VEGETARIAN RAMEN BOWL
5
PortionsIngredients
- NOODLES
3 cups Flour
1 tsp Kosher salt
2 ea Eggs
1/2 cup Warm water
VEGETABLE RAMEN BROTH1/4 cup Olive oil
8 wt. oz Onions, chopped
2 tsp Garlic, chopped
6 wt. oz Shiitake mushrooms, chopped
6 wt. oz Cremini mushrooms, chopped
1 ea Celery stalk, diced
1 ea Carrot, peeled and diced
1 ea Tomato, chopped
1/4 bu Cilantro, with stems, torn
1/8 bu Parsley, with stems, torn
3 qt Vegetable stock
1/2 cup Kikkoman Gluten-Free Tamari Soy Sauce
1/4 cup Kikkoman Preservative-Free Poke Sauce
to taste Salt
to taste Black pepper
SUNNY SIDE UP EGGS2 Tbsp Butter with canola oil
5 ea Eggs
to taste Salt
to taste Black pepper
SEARED PORTOBELLO MUSHROOMS1/4 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 Tbsp Garlic, chopped
1 cup Kikkoman Gluten-Free Tamari Soy Sauce
1 fl. oz Honey
to taste Salt
to taste Black pepper
5 ea Portobello mushroom caps, cleaned
as needed Olive oil
WILTED SPINACH1/2 Tbsp Olive oil
4 cups Spinach, chiffonade
CRISPY CHICKPEASas needed Olive oil
12 oz Chickpeas, cooked and drained
to taste Salt
to taste Black pepper
1/2 Tbsp Lime, zest of
PAN ROASTED PARMESAN TOMATOES1/2 cup Parmesan cheese, shredded
3 ea Tomatoes, cut into wedges
2 Tbsp Olive oil
as needed Olive oil
1 tsp Parsley, chopped
to taste Salt
to taste Black pepper
TO GARNISHas needed Cilantro, chopped
as needed Lime wedges
Directions
- NOODLES
- Combine flour and salt in the food processer.
- In a separate bowl, beat eggs and water together. Stream into flour and salt mixer in food processer.
- Pulse until dough is formed. Remove from food processer, wrap in plastic and let sit for 20-30 minutes.
- Roll dough flat and cut into noodles as desired.
- 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
- Heat oil in a large saucepan; sauté onion and garlic until soft and translucent.
- Add mushrooms and cook until caramelized and minimal liquid remains.
- Add celery, carrots, and tomatoes. Continue to cook until all vegetables are browned.
- 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
- Melt butter in a sauté pan over low heat.
- Crack eggs into pan and cook until whites are cooked through. Remove from heat.
- SEARED PORTOBELLO MUSHROOMS
- Whisk together all ingredients except mushrooms and oil.
- Pour sauce over mushroom caps and marinate for at least 20 minutes.
- Heat oil in a hot skillet. Place mushrooms in skillet and sear until cooked through and browned.
- WILTED SPINACH
- Heat oil in pan. Add spinach and cook until wilted.
- CRISPY CHICKPEAS
- Heat oil in pan to 350°F. Place chickpeas in oil until brown and crisp.
- Using a slotted spoon, transfer chickpeas to paper towels to drain. Season with salt, pepper and lime zest.
- PAN ROASTED PARMESAN TOMATOES
- Melt cheese in dry pan, cool until browned and crisp. Remove from pan and set aside.
- Toss tomato wedges with 2 Tbsp. olive oil, salt and pepper.
- Heat pan, sear tomatoes. Remove and dust each with crushed parmesan crisps.
- ASSEMBLE
- 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.
- Garnish with cilantro and lime wedges.
