Shiitake Mushroom Ramen Broth

This deeply savory vegetarian ramen broth relies on the intense umami flavor of shiitake mushrooms to create a satisfying base that rivals traditional meat-based broths. The long simmer develops complex layers of flavor.

Ingredients

  • 2 tablespoons Shiitake Mushroom Powder
  • 8 cups water
  • 1/4 cup Apple Cider Vinegar
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 large onion, sliced
  • 6 cloves garlic, crushed
  • 3-inch piece fresh ginger, sliced
  • 1/4 cup Nutritional Yeast Flakes
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon Redmond Real Salt
  • 2 Bay Leaves
  • 1 bunch green onions, chopped

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Heat olive oil in large stockpot over medium heat. Sauté onion until deeply caramelized, about 15 minutes.
  2. Add garlic and ginger, cooking until fragrant, about 2 minutes.
  3. Stir in shiitake mushroom powder and cook 30 seconds until toasted.
  4. Add water, apple cider vinegar, nutritional yeast, tamari, salt, and bay leaves. Bring to boil.
  5. Reduce heat and simmer partially covered for 60 minutes, stirring occasionally.
  6. Strain broth through fine mesh strainer, pressing solids to extract flavor. Discard solids.
  7. Taste and adjust seasoning. Serve hot over ramen noodles, topped with green onions.

Notes

  • Add white or red miso paste for extra depth if available
  • The Nutritional Yeast Flakes add cheesy, nutty flavor without dairy
  • Broth keeps refrigerated 1 week or frozen 3 months
  • Top finished ramen with soft-boiled eggs, nori, or vegetables