Shiitake Miso Ramen
A deeply umami broth built on shiitake, white miso and a sheet of kombu, finished with springy ramen, jammy eggs and bok choy. The mushroom stems do double duty — simmered into the broth, then sliced thin and pan-seared as a topping. Pure umami in a bowl.
Ingredients
Broth
- 6 cups low-sodium vegetable stock
- 2 cups water
- 1 piece kombu about 4 inches square
- 8 oz fresh shiitake mushrooms from KC Mushroom Co.
- 1 tbsp toasted sesame oil
- 1 yellow onion halved
- 4 cloves garlic smashed
- 2 inch piece fresh ginger sliced
- 3 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp mirin
Bowls
- 12 oz fresh ramen noodles
- 2 heads baby bok choy halved lengthwise
- 4 soft-boiled eggs halved, optional
- 3 scallions thinly sliced
- toasted sesame seeds for garnish
- chili crisp or sriracha optional
Instructions
- Separate the shiitake stems from the caps. Set the caps aside for the topping. The stems, which are usually tough, are perfect for building broth — drop them in a large pot along with the kombu, halved onion, smashed garlic, ginger, stock and water.
- Bring the pot to a gentle simmer over medium heat. Once you see the first bubbles, immediately reduce to low and simmer 25 minutes — do not boil hard, or the kombu will turn the broth bitter.
- While the broth simmers, slice the shiitake caps about a quarter inch thick. Heat the sesame oil in a small skillet over medium-high. Sear the caps in a single layer for 3 to 4 minutes per side until they’re deeply browned and crisp at the edges. Season with a small pinch of salt and set aside.
- Strain the broth through a fine mesh sieve into a clean pot, pressing on the solids to extract every drop. Discard the spent aromatics.
- Ladle about a half cup of the hot broth into a small bowl, whisk in the miso until smooth, then stir the mixture back into the main pot. Add the soy sauce and mirin. Taste and adjust — you want the broth deeply savory but not aggressively salty. Keep warm but do not boil after the miso goes in.
- Cook the noodles in a separate pot of boiling water per the package instructions. In the last minute, drop in the halved bok choy to wilt. Drain together.
- Divide the noodles and bok choy among four wide bowls. Ladle the hot broth over the top. Crown each bowl with a generous pile of seared shiitake, a halved soft-boiled egg, scallions, sesame seeds, and a spoonful of chili crisp if you like a little heat.
Notes
From the farm: Shiitake stems are the secret weapon. Most recipes have you toss them, but they have more concentrated umami than the caps and make a much richer broth. Save them in the freezer if you’re not building broth right away.
Make ahead: The broth (before the miso goes in) can be made up to 3 days ahead and refrigerated. Reheat gently, then whisk in the miso just before serving so its flavor stays bright.