MAGGI MEETS RAMEN

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.

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MUSHROOM + LEEK RAMEN

INSPIRED BY MAGGI NOODLES

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INGREDIENTS

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

INSTRUCTIONS

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.