[Ad- gifted product] As the days have grown colder, my stomach has been wanting more and more warm foods. Soups are perfect for autumn and my favorite type of soup, apart from classic chicken noodle, is ramen bowls! I love all of the toppings that go into ramen – the way you can customize them are fantastic. I teamed up with Geo Watkins’ Mushroom Ketchup to create and share this vegetarian mushroom ramen bowl!
But first… Mushroom Ketchup?
Geo Watkins has a line of mushroom ketchup sauces, which come in beautiful glass bottles. This ketchup isn’t like the tomato kind that comes to mind – it’s much more liquid and to me, is more similar to a Worcestershire sauce. You see, Worcestershire sauce is not vegetarian as it contains fish sauce or anchovies sauce. Mushroom Ketchup is a great alternative as it adds that depth of flavor and added salty-seasoning. I would not recommend tasting it out of the bottle, as the concentrated liquid is very intense. If you look closely, you’ll see Mushroom Ketchup in most shops, including Tescos. You can also take a deeper look into their products on Geo Watkins’ website.
Vegetarian Mushroom Ramen Bowl
Ingredients
- 1 litre Vegetable Broth
- 2 tbsp Miso Paste
- 2 tbsp Geo Watkins Mushroom Ketchup
- 1 Small Onion Chopped
- 3 Garlic Cloves Minced
- 50 grams Piece of Fresh Ginger Grated
- 200 grams Fresh Spinach
- 200 grams Mushrooms
- 200 grams Ramen Noodles
- 4 Eggs
- 60 grams Coriander Chopped
- 5 Spring Onions Chopped
- 1 Red Chilli Pepper Sliced
- Sesame Seeds to serve
- Sesame Oil to serve
Instructions
- In a large pot, combine the vegetable broth, miso and Geo Watkins Mushroom Ketchup.
- Place a pot over a medium heat and add onion, garlic cloves and fresh ginger.
- Bring to boil and reduce the heat to low.
- Add fresh spinach and mushrooms and simmer for 15 minutes.
- Cook 200 g ramen noodles following the pack instructions, when ready take them out from the water and use the same pot to boil 4 eggs.
- Divide the noodles between four bowls.
- Simmer the eggs for around 10 minutes and let them cool under the cold water. Peel and cut in halves.
- Ladle the soup into earlier prepared serving bowls with noodles.
- Top with the eggs, coriander, spring onions, chilli, sesame seeds and sesame oil.
I opted out of the coriander, as I really, really dislike the flavor. Overall, this recipe has great depth in the ramen broth, which is really great as it doesn’t take much time to make at all. A lot of the meat-based broths need to be simmered away for hours and the foam at the top needs to be removed over and over. This is a great recipe for someone looking for mushroom ramen in a short amount of time, and the fact that it is vegetarian is another plus. This recipe makes four bowls of ramen! It’s a very delicious recipe, and so simple for a ramen, that it’s sure to impress. If you are looking for more mushroom recipes, Just Average Jen has a great mushoom stroganoff recipe herself!
If you cannot find Geo Watkins Mushroom Ketchup at your local Sansbury’s, Tescos, Ocado, or Waitrose, you can always purchase a bottle on Amazon.