Mushroom Miso Ramen

Last night, I realized something. If I’m going to be making ramen stock from scartch, I need to get some sweet ramen bowls. These simply will not do.

Bowls of fresh wheat noodles in mushroom miso broth, seared cremini mushrooms, sliced Korean chili pepper, seared fresh tofu with soy sauce, and a member of the choy family of greens in the back.

I went on a grocery field trip with some friends to H Mart in Tigard yesterday, and for the sake of bowls, spoons, and even more ingredients, a follow up to dear Fubonn, for convenience’s sake, is already in order. It was my first time visiting H Mart, a Korean supermarket that spells it out with a banner for the clueless stating “ASIAN SUPERMARKET” underneath its logo, and I stocked up on the following:

Most importantly: chili powder, mangosteen juice, tapioca starch, fresh tofu and DECENT fresh galangal and lemongrass. A rare find in my life.

Once the fresh* (and vegan, for once!) noodles were in my hand, I decided on ramen for dinner. My girlfriend and I have been digging the ramen in vegan miso broth at Wafu, and I felt like I could tackle something similar at home, using this recipe as a base.The final result was appropriately cloudy with a hint of spice, plenty of flavour and there’s a generous portion of broth remaining for mid-week noodles. Bring it on.

Mushroom Miso Ramen…

For the mushroom miso broth, I sautéed one chopped stalk of lemongrass, 5 cloves of roughly minced garlic, half of a diced Korean chili pepper and sliced, fresh galangal (thank you, month in Thailand) in a mixture of peanut and black sesame oils about 3-5 minutes. Next up, I added freshly ground black pepper, a handful of wild dried mushrooms – a mix of 7 or 8 local varieties I picked up from the Peoples Coop farmers market – quickly sautéed until aromatic, added a splash of dry sherry, whisked in 3 tablespoons of Korean soy sauce, 3 tablespoons of miso (half yellow, half white), 1 tablespoon of vegetarian fish sauce, a bit of vegetable bullion paste, 6 cups of water, and brought to a boil. I then lowered the heat, covered, let simmer for 30 minutes, and finally, after straining, it was ready for noodlin’.

Along with the briefly cooked fresh wheat noodles, we had fresh (and I mean glorifyingly fresh) cubes of firm tofu, seared on two sides with a splash of soy sauce, just-as-seared cremini mushrooms, even-more-seared choy, and the other half of the long Korean chili pepper for extra heat. I did not anticipate the heat this green pepper would deliver, and I’m glad I licked my finger before adding it to the stock!

It's really no surprise that I couldn't remember which choy-but-non-bok-choy I picked up.

*granted, they were fresh in a package, so, fresh-ish.

P.S.

H Mart has one of these.

Mr. Paik’s Favorite Grilled Seitan Bulgogi

After his daughter surreptitiously purchased a controlling interest in Paik Heavy Industries, Woo-Jung Paik’s stress levels were a scary sight. Not as scary as the blank look in Sayid’s eyes these days, but enough that he finally listened to his doctor (Dr. Mittlesomething?) about lowering his semi-worrisome cholesterol.  Which brings us to his personal chef’s Grilled Seitan Bulgogi.

grilled bulgogi seitan

Served with white rice and steamed broccoli raab, sprinkled with sesame seeds.

steamed broccoli raab and white rice

Let’s pretend I snuck into the Paik mansion’s kitchen and stole this guide for a cholesterol-free vegan version of Korean Bulgogi Beef.

The homemade seitan was thinly sliced and marinated overnight in a sauce of soy sauce, sherry, sesame oil, dark agave, sugar, minced garlic, grated ginger, green onions, rice vinegar, tons of freshly ground black peppers, and liquid.  I used leftover seitan broth to impart more flavor.  I composed the sauce based on my own taste – please adjust to your own liking.

Bulgogi Sauce:

  • 3 tablespoons of soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons of sherry
  • 2 tablespoons dark agave
  • 1 tablespoon sugar (or all 3 sugar)
  • 2 green onions, chopped (I skimped on this)
  • 2-3 cloves of minced garlic
  • 1 tablespoon of grated ginger
  • very generous pinch  of freshly ground black pepper
  • 1/4 cup broth or water

Whisk together. Marinate for multiple hours.

The strips were cooked on a stove top grill pan, and basted with additional sauce after the first flip.  They were kept warm in a baking dish with leftover sauce.

This was served with white rice, steamed broccoli raab, and Sriracha