Ingredients:
1 cup dried mushroom mix (portobello, oyster, porcini)
4 cups of water (adjust for desired broth strength)
2 cups of vegetable broth (low sodium)
1 piece kombu (4–5 inches), charred
2 garlic cloves, minced
1 teaspoon chili pepper oil
1 tablespoon yuzu kosho (substitute: ponzu sauce for a milder citrusy flavor)
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 cup fresh or dried shiitake mushrooms
1 cup of fresh corn kernels
Noodles of choice (fresh or dried, cooked according to package instructions)
3 stalks green onions, minced (added at the end for freshness)
1 bunch broccolini, grilled for a smoky, caramelized flavor
1 handful cilantro, roughly chopped
1 tablespoon of finely chopped sushi nori, along with sesame seeds for garnish
1 lime wedge (to serve)
Salt and pepper to taste

Instructions:
1. Heat a dry skillet over medium-high heat. Place the kombu in the pan and toast it for 30 seconds to 1 minute on each side, until slightly darkened and aromatic. Be careful not to burn it.
2. In a pot, combine the dried mushroom mix, charred kombu, and water. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
3. Remove the kombu and strain the mushrooms from the broth, reserving the flavorful liquid.
4. Return the strained broth to the pot and add vegetable broth, minced garlic, chili pepper oil, yuzu kosho (or ponzu), soy sauce, and sesame oil and shiitake mushrooms. Simmer gently for another 20 minutes.
5. While the broth simmers, cook your noodles according to package instructions and set them aside.
6. Grill the broccolini over medium heat until lightly charred and tender.
7. Add the cooked noodles to a serving bowl and ladle the broth over the noodles.
8. Top with shiitake mushrooms, grilled broccolini, minced green onions, corn, and fresh cilantro.
9. Sprinkle nori and sesame seeds on top and serve with a wedge of lime for a zesty kick. Enjoy!

Profile: Ramen
Ramen is a dish celebrated for its versatility, with countless variations that reflect the region, season, and even the personality of the chef. Traditionally, ramen broths often rely on pork bones (tonkotsu), soy sauce (shoyu), or miso as their base. However, plant-based ramen opens up a world of creative possibilities.

It is a dish that’s always evolving. It started in China, grew into a cultural favorite in Japan, and is now enjoyed all over the world. What makes ramen special is its flexibility, rich and hearty with miso or soy-based broths, or light and fresh with simple, plant-based ingredients.

In this recipe, the broth gets its depth from charred kombu and mushrooms, while grilled broccolini, nori, and sesame seeds add flavor and texture. Yuzu kosho brings a citrusy, spicy kick that ties everything together, and a squeeze of lime brightens it all up. Ramen is about combining flavors and ingredients that feel right to you. There’s no wrong way to make it.

Mushroom Ramen

A rich, umami-packed bowl of ramen with grilled broccolini, fresh herbs, and a smoky citrusy twist.