Menu
  • Vegetarian Ramen Bowl_930x523

  • Vegetarian Ramen Bowl

    Ingredients

    Noodles

    5 portions

    • Ingredients
      Amount
    • Flour
      3 cups
    • Kosher salt
      1 tsp.
    • Eggs
      2 ea.
    • Warm water
      1/2 cup

    Vegetable Ramen Broth

    • Ingredients
      Amount
    • Olive oil
      1/4 cup
    • Onions, chopped
      8 wt. oz.
    • Garlic, chopped
      2 tsp.
    • Shiitake mushrooms, chopped
      6 wt. oz.
    • Cremini mushrooms, chopped
      6 wt. oz.
    • Celery stalk, diced
      1 ea.
    • Carrot, peeled and diced
      1 ea.
    • Tomato, chopped
      1 ea.
    • Cilantro, with stems, torn
      1/4 bu.
    • Parsley, with stems, torn
      1/8 bu.
    • Vegetable stock
      3 qt.
    • Kikkoman Gluten-Free Tamari Soy Sauce
      1/2 cup
    • Kikkoman Preservative-Free Poke Sauce
      1/4 cup
    • Salt
      to taste
    • Black pepper
      to taste

    Sunny Side up Eggs

    • Ingredients
      Amount
    • Butter with canola oil
      2 Tbsp.
    • Eggs
      5 ea.
    • Salt
      to taste
    • Black pepper
      to taste

    Seared Portobello Mushrooms

    • Ingredients
      Amount
    • Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
      1/4 cup
    • Garlic, chopped
      1 Tbsp.
    • Kikkoman Gluten-Free Tamari Soy Sauce
      1 cup
    • Honey
      1 fl. oz.
    • Salt
      to taste
    • Black pepper
      to taste
    • Portobello mushroom caps, cleaned
      5 ea.
    • Olive oil
      as needed

    Wilted Spinach

    • Ingredients
      Amount
    • Olive oil
      1/2 Tbsp.
    • Spinach, chiffonade
      4 cups

    Crispy Chickpeas

    • Ingredients
      Amount
    • Olive oil
      as needed
    • Chickpeas, cooked and drained
      12 oz.
    • Salt
      to taste
    • Black pepper
      to taste
    • Lime, zest of
      1/2 Tbsp.

    Pan Roasted Parmesan Tomatoes

    • Ingredients
      Amount
    • Parmesan cheese, shredded
      1/2 cup
    • Tomatoes, cut into wedges
      3 ea.
    • Olive oil
      2 Tbsp.
    • Olive oil
      as needed
    • Parsley, chopped
      1 tsp.
    • Salt
      to taste
    • Black pepper
      to taste

    To garnish

    • Ingredients
      Amount
    • Cilantro, chopped
      as needed
    • Lime wedges
      as needed

    Method

    Noodles

    1. Combine flour and salt in the food processer.
    2. In a separate bowl, beat eggs and water together. Stream into flour and salt mixer in food processer.
    3. Pulse until dough is formed. Remove from food processer, wrap in plastic and let sit for 20-30 minutes.
    4. Roll dough flat and cut into noodles as desired.
    5. Boil water in large pot. Place noodles in boiled water for 2-3 minutes or until cooked through. Remove noodles and place in bowl.

    Vegetable Ramen Broth

    1. Heat oil in a large saucepan; sauté onion and garlic until soft and translucent.
    2. Add mushrooms and cook until caramelized and minimal liquid remains.
    3. Add celery, carrots, and tomatoes. Continue to cook until all vegetables are browned.
    4. Add remaining ingredients and simmer until flavor develops. Strain liquid into large bowl, and season with salt and black pepper to taste.

    Sunny Side Up Eggs

    1. Melt butter in a sauté pan over low heat.
    2. Crack eggs into pan and cook until whites are cooked through. Remove from heat.

    Seared Portobello Mushrooms

    1. Whisk together all ingredients except mushrooms and oil.
    2. Pour sauce over mushroom caps and marinate for at least 20 minutes.
    3. Heat oil in a hot skillet. Place mushrooms in skillet and sear until cooked through and browned.

    Wilted Spinach

    1. Heat oil in pan. Add spinach and cook until wilted.

    Crispy Chickpeas

    1. Heat oil in pan to 350°F. Place chickpeas in oil until brown and crisp.
    2. Using a slotted spoon, transfer chickpeas to paper towels to drain. Season with salt, pepper and lime zest.

    Pan Roasted Parmesan Tomatoes

    1. Melt cheese in dry pan, cool until browned and crisp. Remove from pan and set aside.
    2. Toss tomato wedges with 2 Tbsp. olive oil, salt and pepper.
    3. Heat pan, sear tomatoes. Remove and dust each with crushed parmesan crisps.

    Assemble

    1. Spoon portion of noodles into serving bowl. Pour over Ramen Broth. Place fried egg on top along with seared Portobello slices, spinach, chickpeas, and tomatoes.
    2. Garnish with cilantro and lime wedges.