Vegetarian Ramen

This vegetarian ramen is a great meat-free alternative packed with flavor! The deep, rich smoked vegetable flavors will trick your carnivorous guests into thinking this dish was made with grilled meat!

Difficulty:

3/5

Prep time:

20 min

Cook time:

1 h

Serves:

FOR THE BROTH

250g dried mushrooms (any flavorful 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 cooking grates over HIGH heat. Add carrots, onions, celery, and all other broth ingredients to a large stockpot and add just enough water to cover everything.
Cook on LOW heat and bring broth to a simmer. Do not let the broth boil or it will become 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, parboil 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 the bowl, pour hot broth over noodles to cook, then add grilled mushrooms, bok choy, smoked egg, and sliced green onion.

Pro Tip – Crack your eggs hardboiled eggs but don’t peel them. Place them on the smoker fractured and the smoke will stain the egg in some beautiful patterns and impart a light flavor.

Chef Jeremy