Koka Chicken Feat. Vegemite and Mushroom

What, you thought all Ramen Science was going to be was following packet instructions? Please.

This idea came to me yesterday as I was looking through our cupboards. I love Vegemite but I don't get many chances to have it in anything since I'm not the biggest fan of bread. Hang on, hang on, stop throwing tomatoes at the screen. Those could've gone into a lovely pasta sauce.

We're following the Taylor Standard Process on this one: no draining of water, no separating the seaweed. I already know what Koka Chicken noodles taste like by themselves (spoilers: it's good). Into my bowl go the noodles, the flavour powder, perhaps a touch too much seaweed, and half a teaspoon of Vegemite. I'm worried about the Vegemite overpowering everything else so we'll play it a bit safe on that one.

Pouring the boiling water directly into the spoon (note: hold it slightly vertical so you're not spraying your entire kitchen and self with boiling water) washes the Vegemite away into the broth. One the noodles are soft enough, I stir and fold everything together into deliciousness.

My wife, love of my life and serial enabler, likes to do meal prepping from time to time. As a result, I have here a container of frozen mushrooms which were fried in leftover beef fat. I know what you're asking, just how many clashing flavours am I going to toss into this thing? I'm choosing to trust the process (and my hungry tummy) on this one.

Once I'm happy with the noodles and there's still enough heat in the broth, I scrape the mushrooms and congealed tallow into the bowl and mix them in. This will not only help the mushrooms thaw out, but also cool down the noodles so they're not unbearably hot to have in this hellish summer we're currently experiencing. (Kinda like Korean-style cold noodles which get ice thrown into them, I definitely want to try making some day.)

At the end of all that, what did I end up with? Is it insanely salty? Is it going to taste of nothing but yeast extract? Is my mouth going to explode? Salivating with anticipation I take my first bite.

Pure. Umami.

Okay, so it's a little bit on the salty side, but there being broth rather than everything being added to drained noodles does help with that. What surprised me the most is that the Vegemite is almost nowhere to be seen! Half a teaspoon into a whole bowl definitely dilutes it out, but I think the presence of it really helps bring out the beef flavour from the mushrooms. It almost tastes like I can feel the texture of shredded beef in my mouth. If anything, I think what this could have done without was the flavour packet that came with the noodles itself.

Meal Components

The Scientific Method

• Have you or a loved one fry a portion of diced mushrooms in beef fat and freeze weeks in advance. Optionally, substitute for having a time machine.
• Dump all noodle contents into the bowl and fish out the flavour packet.
• Drizzle seaweed and flavour powder onto noodles.
• Scoop out half a teaspoon of Vegemite.
• Pour enough boiling water to just cover the noodles, rinsing out the Vegemite into the bowl.
• Stir everything together.
• Add frozen mushrooms and mix them in to cool down noodles.
• Enjoy!

I'm definitely going to try this one again with more Vegemite in different noodles. Or maybe I could use Vegemite to season mushrooms somehow... The possibilities are endless!