Mushroom Ramen

Name: Mushroom Ramen
Yield: serves 4
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)

December 9, 2011

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.

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