Mushroom Ramen Recipes

ASIAN MUSHROOM RAMEN NOODLES

Steps:

• Mix Sauce ingredients in a small bowl.
• Cut green onion into 5cm/2" lengths. Separate white/pale green part from green part.
• Heat oil in a large skillet over high heat. Add mushrooms and cook for 3 minutes.
• Add the garlic and sesame oil, cook until mushrooms and garlic are golden.
• Add Sauce, give it a quick stir. Add white part of green onions. Cook 1 minute until mushrooms are caramelised.
• Push mushrooms to the side to make a big well in the centre.
• Add water then squidge noodle cakes in.
• Cook 45 seconds, then flip. Cook 30 seconds then break up the noodles.
• Add green part of green onions and toss well, adding more water if needed to make it saucy.
• Serve immediately!

MUSHROOM RAMEN

Steps:

• In a large bowl, combine shiitake mushrooms and 2 cups hot water; let stand until softened, about 20-30 minutes. Drain, reserving the mushroom water, before coarsely chopping; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in reserved shiitake mushrooms until golden and browned, about 3 minutes. Stir in reserved mushroom water, chicken stock, white miso paste, soy sauce and bacon. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 15-20 minutes. Remove and discard bacon. Stir in assorted mushrooms; simmer until softened, about 3-5 minutes. Stir in ramen until noodles are just tender, about 3 minutes. Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste. Serve immediately, garnished with soft boiled eggs and green onions.

TOFU AND MUSHROOM RAMEN

Steps:

• Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
• Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
• Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
• Distribute mushrooms and tofu amongst 4 bowls.
• Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
• Garnish each bowl with green onions and carrots.

MUSHROOM RAMEN

Steps:

• To make the broth, combine the chicken stock and Shio Base in a pot placed over high heat. Bring to a boil, then reduce the heat to low and cover to keep warm.
• To make the ramen, in a very large sauté pan or wide-bottomed pot, heat the sesame oil over medium heat. Add the gobo and cook until caramelized on all sides, about 3 minutes. Add all the mushrooms and the garlic and increase the heat to high. Cook for another 3 minutes, stirring often, then add the shio broth and tofu.
• Once the liquid comes to a boil, add the scallions and shungiku. Cook for 1 minute. In a small bowl, whisk together the cornstarch and cold water and add to the boiling broth. Cook for 1 minute longer, then decrease the heat to low.
• Place a large pot of water over high heat and bring to a boil. Add the ramen noodles and cook, following package instructions. Drain well and divide among 4 bowls. Top each with the one-fourth of the broth and vegetables, and garnish with 1 teaspoon of the garlic chips.