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Ok so I’ve been wondering how other people do this. I’ve heard so many different takes on how to use dried mushrooms but I have no idea which is the best way. What I’ve been doing is using dried shitake mushrooms, washing and cutting them into small slices, then putting them in a small bowl of water in the fridge to rehydrate for at least 30 minutes, then, after adding the seasoning to the ramen pot, I dump both the mushrooms and the water they were soaked in into the broth. I don’t know how much flavor it adds tho. How have you been doing it? And what mushrooms?
I’m using dried mushrooms that look very similar to shiitake but are not labeled shiitake that I get from a Chinese grocer (they taste similar and are cheaper by weight).
There are two methods I use for two different purposes, though my reasoning for such is fairly arbitrary.
When making stir fry or similar dishes where I want sliced mushrooms, I wash the dried mushrooms, then pour boiling water over them and let them sit for 15 minutes or so or until they are thoroughly soft. Then I’ll squeeze em out and use like fresh. I’ll save the water (now brownish with mushroom… flavor?) for use as veggie broth in any situation.
When making noodle soups, I am far lazier. I will wash the dried mushrooms then place them directly into a pot with about a third more water (tap, room temp, or boiling from the kettle, that’s faster) than I think I need for soup and simply boil them over medium-high heat, covered, for about 10 minutes until they’re plump. This results in seemingly less potent, but still noticeable, mushroom broth. Then I add my other ingredients as is appropriate. I eat these whole as they have a meaty texture I enjoy in my mainly veg soups and I honestly cannot be assed to cut them after they plump up if I’ve already decided to make an easy noodle soup.
For what it’s worth, I’m sure using method one and including the resulting broth in the soup would work just fine, it’s just that I am determined to make my lazy hot pot noodle soup a one-pot affair.
I’ve found some brands of dried mushrooms need trimming or else the stem is too woody and hard, even with soaking. Some brands don’t need this. Your milage will vary and I hope this helps!
I find dried mushrooms are tastier and they add umami to the broth, but it adds cooking time, so it’s really a matter of preference.
Ok so I’ve been wondering how other people do this. I’ve heard so many different takes on how to use dried mushrooms but I have no idea which is the best way. What I’ve been doing is using dried shitake mushrooms, washing and cutting them into small slices, then putting them in a small bowl of water in the fridge to rehydrate for at least 30 minutes, then, after adding the seasoning to the ramen pot, I dump both the mushrooms and the water they were soaked in into the broth. I don’t know how much flavor it adds tho. How have you been doing it? And what mushrooms?
I’m using dried mushrooms that look very similar to shiitake but are not labeled shiitake that I get from a Chinese grocer (they taste similar and are cheaper by weight).
There are two methods I use for two different purposes, though my reasoning for such is fairly arbitrary.
When making stir fry or similar dishes where I want sliced mushrooms, I wash the dried mushrooms, then pour boiling water over them and let them sit for 15 minutes or so or until they are thoroughly soft. Then I’ll squeeze em out and use like fresh. I’ll save the water (now brownish with mushroom… flavor?) for use as veggie broth in any situation.
When making noodle soups, I am far lazier. I will wash the dried mushrooms then place them directly into a pot with about a third more water (tap, room temp, or boiling from the kettle, that’s faster) than I think I need for soup and simply boil them over medium-high heat, covered, for about 10 minutes until they’re plump. This results in seemingly less potent, but still noticeable, mushroom broth. Then I add my other ingredients as is appropriate. I eat these whole as they have a meaty texture I enjoy in my mainly veg soups and I honestly cannot be assed to cut them after they plump up if I’ve already decided to make an easy noodle soup.
For what it’s worth, I’m sure using method one and including the resulting broth in the soup would work just fine, it’s just that I am determined to make my lazy hot pot noodle soup a one-pot affair.
I’ve found some brands of dried mushrooms need trimming or else the stem is too woody and hard, even with soaking. Some brands don’t need this. Your milage will vary and I hope this helps!