Grilled “Chicken” Creamy Ramen
Creamy Broth Base ⅔ cup Go Raw Sprouted Sunflower Seeds Hot water (for soaking the seeds) 1 tsp toasted sesame oil 1 tsp rice vinegar 1 tsp low sodium tamari ½ tsp mushroom umami seasoning 1 tsp...
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Cooking tools:
- Blender
- Grill pan
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
Ingredients
- ⅔ cup Go Raw Sprouted Sunflower Seeds
- Hot water (for soaking the seeds)
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tsp low sodium tamari
- ½ tsp mushroom umami seasoning
- 1 tsp vegetable stock concentrate
- 1 ½ tbsp miso paste
- 1 cup water
- 2 packs ramen noodles
- 5 oz fresh shiitake mushrooms
- 2 baby bok choy, halved lengthwise
- 5-6 oz vegan chicken
- 2 green onions, sliced, white and green parts separated
- 2 tbsp toasted sesame oil
- 1 tsp tamari
- 2 cups water
- Lime wedges
- Nori sheets
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