Kitchen Diaries

Making ramen with mushroom broth

Here’s something strange for someone who’s so into Japan — I’ve never had ramen throughout my travels, despite the increasing availability of halal ramen.

I only had ramen when I was in New York! I had just arrived to New York after my course, met up with Amanda and headed to the house of Kristin (probs the warmest Malaysian you’ll find in New York) at Hell’s Kitchen.

We went out and explored the neighborhood for food. Hell’s Kitchen is a district filled with eateries from everywhere around the world. They asked me what I wanted to have, I told them Japanese. Amanda’s face was like, WTF seriously?!

Sooo they brought me to Totto Ramen, because there’s a vegetarian ramen that knew I could have. That’s exactly what I ordered. I seriously wasn’t expecting anything much from the ramen. The dish that arrived looked good though. It was a big bowl of ramen with almost clear broth, topped with avocado, cabbage, cauliflower, capsicum and mushrooms. They also gave me lemon on the side.

Then… one spoon of the spicy mushroom broth ramen and my impression on ramen complete changed. SEDAP GILA.

I went to the restaurant again just before I left New York. It was also only $12. Such a good deal.

Where’s this leading to?

It’s normal that you crave good things, especially when you’re fasting. So I thought about the ramen and decided that I would try to make it on my own. Ta-da!


This is the recipe I tweaked from the many recipes of mushroom broth online, posted here for memory’s sake and will be tweaked in the future. Obviously it doesn’t taste like the ramen at the restaurant. If you want to use, use at own risk.



  • Garlic, 2 cloves, diced
  • Onions, 2 pieces, diced
  • Soy sauce, 2 spoonfuls
  • Oyster sauce, 1 spoonfuls


  • Asparagus, 2 pieces
  • Avocado, 1 piece, sliced widely
  • Capsicum, 1 piece, sliced
  • Cauliflower, 1 piece, cut sukahati
  • Cherry tomatoes, 2 piece, cut in halves

For taste

  • Chili flakes, 3 spoonfuls
  • Salt, to taste
  • Sugar, 1 spoonful
  • Lemon slices


  • Ramen


  • Stir fry garlic and onions until harum
  • Add mushrooms and then 5 cups of water and let it boil 45 mins or so
  • Add soy sauce, oyster sauce, chili flakes (to make it more kaw, I use cili padi, too), salt and sugar

Once I was satisfied with the taste of the broth:

  • Add in asparagus, capsicum, cauliflower, cherry tomatoes
  • Boil ramen and drain

Taste-wise, ok la. Can go la, just that it needs to be refined a bit.

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