A question about a recipe: Mushroom Ramen

I have a question about the recipe "Mushroom Ramen" from thirschfeld. What's a good substitute for the bacon? I'd love a vegetarian version of ramen.

  • 2053 views
  • 6 Comments
D882823a 7a0e 4331 bf68 f596a0c49c6d  mushroom ramen
Recipe question for: Mushroom Ramen

6 Comments

Review our Code of Conduct
Don't send me emails about new comments
Kazugi
Kazugi February 23, 2014

Maybe smoked tempeh bacon.....

Review our Code of Conduct
Don't send me emails about new comments
Windischgirl
Windischgirl February 23, 2014

Hmmm, that's a thought and I'll have to try it. I don't necessarily need to have the smoky flavor but do want the deep umami that bacon gives. I'm thinking maybe some dried mushrooms and shoyu?

Review our Code of Conduct
Don't send me emails about new comments
petitbleu
petitbleu February 23, 2014

Dried mushrooms and shoyu are right on the money. Both of those ingredients add tons of umami. Sounds like you're on the right track. Maybe even try adding a little miso.

Review our Code of Conduct
Don't send me emails about new comments
Sandra Antonella
Sandra Antonella March 2, 2014
http://momofukufor2.com/2010/05/chicken-miso-ramen-recipe/

http://ijustlovemyapron.blogspot.com/2010/07/miso-ramen-with-chicken-and-tofu-good.html

you can probably do without the chicken bits.

http://food52.com/recipes...

Review our Code of Conduct
Don't send me emails about new comments
Sam1148
Sam1148 March 2, 2014

Can you eat fish? A Japaneese market will sell frozen eel that's been grilled in a sauce. The same Unagi type eel you get for sushi.
You remove the skin by pulling it off--it's been cooked so the skin comes off nicely. Then brush it again with sugar, ginger, soy sauce mix that's been cooked down and broil until crisp. Cut it up in little strips.

Review our Code of Conduct
Don't send me emails about new comments
savorthis
savorthis March 3, 2014

I found that a combo of fresh mushrooms, dried mushrooms and some onion/leeks work well to deepen a mushroom broth (http://food52.com/recipes...) and during Meatless March I once added a teabag or two of lapsang souchong tea to some broth in lieu of bonito flakes. It added a nice smokiness and a bit more depth.

Review our Code of Conduct
Don't send me emails about new comments
Showing 6 out of 6 Comments Back to top
Recommended by Food52