My absolute favourite dish. Extremely delicious miso ramen with a base made from kombu, dried shiitake mushrooms, red miso, and as a little secret ingredient a tiny bit of gochujang to give a spicy and umami ‘oomph’ to round things out.
It has spring onions, a lot of garlic, bit of ginger, red and yellow bell peppers, chili pepper, carrots, and tofu and mushrooms seasoned with soy sauce.
A very very important tip is to add toasted sesame oil, for me this is absolutely not optional! It brings out all the other flavours and really elevates the dish to another level. If the dish would be a 5/10, adding toasted sesame oil would take it up to 8/10 just on its own, it’s that crucial!
If you have any questions or comments please let me know! I love this dish so much.
This! Toasted sesame oil is sooo good in ramen, it’s my go to as well!
If you ever get the desire to switch it up, I highly recommend giving the mushroom scallion oil from the serious eats ramen recipe a try too. It’s sooo goood. I don’t do it too often because it’s extra effort and energy is finite, but I’ll make it from time to time.
Love the gochujang idea, btw! I’m totally trying that next time.
The mushroom-scallion oil sounds very interesting! I’ll definitely give that a try as well, I bet it’s worth the effort.
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They did follow rule 6 though, it states to not ask for a recipe without engaging with the op. They replied to the op asking for a recipe so that’s engagement. If you want to enforce rules make sure the rules make sense first.
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Absolutely amazing, as always!
Thank you! I’ll try to write down a recipe for it sometime soon, everyone ought to try this dish once at least 🙂
Looks amazing. Shame that shiitake mushrooms are so expensive here - would love to cook with them more often. What price do you get yours for?
Fresh shiitake mushrooms cost around 3eur for a 150g package. A bag of dried shiitake which is like 150grams is around 5eur and it lasts me a long time. I usually take 2-3 dried shiitake mushrooms at a time when making soup or stock, they impart a very strong flavour when they’re rehydrated.
Do you use smoked or regular firm?
I use smoked tofu and fry it in the same pan with the mushrooms, then season them with soy sauce and a drip of toasted sesame oil.
Great idea to spread the mushroom love around. I haven’t been able to find smoked tofu where I live and I really miss it. Maybe I should get a smoker 🤔
I basically eat this for breakfast almost every day lol. all your food looks dank af
Look so good. I like that.
Gochujang is also my ramen secret ingredient!! I love the flavor it adds. This looks amazing!
