Mushroom Ramen Recipes

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.

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.