2quarts 1 dashi, meat or vegetable stock, preferably homemade
1qtMatsutake scrapthis is roughly 8 oz
Ramen
About 10 cups matsutake mushroom brothrecipe follows
½lbfresh matsutake mushroomspeeled and sliced ¼ in
2tablespoonmild flavored cooking oilfor cooking the matsutake
Kosher salt
Garnishes: use combination of fresh and prepared ingredients- sproutsgreen onions, chili oil, poached eggs, fish dumplings, cooked pork belly, etc, be creative.
4oz(1 pack) ramen noodlesper person
Instructions
Matsutake Broth
Heat the dashi or stock until steaming hot. Add the matsutake trim, stir, and allow to infuse until cool. Carefully strain the stock after it's cooled and settled, and reserve.
Ramen
Cook the ramen noodles in lightly salted water until al dente. Drain the noodles and rinse to halt the cooking, then reserve until needed. (this can be done ahead of time.) You can also cook the noodles in the broth if you like.
Heat the matsutake broth in a small sauce pot, then season the broth lightly to taste with salt. Meanwhile, heat the oil in a wide saute pan. saute the sliced matsutake for a few moments, until they start to smell amazing and aromatic. Season the mushrooms lightly with salt and pepper to taste and reserve.
In the bottom of four preheated soup bowls, place any cooked garnishes, like the noodles, pork belly or poached eggs. Ladle very hot broth over the cooked ingredients, then serve immediately with the fresh garnishes on the side.
Notes
Feel free to be creative and garnish your ramen with whatever you like. It's also totally fine to use packaged ramen noodles here-the cheap kind you ate in college.