Jenny Hype Beast Ramen Broth

***THIS RECIPE USES DEHYDRATED MUSHROOMS WHICH TAKE HALF A DAY TO REHYDRATE. DO NOT START THIS RECIPE WITHOUT SOME HYDRATED SHROOMS ON HAND**

Just save you a terrible first impression on date night. You're welcome. Read the directions before you decide on the recipe!!

Jenny Hype Beast Ramen Broth (Jenny Shiitake Miso Ramen Broth)

Makes 2 Servings

Prep Time: depends on the hydration of your mushrooms

Cook Time: 30 mins

Total Time: ???

Ingredients:

3 garlic cloves – minced (2 tablespoons worth)
1 tsp minced ginger
4 cups veggie broth
1/2 cup dried Shiitake mushrooms – cut up or broken into pieces*
1 cup of Shiitake mushroom re-hydration water
1 sheet konbu* – rinsed (Japanese cooking seaweed)
1–2 tablespoons white miso paste*
pepper to taste
chili oil – optional, but recommended for the real hype beast

*See notes below for the ingredients I used and other recommendations!

Directions:

THIS IS SUPER IMPORTANT

If you are using dried Shiitake mushrooms, those puppies need at least half a day to rehydrate!

Place dried shiitake mushroom pieces in at least 2 cups of water (any temp) so that all the mushrooms are covered and let re-hydrate for at least half a day. Overnight works well.
Once your shrooms are ready to go, over medium-high heat, sauté the garlic and ginger until golden brown and fragrant in a soup pot. (Like not a HUGE pot but pretty sizable) (Should be able to hold at least 6 cups of water comfortably.)
Add the veggie stock, mushroom water, shiitakes, a sheet of kombu (rinsed) and bring to a simmer.
Simmer for 25-30 minutes uncovered on med heat.* Then, remove from heat, remove the kombu,** and add the miso paste 1 tbs at a time, adjusting for your miso preferences! Also pepper to taste.
Add noods. You're a hype beast. You did it!

*If your broth has reduced too much after 30 mins, no worries homie! Just add some more water, or veg broth if you have any extra. Or mushroom water!

** Hot take – Konbu slaps. It's usually discarded in Japan, much like a bay leaf would be, but I cut it up and eat it with my soup ¯\_(ツ)_/¯ up to you guys.

#sendnoods

Hello noods and noodettes,

Here it is! The long and unawaited Jenny Hype Beast Ramen Broth recipe.

This recipe is the upscale broth to be paired with Jenny Miso Ramen. For toppings suggestions and assembly instructions, please see that recipe.

Let's talk niche Asian vegan cooking ingredients!!

First off, konbu. Japanese seaweed soup base often used as a substitute for dashi, which is fish broth. Konbu broth is awesome as a base for miso soup, ramen, hot pot, and just about anything else you can think of!

Next up, dried Shiitake mushrooms! These need little introduction. They come as whole mushrooms and as slices – either works for this recipe. BUT did you know that if you fry up the slices after you rehydrate them and get them crispy w a lil salt they kinda taste like pork belly (Japanese bacon) :o

give it a try and lmk what you think.