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Miso Mushroom Ramen Bowl

SERVINGS

INGREDIENTS

Pickling:
1 cup Water
1 cup Rice wine vinegar
1 Tbsp. Sugar
1 tsp. Salt
1 ea. Red onion, thinly sliced
2 ea. Cucumbers, thinly sliced

Broth:
1 bag 94579 Pioneer Au Jus
¼ cup Water
1” piece Ginger, grated
4 cloves Garlic, minced
¼ cup Miso paste

Roasted Mushrooms:
4 Tbsp. Melted butter
1 Tbsp. Salt
2 Tbsp. Sesame seeds
½ Tbsp. Chili flakes
2 lbs. Oyster Mushroom
2 lbs. Shiitake Mushroom
as needed Ramen noodles

Crispy Tofu:
16 oz. Extra-firm tofu, pressed then cubed
1 Tbsp. Extra virgin olive oil
1-2 Tbsp. Corn starch
½ tsp. Garlic powder
½ tsp. Freshly cracked black pepper
1 tsp. Salt

INSTRUCTIONS

  1. Preheat convection oven to 400°F.
  2. Pickling: In a small saucepot, combine water, vinegar, sugar, and salt. Bring mixture to a boil. Remove from heat. In a medium sized bowl, add sliced onions and pour quick-pickle mixture onto sliced red onions. In a separate bowl, add sliced cucumbers and pour quick-pickle mixture onto sliced cucumbers. Allow to chill before service. 
  3. Prepare Pioneer Au Jus per package instructions. Add soy sauce, grated ginger, minced garlic, and miso paste. Mix well. Simmer until fragrant. Set aside. 
  4. Toss together mushrooms with butter, salt, sesame seeds. Roast at 400°F in convection oven for 10-12 minutes until golden brown. Set aside. 
  5. Pat dry tofu cubes. In a large mixing bowl, gently toss together tofu and olive oil. Add cornstarch and coat evenly. Add garlic powder, pepper, and salt. Gently toss until evenly coated. Arrange on parchment lined sheet tray and bake for 25-30 minutes, until crispy, flipping halfway. Set aside. 
  6. Prepare ramen noodles to order. Ladle hot miso soup into bowl then add ramen noodles. Top with roasted mushrooms, pickled vegetables, and crispy tofu.  

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