Oyster Mushroom Ramen

This oyster mushroom ramen has you create a homemade mushroom vegetable broth, a flavorful shoyu tare made from dashi, with lots of options for toppings! This is the gourmet bowl of ramen you've been waiting for- this recipe is for the ramen obsessed!

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CourseMain, Main Course, Soup, Vegan Recipes

CuisineAmerican, Japanese American Fusion

KeywordMushrooms

Prep Time1

Cook Time2

Servings

Calories952kcal

Ingredients

Mushroom Broth

8 ounces Oyster Mushrooms Chopped
4 cloves Garlic Crushed
1 Large Yellow Onion Thinly Sliced
1 Large Apple Roughly Chopped
2 ribs Celery Roughly Chopped
2 Large Carrots Chopped
1 Large Russet Potato Chopped
1/4 cup Avocado Oil or coconut oil, or preferred neutral oil of choice
2 Cups Aquafaba Optional See Notes*, makes broth thicker while adding depth of flavor and minerals.
6 Cups Water
1 Bay Leaf

Dashi

20 grams Kombu or about three 5 inch pieces
20 Whole Shitake Mushrooms 10 whole mushrooms
4 Cups Water
10 grams Smoked Dulse or 4 tbs
3 Small Sundried Tomatoes

Tare

⅓ cup Soy Sauce
⅓ cup Mirin
1 tbs Rice Vinegar
1 tbs Toasted Sesame Oil
1 tbs Nutritional Yeast Flakes Smoked Torula Yeast if possible
2 tbs Brown Sugar
2 tsp Mushroom Seasoning
2 tsp Onion Powder
2 tsp Garlic Powder

Toppings

1/2 Cup Mushrooms Oyster Mushrooms
¼ Cup Green Onions
2 tbs Chili Crisp or chili oil
4 oz Puffed Tofu or plant-based protein of choice, beyond sausage, homemade seitan, tempeh are all good options
12 oz Ramen Noodles

Instructions

Prepare Dashi for the Tare

Soak Kombu, shitake mushrooms, and the sundried tomatoes in 4 cups of water overnight in the refrigerator (ideally 24-48 hours of soaking but overnight will do)

Mushroom Broth

Preheat oven to 350F
Add all the chopped ingredients from the mushroom broth section to a large bowl- toss in oil
Pour everything onto a baking sheet
Bake in the oven for 1 hour, stirring/flipping the veggies halfway through
Add your aquafaba and water to a large stockpot (or instant pot) and add your baked ingredients. Bring to a boil then leave to simmer for 65 minutes.
If using an instant pot set to 60 minutes on high- while this is cooking prepare your tare

Prepare Tare

Strain the dashi and pour the liquid into a saucepan- discard the solids*
Add all the ingredients for the Tare to the dashi and bring to medium high heat. Let boil/Simmer for 1 minute
Pour into a jar and set aside- this is your prepared tare and will store for up to a month

Prepare the Toppings

While your broth is cooking prepare your desired toppings... You can get creative here.
Some topping ideas are roasted mushrooms, air fried mushrooms, deep fried mushrooms, roasted vegetables, fried seitan, or even wontons.
Other ideas are pan fried tofu, puffed tofu, steamed broccoli, stir fried bok choy, julienned carrots, or your favorite prepared proteins. Slice up some green onions or leeks for
When your broth is almost done cooking start your noodles. You don't want to prepare the noodles too soon as they tend to stick together and are best served immediately

Assembling the Mushroom Ramen

Add ¼ cup of your prepared tare to each of your serving bowls.
Strain in about 2 cups of the mushroom broth into your serving bowls- discard the solids (see notes)
Add your noodles
Add your chosen toppings- drizzle with chili crisp or chili oil

Video

Notes

Aquafaba
Use Chickpea, White Bean, or Pinto Bean Aquafaba for this recipe. Aquafaba is the liquid that beans have cooked in. A huge benefit of cooking beans from dried is the leftover aquafaba. During the process of cooking the beans some of the vitamins and minerals get leached into the water creating the aquafaba that we love. While you can get aquafaba from canned beans (the liquid the beans are soaking in) it often is high in salt, is less sustainable, and less budget friendly. Consider purchasing your dried beans in bulk to save money, help the environment, and get the added health benefits. You can slow cook your dried beans overnight in a slow cooker or in an instant pot.

Replace with equal parts water if you choose to skip this ingredient. On the other hand, feel free to replace any water in this recipe with aquafaba! If you have 8 cups of aquafaba on hand- use it! It will add considerable nutrients and flavor to your broth.

Discarding the Broth Solids
When you discard the solids to make the dashi and the mushroom broth consider saving them to reuse for another vegetable broth. Add the strained mushrooms and vegetables to a glass jar and place in the freezer and refill with other vegetable scraps like potato peels, apple cores, carrot ends, ect. This is a great way to make a healthy broth in an economical way and environmentally friendly way!
Another option is to pick out some of the mushrooms that cooked into the broth and then either oven roast or air fry them for additional ramen toppings.
If you aren't into reusing the solids to make more broth and don't want to cook them any further for ramen toppings please consider composting them rather than adding them to the landfill.

Nutrition