John Miller
Mushrooms are a popular ingredient in ramen, adding a rich umami flavour to the dish. Many different types of mushrooms can be used in ramen, including shiitake, button, oyster, lion's mane, and enoki mushrooms. The type of mushroom used can significantly impact the flavour and texture of the dish. For example, shiitake mushrooms have a strong flavour that can be balanced by combining them with other mushrooms. Kikurage (wood ear) mushrooms are also commonly used in ramen and are known for their chewy texture and ability to absorb the flavour of the broth. In addition to the type of mushroom, the preparation and cooking method can also affect the flavour and texture of the final dish. For instance, searing or pan-frying mushrooms can add texture and make the broth richer.
| Characteristics | Values |
|---|---|
| Mushrooms used in ramen | Kikurage (wood ear mushroom), shiitake, button, oyster, maitake, king oyster, enoki, shimeji, lion's mane, chestnut, portabello, chantrell |
| Types of mushroom preparation | Browning, pan-frying, searing, boiling, simmering, marinating |
| Ramen toppings | Eggs, meat, fresh salad greens (arugula), cheese, cherry tomatoes, pickled red onions |
| Other ingredients | Oil, garlic, sake, soy sauce, Shaoxing wine, green onions, ginger, black pepper, scallions, homemade broth, chilli peppers, butter |
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What You'll Learn
Oyster mushrooms, button mushrooms, shiitake mushrooms, and more
Oyster mushrooms work particularly well in ramen. They benefit from a long sear, as they crisp up well and develop a rich flavour. In addition to oyster mushrooms, almost all mushrooms will make a flavourful ramen, including regular button mushrooms (white and brown), maitake, shimeji, lion's mane, and enoki.
Shiitake mushrooms have a strong and often overwhelming flavour, so it is recommended to combine them with other types of mushrooms to balance their taste. High-quality dried shiitake mushrooms have a more balanced flavour than generic cheap Chinese ones, which tend to taste earthy and dirty. If you despise the taste of shiitake mushrooms but want to use their rehydration liquid for tare, you can combine them with other mushrooms as a topping.
Some other mushrooms that go well with ramen include wood ear mushrooms (kikurage), which are commonly used as a topping. They have a chewy and wholesome texture that complements the ramen strands and are known for their rich nutritional value, containing a lot of fibre and iron. Enoki mushrooms are a delicate and mild variety that can absorb broth very well and add volume to the ramen. They look similar to noodle strands, which is a visual plus.
When making mushroom ramen, it is important to brown the mushrooms to amplify their earthy flavours and aroma. Thinner mushrooms will cook faster, while thicker ones will take longer. To achieve the perfect browning, avoid overcrowding the pan, as the water from the mushrooms will prevent them from browning properly.
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Browning mushrooms to amplify flavour
Browning mushrooms is a simple process that can amplify the flavour of your ramen. Here are some tips and tricks to achieve that perfect golden brown colour and enhance the taste of your mushrooms:
Choosing the Right Mushrooms
Not all mushrooms are created equal when it comes to browning. Some varieties that are particularly well-suited for browning include cremini (also known as baby portobello), shiitake, and portobello mushrooms. Cremini mushrooms have a meaty texture and a rich, earthy flavour, while shiitake mushrooms add a savoury note to your dish. Portobello mushrooms, with their large, meaty texture, can also be grilled or roasted to bring out a smoky flavour. If you're feeling adventurous, you can even try a mix of different mushrooms to create a unique flavour profile.
Preparation is Key
Before cooking, use a damp paper towel to gently clean the mushrooms. Avoid soaking or rinsing them, as mushrooms tend to absorb water, which can make them squeaky and less flavourful. Remove any hard stems and cut the mushrooms into similar-sized pieces. For larger mushrooms like portobellos, cutting them into cubes ensures even cooking.
Cooking Techniques
To achieve that perfect golden brown colour, heat a skillet or a large cast-iron pan on medium-high heat. Add butter and let it melt. You can also add a bit of olive oil for extra flavour. Make sure the pan is hot before adding the mushrooms. Place the mushrooms in a single layer, giving them enough space to breathe. Crowding the pan will cause the mushrooms to steam instead of brown. Stir them infrequently, allowing them to brown on one side before turning them over. This process should take around 15-20 minutes.
Seasoning
Once your mushrooms are beautifully browned, it's time to season them. Add kosher salt, black pepper, and any other desired herbs or spices. It's best to season at the end, as salt tends to draw out moisture, which can interfere with the browning process.
Building Flavour
To build even more flavour, you can add ingredients like garlic, lemon, thyme, or butter to your browned mushrooms. These ingredients not only enhance the flavour but also add depth to your ramen.
By following these simple steps, you'll be able to amplify the flavour of your ramen and impress your taste buds with the delicious taste of perfectly browned mushrooms.
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Kikurage (wood ear mushroom) as a topping
Kikurage, or wood ear mushrooms, are a popular topping for ramen. This type of mushroom is commonly used in Asian cooking, particularly in Chinese and Japanese cuisine. They are known for their crunchy texture and ability to absorb the flavours of the dish they are added to.
