Shitake mushroom and kabocha squash "ramen"
Chef
Andy Schlosser and Sam Lazzro
Hospital
Carilion Clinic
Cook time
45 minutes
Yield
24 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
6 lb Shiitake mushrooms and stems (locally available cracked top Hana Donko)
2 cups sliced ginger, peel on
4 roughly chopped shallots
4 tablespoons grapeseed oil
4 cups chopped green onion (white and green parts)
6 star anise seeds
2 teaspoons five spice
2 cups tamari low sodium gluten-free soy sauce
4 tablespoons sesame oil
2 cups Mirin cooking wine
4 gallons water
4 tablespoons sea salt
4 cups Shiitake mushrooms (strained from broth and sliced)
4 Kabocha squash (cut in 1-inch chunks, steam whole to peel skin then dice and poach)
1 cup shaved red radish
3 cups ginger-scallion puree:
2 cups chopped ginger, skin on
6 cups chopped green onion (white and green parts are fine)
6 tablespoons water
4 teaspoons salt
2 cups Nori, chiffonade
2 tablespoons Togarashi spice
4 cups vegetable-based protein (thawed)
2 cups sliced ginger, peel on
4 roughly chopped shallots
4 tablespoons grapeseed oil
4 cups chopped green onion (white and green parts)
6 star anise seeds
2 teaspoons five spice
2 cups tamari low sodium gluten-free soy sauce
4 tablespoons sesame oil
2 cups Mirin cooking wine
4 gallons water
4 tablespoons sea salt
4 cups Shiitake mushrooms (strained from broth and sliced)
4 Kabocha squash (cut in 1-inch chunks, steam whole to peel skin then dice and poach)
1 cup shaved red radish
3 cups ginger-scallion puree:
2 cups chopped ginger, skin on
6 cups chopped green onion (white and green parts are fine)
6 tablespoons water
4 teaspoons salt
2 cups Nori, chiffonade
2 tablespoons Togarashi spice
4 cups vegetable-based protein (thawed)
preparation
Instructions
1. Pan roast mushrooms and aromatic onions until golden brown in grapeseed oil in a large stainless steel rondeau. Deglaze with water and Mirin. Add remaining spices (do not add soy sauce until the end). Simmer for 6 hours, strain, and reserve mushrooms. Add soy sauce to taste.
2. Boil pasta for 3 minutes. Chill and reserve for service.
3. Steam Kabocha squash whole for 1 minute to soften the skin, then peel with a vegetable peeler. Leave a little green on as traditional with Kabocha Japanese service. Dice squash and poach in simmering water for 1 minute until fork tender. Chill and reserve with other garnishes.
4. Arrange noodles and then other garnishes in 12 bowls divided evenly. Pour hot broth over noodles at the time of service.
2. Boil pasta for 3 minutes. Chill and reserve for service.
3. Steam Kabocha squash whole for 1 minute to soften the skin, then peel with a vegetable peeler. Leave a little green on as traditional with Kabocha Japanese service. Dice squash and poach in simmering water for 1 minute until fork tender. Chill and reserve with other garnishes.
4. Arrange noodles and then other garnishes in 12 bowls divided evenly. Pour hot broth over noodles at the time of service.
