Making Mushroom Shoyu Ramen: Oyster, Lions Mane, Maitake, and Chicken of the Woods

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and still provide a good texture.

tofu

💰Cheaper: tempeh

Tempeh is often cheaper and offers a firmer texture.

Clean and prepare the chanterelle mushrooms.

Slice the lion's mane, maitake, and oyster mushrooms into long pieces.

Chop some eggplant and prepare it for cooking in the broth.

Use leftover broth from chicken of the woods jerky as the base for the ramen stock.

Add dark soy sauce, garlic, five spice, and shallot to the broth for flavor.

Taste the broth and adjust the saltiness with the seasoning packet from the noodles.

Add the oyster mushrooms, maitake, lion's mane, and eggplant to the boiling broth.

Slice green onions and add the green parts to the broth for flavor.

Add leftover tofu and bok choy to the broth.

Incorporate chili crisp for additional flavor.

Cook down the vegetables and mushrooms in the broth before adding the noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens