Katsu Style Ramen Bowls

Katsu Style Ramen Bowls

This is a sponsored post written by me on behalf of Breville for Conagra.

There is nothing like a big bowl of ramen this time of year to warm you up after a long day. My favorite ramen lately has been katsu style, with crispy fried meat on top. I decided to recreate a vegetarian version of this using a homemade mushroom stock and crispy chick’n from Gardein cooked in my new Breville Combi Wave Oven. I always wanted an air fryer but living in a city with limited counter space I couldn’t justify it. Thanks to the new Breville Combi Wave, I can have the air fryer built right into my microwave and convection oven.

Georgina and I try to keep about 50% vegan, and meat alternatives from Gardein really help us satisfy the cravings without compromising our values!

I let the mushrooms simmer for about 5 hours, but you could also do this overnight in a slow cooker. The stock came out super rich and flavorful and made this bowl of ramen really special. After making the stock, the rest is easy! Cook the noodles, boil an egg, and Heat up the chick’n in the Combi Wave oven.

I grabbed some fresh ramen noodles from my local Asian market, but any kind will work.

The Combi -Wave was able to cook these from frozen to super crispy in just 10 minutes.

Chop them up for the top of the soup.

Drizzle on the katsu sauce and serve!

I was really craving an egg on this, but obviously you can skip it if you want to keep it vegan.

Pure comfort in a bowl!

Katsu Style Ramen Bowls

These ramen bowls are filled with a savory mushroom broth and topped with crispy katsu, tonkatsu sauce, and a soft cooked egg.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Japanese
Keyword: Bowl, Mash-Up, pasta, Soup, Spicy
Servings: 1 bowl


  • 2 pounds mushrooms
  • 1 large carrot
  • 1 large onion
  • 1 head garlic
  • 10 sprigs parsley
  • 1/2 cup sliced ginger
  • 1 tablespoon black peppercorns
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire Sauce vegan alternative if desired
  • 2 tablespoons oyster sauce
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • 3 cups finished broth
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 4 ounces ramen noodles cooked according to package instructions
  • 1 Gardein Crispy Chick’n Patty
  • 1 soft boiled egg optional
  • sliced chilies and scallion for garnish


  • Make the broth by adding all the veggies in a large stock pot or slow cooker with some salt to taste. Allow to simmer for about 5 hours or set to low overnight. Strain before using.
  • Make the sauce by stirring the sauce ingredients together in a measuring cup until combined. Set aside in the fridge until ready to use.
  • Cook the chicken in the Combi Wave set to “Fast Combi” for 10 minutes at 450. Flip once halfway through cooking. When it is done, chop into slices.
  • Build the bowl by heating up the broth with the vinegar and soy sauce. Add the noodles to the bowl and top with the broth. top with the crispy chick’n and egg. Drizzle the sauce over the chick’n, and garnish the bowl with the chili peppers and scallion. Serve

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