Mushroom Ramen

• 8 cups Ramen Chicken Stock (page 10)
• 1 1/2 cups Shio Base (page 11)
• 2 tablespoons sesame oil
• 1 cup peeled and thinly sliced gobo (burdock root; can substitute with salsify)
• 1 cup drained canned straw mushrooms
• 10 shiitake mushrooms, stemmed and sliced into 1/4-inch-thick pieces
• 2 cups trimmed shimeji mushrooms
• 1 cup stemmed enoki mushrooms
• 1 tablespoon minced garlic
• 1 1/3 cups small tofu cubes (about 7 ounces, cut into 1/2 inch squares)
• 1/2 cup chopped scallions, both white and green parts
• 20 sprigs shungiku, cut into thirds
• 1/4 cup cornstarch
• 1/4 cup cold water
• 4 (7-ounce) pieces frozen ramen noodles
• 4 teaspoons garlic chips (page 106)

1. To make the broth, combine the chicken stock and Shio Base in a pot placed over high heat.
2. Bring to a boil, then reduce the heat to low and cover to keep warm.
3. To make the ramen, in a very large saute pan or wide-bottomed pot, heat the sesame oil over medium heat.
4. Add the gobo and cook until caramelized on all sides, about 3 minutes.
5. Add all the mushrooms and the garlic and increase the heat to high.
6. Cook for another 3 minutes, stirring often, then add the shio broth and tofu.
7. Once the liquid comes to a boil, add the scallions and shungiku.
8. Cook for 1 minute.
9. In a small bowl, whisk together the cornstarch and cold water and add to the boiling broth.
10. Cook for 1 minute longer, then decrease the heat to low.
11. Place a large pot of water over high heat and bring to a boil.
12. Add the ramen noodles and cook, following package instructions.
13. Drain well and divide among 4 bowls.
14. Top each with the one-fourth of the broth and vegetables, and garnish with 1 teaspoon of the garlic chips.

ramen chicken, base, sesame oil, burdock root, mushrooms, shiitake mushrooms, mushrooms, enoki mushrooms, garlic, scallions, shungiku, cornstarch, cold water, ramen noodles, garlic chips

Taken from www.epicurious.com/recipes/food/views/mushroom-ramen-374588 (may not work)