A few months ago, I took a trip to Seattle and happened upon a lovely farmer’s market in the University Village neighborhood. Among the few things I picked up, a package of dried mushrooms from Foraged and Found Edibles was most intriguing as I a) didn’t believe it would ever be soft enough to eat and b) wasn’t sure it would taste good. But since I love mushrooms in every other form, I was tempted to give these wild ones a try.
I made this ramen twice in two weeks and realized the trick is to soak the mushrooms in warm water for about 20 minutes beforehand and then let them simmer in the hot broth to have them cook to the best “al dente” texture. Although I used dried packaged ramen and added the premade ramen seasonings to the broth, the real flavor and umami comes from the mushroom water. So whatever you do, don’t toss out the water you soaked the mushrooms in; it’s what distinguishes the ramen you had in college from the ramen you can now make for dinner parties.
2 cups dried wild mushrooms
1.5 cups warm water
1 tbsp vegetable oil
1 tsp curry powder
1 medium red onion, diced
2 tsp ginger, minced
2 scallions, diced
2 thai red chilis, sliced
Ramen seasoning (whatever comes in the pack - mine had a tiny amount of dried veggies, a powder seasoning, and a spice sauce)
Soak the mushrooms in warm water for 20 minutes. Heat oil in a pot and add the curry powder and onion. When onion softens, add the ginger, scallions, and chilis. Cook for a few minutes until it’s fragrant, then pour in the mushrooms along with the water they soaked in. Next, add the ramen pack seasonings, pour in 4 cups of water, and bring to a simmer. Add in the noodles and cook for 3 minutes. Remove from heat, pour into a bowl, and serve immediately topped with fresh scallions. The longer you cook the noodles or leave them in the hot water, the softer they will get (obviously), so time your meal accordingly. The noodles reheated well the next day, and were yummy with all the broth fully absorbed into them too.