Name: Shiitake Dashi for Ramen or Noodle Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: Makes 6 cups broth
Cuisine: Gourmet mushroom
Ingredients: 8 oz fresh Shiitake mushrooms, stems separated from caps; 1 oz dried shiitake (about 6-8 pieces) — optional but doubles the depth; 7 cups cold filtered water; 1 piece kombu (kelp), 4 inches square; 2 Tbsp soy sauce; 1 Tbsp mirin; 1 tsp kosher salt (adjust to taste); — TO USE —; Cooked ramen, soba, or udon noodles; The Shiitake caps from the broth, sliced; Soft-boiled egg, scallions, chili oil, etc.

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Shiitake Dashi for Ramen or Noodle Soup

Vegan

The umami foundation every kitchen should know. Dried + fresh Shiitake steeped with kombu yields a deep mushroom broth — vegan, profoundly savory, ladles over any noodle or rice bowl into something extraordinary.

5min Prep

35min Cook

40min Total

Makes 6 cups broth Yield

Easy Difficulty

Ingredients

Vegan as written

Vegan as written when made with kombu and shiitake only — skip any bonito flakes some traditional dashi recipes add. The shiitake gives the broth all the umami it needs.

MotorSpores test kitchen

Steps

Submerge the kombu, dried shiitake (if using), and fresh shiitake STEMS in the cold water in a pot. Let sit 20 minutes off-heat.

Place over medium-low heat and slowly bring just below a simmer. Watch for tiny bubbles — DON'T let it boil (boiling kombu makes the broth bitter).

Once you see bubbles, fish out the kombu. Add the fresh shiitake CAPS.

Reduce to a bare simmer; cook 15 minutes.

Lift out the shiitake caps (save them for the soup) and rehydrated dried shiitake. Strain the broth through a fine sieve.

Return strained broth to the pot. Stir in soy sauce, mirin, salt. Taste — adjust.

Slice the reserved shiitake caps. Ladle hot broth over noodles in a bowl, pile the sliced shiitake on top, add toppings.

Shiitake Dashi for Ramen or Noodle Soup

Steps

Other ways to cook Shiitake

Soy-Glazed Shiitake over Rice

Shiitake Hot & Sour Soup