There are many stars in this recipe compilation and the two that stand out are the Plantstrong Shitake Mushroom Broth and the Furikake condiment! Put it simply, I love broth. I also love broth with vegetables and just the right condiment to pair with it. If you are new to the term Furikake, it is a Japanese Multi-purpose seasoning that includes white and black sesame seeds, nori, kelp powder, and a little salt. It is a fully-packed flavor bomb!
And the Plantstrong Shitake Mushroom Broth is AMAZING! Light, magical, and woodsy—providing the Umami flavor profile that makes this dish pop. The idea behind this recipe is to showcase the broth and keep the rest of it simple, so you can enjoy eating your noodle dish in no time.
48 ounces Plantstrong Shitake Mushroom Broth
2 large or 3 medium shallots, diced (70 grams)
5 garlic cloves, minced (12 grams)
2-3 heads baby bok choy, (200 grams)
8 ounce package crimini mushrooms, sliced (180 grams)
6 ounces Lotus foods organic millet and brown rice ramen or other whole grain ramen (130 grams)
2 tablespoons ginger, minced (16 grams)
2 tablespoons low sodium tamari
3 star anise
1 tsp dried red chili flakes plus more for garnish
1 green onion, green parts only for garnish
Furikake to taste (white and black sesame seeds, Nori, kelp powder, salt)
Heat a saucepan to medium high heat, add the diced shallot and stir frequently until translucent. Add the garlic and ginger and stir until fragrant.
Empty contents of the broth into the saucepan add the star anise and tamari. Bring to a boil, reduce the heat and simmer for 5-10 minutes.
Remove the star anise, this is used for flavor only. Add the ramen noodles, crimini mushrooms, and dried red chili flakes. Cook for 4-8 minutes or according to the package directions. Do not overcook the noodles.
Add bok choy & cook for 2-4 minutes. Divide the noodles between bowls. Garnish with the green onion, cilantro, & Furikake. Salt and red pepper flakes to taste.
Recipe by BRENDA REED
Brenda has a Bachelors’ in journalism and a Masters in Exercise Sport Science and attended the Professional Chef Training program in 2011 at the Natural Epicurean Academy of Culinary Arts to pursue her love of food and health.
Brenda has combined her leadership & facilitation skills with health supportive cooking to create a collaborative and thoughtful experience while cooking for guests at health immersions, yoga, and meditation retreats.
Brenda works with Engine 2 Immersions as the chef consultant and helps plan, prepare, and expedite the week-long health supportive program. In her lifetime, she would like to be involved with a significant food project that brings about change, comfort, and support to humans, animals, and the environment.