Hearty Fatty Vegan Coconut Curry Ramen

Instructions

Soup

1. Bring the vegetable broth to a boil and add dried shiitake and let it simmer for 5 mins and then turn off the flame and set aside
2. In a medium saucepan over medium low heat, add sesame oil. Then add ginger and garlic and sliced white parts of scallion
3. Add ground sesame seeds and stir constantly for 2 mins
4. Add chili garlic paste, stir and brown sugar and keep stirring for another minute until the sugar melts
5. At this point add curry powder and white pepper and mix to combine
6. Add sake to deglaze the pan followed by soy sauce and vinegar. This is your falvor packed base for the soup
7. Add coconut milk and increase the heat to medium and bring mix to boil stirring frequently
8. Once boiling add strained vegetable broth to the soup and boil and stir
9. After it reaches boiling temp, lower the heat to medium low let this simmer for 5 minutes before you can turn off the flame
   

Eggs

1. Prepare an ice bath to cool down the eggs after they are done boiling
   Bring 2 quarts of water to boil
2. Drop the eggs in boiling water quickly but gently. Using a slotted spoon works best
3. Boil the eggs for 6 minutes and 15 seconds
4. Immediately transfer the eggs to the ice bath one by one to stop further cooking of eggs
5. This is important to get the classic runny jelly like texture of ramen eggs
6. Mix all the ingredients in a wide mouth mason jar large enough to not squish the eggs
7. Dunk the eggs in the marinade, fill the rest of the space with water.
8. Giver it a gentle shake and rest at least overnight and better for a couple of days
9. Cut the eggs with a thread before serving to get a clean slice
   
   

Pickled Ginger:

1. Thinly slice the washers and peeled ginger with a knife or a mandolin
2. Place ginger in a mixing bowl, add salt and gently massage the ginger to accelerate the pickling process
3. Transfer the ginger to a mason jar
4. In a small saucepan bring vinegar and sugar to a boil and mix with a spoon until sugar is completely dissolved
5. Pour the hot liquid over the ginger in the mason jar and make sure all of ginger is submerged
6. Give it a gentle shake and let it cool down. Set it in the refrigerator for at least 3 days for better results
   

Assemble

1. Cook noodles as per package instructions, strain and transfer to a serving bowl
2. Pour half the soup on noodles, garnish with toppings and serve.