maggi meets ramen charisma shah

If you were raised in an Indian household, then you are familiar with Maggi - essentially the BEST "ramen" ever.  Well, really the best MSG-loaded-cheap-college-kid-approved ramen ever.  The smell alone is a stimulant.  Probably literally.  Anyways, the HUBS and I were craving Maggi so naturally we looked into finding a local ramen shop.  Apparently vegetarian friendly ramen is super hard to find.  So we made our own.  Its a little bit inspired by ramen, and a lotta bit inspired by Maggi.  

Y'all I think I recreated the Maggi TasteMaker.  Without the "hydrolyzed protein" aka MSG.




  1. 1 leek (cut lengthwise in half and then diced)
  2. 1/2 red onion
  3. 12 oz box of button mushrooms (sliced)
  4. 1 bunch of green onions
  5. 2 tsp garlic (minced)
  6. 1 tsp adu marcha
  7. 1 bunch of radishes (diced)
  8. 1/2 c chopped cilantro
  9. 2 stalks celery (diced)
  10. 1 1/2 tsp onion powder
  11. 1 1/2 tsp garlic powder
  12. 1/4 tsp kasuri methi (fenugreek leaves)
  13. 2 cloves
  14. 2 cardamom pods
  15. 4 whole black peppercorns
  16. 1/8 tsp aniseseed
  17. 1 1/2 tsp mirchi (or to taste)
  18. 1/4 tsp himalayan pink salt
  19. 1/8 tsp haldi (ground tumeric)
  20. 1/8 tsp celery salt
  21. 1/8 tsp nutmeg
  22. 1/4 tsp cumin
  23. ramen noodles
  24. two cartons of veggie stock
  25. 2 tbs butter
  26. 2 tbs olive oil
  27. 2 tsp soy sauce
  28. salt to taste
  29. lime zest and juice to taste


  1. Cook the ramen noodles as per the package instructions.
  2. Saute the garlic and adu marcha in the butter.  
  3. Add the leeks.  Cook until translucent.
  4. Add the mushrooms.  Cook until tender and reduced in size.
  5. Add 1 carton of the vegetable stock and bring to a simmer.
  6. Add the green onions (set aside some for garnish), red onions and celery.  Cook until tender.
  7. Grind/blend all of the spices into a masala mixture.  Add 3 tsps of this finely ground mixture to your stock.
  8. Add 3/4 of the chopped radishes.  Add 1/3 c of chopped cilantro.  Bring to a simmer.
  9. Ladle some noodles and stock into a bowl.  Garnish with freshly chopped cilantro, a lime wedge and some radishes.