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Shiitake Mushroom Ramen Recipe

Tammi Kwok
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
  

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

Instructions
 

For the broth

  • 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.
  • 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.
  • Add the dried mushrooms, soy, and miso, and simmer for 1.5 hour, or pressure cook for 20 minutes.
  • Add the last 1L of lapsang suchong tea and simmer for another 10 minutes, or till reduced to desired intensity.
  • Strain the broth, retaining the mushrooms for the gyoza recipe (to come next week!).

For the eggs

  • Take 6 refrigerated eggs, and gently add to a pot of rapidly boiling water.
  • Boil for 6.5 minutes, and refresh with cold water to stop the cooking process.
  • Mix the rest of the ingredients in a small bowl or pot, stirring till the sugar dissolves.
  • Peel the eggs carefully and add to the marinade. Leave for 30min-1hr to infuse.

To serve

  • Fry the lotus root till crispy, according to packet directions.
  • Slice and brown off the King Oyster Mushrooms
  • Cook the ramen noodles in a pot of boiling water till al dente, and place into a deep bowl.
  • 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