Recipes › Shiitake › Shiitake Dashi Ramen Base
Recipe
Shiitake Dashi Ramen Base
A vegetarian ramen base with real depth — shiitake caps and their reserved stems, simmered slowly with kombu, build an umami broth that holds its own against anything meat-based.
40 minTime
4Serves
8Ingredients
Made with Shiitake
KombuSoy & mirinSoft egg
- 1Soak the kombu in the cold water for 30 minutes.
- 2Add the shiitake stems and half the caps (roughly chopped) to the pot. Bring to a bare simmer over low heat — do not boil, or the kombu turns bitter.
- 3Simmer gently for 25 minutes, then strain, pressing lightly to extract the liquid. Discard the solids.
- 4Return the broth to the pot, season with soy sauce, mirin and salt.
- 5Slice the remaining shiitake caps thin and sear separately in a hot pan until golden.
- 6Divide cooked noodles between bowls, ladle over the hot broth, and top with the seared shiitake, egg, spring onion and nori.
The stems are too fibrous to eat but carry enormous flavor into the broth — never discard them raw.
