Vegetarian Ramen Bowl with Seared Portobellos and Crispy Chickpeas

Menu PartEntree
Cuisine TypeAsian

Hector Vega, Sous Chef, North Carolina State University

Ashley Casasola, Georgia ProStart, Meadowcreek High School

This recipe was created during the Culinary Competition held at FoodService Director's 2019 Menu Directions conference in Atlanta. Chef Vega teamed up with ProStart student Ashley Casasola to cook up a vegetable-based ramen that turned out to be the judges' favorite.



3 cups all-purpose flour

1 tsp. kosher salt

2 eggs

½ cup warm water

Vegetable ramen broth

¼ cup olive oil

8 oz. onions

2 tsp.chopped garlic

6 oz. shiitake mushrooms, chopped

6 oz. crimini mushrooms, chopped

1 rib celery, diced

1 carrot, peeled and diced

1 tomato, chopped

¼ bunch cilantro, with stems, torn

1/8 bunch parsley, with stems, torn

3 qt. vegetable Stock

½ cup gluten-free tamari

¼ cup preservative-free poke sauce

Salt and pepper, to taste

Seared portobellas

1 cup gluten-free tamari

2 oz.  toasted sesame oil

1 tbsp. chopped garlic

1 oz. honey

Salt and pepper, to taste

5 portobello caps, cleaned

Wilted spinach

½ tbsp. olive oil

4 cups spinach leaves, chiffonade

Crispy chickpeas

Olive oil, for frying

12 oz. canned chickpeas, drained

Salt and pepper, to taste

½ Tbsp. grated lime zest

Pan roasted Parmesan tomatoes

½ cup shredded Parmesan

3 tomatoes, wedged

2 tbsp. olive oil

1 tsp. chopped parsley

Salt and pepper, to taste

5 sunnyside-up eggs

¼ bunch cilantro, torn

1 lime, cut in wedges


  1. For noodles: In food processor, combine flour and salt. Beat egg and water together; stream into flour mixture. Pulse until dough is formed. Wrap in plastic and let stand for 20 to 30 minutes.
  2. Roll out dough into thin sheet and cut into noodles. Boil noodles for 2 to 3 minutes or until cooked through.
  3. Prepare ramen broth: In large saucepan over medium-high heat, heat oil. Add onion and garlic; saute until sweated. Add mushrooms; cook until caramelized and minimal liquid remains. Stir in celery, carrots and tomatoes. Continue to cook until all vegetables are browned. 
  4. Stir in remaining broth ingredients; simmer 30 minutes or until desired flavor is acheived. Strain and season with salt and pepper to taste.
  5. For portobellos: Combine tamari, sesame oil, garlic, honey and salt and pepper to taste;  pour over mushroom caps. Let marinate 15 minutes or longer.
  6. Drain mushroom caps. In hot skillet, sear portobellos caps until cooked through and browned. Set aside.
  7. For wilted spinach: Heat olive oil in saute pan. Add spinach and cook down until wilted. Slice and set aside.
  8. For crispy chickpeas: Heat oil in deep saucepan until temperature reachs 350 F. Add chickpeas; fry until brown and crisp. Drain and toss with lime zest and salt and pepper to taste.
  9. For tomatoes: Melt cheese in dry skillet; cook until browned and crisp. Remove from pan and set aside. Toss tomato wedges with olive oil, parsley and salt and pepper. Sear in skillet; dust each with crushed Parmesan crisps.
  10. To serve, divide noodles and broth among five bowls. Top each with Portobello slices, spinach, chickpeas, tomatoes and a fried egg. Garnish with cilantro and lime.

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