Vegetarian Ramen Bowl - Food Services

Ingredients

• Noodles
• 3 cups flour
• 1 teaspoon of kosher salt
• 2 eggs
• 1/2 cup warm water
• Vegetable Ramen Broth
• 1/4 cup olive oil
• 8 ounces onions, chopped
• 2 teaspoons garlic, chopped
• 6 ounces shiitake mushrooms, chopped
• 6 ounces cremini mushrooms, chopped
• 1 celery stalk, diced
• 1 carrot, peeled and diced
• 1 tomato, chopped
• 1/4 cilantro bunch, with stems, torn
• 1/8 parsley bunch, with stems, torn
• 3 quarts vegetable stock
• 1/2 cup Kikkoman Gluten-Free Tamari Soy Sauce
• 1/4 cup Kikkoman Preservative-Free Poke Sauce
• Salt, to taste
• Black pepper, to taste
• Sunny Side Up Eggs
• 2 tablespoons butter with canola oil
• 5 eggs
• Seared Portobello
• 1/4 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
• 1 tablespoon garlic, chopped
• 1 cup Kikkoman Gluten-Free Tamari Soy Sauce
• 1 ounce honey
• 5 Portobello mushroom caps, cleaned
• Olive oil, as needed
• Wilted Spinach
• 1/2 tablespoon olive oil
• 4 cups spinach, chiffonade
• Crispy Chickpeas
• 12 ounces chickpeas, drained
• 1/2 tablespoon lime zest
• Pan Roasted Parmesan Tomatoes
• 1/2 cup shredded parmesan cheese
• 3 tomatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon parsley, chopped
• Chopped cilantro, as needed
• Lime wedges, as needed