Mazemen Ramen with Garic-Ginger Mushrooms
Being someone who is not a big soup lover, I love this Japanese version of Ramen, called Mazemen that has no broth. Mazemen Ramen is said to have originated in Tokyo in the 1950’s in a restaurant, and it was made popular in NYC by Ramen Master Shigetoshi Nakamura at his restaurant “Niche” on the Lower East Side. Borrowing from Onomichi Ramen which is cooked in a Dashi stock traditionally much more complex than my instant Dashi that I buy at the local Asian Market, the Dashi gives a great flavor to the noodles. Topped simply with a drizzle of sesame oil, the mushrooms are really the star of this meal, but all flavors do play an equal role, as you can taste each flavor clearly. I love this ramen dish as a quick lunch option.
Recipe inspired by Dishes found in Japan, Mazemen Ramen and Onomichi Ramen
By Tierney Larson
Ingredients:
4 tsp of Bonito Soup Stock (Dashi) I use the HonDashi brand, which has you add 1 1/3 tsp for every 2 1/2 cups of water, so make sure to read the instructions on whatever you can find.
1 cucumber sliced very thinly
1 tbl rice wine vinegar
a pinch of kosher salt
a pinch of sugar
2 tbl olive oil
1 pound of Baby Bella mushrooms, cleaned and sliced into 1/4 inch thick slices
1 garlic clove, grated
1 tsp grated fresh ginger
1 tbl mirin wine
1 bunch of scallions, thinly sliced, whites separated from the greens
4 packets of dried ramen noodles (or 4 servings)
a drizzle of sesame oil
a drizzle of soy sauce
Gochugaru flakes for the top, or Aleppo pepper
Ok so…Bring 8 cups of water while you prep the rest, in a large pot to a boil. Whisk in the Dashi according to the directions on the box.
Toss the sliced cucumbers in a small bowl with the rice wine vinegar, a pinch of salt and a pinch of sugar. Taste and set aside.
Heat 2 tbl of olive oil over medium-high heat. When it’s shimmering and hot, add the mushrooms. Cook for 7-8 minutes or until dark golden brown. Add the garlic and ginger and quickly stir so they don’t burn. When fragrant (about 30 seconds or so) add the mirin wine and stir. Cook for about 1 minute, season with salt and taste. Remove and set aside.
Wipe out the pan if necessary, then add 1 tbl of olive oil and add the scallion whites. Season with salt and sauté for 3 minutes until tender.
Add the ramen to the boiling Dashi and turn off the heat. Cover and let sit for 3-4 minutes. When done, remove from the Dashi with tongs and set aside.
Place ramen in bowls and drizzle a tiny bit of sesame oil and soy sauce on each. Then top each bowl with some mushrooms, cucumber, scallions, and gochugaru flakes. Then top with the scallion greens.
Mazemen Ramen with Garic-Ginger Mushrooms
Ingredients
- 4 tsp of Bonito Soup Stock (Dashi) I use the HonDashi brand, which has you add 1 1/3 tsp for every 2 1/2 cups of water, so make sure to read the instructions on whatever you can find.
- 1 cucumber sliced very thinly
- 1 tbl rice wine vinegar
- a pinch of kosher salt
- a pinch of sugar
- 2 tbl olive oil
- 1 pound of Baby Bella mushrooms, cleaned and sliced into 1/4 inch thick slices
- 1 garlic clove, grated
- 1 tsp grated fresh ginger
- 1 tbl mirin wine
- 1 bunch of scallions, thinly sliced, whites separated from the greens
- 4 packets of dried ramen noodles (or 4 servings)
- a drizzle of sesame oil
- a drizzle of soy sauce
- Gochugaru flakes for the top, or Aleppo pepper
Instructions
- Ok so…Bring 8 cups of water while you prep the rest, in a large pot to a boil. Whisk in the Dashi according to the directions on the box.
- Toss the sliced cucumbers in a small bowl with the rice wine vinegar, a pinch of salt and a pinch of sugar. Taste and set aside.
- Heat 2 tbl of olive oil over medium-high heat. When it’s shimmering and hot, add the mushrooms. Cook for 7-8 minutes or until dark golden brown. Add the garlic and ginger and quickly stir so they don’t burn. When fragrant (about 30 seconds or so) add the mirin wine and stir. Cook for about 1 minute, season with salt and taste. Remove and set aside.
- Wipe out the pan if necessary, then add 1 tbl of olive oil and add the scallion whites. Season with salt and sauté for 3 minutes until tender.
- Add the ramen to the boiling Dashi and turn off the heat. Cover and let sit for 3-4 minutes. When done, remove from the Dashi with tongs and set aside.
- Place ramen in bowls and drizzle a tiny bit of sesame oil and soy sauce on each. Then top each bowl with some mushrooms, cucumber, scallions, and gochugaru flakes. Then top with the scallion greens.
