Mushroom Ramen Recipe

Name: Mushroom Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups Ramen Chicken Stock (page 10); 1 1/2 cups Shio Base (page 11); 2 tablespoons sesame oil; 1 cup peeled and thinly sliced gobo (burdock root; can substitute with salsify); 1 cup drained canned straw mushrooms; 10 shiitake mushrooms, stemmed and sliced into 1/4-inch-thick pieces; 2 cups trimmed shimeji mushrooms; 1 cup stemmed enoki mushrooms; 1 tablespoon minced garlic; 1 1/3 cups small tofu cubes (about 7 ounces, cut into 1/2 inch squares); 1/2 cup chopped scallions, both white and green parts; 20 sprigs shungiku, cut into thirds; 1/4 cup cornstarch; 1/4 cup cold water; 4 (7-ounce) pieces frozen ramen noodles; 4 teaspoons garlic chips (page 106)

Servings: persons

8 cups Ramen Chicken Stock (page 10)
1 1/2 cups Shio Base (page 11)
2 tablespoons sesame oil
1 cup peeled and thinly sliced gobo (burdock root; can substitute with salsify)
1 cup drained canned straw mushrooms
10 shiitake mushrooms, stemmed and sliced into 1/4-inch-thick pieces
2 cups trimmed shimeji mushrooms
1 cup stemmed enoki mushrooms
1 tablespoon minced garlic
1 1/3 cups small tofu cubes (about 7 ounces, cut into 1/2 inch squares)
1/2 cup chopped scallions, both white and green parts
20 sprigs shungiku, cut into thirds
1/4 cup cornstarch
1/4 cup cold water
4 (7-ounce) pieces frozen ramen noodles
4 teaspoons garlic chips (page 106)

1
To make the broth, combine the chicken stock and Shio Base in a pot placed over high heat.
2
Bring to a boil, then reduce the heat to low and cover to keep warm.
3
To make the ramen, in a very large saute pan or wide-bottomed pot, heat the sesame oil over medium heat.
4
Add the gobo and cook until caramelized on all sides, about 3 minutes.
5
Add all the mushrooms and the garlic and increase the heat to high.
6
Cook for another 3 minutes, stirring often, then add the shio broth and tofu.
7
Once the liquid comes to a boil, add the scallions and shungiku.
8
Cook for 1 minute.
9
In a small bowl, whisk together the cornstarch and cold water and add to the boiling broth.
10
Cook for 1 minute longer, then decrease the heat to low.
11
Place a large pot of water over high heat and bring to a boil.
12
Add the ramen noodles and cook, following package instructions.
13
Drain well and divide among 4 bowls.
14
Top each with the one-fourth of the broth and vegetables, and garnish with 1 teaspoon of the garlic chips.

1381

kcal

Calories

Fat

Carbs

177

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 cups Ramen Chicken Stock (page 10), 1 1/2 cups Shio Base (page 11), 2 tablespoons sesame oil, 1 cup peeled and thinly sliced gobo (burdock root; can substitute with salsify), and more.

Yes, Mushroom Ramen falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Ramen

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