Shiitake Mushroom Ramen

🥘 Ingredients

• black pepper
  1 tsp
• garlic (minced)
  3 cloves
• ginger (minced)
  1 piece
• leek (halved and thinly sliced)
  1 piece
• olive oil
  1.5 tbsp
• porcini mushroom powder
  1 tbsp
• salt
  1 tsp
• scallions (whites and greens separated)
  4 pieces
• seaweed (trimmed)
  1 oz
• shiitake mushrooms (cleaned)
  4 oz
• soy sauce
  2 tbsp
• udon noodles
  8 oz
• veggie stock concentrate
  2 units
• water
  5 c

🍳 Cookware

• pot
• large pan

1. 

   1

   Bring a large pot of water to a boil with a pinch of salt . Meanwhile, peel the ginger with a spoon, then grate along with the garlic . Thinly slice the scallions , keeping white and green parts separate. Trim and discard the root and tops of the leek , then halve and thinly slice. Rinse under water, tossing, to remove any silt. Drain.

   water: 5 c, salt: 1 tsp, ginger: 1 piece (minced), garlic: 3 cloves (minced), scallions: 4 pieces (whites and greens separated), leek: 1 piece (halved and thinly sliced)
2. 

   2

   Heat olive oil in a large pan over medium heat. Add the shiitake mushrooms and cook, tossing, ⏱️ 5 minutes , until soft and golden brown. Set aside.

   olive oil: 1.5 tbsp, shiitake mushrooms: 4 oz (cleaned)
3. 

   3

   In the same pan, heat remaining olive oil over medium heat. Add the leek to the pan and cook, tossing, ⏱️ 4 minutes , until softened. Add the porcini mushroom powder , scallion whites, ginger, and garlic to the pan and cook, stirring, another ⏱️ 30 seconds . Season with salt and black pepper .

   porcini mushroom powder: 1 tbsp, black pepper: 1 tsp
4. 

   4

   Add remaining water, soy sauce , and veggie stock concentrate to the pan and bring to a simmer for ⏱️ 10 minutes . Taste and season with additional salt, if necessary.

   soy sauce: 2 tbsp, veggie stock concentrate: 2 units
5. 5

   Meanwhile, add the udon noodles to the boiling water and cook ⏱️ 9 minutes , until al dente. Drain and divide between two bowls.

   udon noodles: 8 oz
6. 6

   Top the udon noodles with the broth, then arrange the shiitake mushrooms and seaweed along the sides of the bowl. Garnish with scallion greens and enjoy!

   seaweed: 1 oz (trimmed)