For Smoky Tea Broth:
8 cups Water
2 tsp Neutral, high-heat oil such as peanut, grapeseed or rice bran oil
1 oz Dried shiitake mushrooms
2 TBS + 2 tsp Lapsong Suchong tea leaves
1 bunch Scallions
3" knob Fresh ginger, peeled and sliced into coins
6 cloves Fresh garlic, left whole in their papery husks
1/4 cup Low-sodium soy sauce
1/4 cup Red miso
Kosher salt, to taste
For Wild Mushroom Chashu:
2 packages Field Roast Wild Mushroom Deli Slices, sliced into 1" strips
2 TBS Neutral, high-heat oil such as peanut, grapeseed or rice bran oil
2 TBS Mirin
For Nori-Sesame Dust, Vegetables and Noodles:
2 sheets Toasted nori sheets
3 TBS Toasted sesame seeds, divided
½ tsp Red pepper flakes
2 cups Thinly sliced Napa cabbage
1½ cups Snow peas, halved on a diagonal
½ cup Scallions, chopped (green parts only, reserved from making the broth)
12 oz Instant ramen noodles* or dried soba noodles, cooked to package directions
*Approximately 4 packages of good old instant ramen. Toss the seasoning packets—you’re only using the noodles themselves.
Make Smoky Tea Broth:
Pour 8 cups of water into a large pot, cover, and place over high heat to come to a boil. While water is heating, turn oven on high broil and prep the aromatics. Trim the roots off the scallions and cut the stalks at their halfway point, separating the white/light green bottoms from the darker green tops. Set aside the tops for later. In a small pan toss bottom half of scallions, ginger coins, and whole garlic cloves in oil. Place under broiler for 5-7 minutes, until scallions have begun to char and ginger is golden brown (fair warning: this might get a little smoky, so open a window and/or turn on your exhaust fan to avoid setting off the smoke alarm). Remove from oven. Once cool enough to handle, remove the husks from the garlic cloves.
Once water is at a rolling boil, remove pot from heat, add the tea leaves, and cover, steeping tea for 5 minutes before straining through a mesh sieve to remove tea leaves. Return broth to the pot over medium heat, add shitakes and the charred scallions, ginger, and garlic (scrape in their oil, too), and bring to a simmer. Simmer, covered, for 30 minutes. Strain through a mesh sieve to remove shitakes and charred aromatics. Return broth to pot over low heat. Whisk in miso and soy sauce until miso dissolves. Taste for seasoning, adding salt as necessary – you want the broth to taste quite salty on its own, as this is the only seasoning for the noodles and vegetables. Once broth is to your liking, keep warm over low heat until ready to assemble the ramen bowls. The miso will want to sink to the bottom, so be sure to stir before serving.
Make Wild Mushroom Chashu:
While the broth is simmering, make the Chashu. In a large skillet, heat oil over medium-high heat until shimmering (but not smoking!). Once oil is hot, add the strips of Wild Mushroom Deli Slices and saute for 1-2 minutes, until golden brown and crisp at the edges (the strips might fall apart a bit as you saute, and that’s absolutely fine). Deglaze pan with mirin, tossing to coat the strips before removing from heat. Set aside until ready to assemble the ramen bowls.
Prepare Nori-Sesame Dust, Vegetables and Noodles:
In a spice grinder or a small food processor, blend the crumbled nori, 1 tablespoon sesame seeds, and red pepper flakes until powdery. Pour into a small bowl and stir in the remaining 2 tablespoons sesame seeds. Set aside. Bring a saucepan of water to boil, then add the sliced snow peas. Cook briefly – 30-90 seconds – until peas turn bright green. Drain with a colander and rinse with cold water. Set aside. Immediately before serving, cook the noodles as directed on their packaging.
Assemble Ramen Bowls:
When ready to serve, place noodles in each bowl and ladle hot broth over the noodles. Top with sliced cabbage, blanched snow peas, and Wild Mushroom Chashu. Generously sprinkle with scallions and Nori-Sesame Dust. Serve immediately.