• Rachel Bagels Bruskoff

Miso Mushroom Ramen

Updated: May 11


Ramen is definitely a staple in my kitchen and always brings me joy when I get to sit down and eat some, especially when I've put the work in to make it at home!


I know nothing beats fresh ramen from an amazing local ramen shop. But, since a lot of shops are closed and having take-out ramen sometimes just doesn't fill that void; why not have some freshly made ramen at home?! Most of us have more time these days to devote to our kitchens anyway! So why not try to make some deeelicious ramen? 😍


Ramen isn't difficult to make, but it does take time, patience, and care. In my ramen making, I prefer to prepare everything on its own and then bring all the ingredients together to create the perfect ramen bowl. I think it's very important to give each ingredient and each step the time and attention they deserve. As long as you're patient, everything really does come together to create absolutely delicious ramen!


Looking at the recipe below, it may seem daunting, but it really isn't too difficult. There are just a few extra preparations that need to be done to bring this dish together. One of the major time factors with this recipe is the broth. The broth is the main flavor center of this dish and it is important to let the broth develop a beautiful, deep flavor; which takes time! But it is so absolutely worth it!


This ramen is a labor of love, but absolutely worth all the time and effort. Packed full of tofu, shiitake mushrooms, edamame in an incredible savory broth, this ramen is definitely worth every slurp! 😙

In this recipe, I break everything down into each component, it's preparation and cooking instructions. Then, once everything is prepared and cooked, I explain the final assembly.


*I definitely do not claim to be the queen of ramen, nor do I advertise that this is an authentic recipe. This miso mushroom ramen is simply my delicious take on a flavorful vegetarian ramen.

Prep Time (including rehydrating mushrooms): 35-45 minutes

Cook Time: 1-4 hours

Servings: 2+

Necessary materials: 2 medium pots, 1 medium saute pan, 4-8 paper/ nonpaper towels, 1 bowl


Ingredients:

Ramen noodles, 6-8oz

1/2 -1 cup edamame (shelled)

1-2 egg, soft to medium boiled and cut in half (1 egg per serving)

Tofu:

1 package firm/ extra firm tofu: 3/4 diced small, 1/4 sliced into triangles ~ 1 1/2 in

1 1/2-2 tablespoons vegetable oil

Mushrooms:

10 oz rehydrated shiitake mushrooms

2 cups water (to also be used for broth)

Broth:

I medium-sized shallot, minced

1 1/2 tablespoon garlic, minced

1 tablespoon fresh ginger, minced (or 2 tsp ginger juice)

1 tablespoon mushroom bouillon (optional)

1 tablespoon white miso paste

1 1/2 tablespoon vegetable oil

2 teaspoons sesame seeds

1 teaspoon mirin (optional)

1 teaspoon sesame oil (if you don't have, use vegetable oil. not olive oil)

2 teaspoons dark soy sauce, regular soy sauce, or liquid aminos

2 cups reserved mushroom liquid (same as the 2 cups water under mushrooms)

2-3 cups no-chicken broth or vegetable broth

1 bay leaf


Garnish:

Green onions

Sesame seeds


Follow along with this video tutorial or with the step by step instructions below:



For mushrooms:

~10 oz dehydrated shiitake mushrooms

2 cups hot water


Prep:

Submerge mushrooms in a bowl with the hot water and let them sit for 30+ mins (they can even sit for hours) (you can place another bowl on top to keep mushrooms submerged)

Strain liquid from mushrooms. Make sure to save the liquid!

Gently pat dry the mushrooms

Slice or halve mushrooms, to your desire

Set mushrooms and liquid aside

(Mushrooms can be added to ramen like this or after a little sauteéing on the stove)


Cooking Instructions:

In a medium sauté pan, add 2 teaspoons oil on a medium-high heat

Once the oil is hot, add the mushrooms and cook for about 5 minutes, stirring occasionally.

