A rich, aromatic broth made from celery root and mushrooms — including dried shiitake, porcini, and morels — paired with our thin homemade noodles.

Topped with roasted oyster mushrooms, oil-poached kohlrabi, rocket, spring onions, and an optional marinated egg (which can be left out to make it vegan). Finished with a savory soy seasoning infused with morels and garlic oil.

Because vegan Ramen is still rare in Japan, we at Food Technique Berlin developed this recipe to deliver the same depth, balance, and umami as our meat-based Ramen — a truly satisfying plant-based experience.