Veal & Mushroom Ramen by Celebrity Chef Anna Olson

Foodland Ontario partnered with Grow Guelph, an Economic Development partnership between the University of Guelph, City of Guelph’s Economic Development Department and a number of local business support agencies, at the Canadian Restaurant and Food Service Association (CRFA) Show held on March 2-4, 2014.

Celebrity chef and TV host Anna Olson was a featured presenter, showcasing recipes that ‘Go Global with Local’. At these sessions, Anna showcased locally grown foods, and demonstrated how to use the commodities to deliver an array of menus that come from around the world. At the Ontario Pavilion Cooking Demonstration, Anna Olson exhibited recipes and flavour pairings containing Ontario Maple Syrup, Goat Cheese, Protein and/or Mushrooms.

Photo by Grow Guelph
Photo by Grow Guelph
Enoki mushrooms are the most asked about mushrooms when we’re out at consumer shows and thanks to Anna we have another tasty Enoki recipe to share! She highlighted the use of Enoki mushrooms in this wonderful ramen recipe… try it at home!


Photo by Grow Guelph

Ramen noodles aren’t just for college students on a budget. Japanese ramen noodle dishes have a long tradition and are seeing new popularity in New York and beyond.

Veal & Mushroom Ramen
Serves 2 Prep Time: 15 minutes Cook Time: 10 minutes

1 Tbsp vegetable oil
4 oz portion veal tenderloin or loin
4 cups beef, chicken or vegetable stock
1 garlic clove, minced
2 Tbsp soy sauce
1 Tbsp finely grated ginger
1 Tbsp sugar
4 Ramen noodle “squares”
2 Tbsp dark miso paste
175 g (1/2 pkg) extra firm tofu
4 cups bean sprouts
3 cups shredded green or purple kale
150 g enoki mushrooms
sesame oil & Togarashi*

1. Heat the oil in a sauté pan over high heat. Sear the veal portion on all sides so that it is browned, but not cooked through. Remove the veal from the heat and set aside.

2. Bring the stock, with the garlic, soy, ginger and sugar up to a full boil. Add the Ramen noodles and cook under tender. Whisk in the miso paste and arrange the noodles and ladle the broth into 2 bowls. Arrange the tofu, bean sprouts, kale and enoki mushrooms in groupings on top of the bowl (once stirred in after presenting, all the ingredients will warm up). Slice the veal as thinly as possible and lay on top (the hot broth will cook it further). Serve with seame oil and Togarashi.

* Togarashi is a 7-spice blend that is used to sprinkle on noodle soup dishes. It does have a little chili heat to it, and can be found in the Asian section of many groceries.


Thanks to Anna, Foodland Ontario and Grow Guelph for sharing this recipe and photos with us! I have to admit, I did fall in love with ramen noodles in college, but this recipe will let me enjoy them again, guilt-free!

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