Mushroom Ramen
Planning to spend the night in? If you are, this delicious plant-based ramen is all you need to get cozy this winter. Ramen is definitely a crowd pleaser and a favorite comfort food. The trick to creating a super flavorful broth is, you guessed it… mushrooms!
This recipe is filled with umami flavors from reishi and shitake mushrooms and perfectly complements our meaty Sea Salt + Cracked Pepper jerky as a topping. We hope you enjoy this savory party in your mouth and share the recipe with your friends and family!
Ingredients
Serves: 4
Cooking Time: 45-60 min.
24 cups Water
4 large dried reiki mushroom slices
1 cups dried shiitake mushrooms or 2 cups fresh shiitake mushrooms
1 spanish onion, roughly chopped
2 cups celery roughly chopped
2 cups carrots, roughly chopped
1 cup fresh parsley
3 inches fresh ginger, roughly chopped
4 cloves garlic, roughly chopped
1 tablespoon sea salt + more to taste
1 tablespoon ground black pepper
4 tablespoons apple cider vinegar
1 tablespoon turmeric powder
2 tablespoons dulse flakes
2 tablespoons wakame flakes
2-4 tablespoons olive oil
Garnish:
1 pack ramen noddles (cooked to package instructions)
1 cup sliced scallion
1 cup Eat the Change Sea Salt + Cracked Pepper jerky
1 cup pickled carrots and daikon radish
1 cup cilantro
Preparation
Add 12 cups water (3 quarts) to an 8 quart stock pot and set over medium-high heat. Add your dried reishi mushroom slices and shiitake mushrooms. Simmer the liquid until reduced by half -- the cook time here varies but generally will take 45-60 minutes.
Strain off the mushrooms (saving the mushroom broth!) and remove the reishi slices. Then add the broth and reishi slices back into your stock pot.
Add the onion, celery, carrots, kale stems, parsley, ginger, garlic, sea salt, black pepper and apple cider vinegar to the mushroom broth. Add the rest of the water -- 12 cups (3 quarts). Simmer covered for 30-60 mins. The liquid should reduce by at least 1/4 and the vegetables will be meltingly soft.
Remove from heat and let cool for 10 minutes before straining off the cooked vegetables into another large pot. Compost the vegetables.
Add the turmeric powder, dulse, wakame and a generous swirl of virgin olive oil to the broth. Taste and adjust salt and spices as you like. If the broth seems a little strong for your liking you can dilute it with more water.
Top with all garnishes and serve
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