Fry your favorite mushrooms, place them over a heap of egg noodles and pour over a simple & quicker version of "dashi" (ramen broth) - and there you have this delicious vegetarian mushroom ramen. No need for takeout when this ramen soup is so easy to make at home! It's the perfect cosy couch dinner to cure a cold or just to get through all those cold fall & winter days.
Start by cooking your noodles according to the package instruction. Rince in cold water so they don't stick and set aside for now.
Dashi - Ramen broth
Then start with the dashi. Place a pot with your vegetable broth over medium-high heat. Bring to a boil and add in concentrated mushroom stock and ginger slices. Cover, lower the heat and let simmer for at least 5 minutes.
After 5 minutes (or more), remove the lid and mix in the soy sauce, mirin & white wine. Then take off the heat, cover and set aside for now. When time comes to serve, strain the dashi to get rid of the ginger slices.
Place a wok over high heat and when very hot pour in the vegetable oil. When the oil is so hot it moves a bit, add in the mushrooms. Spread them out evenly, then let them just sit for a minute or so to get good color. Mix when they have enough color on one side, and then cook for a total of about 5 minutes until they have a lot of color on all sides.
Lower the heat slightly, to medium-high, and add in the ginger and garlic. Mix well and let cook for about 1 minute, until you really feel the ginger & garlic aromas.
Meanwhile, mix the miso paste with 2 Tbsp of white wine and 1 tsp of sugar, and pour over the mushrooms. Mix well and let cook for 30 - 60 seconds, until most of the liquid is gone.
Add in the soy sauce, mix, and cook for about 30 seconds until most of the liquid is gone.
Add in the red wine vinegar, mix, and cook for about 30 seconds until most of the liquid is gone.
Add in the white wine, mix, and cook for about 30 seconds until most of the liquid is gone.
Take the wok off the heat and mix in one handful of chopped cilantro.
Place one serving of noodles in a soup bowl and follow with one serving of mushrooms on top. Pour over the strained dashi and top with chopped red onion, chopped cilantro & half a lime. Serve immediately!
Chop & mince everything before you start with the mushrooms since everything will happen fast later on.
Let the dashi cook longer for more intense flavor - but settle for 5 minutes if you're short on time.
White wine can be substituted sake, prosecco or whatever else you have at home.
Concentrated mushroom stock can be excluded or substituted for some dried mushrooms or for part of a mushroom bouillon cube or some mushroom bouillon powder. Just add it when making your vegetable broth!
Not a fan of peeling ginger? Just use organic and skip the whole peeling process. Or peel with a spoon!
Use your favorite mushrooms! I love making this with portobello & shiitake - but often I substitute one or both for white button mushrooms instead. Use what you find & is within your budget!