Shiitake and Seaweed Ramen
A deeply comforting, dark broth packed with pure umami. Tender noodles nestled alongside juicy mushrooms, crisp green onions, and a crunchy hint of nori.
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40 min
Easy
Japonesa / Fusión
2 servings
The story behind
The first time I whipped up this ramen was on a rainy autumn Thursday. My feet were freezing and I desperately wanted something warm, but I refused to step outside. It reminded me of a quick trip I took to a Japanese district in California, where a chef explained that the soul of a great broth isn't meat at all, but the patience you use to simmer dried mushrooms. I decided to build it with whatever I had in my pantry. It is the absolute best dish for a chilled-out midweek dinner when you just need a culinary hug. It goes wonderfully with a tiny dash of chili oil if you like a kick, and to drink, a hot cup of unsweetened matcha green tea cuts through the rich broth beautifully.
Instructions
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1In a medium pot, bring the vegetable broth and soy sauce to a gentle boil over medium heat.
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2Toss the sliced mushrooms straight into the hot broth, lower the heat, and let them simmer gently for about 10 minutes to release all that umami flavor.
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3Meanwhile, cook the ramen noodles in a separate pot of boiling water according to the package instructions (usually about 3 minutes), drain, and divide them into two large bowls.
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4Ladle the piping hot broth and the simmered mushrooms directly over the noodles in each bowl.
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5Garnish neatly by adding sections of chopped green onions, bean sprouts, and nori strips, then drizzle a few drops of toasted sesame oil and scatter sesame seeds on top.
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