Mushroom Ramen

Serves: 4 

Ingredients	Qty	Prep
Mixed mushrooms	20 oz
Oil	as needed
Salt	to taste
Ramen noodles	8 - 9 oz	cooked
Eggs	1/person	baked
Broth:
Kombu	1 big piece
Water	2 cups
Shitake mushrooms	4 - 5	dried
Green chili	2 - 4	thin slices
Garlic	6 cloves
Ginger	1 inch piece
Green onion	1 bunch
Milk	2 cups
Tahini	1 tbsp
Soy sauce	2 tbsp
White miso	2 tbsp
Rice vinegar	1 tbsp
Pepper	to taste	garnish

Method:

• Tear soft mushrooms into thin strips, slice tougher mushrooms with a knife
• In the meantime, lightly oil 2 cookie sheets and lay the mushrooms so they don't overlap
• Drizzle oil and salt, roast for 15 minutes at 425 F
• After 15 minutes, consolidate mushrooms into 1 sheet and roast again for 10 minutes until crispy
• Bring kombu and water to a simmer for 5 minutes, not a roiling boil
• Discard kombu and add the dried shiitake mushroom, let mushrooms soak well
• Fry ginger, garlic, white part of scallions, and green chili if using. When aromatics are brown and fragrant, turn off the heat and deglaze with little water if needed
• Transfer to a blender along with mushroom dashi, tahini, soy sauce and rice vinegar and grind to smooth paste
• Pour the broth back into the pan and cook over low heat for another 5 minutes. Add milk, and adjust soy sauce if needed. Broth should be quite salty and savory
• Divide noodles into bowls, add broth, and top with crispy mushrooms. Garnish with green scallions, chili oil, and top with a baked or sunny side up egg