One-pot hummus ramen

Step 1/3

• 1 tbsp olive oil
• 200 g oyster mushrooms
• 1 pinch salt
• ¼ tsp pepper

• cutting board
• knife
• pot (large, with lid)
• cooking spoon

Heat 1 tablespoon of olive oil in a large pot or skillet on medium-high. Add the mushrooms and cook them for 5 min. until golden brown and crispy (The mushrooms will release quite a bit of moisture in the beginning before crisping up). Next, stir in the salt and black pepper, remove the mushrooms from the pan, and set aside.

Step 2/3

• 1 tbsp olive oil
• 1 onion
• ¼ tsp smoked paprika powder
• 3 cloves garlic
• 2 tsp tomato paste
• 1 tbsp sugar
• 1 tbsp soy sauce
• ¼ tsp sweet paprika powder
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• 1 tsp tahini
• 2 tbsp hummus
• 1 tbsp lemon juice
• 1 l vegetable broth
• salt

Reduce the heat to medium and heat the remaining tablespoon of olive oil. Add the minced onion and cook for about 5 min. until translucent. Next, add the red pepper flakes and garlic and cook for another 2 min. Add the tomato paste, sugar, soy sauce, paprika, cumin, and coriander. Mix well and cook for another 1 – 2 min. Next, add the tahini, hummus, lemon juice, and vegetable broth. Turn the heat up to high and bring to a boil. Then reduce the heat to medium and simmer, covered, for 6 – 8 min. Season the broth to taste with salt.

Step 3/3

• 160 g ramen noodles
• 35 g baby spinach
• 2 scallions
• sesame seed (toasted)
• chili flakes

Bring the broth up to a boil again, then add the noodles. Allow the noodles to boil, uncovered, for about 6 min., or until tender. About 1 min. before the noodles are done, add in the spinach, green onion, and cooked mushrooms. If needed, add more broth to adjust the soup to your liking. Season to taste once more and serve with sesame seeds, chili flakes, and extra green onion. Enjoy!

Enjoy your meal!