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  • 1 serving Premium Vegetarian Shoyu Ramen


  • ½ cup Pumpkin Paste out of can is OK
  • 1 ¼ cups Water


  • 10 g Arugula by preference
  • 7 g Red Cabbage shredded (by preference)
  • 5 g Red Paprika cut to bite-sizes (by preference)
  • 1 tbsp Coconut Milk
  • 1 tbsp Pumpkin Seeds
  • 2 slices Eringi Mushroom (King Oyster Mushroom)
  • 1 tbsp Vegetable Oil
  • Salt


  • Heat a frying pan over medium heat and add 1 tbsp of vegetable oil. Fry the king oyster mushroom until both sides are golden brown. Salt to taste. 
  • In a small pot, pour 1 ¼ cups of water and bring to boil over high heat. Turn down the heat to low, then mix in the soup base and the Pumpkin paste. Simmer for 2 minutes, stirring occasionally.  
  • Boil 4 cups of water in a medium pot. Add noodles and cook for 1 minute and 30 seconds, stirring occasionally. Drain the noodles and transfer to a serving bowl. 
  • Pour the soup from Step 2 onto the noodles. 
  • Place the arugula, red cabbage, red paprika and king oyster mushrooms. Add pumpkin seeds then drizzle the coconut milk.