Michael Davis
Ramen mushrooms are a variety of mushrooms used in ramen noodle soup. They can be fresh or dried, and are typically browned or seared to amplify their aroma and flavour. Examples of mushrooms used in ramen include shiitake, oyster, button, lion's mane, enoki, king oyster, and wood ear mushrooms. Wood ear mushrooms, also known as kikurage, are a common topping on Japanese ramen due to their chewy texture and ability to absorb the flavours of the ramen noodles and broth. They are called wood ear mushrooms because their shape resembles that of an ear.
| Characteristics | Values |
|---|---|
| Common types | Kikurage (wood ear mushroom), shiitake, button, oyster, maitake, shimeji, lion's mane, enoki, king oyster |
| Preparation | Soak dried mushrooms in cold water for a few hours or overnight, then rinse and cut off any hard parts. Brown the mushrooms in oil to amplify the earthy flavours and aroma. |
| Toppings/pairings | Soft-boiled or soy sauce eggs, tofu, zucchini, corn, edamame, scallions, homemade broth, chilli peppers, green onions, ginger, black pepper, butter, chicken, chilli crisp |
| Nutritional value | High in fibre and iron |
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What You'll Learn
Types of mushrooms used
A variety of mushrooms can be used to make ramen, and the type you choose will depend on your preference for texture and flavour. Here are some of the most commonly used mushrooms in ramen:
Oyster Mushrooms
Oyster mushrooms are a popular choice for ramen due to their meaty texture and rich flavour. They can be seared to achieve a crispy texture and are versatile enough to be combined with other mushrooms.
Shiitake Mushrooms
Shiitake mushrooms have a strong and distinct flavour that can easily overwhelm the taste buds. It is recommended to use a small amount of shiitake mushrooms in combination with other varieties to balance their intense flavour. They are well-suited for browning and develop a rich flavour when seared.
Wood Ear Mushrooms
Also known as kikurage, wood ear mushrooms are a common topping for Japanese ramen. They have a chewy texture and are excellent at absorbing the flavours of the ramen noodles and broth. Wood ear mushrooms are typically dried and need to be soaked in cold water for rehydration before being added to ramen.
Lion's Mane Mushrooms
Lion's mane mushrooms are more delicate in texture and are best suited for simmering rather than searing. They add a unique flavour and texture to ramen.
Enoki Mushrooms
Enoki mushrooms, also known as golden needle mushrooms, are versatile and can be used in various preparations. They have a mild flavour and a crunchy texture, making them a good choice for ramen.
Maitake and Shimeji Mushrooms
Both maitake and shimeji mushrooms are recommended for browning and searing as they develop a rich flavour and crispy texture. They are commonly used in ramen and pair well with other mushroom varieties.
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How to prepare the mushrooms
Preparing mushrooms for ramen is a simple process, but it can vary depending on the type of mushrooms you are using. Here is a step-by-step guide on how to prepare mushrooms for a delicious bowl of ramen:
Selecting the Mushrooms:
Choose your mushrooms based on your preference and availability. Common varieties used in ramen include shiitake, oyster, button, maitake, shimeji, lion's mane, enoki, and wood ear mushrooms. You can use a single type or a combination of mushrooms for added flavour and texture.
Soaking and Rehydrating:
If you are using dried mushrooms, such as wood ear mushrooms, start by soaking them in cold water. This step helps to rehydrate the mushrooms and soften their texture. Soak the mushrooms for at least 30 minutes, or even overnight, depending on their size and dryness.
Cleaning and Preparing:
After soaking, rinse the mushrooms under running water to remove any dirt or impurities. Use a knife to trim off any tough or hard parts of the mushrooms. For larger mushrooms, you may want to slice or chop them into smaller pieces.
Browning and Searing:
Browning or searing the mushrooms is an important step to enhance their flavour and aroma. Heat some oil in a pan over medium heat and add the mushrooms. Cook them until they are golden brown and slightly crispy. This step helps to develop a rich, deep flavour that will enhance your ramen broth. Thinner mushrooms will cook faster, while thicker varieties may take a bit longer.
Simmering or Boiling:
Depending on the recipe and your preference, you may simmer or boil the mushrooms in the broth. This step helps to infuse the broth with mushroom flavour and soften the mushrooms further. Add the mushrooms to your broth and simmer for a few minutes until they are tender.
Final Touches:
Once your ramen broth is ready, you can add your cooked noodles. If using instant noodles, you can cook them directly in the broth. Finally, top your ramen with the prepared mushrooms and any other desired toppings, such as soft-boiled eggs, green onions, or butter.
Remember, the preparation method may vary slightly depending on the type of mushrooms you use. Some mushrooms, like shiitake, have a stronger flavour and may require a smaller quantity in your recipe. Always taste and adjust seasoning as needed to create a delicious and hearty bowl of mushroom ramen.
