This is an article about ketchup…no, not the kind you slather your chips in, this is Geo Watkins Mushroom Ketchup. If you haven’t tried it before this is an umami bomb that adds flavour to just about anything.
I had to try some on its own and the taste is as powerful as Worcestershire sauce or Thai fish sauce. It’s vegan though and takes its depth of flavour from, well, mushrooms of course. It’s a great balance of umami and acidity.
It also has a heritage older than most things you will see on Antiques Roadshow, Geo Watkins has been making this since 1830 and its unique taste has made this a true British kitchen great.
They gave me a recipe to try, Veggie Ramen Bowls which I did modify a little, the spinach was switched out for kale as I love the flavour, and the chilli was swopped for Shichimi Togarashi as I had some in the cupboard. But otherwise I stuck faithfully to the supplied recipe, and I have to say it worked really well. Flavourful and warming, just the type of thing you need as we move into autumn.
As you know I am a big fan of Japanese soups and always looking for ways to power up the flavour and make it a little different and Geo Watkins Mushroom Ketchup does this wonderfully.
Recipe:
Vegetarian Ramen Bowls
(Serves 4)
- 1 litre vegetable broth
- 2 tbsp miso paste
- 2 tbsp Geo Watkins Mushroom Ketchup
- 1 small onion, chopped
- 3 garlic cloves, minced
- 50 g piece of fresh ginger, grated
- 200 g fresh spinach
- 200 g mushrooms
- 200 g ramen noodles
- 4 eggs
- 60 g coriander, chopped
- 5 spring onions, chopped
- 1 red chilli pepper
- Sesame seeds and sesame oil, to serve
METHOD:
- In a large pot, combine the vegetable broth, miso and Geo Watkins Mushroom Ketchup.
- Place a pot over a medium heat and add onion, garlic cloves and fresh ginger.
- Bring to boil and reduce the heat to low.
- Add fresh spinach and mushrooms and simmer for 15 minutes.
- Cook 200 g ramen noodles following the pack instructions, when ready take them out from the water and use the same pot to boil 4 eggs.
- Divide the noodles between four bowls.
- Simmer the eggs for around 10 minutes and let them cool under the cold water. Peel and cut into halves.
- Ladle the soup into earlier prepared serving bowls with noodles.
- Top with the eggs, coriander, spring onions, chilli, sesame seeds and sesame oil.
It’s well worth having a bottle of Geo Watkins Mushroom Ketchup in the cupboard, it’s so versatile you can add it to stews, casseroles, soups and more.
Available Sainsbury’s, Amazon, Waitrose, Ocado, specialist outlets and in a deli near you. RRP £1.99.
Remember to tell me about your kitchen adventures with Geo Watkins in the comments below.
Latest posts by The Food Curator (see all)
- 70 Years of Wimpy - June 25, 2024
- Tindle Is Your New Favourite (Not) Chicken! - April 19, 2023
- Kelly Loves Korean Variety Box Review - October 13, 2022
This looks amazing and I’ve often wondered how the mushroom ketchup could be used … as it’s not often in recipes. But so cool. It’s a savoury addition.