Credit: Shared by Chef Phil Phillips
Broth:
1 cup tough stems/off cuts of mushrooms (ideally lots of chestnut but whatever scraps you have) any dried mushroom works well too.
1 pc onion, halfed and charred on cut side (BBQ is ideal but cast iron on stove or broiler works well).
1 clove garlic
2 tsp rough chopped ginger
5 pcs peppercorns
3 cups cold water
1 pc onion, halfed and charred on cut side (BBQ is ideal but cast iron on stove or broiler works well).
1 clove garlic
2 tsp rough chopped ginger
5 pcs peppercorns
3 cups cold water
Instructions:
1. Combine all ingredients in a pot and bring to a boil.
2. Simmer on low for about an hour.
3. Remove from heat and strain. Squeeze the remaining liquid from the solids like they owe you money. Lots of flavour in there!
4. Use this broth as your liquid to make a basic miso soup recipe. Whatever dashi preparation and miso paste you prefer. A little honey for sweetness and favourite hot sauce for spice can be added at this point too.
Sauteed chestnut mushrooms:
112g (1/4lb) fresh chestnut mushrooms
4 tbsp sesame oil divided (don't skimp because it seems oily, this becomes important for the broth)
1 tbsp black vinegar (sub balsamic)
1 tbsp rice vinegar (sub white wine vinegar)
1 tbsp mirin
1 tbsp tamari (sub soy sauce)
Instructions:
1. Cut off the base holding the mushrooms together and reserve for broth. Any very large mushrooms can be split lengthwise. Feel free to chop in to bite sized pieces of you like, or leave whole.
2. Sautee on medium high heat in half of the sesame oil for 3-5 minutes until you've got some deeper browning on some areas and they've wilted a bit.
3. Add remaining oil and other liquids. Stir gently and remove from heat. Let sit for a few minutes before removing from pan.
1. Cut off the base holding the mushrooms together and reserve for broth. Any very large mushrooms can be split lengthwise. Feel free to chop in to bite sized pieces of you like, or leave whole.
2. Sautee on medium high heat in half of the sesame oil for 3-5 minutes until you've got some deeper browning on some areas and they've wilted a bit.
3. Add remaining oil and other liquids. Stir gently and remove from heat. Let sit for a few minutes before removing from pan.
4. Simmer the sauteed mushrooms in broth for a couple minutes.
5. Adjust the flavour of the broth if you wish.
6. Combine with your favourite ramen noodles and toppings.
Tips: Smoked tofu is great with these mushrooms. A boiled egg, green onions and a dash of furikake is enough after that, but it's your ramen so add what you wish! The chestnut mushrooms will stand out no matter what you do. They have a bit of chew to them which almost gives them a meaty texture.
Disclaimer: Please check with a registered health professional or allergist before consuming any novel foods.
