GARLIC MUSHROOM SALAD TONKOTSU RAMEN

INGREDIENTS (SERVES 1P)

• 1 pack vegan tonkotsu ramen soup

• 1 bundle ramen noodles

• 300ml boiling water (for soup)

• 1 shiitake mushroom

• 1 white mushroom

• 1 baby corn

• Some sprout (garden cress)

• 1 cabbage leaf

• A little red onion & red bell pepper

• Fried garlic (as needed)

INSTRUCTIONS

1. Use MY FURUSATO, FUKUOKA-STYLE VEGAN TONKOTSU RAMEN.

2. Thinly slice the mushrooms and shiitake. Boil the baby corn.

3. Shred the cabbage, red onion, and red bell pepper. Remove roots from the sprouts.

4. Boil 800ml of water, cook noodles for 2.5 minutes.

5. Add ramen soup base to a bowl, mix with 300ml boiling water.

6. Drain noodles and add to soup. Lightly mix.

7. Top with ingredients from steps 2 and 3, and fried garlic.

COMMENT(S)

A 100% plant-based stamina ramen full of garlic and mushrooms, perfect for energizing you in summer.