MUSHROOM RAMEN BROTH RECIPES

Steps:

• Arrange the rack in the upper third of the oven and preheat to 450°. Line a large rimmed baking sheet with parchment paper.
• Prepare an ice bath. Place the eggs in a medium pot; cover with cold water. Bring to a boil over high heat, then cover and let stand off the heat for 2 1/2 minutes (you want the eggs to be jammy in the center). Drain and shake the pan to crack the shells, then transfer the eggs to the ice bath. Let the eggs cool, then peel. Set the eggs aside while you make the ramen.
• In a medium pot, heat 2 cups vegetable broth with the dried mushrooms. Let simmer until softened, about 5 minutes. 
• Arrange the fresh mushrooms on the baking sheet. Spray with cooking spray; season with salt and pepper. Roast for 10 minutes. Using tongs, toss the mushrooms, then add the shallots to the baking sheet. Continue roasting until the mushrooms are crisp on the edges, 10 to 15 minutes more. 
• In a soup pot, heat the oil, two turns of the pan, over medium-high. Add the garlic, ginger, leeks, and chili-garlic paste, if using. Stir for 2 minutes, then stir in the wine. Cook, stirring often, until the wine is absorbed, 3 to 4 minutes. Add the remaining 2 cups vegetable broth, the chicken broth, and chard leaves. Bring to a boil over high, stirring occasionally.
• Bring a large pot of water to a boil for the ramen. Add the ramen, cook for 5 minutes, and drain.
• Using a slotted spoon, transfer the reconstituted porcini to a work surface and chop. Add them to the soup pot. Pour the mushroom broth into the soup pot, leaving the last few tablespoons in the pan to avoid any grit that may have settled. 
• In a medium bowl, whisk the shoyu, tahini, and miso. Whisk in about 1 cup of the broth from the soup pot, then pour the mixture back into the pot. 
• Divide the ramen among 4 bowls. Top each with carrots, chicken, if using, and shiso. Add the broth to the bowls, then top with the roasted mushrooms and shallots. Sprinkle each portion with sesame seeds and chives; drizzle with a little toasted sesame oil. Halve the eggs and divide among the bowls.

Steps:

• Add water, shiitakes, miso, yellow onion, garlic cloves, 1 tbs soy sauce, coconut milk, 2 tbs peanut oil, Worcestershire sauce, kombu, ginger, mirin, salt, and lemongrass in your Crock-Pot® 6-Quart Programmable Cook & Carry™ Slow Cooker, stir to combine, set it to cook on high for 2-3 hours.
• When there’s about 30 minutes left in the cooking time, heat a large skillet over medium-high heat, add 1 tbs oil to skillet, add mushrooms, sprinkle with a pinch salt and place another heavy pan on top to press juice out. Cook for 7 minutes flip, sprinkle with a pinch of salt, and cook for another 5 minutes. Drizzle with remaining soy sauce, set aside.
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• Cook ramen noodles according to package instructions, and drain. Separate into 4 bowls, and when the broth is ready, dispose of kombu and lemongrass, cut the stems off of the shiitakes and slice thin, spoon broth over noodles, add mushrooms and sliced green onions and serve.