My love affair with mushrooms started when I was a kid, when I would go wild-mushroom hunting with my father in the forests that surrounded my hometown of Mito. I still love their earthy, nutty taste, and the different textures found in different varieties. In fact, when you dine at my restaurant, you’ll see I use them in everything from appetizers to main courses. Mushroom ramen isn’t a dish you’ll typically see in a Japanese ramen shop, but I think the two ingredients work perfectly, especially accented with shungiku, which are tangy chrysanthemum leaves.
Recipe information
Yield
serves 4
Ingredients
Shio Broth
Mushroom Ramen
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
