Use the flavor of charred vegetables to enhance your ramen experience. Soups are also a great reason to use your side burner.

Difficulty: 2/5

Prep time: 15 min

Cook time: 1 h

Serves: 1-2



  • 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


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


  1. Begin by charring whole carrots, onions, and celery directly on the grids over high heat.
  2. Add carrots, onions, celery, and all other broth ingredients to a large stockpot and add just enough water to cover everything.
  3. Cook on low heat and bring broth to a simmer. Do not let the broth boil or it will be cloudy. Simmer for 45 minutes.
  4. Strain broth when finished and season to taste with soy sauce and fresh crushed chili peppers.
  5. 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.
  6. For smoked eggs, parboil eggs for 7 minutes, let cool, and peel. Place on smoker at 180°F (82°C) for 30 minutes.
  7. 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.

Chef Jeremy