Chef Amit Shetty

Chef de Cuisine

Taki Taki

Vegetable Ramen, Soy Ginger Broth

A Trendy, Flavourful Serve

Ingredients

• 10 g scallion

• 10 g ginger

• 5 g leeks

• 100 ml veg stock

• 5 g galangal

• 10 g noodles

• 5 g corn

• 5 g bamboo shoots

• 3 g carrots

• 5 g bok choy

• 2 g sprout

• 2 g nori sheet

• salt and pepper

• 1 tsp soy sauce and hot bean paste

Method

Roast ginger, scallion and leeks until golden brown. Add vegetable stock and simmer it for an hour. Season the stock with salt, white pepper, soy sauce. Blanch the vegetables and place in a bowl. Add your stock to the bowl. Add the noodles. Garnish it with some sprouts, spring onion and hot bean paste. Top with nori sheet.