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THIS Isn't Chicken and Gochujang Ramen

Serves: 4

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  • Make the vegan ‘egg’. Bring the oat milk to the boil, then whisk in agar agar while boiling for 30 seconds.
  • Add the black salt and strain. Put 3/4 mix into egg moulds then freeze.
  • Whisk turmeric into the remaining 1/4 and set aside.
  • Once ‘egg’ has set, scoop out centre and fill with ‘yolk’ and place in the fridge until required.
  • Bring 1 litre of water to the boil, whisk in vegetable bouillon powder.
  • Add seaweed salad mix and shiitake mushrooms. Remove from the heat and leave to steep for 1 hour.
  • Pan fry THIS Isn’t chicken in a little oil until coloured.
  • Strain broth and whisk in the gochujang paste. Bring back to the boil and add noodles.
  • Arrange as shown.