Recipe: Matsutake Ramen

Recipe: Matsutake Ramen

Anyone who has ever attempted to make homemade ramen base knows all too well the time commitment involved.  For a busy lifestyle this is one of the reasons I love cooking with Mukuni Professional Ramen Base.  I especially like the Matsutake because it creates a deeply savory, umami-forward broth with rich mushroom character and subtle earthiness. The matsutake-style flavor gives my ramen depth and complexity without the need for long simmering.  Cater the ingredients to your preference and you have an elevated weeknight dinner. 

Here's my suggestions, but of course, explore to create your own flavor profiles and heat.  

Ingredients (3-4 servings)

  • 1 cup of water to dilute base

  • 1 bottle of Tsuki Matsutake Shoyu Professional Ramen Base

  • 1 portion dried ramen noodles

  • 2 cup sliced mushrooms, shiitake mushrooms if available

  • 1-2 eggs

  • 2 teaspoon neutral oil or sesame oil, like La Tourangelle

  • 1 Fresh jalapeño, thinly sliced and seeds removed

  • 1 carrot cut into matchsticks
  • 1 scallion - green part only
  • A scattering of sesame seeds
  • Small spoonful of chili crisp, like Salsa Macha

Instructions

  1. I begin by bringing the water to a gentle boil in a small pot, then stirring in the Tsuki ramen base until fully dissolved. I lower the heat and let the broth simmer so the mushroom aroma develops.

  2. In a separate pan, I heat the oil over medium heat and sauté the shiitake mushrooms until they’re tender and lightly caramelized. I set them aside once they’re nicely browned.  Repeat the same steps for the carrots and cook until desired tenderness.  (I usually like mine fairly crunchy)

  3. I cook the ramen noodles directly in the simmering broth according to package instructions. Once they’re tender, I reduce the heat to low.

  4. For the soft-boiled egg I boil the egg separately for about 6½ minutes, cool it in ice water, peel, and slice in half.

  5. I assemble the ramen by topping the noodles with sautéed shiitake mushrooms, carrots, the egg, sliced jalapeños, and a generous spoonful of chili crisp.

  6. I finish with scallions, sesame seeds and a light drizzle of sesame oil.

 



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