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Tammi Kwok

Shiitake Mushroom Ramen Recipe

This shiitake mushroom ramen recipe uses a smoky lapsang suchong tea to create body, and is topped with a marinated egg, crispy lotus root, and browned king oyster mushrooms for a hearty winter warmer!
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Servings: 6
Ingredients Method Notes

Ingredients
  

For the broth
  • 30 g ginger peeled and sliced
  • 1 onion roughly chopped
  • 1/2 bunch spring onions
  • 40 g konbu
  • 1 L water
  • 2 L strongly brewed lapsang suchong tea*
  • 150 g dried shiitake mushrooms**
  • 2 tbsp red miso heaped
  • 1/4 cup dark soy sauce
For the eggs
  • 6 refrigerated cold, large eggs
  • 1/4 cup dark soy
  • 1/4 cup mirin
  • 3 tbsp white sugar
  • 1/2 cup mushroom broth or water
  • 20 g peeled and sliced ginger
  • 2 stalks spring onion roughly chopped
  • 2 tbsp rice vinegar
To serve
  • 6 bundles ramen noodles
  • 18 slices of lotus root frozen
  • 200 g king oyster mushrooms
  • Pickles of your choice
  • Sliced spring onions
  • Nori sheets quartered

Method
 

For the broth
  1. Brown off the ginger, onion, and spring onion with 1 tbsp of vegetable oil in a large 4-5L capacity stock pot, or pressure cooker.
  2. Rinse the konbu to ensure there's no sand remaining, and add to the pot with 1L of water and 1L of lapsang suchong tea.
  3. Add the dried mushrooms, soy, and miso, and simmer for 1.5 hour, or pressure cook for 20 minutes.
  4. Add the last 1L of lapsang suchong tea and simmer for another 10 minutes, or till reduced to desired intensity.
  5. Strain the broth, retaining the mushrooms for the gyoza recipe (to come next week!).
For the eggs
  1. Take 6 refrigerated eggs, and gently add to a pot of rapidly boiling water.
  2. Boil for 6.5 minutes, and refresh with cold water to stop the cooking process.
  3. Mix the rest of the ingredients in a small bowl or pot, stirring till the sugar dissolves.
  4. Peel the eggs carefully and add to the marinade. Leave for 30min-1hr to infuse.
To serve
  1. Fry the lotus root till crispy, according to packet directions.
  2. Slice and brown off the King Oyster Mushrooms
  3. Cook the ramen noodles in a pot of boiling water till al dente, and place into a deep bowl.
  4. Add boiling hot broth, and top with lotus root slices, halved egg, mushrooms, pickles and spring onion, to garnish.

Notes

*To brew the tea, add 10 teaspoons of tea to a large pot, and cover with 2L of recently boiled water. Leave for 30 minutes to get an intense infusion.
**Save the mushrooms after straining the broth in order to make gyozas as a side! Recipe to come next week