Wood ear mushrooms are typically found on the bark of elder trees and are often sold dried. Before cooking with them, they need to be rehydrated by rinsing and soaking in warm water for about 30 minutes, or until they have softened and increased in size. Once rehydrated, they should be trimmed, and can then be treated like fresh mushrooms. They are best when parboiled or steamed before adding to ramen, unless they are being added to an already hot soup.
Wood ear mushrooms are often used in soups, stir-fries, and noodle bowls, and can be marinated in soy sauce and vinegar to add extra flavour. They are a good choice for ramen toppings because they are crunchy and can take on the flavours of the dish. They also have a unique appearance, resembling small, crinkled, brown ears.
When adding wood ear mushrooms to ramen, they can be chopped or left whole, depending on their size and the dish they are being added to. For hot and sour soup, for example, the mushrooms should be left in large chunks or whole, while for a stir-fry, they can be chopped and sautéed with garlic and ginger. Wood ear mushrooms pair well with a variety of ingredients, including fermented black beans, oyster sauce, soy sauce, ginger, sesame oil, onion, cucumber, peas, tofu, seafood, pork, and chilies.
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Soft-boiled eggs as a topping
Soft-boiled eggs, also known as Ajitsuke Tamago or Ajitama in Japanese, are a popular topping for ramen. They are known for their custardy, jammy, runny yolk and umami flavour. The eggs are often marinated in a sweet and salty mixture, with some recipes calling for the addition of Chinese dark soy sauce infused with straw mushroom flavour. This not only enhances the savoury flavour but also gives the eggs a deeper colour.
To make the perfect soft-boiled egg for ramen, it is recommended to cook the eggs at a bare simmer, around 190°F (88°C), to prevent the egg whites from turning rubbery and tough. After cooking, the eggs are typically marinated for at least 4 hours and up to 12 hours. They can be refrigerated and stored for up to 3 days. When serving, the eggs are usually cut in half lengthwise and placed on top of the ramen.
There are different techniques for marinating the eggs to ensure even flavour distribution. One common method involves using a plastic zipper-lock bag. The eggs and marinade are placed inside, and air is carefully removed, forcing the liquid to surround the eggs. Another technique uses a meshed device or paper towels to keep the eggs submerged in the marinade.
Soft-boiled eggs are a versatile topping that can be enjoyed in various ramen recipes, including mushroom ramen. Mushroom ramen typically features a variety of mushrooms, such as oyster mushrooms, shiitake mushrooms, or button mushrooms, that are seared or simmered to enhance their flavour and texture. The combination of mushrooms and soft-boiled eggs creates a hearty, satisfying, and nutritious meal.
Overall, soft-boiled eggs are a delicious and essential topping for ramen, adding a creamy texture and enriching the flavour of the dish. They are easy to prepare and can be customised with different marinade flavours to suit individual tastes.
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Miso ramen pairs well with kikurage
Kikurage mushrooms are typically soaked in water or marinated before being thinly sliced and added to ramen. This process helps to soften and rehydrate the mushrooms, enhancing their ability to absorb flavour. While some people may find the chewy texture of kikurage off-putting, it can be balanced by pairing it with toppings that provide a crunch, such as pickled red onions or corn.
The versatility of kikurage mushrooms makes them an excellent choice for ramen toppings. They can be prepared in various ways and pair well with other mushroom varieties, such as shiitake, shimeji, and maitake. Additionally, kikurage is a healthy option, known for its nutritional benefits.
When used in miso ramen, kikurage absorbs the savoury flavour of the miso broth, enhancing the overall taste experience. The mushrooms act as tiny sponges, soaking up the broth's flavour and adding a wholesome texture to the dish. This combination of flavour absorption and texture makes kikurage a popular choice for those who enjoy spicy ramen as well.
In conclusion, miso ramen and kikurage are a perfect match. The chewy texture and flavour-absorbing qualities of kikurage complement the savoury notes of miso ramen, creating a delicious and nutritious dish. With its versatility, health benefits, and ability to elevate the ramen experience, kikurage is a topping that should not be overlooked.
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Frequently asked questions
Almost all mushrooms will add flavour to your ramen, but some varieties work particularly well. These include button mushrooms (both white and brown), maitake, shimeji, lion's mane, enoki, and oyster mushrooms. If using shiitake mushrooms, try combining them with other types of mushrooms to balance their strong flavour.
Mushrooms such as button, oyster, shiitake, maitake, and king oyster mushrooms benefit from being seared or pan-fried, as they crisp up well and develop a rich flavour. More delicate mushrooms, such as enoki, shimeji, lion's mane, and chestnut mushrooms, are versatile and can be seared or simmered, or even boiled without searing. Thinner mushrooms will cook faster, and thicker ones will take longer to cook. Browning the mushrooms is crucial for a rich, deep, and flavourful broth.
Mushrooms pair well with eggs, especially soft-boiled eggs, as the runny yolk creates a creamy effect. Other toppings include scallions, homemade broth, chilli peppers, and greens such as arugula.
Kikurage, also known as wood ear mushrooms, is a common ramen topping that is chewy and wholesome, complementing the texture of the ramen strands. It has a uniquely meaty and earthy flavour, and can be soaked in warm water and sliced finely before serving. It is often paired with miso ramen and tonkotsu ramen.
