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Vegemite ramen recipe
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Quick and delicious vegetarian meal ready in 15 minutes, featuring protein-packed mushrooms and eggs. Elevate the flavors with a tablespoon of savory Vegemite for a perfect lunch or dinner option.
Ingredients:
  • 4 x 120g ramen noodle cakes
  • 80g salted butter, at room temperature
  • 36.80 gm vegetable oil
  • 400-500g mixed mushrooms (we used shitake, oyster and Swiss brown), sliced
  • 250ml (1 cup) salt-reduced vegetable stock
  • 10.00 gm cornflour
  • 20.00 ml Vegemite
  • Vegetable oil, for frying
  • 4 eggs
  • 12.00 gm toasted black sesame seeds, to serve
  • Nori or seaweed snacks, shredded, to serve
Instructions:
  • Prepare the noodles as directed on the package. Drain and set aside.
  • In a hot, large frying pan, melt half of the butter and 1 tbsp oil. Stir in mushrooms and cook for 2-3 minutes, stirring occasionally.
  • Mix in the rich Vegemite and the rest of the butter. Toss in the noodles until nicely coated. In a small jug, blend half of the stock with cornflour, then stir in the rest of the stock. Pour this flavorful stock mixture over the noodles. Cook and stir for 1-2 minutes until it thickens and combines perfectly. Serve the delicious dish in 4 bowls.
  • Place the pan back on the heat and warm up the rest of the oil. Crack the eggs into the pan and cook for 2-3 minutes until the egg whites are cooked through but the yolk is deliciously runny.
  • Top each bowl of noodles with a perfectly cooked egg and garnish with sesame seeds and shredded seaweed snacks before serving.

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