Ingredients
INGREDIENTS
VEGAN EGGS
TO SERVE
Method
1 Make the vegan eggs before preparing the ramen. Add the oat cream and milk to a saucepan on low heat. Add the gelling powder and miso, then mix well. Increase the heat to medium and whisk for 2–3 minutes, bringing the liquid to a light boil. Remove from the heat, then add the black salt.
2 Pour the mixture into the egg moulds, then tap lightly on the bench to remove any air bubbles. Place in the fridge to set for about 3 hours.
3 Once the vegan eggs have set, use a small ice cream scoop or melon baller to scoop out the centre of each egg half to make room for some ‘yolk’.
4 Remove the eggs from their moulds, then pipe the vegan mayo into the egg yolk space. Set aside.
5 To prepare the ramen, add the oil and mushrooms to a medium-sized saucepan. Cook on medium heat for 3–4 minutes. Add the garlic and ginger, then cook for a further 1 minute until fragrant.
6 Add the water and stock powder, then bring to a simmer for 10 minutes to infuse the flavours. Next, add the cooked noodles and heat through for 3 minutes. Set aside.
7 To assemble, place the bean sprouts, enoki mushrooms, and bok choy into bowls. Divide the ramen between the bowls, then place vegan eggs on top. Garnish with spring onion, red chilli, ginger, and sesame seed to serve.
