Vegetarian Ramen With Bbq Mushrooms

This vegetarian ramen is a great alternative that still delivers in flavor. By using a smoker to grill the vegetables to perfection, you might just trick your guests into thinking this dish was made with BBQ pork!

Difficulty 3/5 Prep Time 20 MIN Cook Time 1 HR Serves 8+

INGREDIENTS

For the broth:

250g dried mushrooms (any flavourful wild mushrooms. Porcini is best.)
1 large onion
2-3 carrots
2-3 celery stalks
2 cloves garlic
2 star anise
1 bay leaf
½ cinnamon stick

For the soup:

Bok choy
Green onion
Eggs
King Oyster mushroom
Soy sauce
Chili peppers
Ramen style egg noodles

DIRECTIONS

Begin by charring whole carrots, onions, and celery directly on the grids over high heat. Add carrots, onions, celery, and all other broth ingredients to a large stock pot and add just enough water to cover everything.
Cook on low heat and bring broth to a simmer. Do not let broth boil or it will be cloudy. Simmer for 45 minutes.
Strain broth when finished and season to taste with soy sauce and fresh crushed chili peppers.
Mix soy sauce with water in a 1:1 ratio and add crushed chili pepper to taste. Slice King Oyster mushrooms into thick slices and place in marinade for at least 30 minutes or up to two hours.
For smoked eggs, par boil eggs for 7 minutes, let cool and peel. Place on smoker at 180°F (82°C) for 30 minutes.
Grill mushrooms and bok choy on high heat. To assemble bowl, pour hot broth over noodles to cook, then add grilled mushrooms, bok choy, smoked egg, and sliced green onion.