Hey guys! This recipe may serve two, but I think you’re going to want to make it just for yourself! I ate the entire bowl the next day for lunch without a single regret LOL! The idea for this came from Food Network Magazine where I spotted a mushroom ramen recipe off to the side where the magazine offers several quick side suggestions. I changed this up enough to make it my own personal adaptation – and I used my new bottle of Ohsawa Organic Nama Shoyu which is an unpasteurized soy sauce that got a rave recommendation in Cooking Light Magazine for it’s intense umami mouth-feel. Umami is one the five “tastes” that our palate recognizes along with the more familiar sweet, sour, salty, and bitter. Umami-rich foods include shiitake mushrooms (which I’ve used here in the recipe), beef, squid, chicken, Parmesan cheese, and oyster sauce. Vegetarians will frequently use a lot of umami-rich vegetables and condiments to replace that meaty, fatty taste sensation one gets from meat products. This dish is INSANELY good…..please feel free to double the recipe if you do have the inclination to share. Trust me, you are going to want your very own bowl.
Shiitake and Scallion Ramen
- 8 ounces of fresh shiitake mushrooms, stemmed and sliced (two 3.5-ounce packages will be fine)
- 3-ounce package of chicken or chicken mushroom flavored ramen noodles with packet
- ½ cup finely chopped scallions, plus additional for serving
- 2 tablespoons grapeseed, canola, or vegetable oil
- 2 tablespoons butter
- Pinch red pepper flakes
- Black pepper
- Soy sauce or tamari
- black sesame seeds (optional)
- Soak the ramen noodles in a bowl of warm water for at least 5 minutes to soften them; drain.
- Heat the oil in a skillet or wok over medium-high heat. Add the sliced shiitakes and the flavoring packet from the ramen noodles and stir-fry until the mushrooms begin to take on a golden brown color. Season with pepper; remove from the pan to a plate.
- To the skillet or wok add the butter and the noodles; toss for 1 minute. Add the shiitake mushrooms and toss again for another minute, adding the pinch of red pepper flakes, additional black pepper, and a pinch of black sesame seeds (if using).
- Remove from the heat and add several dashes of soy sauce or tamari. Garnish with additional scallions and serve.
Servings: 1-2 (makes 3½ cups)
© 2014 Kitchen Serendipity | Stacey Siegal