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+ servings

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 mins
Cook Time20 mins
Total Time35 mins
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