A fun and creative way to enjoy vegan ramen, featuring a homemade Korean BBQ sauce, sautéed maitake mushrooms, and bok choy. Feel free to use store-bought Korean BBQ sauce if you prefer.
1. Add chopped pear, soy sauce, coconut sugar, rice vinegar, sriracha, fresh ginger, garlic, green onions, black pepper, and sesame oil to a blender. Blend until smooth, then taste to adjust to your flavor preference. Add the sauce to a saucepan on medium-low heat. Whisk in a cornstarch slurry (a mixture of water and cornstarch) until the sauce becomes thick and rich. Optionally, add a little browning for a darker sauce. Remove the sauce from the stove and set aside.
2. Chop the mushrooms and add cooking oil to a grill pan or non-stick skillet. Add the chopped mushrooms and season with salt and pepper to taste. Sauté until beautifully golden brown. Coat the mushrooms with the prepared Korean BBQ sauce. Sauté for 1 minute, stirring frequently. Remove from the stove and set aside.
3. Prepare the broth: if using miso paste, mix it with water to create a broth; otherwise, use vegetable broth. Add the broth to a saucepan and bring to a boil. Stir in the Korean BBQ sauce to your desired taste.
4. To serve, add the broth to a bowl. Add in the cooked ramen, and top with the sautéed mushrooms, bok choy, and desired optional toppings like chili oil, green onions, and Thai basil. Enjoy!
