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.
MUSHROOM + LEEK RAMEN
INSPIRED BY MAGGI NOODLES
- 1 leek (cut lengthwise in half and then diced)
- 1/2 red onion
- 12 oz box of button mushrooms (sliced)
- 1 bunch of green onions
- 2 tsp garlic (minced)
- 1 tsp adu marcha
- 1 bunch of radishes (diced)
- 1/2 c chopped cilantro
- 2 stalks celery (diced)
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1/4 tsp kasuri methi (fenugreek leaves)
- 2 cloves
- 2 cardamom pods
- 4 whole black peppercorns
- 1/8 tsp aniseseed
- 1 1/2 tsp mirchi (or to taste)
- 1/4 tsp himalayan pink salt
- 1/8 tsp haldi (ground tumeric)
- 1/8 tsp celery salt
- 1/8 tsp nutmeg
- 1/4 tsp cumin
- ramen noodles
- two cartons of veggie stock
- 2 tbs butter
- 2 tbs olive oil
- 2 tsp soy sauce
- salt to taste
- lime zest and juice to taste
- Cook the ramen noodles as per the package instructions.
- Saute the garlic and adu marcha in the butter.
- Add the leeks. Cook until translucent.
- Add the mushrooms. Cook until tender and reduced in size.
- Add 1 carton of the vegetable stock and bring to a simmer.
- Add the green onions (set aside some for garnish), red onions and celery. Cook until tender.
- Grind/blend all of the spices into a masala mixture. Add 3 tsps of this finely ground mixture to your stock.
- Add 3/4 of the chopped radishes. Add 1/3 c of chopped cilantro. Bring to a simmer.
- Ladle some noodles and stock into a bowl. Garnish with freshly chopped cilantro, a lime wedge and some radishes.