It seems like it’s maybe about time for another On Brand, Off Medium post…

I’m a professional musician, but I really try to practice what I preach with creative exploration, comfort zone expansion, etc.

Cooking is one of my favorite ways to flex my creativity outside of my professional medium. And lately, I’m especially interested in expanding my vegetarian repertoire.

A few weeks ago, I decided to work on developing my very own ramen recipe, and after several tests and tweaks, I am ready to share it!

Mushroom and Leek Ramen



  • 1 large carrot
  • 2 leeks
  • 2 bunches of baby bok choy
  • 8 oz mushrooms
  • 3 green onions
  • 1 thumb-sized piece of ginger
  • Garlic


  • Eggs
  • Butter


  • 8 cups broth
  • Low sodium soy sauce
  • Miso paste
  • Rice vinegar
  • Mirin
  • Sesame Oil
  • Sesame seeds
  • 4 Servings of Ramen Noodles! *You can just get top ramen and discard the spice packet, or go for fancier noods.

*4 servings


STEP 1: Chop Your Stuff

  • Peel and grate the carrot
  • Mince 4-8 cloves of garlic
  • Finely chop 1-2 Tbsp. ginger
  • Slice the green onions, separating the tops from the bottoms
  • Discard the tops and root ends of the leeks, slice once lengthwise, then finely slice crosswise
  • Chop the bok choy, separating the tops from the bottoms
  • Dice the mushrooms into bite-sized pieces

STEP 2: Prep Your Pans

  • Fill a medium pot about ¾ of the way with salted water, boil
    • You’ll use this pot to cook the eggs and the noodles
  • You’ll also need a large fry pan (preferably nonstick) in which to sauté your veggies
  • And either a second large pot or a deep+wide sauce pan in which to make your broth

STEP 3: Marinate Your Carrots

  • In a medium bowl, combine 1 Tbsp rice vinegar with 1.5 tsp white sugar
  • Add grated carrots, season with salt and pepper, and mix to combine
  • Stir occasionally

STEP 4: Make Your Broth

  • Heat some sesame oil in your deep sauce pan
  • Add the garlic, ginger, and green onion bottoms and sauté until everything is a bit translucent
  • Add your broth (8 cups)
    • I set out to make a meatless recipe, but the third time I tested this recipe I used chicken broth, and I liked it so much better. So…I don’t know, man. You do you.
  • Stir In:
    • ¼ cup + 1 T soy sauce
    • 1 T butter
    • 1.5 tsp mirin
    • Salt and pepper, per your preference
  • Bring to a boil, then reduce heat to medium high until you’re almost ready to serve the dish
  • Turn off the heat
  • Stir in 1 T (ok make it like, a heaping tablespoon) of miso

STEP 5: Soft Boil Your Eggs

  • I’m listing it as step 5, but you should really start this RIGHT after you begin making the broth…
  • Add 4 eggs to the boiling water, do not reduce heat
  • Boil for 7 minutes
  • Keep the water boiling, but remove eggs and place in an ice bath to prevent cooking
  • When cooled, peel

STEP 6: Cook Your Veggies

  • After you start the eggs, heat some more sesame oil in your fry pan
  • Add mushrooms and cook (medium high) without stirring for 2-3 minutes
  • Add leeks and root ends of the bok choy until a bit translucent
  • Add bok choy tops until wilted
  • Season with salt and pepper

STEP 7: Boil Your Noodles

  • After you’ve removed the eggs, cook your noods!

STEP 8: Assemble

  • Divide the noodles into 4 bowls
  • Top with the sautéed veggies
  • Ladle VERY hot broth over the noodles and veggies
  • Cut eggs in half, and place one in each bowl, seasoning with salt and pepper
  • Add a heaping spoonful of marinated carrots to each bowl
  • Top with the green onion tops, and sesame seeds

STEP 9: Freaking Enjoy