Mr. Lee's Mushroom Ramen

Mushroom Dashi Broth
4 cups cremini mushrooms
Stems of all the mushrooms for the soy marinated mushrooms
1ea Spanish onion, julienned
4 clv. Garlics, sliced thin
2 stalks celery, thin slice on bias
1 leek, ½ washed and sliced thin
1 ea. Jalapeno, deseeded and sliced thin
1 oz. thin sliced ginger
2 shallots, julienne
¼ bu. Thyme
1 tbsp. vegetable oil
1 cup soy sauce
1 tsp sesame oil
3 qts. Cold water
1 pt. bonito flakes
1, 12” piece of kumbo
1 tsp. kosher salt
1 tbsp. sherry vinegar
1 tbsp. fresh lemon juice

Soy marinated mushrooms:
2 cups hen of the woods mushrooms, destemmed and pulled into thin pieces
2 C shiitake mushrooms, destemmed and quartered
2 C cremini mushrooms, destemmed and quartered
2 C royal trumpet mushrooms, bottom of the stem removed and sliced thin
1 tbsp. minced shallots
1 tsp. minced ginger
1 tsp. minced garlic
1 ea. Scallion, sliced thin, greens and white part
1 tbsp. vegetable oil
1 to 2 tbsp. soy sauce
1 to 2 tbsp. sherry vinegar
Kosher salt to taste

Mushroom Marinated Tofu:
1 block extra firm tofu, pressed for 24 hours, then diced to desired size
1 cup mushroom stock
1 cup soy sauce
1/2 cup rice wine vinegar

Mushroom Tare:
2 Tbsp. soy marinated mushrooms, minced
1 Tbsp. shallot minced
1 tsp. fresh ginger minced
1 tsp. fresh garlic minced
2 scallions, sliced very thin and minced
1 tbsp. soy
1 tbsp. sherry vinegar
½ tsp. sesame oil
1 tbsp. miso paste
1 tsp. fresh lemon juice
Salt to taste

Pickled Onions:
1 each large red onion, thin julienne
1 cup white wine vinegar
¾ cup of sugar
1 pinch of salt

Poached Egg:
4 ea. eggs, farm fresh
2 tbsp. distilled vinegar
1 tsp kosher salt
1.5 qtrs. boiling water

Method of Preparation:
Mushroom Dashi Broth:

In a heavy bottom stock pot, over medium heat, add the vegetable oil.  When the oil is hot app the mushrooms and mushroom stems, stir occasionally for about 5 to 8 mins.  Until the mushrooms begin to soften and release some of their liquid.  Next add the remain vegetable and salt cook stirring every minute for 10 to 15 mins.  Cook until the vegetable begins to sweat out all of their moisture and the onions become translucent.  Once a slight fond begins to develop on the bottom of the pot, deglaze with the soy sauce and reduce by half.  Next add the cold water and bring to a simmer.  Simmer for 30 mins to 1 hour and then remove from heat.  Finish the broth by adding the bonito, kumbo, sherry vinegar and lemon juice.  All to steep for 10 mins and strain thru a chinois.  Adjust seasoning and ready to serve.

Soy Marinated Mushrooms:
In a large sauté pan over high heat, add the vegetable oil.  Once the oil reaches smoke point add all of the mushrooms.  Sauté over high heat, tossing every 30 seconds until the liquid from the mushrooms has cooked off and then season with salt.  The salt will help pull more moisture from the mushrooms and add in the caramelization process.  Cook until the mushrooms begin to caramelize and turn golden brown.  Finish the mushrooms by turning the heat down to medium and add the Shallots, garlic, ginger, and scallion.  Sauté for 3 minutes, being careful not to burn the minced aromatics.  Deglaze with the sherry vinegar and soy sauce to taste.  Adjust seasoning and remove from heat.  The mushrooms can be done a day in advance and just reheated before service.

Mushroom Marinated Tofu:
Once the tofu is pressed and diced. Combine all of the liquid ingredients in the marinade and pour over the tofu.  Allow to marinade a minimum of 12 hours an up to 72 hours.

Mushroom Tare:
Combine all ingredients in a stainless-steel mixing bowl and reserve for service.  Better if done the day before.

Pickled Onions:
Combine the sugar and vinegar into a small sauce pot.  Heat and stir until the sugar is dissolved in the vinegar, add the salt and cool.  Once the brine is cooled pour over the onions and refrigerate.  Allow to pickle over night and they will hold for a couple of months in the refrigerator.  The pickled onions will develop into different texture and flavor the longer they are pickled.  There is a nice contrast between a very young pickled onion and an older one.  You can decide which one is best for you.

Poached Egg:
Combine vinegar, salt and the water, bring to a boil and gently crack egg into simmering water.  Cook the egg until the whites are completely set and the yolk is still runny.  Garnish ramen with the egg and serve immediately.

Assembly of bowl in order: 
Place 1 tsp. of mushroom tare and 1 tsp of blended oil (garlic oil if you have) in the bottom of each bowl.  Next add a portion of cooked ramen(follow) instructions for noodles.  Cook and immediately add to the bowl.  Then add at least 8 oz. of hot mushroom dashi and slightly agitate the noodles in the broth, to lightly distribute the oil and tare.  Next work your way around the bowl garnishing with the different components of the dish.  A few tbsp. of the mushrooms, next the marinated tofu, then the egg.  Followed by a few sprigs of mustard greens.  Top the bowl off with some pickled onions and a generous pinch of thinly sliced scallions!  Serve immediately.