Serves: 4
Cooking Time: 45-60 min.
Planning to spend the night in? If you are, this delicious plant-based ramen is all you need to get cozy this winter. Ramen is definitely a crowd pleaser and a favorite comfort food. The trick to creating a super flavorful broth is, you guessed it… mushrooms!
This recipe is filled with umami flavors from reishi and shitake mushrooms and perfectly complements our meaty Sea Salt + Cracked Pepper jerky as a topping. We hope you enjoy this savory party in your mouth and share the recipe with your friends and family!
Ingredients:
- 24 cups Water
- 4 large dried reiki mushroom slices
- 1 cups dried shiitake mushrooms or 2 cups fresh shiitake mushrooms
- 1 spanish onion, roughly chopped
- 2 cups celery roughly chopped
- 2 cups carrots, roughly chopped
- 1 cup fresh parsley
- 3 inches fresh ginger, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 tablespoon sea salt + more to taste
- 1 tablespoon ground black pepper
- 4 tablespoons apple cider vinegar
- 1 tablespoon turmeric powder
- 2 tablespoons dulse flakes
- 2 tablespoons wakame flakes
- 2-4 tablespoons olive oil
Garnish:
- 1 pack ramen noddles (cooked to package instructions)
- 1 cup sliced scallion
- 1 cup Eat the Change Sea Salt + Cracked Pepper jerky
- 1 cup pickled carrots and daikon radish
- 1 cup cilantro
Instructions:
- Add 12 cups water (3 quarts) to an 8 quart stock pot and set over medium-high heat. Add your dried reishi mushroom slices and shiitake mushrooms. Simmer the liquid until reduced by half -- the cook time here varies but generally will take 45-60 minutes.
- Strain off the mushrooms (saving the mushroom broth!) and remove the reishi slices. Then add the broth and reishi slices back into your stock pot.
- Add the onion, celery, carrots, kale stems, parsley, ginger, garlic, sea salt, black pepper and apple cider vinegar to the mushroom broth. Add the rest of the water -- 12 cups (3 quarts). Simmer covered for 30-60 mins. The liquid should reduce by at least 1/4 and the vegetables will be meltingly soft.
- Remove from heat and let cool for 10 minutes before straining off the cooked vegetables into another large pot. Compost the vegetables.
- Add the turmeric powder, dulse, wakame and a generous swirl of virgin olive oil to the broth. Taste and adjust salt and spices as you like. If the broth seems a little strong for your liking you can dilute it with more water.
- Top with all garnishes and serve