Umami Bomb Noodle Bowl

Ingredients:

• 3 king oyster mushrooms

• Bunch of enoki mushrooms

• Olive oil

• 2/3 tbsp gochujang

• tbsp white rice vinegar

• 1.2 tbsp crispy chilli oil

• 1 tbsp light soy sauce

• 1 tbsp brown rice miso paste

• 1 tbsp maple syrup

• 2 tbsp sushi ginger

• 2 tbsp kim kong kimchi

• 1 tbsp chinese mushroom chilli oil

• 150g buckwheat noodle

• 4 tbsp seaweed

• 1 pack Kong Wah Silken Tofu (tube)

Method:

Prep the oyster mushrooms to look like chicken, and cut about half a thumb size off the bottom of the enoki mushrooms.

Drizzle some olive oil in a medium heat pan. Add 1/2 white onion diced and cook till translucent.

Add all the ingredients one at a time (except for mushrooms, tofu, noodles and seaweed), incorporating it and letting it cook down for about one or half a minute each time.

Add the oyster mushrooms and let it cook for about 2 minutes, incorporating the sauce.

Add about one pint of water, the noodles and seaweed, mix it well, and add the lid. Allow it to cook till the noodles are soft (about 6 minutes), making sure nothing is sticking to the bottom (every 2 minutes). Add more water if needed.

Add the enoki mushrooms, mixing it well, and the silken tofu, cutting it in coin pieces. Let it cook for a little longer (about 3 minutes), and serve.

Make sure you eat it with chopsticks and slurp plenty. Enjoy.