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Ramen toppings
Ramen is a highly customisable dish, and toppings are a great way to get creative and elevate your ramen game. The right toppings can add substance, flavour, colour, and texture to your ramen. Here are some ideas for ramen toppings, with a focus on mushrooms:
Mushrooms
Mushrooms are a versatile ingredient that can be used in ramen in various ways. They can be the star of the show in a mushroom ramen or used as a topping to add flavour and texture. When choosing mushrooms for ramen, consider a variety of types to get the best flavour and texture. Shiitake mushrooms, for example, have a strong flavour, so combining them with other mushrooms can balance their intensity. Maitake, button, and oyster mushrooms benefit from a long sear to develop a rich flavour and crispy texture. More delicate mushrooms, like lion's mane and chestnut, are better simmered without searing. Wood ear mushrooms (kikurage) are a common topping on Japanese ramen. They have a unique shape, a delicate taste, and a delightful gelatinous and crunchy texture. They also absorb the flavours of the ramen noodles and broth, making them a tasty addition. Soaking dried wood ear mushrooms in cold water for a few hours or overnight helps soften and rehydrate them, making them ready to absorb flavour.
Eggs
Eggs, particularly boiled or soft-boiled eggs, are a popular ramen topping. In Japanese, ramen eggs are called "ajitsuke tamago" or "ajitama." These eggs are marinated in a sweetened soy-based sauce overnight, resulting in a custardy, creamy yolk that enriches the ramen. If you're short on time, plain soft-boiled eggs ("hanjyuku tamago") can also be used, providing a similar creamy texture.
Scallions and Green Onions
Fresh green onions or scallions add an aromatic, earthy, and herbal flavour to the ramen broth. They can be sliced in different ways to accentuate the dish. Aonegi ramen features a generous amount of chopped or sliced green onion covering the noodles.
Chashu
Chashu, or tender pork belly slices, is a classic and luxurious ramen topping. While making chashu at home can be time-consuming, it is a straightforward process that can be done using either a rolled (log) or non-rolled (block) method.
Narutomaki (Steamed Fish Cake)
Narutomaki is a convenient and tasty ramen topping. The pre-cooked fish cake just needs to be thinly sliced before being added to the ramen. The pink and white swirled pattern adds a nice touch of colour and texture to the dish.
Other Toppings
Other toppings that can enhance your ramen include blanched bean sprouts, bamboo shoots, nori (dried seaweed), chilli oil, and homemade broth. You can also get creative and use leftover produce, such as corn, edamame, tofu, or zucchini.
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Nutritional value
Mushrooms are a tasty and nutritious food, providing a range of antioxidants and other nutrients that may contribute to heart health and protect the body from cancer. They are low in calories, have virtually no fat or cholesterol, and are very low in sodium. Three ounces of raw mushrooms, or about one cup, provides 1 to 2 grams of protein. Mushrooms also contain a number of B vitamins, including thiamine, riboflavin, B6, and B12. They are a good source of selenium and potassium.
The nutritional profiles of different types of mushrooms vary. For example, the Amanita mushroom species is toxic to humans, whereas Hen of the Woods mushrooms, or maitake mushrooms, are edible and nutritious. Lion's mane mushrooms are also nutritious and are a well-established candidate for brain health.
Wood ear mushrooms, or kikurage, are a common topping on Japanese ramen. They are known for their chewy texture and ability to absorb the flavours of the ramen noodles and broth. They are also rich in nutritional value, containing a lot of fibre and iron.
A serving of mushroom ramen may contain 350 calories, or 714 calories depending on the recipe. The macronutrient breakdown of mushroom ramen is typically 52% carbohydrates, 42% fat, and 6% protein.
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Broth preparation
Firstly, select your mushrooms. You can use a variety of mushrooms, such as shiitake, oyster, button, maitake, shimeji, lion's mane, enoki, or king oyster mushrooms. Keep in mind that shiitake mushrooms have a strong flavour, so consider combining them with other types of mushrooms. Thicker mushrooms will take longer to cook, so you may want to slice them thinly to ensure even cooking.
Next, prepare the mushrooms. Some mushrooms benefit from a long sear or browning, as it enhances their flavour and texture. Mushrooms like maitake, shiitake, button, and oyster mushrooms fall into this category. However, not all mushrooms need to be browned, so divide your mushrooms accordingly. For wood ear mushrooms, soak the dried mushrooms in cold water for a few hours or overnight to rehydrate them, and then cut off any hard parts.
Now, it's time to cook the mushrooms. Heat some oil in a pan over medium heat. Add the mushrooms and cook until they are browned and crispy. If using shiitake mushrooms, you can combine them with garlic, shallots, and ginger for added flavour. Remember to not overcrowd the pan to ensure even browning.
Once the mushrooms are cooked, it's time to make the broth. Combine the cooked mushrooms with mushroom stock, chicken stock, or water. Add aromatics like garlic, shallots, ginger, and scallions to enhance the flavour. You can also add soy sauce, white miso paste, and bacon for extra depth of flavour. Bring the broth to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavours to blend.
Finally, adjust the seasoning and add any additional ingredients. You can add assorted mushrooms, ramen noodles, or a knob of butter for extra richness. Taste the broth and adjust the seasoning with salt, pepper, or soy sauce.
By following these steps, you will create a delicious and flavourful mushroom ramen broth that will be the foundation of your ramen bowl.
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Frequently asked questions
Ramen mushrooms are used to make ramen broth and can be added as a topping. They are usually browned or seared first to amplify their flavour and aroma.
Many types of mushrooms can be used in ramen, including shiitake, button, oyster, lion's mane, enoki, king oyster, wood ear, and chestnut mushrooms.
If using dried mushrooms, they should be soaked in cold water for a few hours or overnight. If using fresh mushrooms, they should be sliced. To develop their flavour, texture, and make the broth richer, the mushrooms are usually browned or seared in a pan before being added to the broth.
