Vegan Lobster & Krab Ramen

Ingredients

• 3 heart of palm spears halved
• King oyster mushrooms chunks (about 1in each)
• 2 TBS vegan butter
• 1 TBS paprika
• 1/4 tsp crushed/powder nori

• Ramen
• 4 cups broth
• 1 TBS crushed sesame seeds
• 4 TBS white miso
• 3 garlic cloves minced
• 1/4 Cup coconut milk
• 2 TBS coconut aminos or soy sauce
• 1 TBS sesame oil
• 1 TBS chili paste
• 1 tps crushed/powder nori
• 1 tsp salt
• Sesame seeds, green onions for garnish
• Optional: vegan beef slices

LOBSTER & KRAB

1. Mix paprika and nori with a few drops of water to make a paste. Brush heart of palms & oyster mushrooms on all sides with paste.
2. Melt 1 TBS of butter in a pan on medium heat. Lay flat side of HOP down in pan & cook until slightly browned, flip & repeat. Remove from heat.
3. Repeat this process for the oyster mushrooms.
4. Place a knife flat on HOP halves & press down. This will make the HOP flake like crab meat. Slice each mashed chunk at angle to make uneven pieces.

RAMEN

1. Bring broth to a boil. Add crushed sesame seeds & miso. Stir until well combined.
2. Add garlic, coconut milk, aminos, sesame oil, chili paste, nori & salt. Stir again & reduce heat to a simmer. Add beef if using and cover for 10-15min. Add more aminos, chili paste or salt if needed.
3. While soup is simmering cook ramen noodles according to package directions.
4. To assemble pour soup into a bowl, add noodles, then garnish.