Mushroom Ramen

April 11, 2011
3 Ratings
  • Serves 4
Author Notes

Ramen is a treat around here because we make it with all the good stuff, not the funky noodle waffles you can buy containing the msg packet. That being said it is more effort to make this than microwaving a cup of water but you will be highly rewarded. This could easily be made vegetarian friendly but unless you have a compelling reason to do so, such as, you are vegetarian or a vegetarian friend is coming over, keep the bacon in. It is a reward for your efforts. —thirschfeld

What You'll Need
  • For the dashi and broth:
  • 1 cup assorted dried mushrooms, soaked in 2 cups of boiling hot water for 1 hour
  • 1 two x six inch piece of konbu, wiped with a damp cloth
  • 1 two inch finger of fresh ginger, sliced into 4 lengthwise slices
  • 3 cups water
  • 3 tablespoons soy sauce
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 4 thick slices of smokey slab bacon, roasted pork belly or pancetta, about two inches long and 1/4 inch thick
  • For the Ramen
  • 2 tablespoons vegetable or canola oil
  • 3 cups assorted fresh mushrooms, portobello, shiitake and crimini, 1/4 inch thick slices
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 2 tablespoons yellow miso mixed with 2 teaspoons sake and 1/2 teaspoon of sugar
  • handful of cilantro
  • 1/4 cup chives or green onions, chopped into batons
  • 1 tablespoon sake
  • 2 teaspoons red wine vinegar
  • 2 teaspoons soy sauce
  • 1 pound dried noodles, angel hair pasta, chuukasoba or fresh ramen, cooked and cooled according to the directions on the box
  • optional ingredients, egg yolk, poached egg, thinly sliced dried chilies
  1. After the dried mushrooms finish soaking strain the liquid into a measuring cup. Squeeze all the moisture from the mushrooms. Finely chop the soaked mushrooms and set them aside. You should have 1 1/2 cups mushroom liquid.
  2. Add water to the mushroom liquid so you have a total of 5 cups. Place the liquid into a pot with the ginger and the konbu. Place the pot over medium high heat and bring it to an almost simmer. Turn off the heat and let the dashi sit for 20 minutes. Strain and put the dashi back into the pot.
  3. Add the soy, sake, mirin, and pork or bacon to the pot. Set the pot over low heat and let it simmer.
  4. While the stock is simmering place a large saute pan over high heat. Add the oil, it should shimmer and shake immedietely, and add the mushrooms. Do not turn the mushrooms you want them to brown deeply.
  5. Once they have browned on both sides add the garlic, soaked mushrooms and ginger. Once it is fragrant add the miso and stir. Then add the soy, red wine vinegar and sake. Toss in a half a handful of cilantro and stir. Remove the pan from the heat.
  6. Turn the heat up under the broth till it just comes to a boil. While you are waiting for the broth to heat run the hottest water your tap can muster over the noodles to warm them. Give them a good shake and then divide them evenly between four bowls.
  7. Ladle broth over the noodles and then top each with a piece of pork or bacon, a healthy amount of mushrooms, cilantro, chives and an egg yolk if you are using it. Serve immediately.
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  • boulangere
  • mrslarkin
  • mcs3000

18 Reviews

Petite F. October 3, 2014
Awesome flavor even without the bacon!
Oui, C. April 23, 2011
Bacon as reward....yes, I like the way you think, Tom. Noodle waffles are evil, this dish sublime. - S
boulangere April 22, 2011
I'm amazed this wasn't an EP.
mrslarkin April 13, 2011
You are the ramen master. Did you see Tampopo?
thirschfeld April 13, 2011
It has been a long time and while it used to be I could remember everything about every movie I had seen that was before kids. No I see a movie and I can't remember it the next day.
mcs3000 April 12, 2011
Major ramen head. Can't wait to make this!
thirschfeld April 13, 2011
can wait to hear how you like it, thanks mcs3000
susan G. April 12, 2011
You have my Asian/Japanese juices running. Memories of my first Japanese food includes soup with the raw egg yolk, which I have not seen in cookbooks. This recipe pulls together all the experiences -- to do, definitely.
thirschfeld April 13, 2011
Thanks susan g. I really like the raw egg yolk, from carbonara on, because of the richness and silkiness it adds to dishes.
fiveandspice April 12, 2011
I'm not going to lie, my brothers and I totally used to just eat the MSG-licious flavor packets from Ramen straight-up when we were little. (I'm surprised my mom let us. I'm thinking she didn't quite understand what it was, being ESL and all...) Anyhow, this looks infinitely much better!
thirschfeld April 13, 2011
at least you were lucky enough to have that option. I didn't know what ramen where until college.
gingerroot April 12, 2011
Swoon. You had me at mushroom with this one, thirschfeld. I'm a mushroom and warm Asian noodle soup kind of girl and this sounds like heaven in a bowl.
thirschfeld April 12, 2011
thanks gingerroot.
thirschfeld April 11, 2011
Thanks. I forget that I cure my own bacon so it is always slab bacon, which is usually smoked, which also means it is precooked. I am not sure how sliced uncooked bacon would blanch so I would probably sub in cooked small ground pork patties or some sort of slow roasted pork.
boulangere April 11, 2011
Gotcha. Like pork belly or short ribs?
thirschfeld April 12, 2011
either would be good
boulangere April 12, 2011
On it, thanks.
boulangere April 11, 2011
Well first of all, your photo with that glistening egg yolk is surely Sarah Shatz quality work. As for the rest of it, you had me at soba noodles. I have a question: you seriously don't sauté the bacon first? Just say the word, I'll do it your way.