp rice wine vinegar
1 tbsp mirin
4 tbsp low sodium miso paste
1 tbsp tahini
1 tbsp chili oil
1 tbsp grated ginger
1 large carrot, sliced thin on an angle
2 bok choy, quartered
2 packs vegan (or regular) ramen noodles, cooked to the package instructions
Chili flakes, to taste
Grapeseed oil, as needed
Kosher salt, to taste
Chopped scallions, as garnish
Freshly cracked black pepper, to taste
Optional:
2 whole eggs
This Recipe Features
Beyond Steak