The mushrooms should develop a light caramelization and have lightly browned edges

Remove mushrooms and place in a bowl for later


For broth:

I medium-sized shallot, minced

1 1/2-2 tablespoon garlic, minced

1 tablespoon fresh ginger, minced (or 2 tsp ginger juice)

1 tablespoon mushroom bouillon (optional)

1 tablespoon white miso paste

1 1/2 tablespoon vegetable oil

2 teaspoons sesame seeds

1 teaspoon mirin (optional)

1 teaspoon sesame oil (if you don't have, use vegetable oil. not olive oil)

2 teaspoons dark soy sauce, regular soy sauce, or liquid aminos

2 cups reserved mushroom liquid

2-3 cups no-chicken broth or vegetable broth

1 bay leaf


Cooking Instructions:

Heat oil in a medium-sized pot over med-high heat

Once the oil is hot, add shallots and cook about 2 minutes, stirring occasionally

Add minced garlic and fresh ginger and cook down another 2 minutes

Add miso paste and mushroom bouillon, mix to incorporate

Add sesame seeds (if using ginger juice, add here) and mix

Reduce to med heat

Add mirin, sesame oil, and soy sauce and mix everything together

Add mushroom liquid and broth and give a final stir

Move to a back burner and leave to simmer on a low heat for 30 mins + (I normally let it sit for around 2-3 hours) (If the liquid reduces too much, lower your heat or add more broth and stir)

*Skim the broth as necessary

**The longer the broth sits, the stronger the final flavor


For tofu:

1 package firm/ extra firm tofu

6+ non-paper or paper towels


Prep:

Cut 3/4 of tofu into small dice (small cubes)

Cut the remaining 1/4 into triangles

Diced tofu:

Lay 2 layers of towels on countertop and place all the diced tofu in one even layer

Cover tofu with another 2 layers of towels and gently press the top towel layer to absorb some liquid

Let sit for 5-7 minutes then remove towels and place tofu in a bowl for later

Triangles:

Lay 2-3 layers of towels and place tofu triangles in one even layer, cover with 2-3 more layers of towels

Press the top layers of towels more firmly into tofu (don't squeeze too hard to break tofu, but hard enough to remove more liquid) If towels are too moist, replace with new towels and repeat the pressing process.

Let sit 20-30 minutes, or longer

Tip: The triangles need to be quite dry to get them to have a final crispy texture, while the diced cubes can retain some moisture


Cooking Instructions (for tofu triangles):

In a sauté pan, heat 2 tablespoons oil over high heat

Once the oil is hot, add tofu triangles and let sizzle *BE PREPARED FOR SPLATTER* (reduce to med-high heat, if necessary)

Cook each side of the triangles until golden

Remove each triangle and place on a towel to let any excess oil drain off, set aside for later


For Ramen noodles:

There are two ways to prep your noodles:

1. In a separate pot on the stove: prepare the noodles as per the instructions on the package

2. Add the noodles to the final broth and let cook until tender


final ramen Instructions:

Final broth instructions:

Turn the heat up to medium

Add the diced tofu, 2/3 of the mushrooms, and edamame

Let sit for 7-10 minutes to let the flavor absorb into the tofu

Assembly:

*Have all ingredients nearby and prepared

Fill the bottom 1/3 of a bowl with broth, then add noodles and start to layer up

Add more broth to about 3/4 up the bowl

Gently add more noodles into the bowl. (you can either go for noodles being in the middle, or you can place them more off to the side)

(It's nice when you can see the noodles from the final top view of the ramen. The noodles also create a base for the toppings to sit on)

Start decorating the top!

Add the fried tofu triangles, the rest of the shiitakes, and the egg!

(I like to arrange my tofu triangles in a line on one side of the bowl and then I pile the mushrooms on another side. Then I like to place one half of the egg near the top of the bowl with the other half, slightly below and more towards the center of the bowl)


Final step: Garnish!

Sprinkle green onion and sesame seeds over the top

ENJOY! :D



**This ramen is best served and eaten immediately.


It can be stored in the fridge in a sealed container for up to a week.


Tips:

*The broth can also be prepared a day or two ahead of time and kept in the fridge to be reheated when needed.

*Feel free to add more or different vegetables to this recipe! For example: bok choy, broccoli, broccolini, spinach, radish, etc.

*Spice it up! This recipe can also be made to add a nice kick! You can either sauté in some fresh diced chilis with the garlic for the broth or you can season with hot chili oil/ sriracha, sambal, etc.

*Fresh shiitakes or other mushrooms can be used instead of dehydrated mushrooms. The great thing about using the dehydrated mushrooms is mixing the wonderful flavor of the soaking liquid into the broth.

*For a gluten-free ramen use rice-based or GF noodles, GF soy sauce, GF mirin, GF broth

*Reheating tips: Reheating is best if done by portion to not overcook the noodles.

I recommend reheating in a pot over the stove, which should only take 10ish minutes. Otherwise reheating in a microwave is okay: 3 minutes, stir halfway through.


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