The humble mushroom. Grown in earthy soil, hidden away in the dark, it is brought to light in the most flavourful of dishes. Full of umami, mushrooms provide flavour and body to any soup or stew. You’ll hardly notice their isn’t. This vegetarian, or vegan ramen minus the egg, is full of flavour that is sure to satisfy even the most carnivorous of appetites. From oyster to lobster, enoki to shiitake, every species of mushroom brings something to the table. Mushrooms contain high amounts of potassium and vitamin D, as well a B vitamins niacin and riboflavin, which aid in the breakdown of fats, carbohydrates, and proteins. Furthermore, mushrooms are a vegetable all-star when it comes to selenium. Often found in high concentrations in meat and fish, the selenium content of 5 medium raw crimini mushrooms is a whopping 31% of your daily requirement, while white button mushrooms and Portabellos contain 22% and 21% respectively. (Tannis, 2009). Who knew something with such dark origins, would turn out to be a super food superstar?
2 litre of vegetable stock
1 tbsp of mushroom base (like this one here)
2 tbsp – 1/4 cup of soy sauce (amount is based on preference)
1 tbsp of miso paste
2 tbsps of vegetarian oyster sauce
1 tbsp of freshly grated ginger
1 garlic finely diced garlic clove
Instant or fresh ramen noodles
1 tbsp of garlic chili paste (optional)
Dash of mirin
Soft boiled eggs
Grilled bok choy
Light drizzle of sesame oil to finish
- In a large pot combine vegetable stock, dried mushrooms, and mushroom base. Simmer for 30 minutes, or until mushrooms are rehydrated.
- Remove mushrooms, purée into a fine paste and add back into the stock.
- Add all the remaining broth ingredients (minus the noodles) and simmer on low heat for 15-20 minutes.
- In the last remaining minutes add the noodles and simmer until cooked.
- Prepare your bowl with any of the addditions you want cooked by the broth (e.g. enoki mushrooms, nori sheets, spinach, etc.) and pour the broth over top.
- Add the noodles, and top with any others extras.
- Slurp and enjoy!
- Tannis, A. (2009). Feed Your Skin, Starve Your Wrinkles: Eat Your Way to Firmer, More Beautiful Skin with the 100 Best Anti-Aging Foods. Beverly, MA: Fair Winds Press