Homemade Veg Ramen Bowl with Mushroom BrothEgg
Warm your soul with this comforting homemade Veg Ramen Bowl. This recipe features a rich, umami-packed mushroom broth infused with soy sauce, paired with perfectly cooked noodles and crisp vegetables like pok choy, carrots, and corn. The dish is elevated by a vibrant, homemade chili-shallot-garlic oil that adds a perfect crunch and depth of flavor. A simple, delicious, and healthy vegetarian meal perfect for any day of the week. Serve hot and enjoy every slurp!
Ingredients
For the Mushroom Broth:
15-20 whole of Button Mushrooms
1 tsp Oil
1 tsp Soy Sauce
2 cups Water
For the Chilli Shallots Seasoning Oil:
1 cup Oil
5 no. (finely chopped) Shallots
4 cloves Garlic (finely chopped)
2 tbsp Red Chilli Flakes
2 tbsp Sesame Seeds
For the Veggies & Noodles:
100 g Boiled Noodles
1 Carrot (julienned)
1 cup Corn
A few leaves Bok Choy
For Serving & Seasoning:
handful Spring Onion (chopped)
to taste Salt
to taste Black Pepper (roughly crushed)
Instructions
Step 1— Prepare the Mushroom Broth
1
Heat a pan over high heat until it is searing hot. Add 1 tsp of oil.
2
Place button mushrooms in a single layer to avoid overcrowding, allowing them to brown well on one side without releasing too much moisture.
3
Once the mushrooms are golden brown and halfway cooked, add 2 cups of water.
4
Stir in 1 tsp of dark soy sauce for color and extra savoriness. Allow the broth to boil until the mushrooms are fully cooked.
5
Remove the mushrooms from the broth and set them aside.
6
Let the broth continue to boil for another 30 seconds, then taste and adjust the seasoning if needed.
Step 2— Make the Chili Shallot Seasoning Oil
1
In a cold pan, add 1/3 cup of oil, finely chopped shallots, and finely chopped garlic cloves.
2
Turn on the heat to low. The goal is to slowly infuse the oil with the flavors of the shallots and garlic as they heat up.
3
Cook until the aromatics are light golden brown. Keep moving them in the pan to ensure even browning.
4
Turn off the heat. Immediately pour the hot oil mixture over a bowl containing red chili flakes and sesame seeds.
5
The heat will crisp up the aromatics and crackle the sesame seeds. Set aside.
Step 3— Cook the Vegetables and Noodles
1
Boil a pot of water. Use a strainer or sieve to quickly blanch the bok choy (approx. 30 seconds), then the julienned carrots (40-50 seconds), and finally the corn (1 minute). Remove and drain.
2
In the same boiling water, add the noodles with a pinch of salt.
3
Cook according to package instructions (typically 4-5 minutes) until they are done. Drain thoroughly.
Step 4— Assemble the Ramen Bowl
1
Place the cooked noodles in a wide, shallow bowl.
2
Pour the hot mushroom broth over the noodles.
3
Arrange the blanched bok choy, carrots, corn, and the previously cooked mushrooms on top.
4
Garnish with freshly crushed black pepper, a heap of chopped spring onions, and a generous helping of the prepared chili shallot oil. Serve hot and enjoy.
Nutrition Facts
2 servings per recipe
