right come on let's be honest ramen is that comfort food that we all love especially on a cold day and if you're studying at university but today trust me i'm going to show you how to elevate that notoriously cheap dish into something delicious and guess what give me a v that's right vegetarian right come in oscar let me show you the ingredients uh egg noodles uh delicious rehydrated liter in like three three and a half minutes beautiful seaweed scallions tofu ginger and cauliflower and these here these are the secret ingredient these are the dried shiitake mushrooms they're gonna go into the water and they're gonna rehydrate now traditionally you can start this with a chicken stock a vegetable stock or just plain water today we're going to start with plain water i'm going to show you how to elevate this ramen right let's have NUMBER_TOKEN minutes on the clark so we can start off with boiling water first of all season that water okay nicely now in the next pan i've got a rolling water we're gonna put our eggs in there get them on a spoon and drop them into that water okay please time me six minutes justin bring it out to the ball don't ball them ferociously they'll get that sort of black line around the outside ball them gently and i want to ball that but a little bit of sort of yolky bit in the middle mushrooms into the water immediately okay in and this is where it starts to sort of go up a level turn the gas up okay and now we're going to start creating that base first off a tablespoon of mixture paste in okay and give that a really good mix now those mushrooms are doubling in size okay and the exciting thing now is that they're starting to give flavor to that water from there a nice tablespoon of soy okay that's going to give some sort of richness to the broth okay a little bit of acidity a touch of mirin okay that gives it a little bit of lift and a bit of a bite and then one of my favorites tawarashi spice beautiful japanese pepper in now bring that up to the boil lightly season it with the chili flakes get your egg noodles in okay and then from there turn off the gas okay that's right turn off the gas now give that a good mix taste that broth that's delicious touch more salt okay for me and then a little bit of salt and look the seaweed scissors i just cut up some really nice strands of seaweed let's have to be very careful with the salt in the beginning i like nice long sort of almost strips like julienne okay every minute this broth is getting better tastier and deeper if i was going straight vegetarian of course i'll be using a vegetable stock a chicken stock it's delicious that bee stock equally is delicious but now open up those egg noodles okay and then just taste again good now it's nearly there tofu don't slice this too thinly okay just literally into nice long beautiful strands lift it up and just place that on top the secret now is that we're not going to be boiling that stock but all those ingredients from the mirin to the miso are almost starting to sort of marinate oscar please pan down have a quick look now you can see look it's
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