I primarily use this stock as a foundation for my spicy mushroom tempeh ramen, but it’s versatile enough to serve as a base for various soups. I was pleasantly surprised by how well it turned out the first time I made it. Given that it’s mushroom-based, my expectations weren’t very high, but it truly exceeded them. The key ingredient that brought everything together was the coconut cream; a moderate amount is all you need to ensure the umami flavor of the mushrooms shines through while minimizing the coconut taste. I also highly recommend adding Black Garlic Umami Sauce, which makes a significant difference in flavor.
Unlike many stocks, this one doesn’t require hours of simmering. It can be ready in about an hour, or even just thirty minutes if you're short on time. I used four types of mushrooms, combining both fresh and dried varieties. One of the reasons I love this stock is that it gives me an excuse to visit my local Asian market, which is an adventure in itself. You'll discover ingredients you never knew existed, and it's a lot of fun! As for the mushrooms, I used fresh shiitake, enoki, brown and white beech mushrooms, along with dried shiitake. The dried mushrooms add a concentrated flavor that enhances the stock's depth.
Other ingredients I enjoy using include crushed garlic, white onions, the previously mentioned umami sauce, a few sheets of Kombu seaweed and a handful of arbol chilis. While this may seem like a lot of heat, it takes a good amount to achieve that kick. I even sprinkle marash chili flakes on my ramen for an extra spice boost, despite having a low tolerance for heat. I simmer the stock for about an hour before adding the coconut cream and season with salt at the end. I typically use no more than half a cup of cream since it’s quite potent and can easily overpower the mushroom flavor. I chose coconut for a vegan option, but if that’s not a concern, heavy cream works well too. And like any stock, feel free to throw in vegetable trimmings or any veggies nearing the end of their shelf life!
I understand that this recipe might seem to call for an overwhelming amount of mushrooms, but trust the process! Depending on how you plan to use the stock, you can choose to leave the mushrooms in or strain them out. However, I highly recommend passing your stock through a fine mesh strainer lined with cheesecloth. This will help remove all the tiny bits of mushroom and coconut, resulting in a smoother texture and a more visually appealing stock.
INGREDIENTS
1 Cup Fresh Shiitake Mushrooms Quartered
1 Brown beech Mushroom
1 White Beech Mushroom
1 Enoki Mushroom
4 Cups Dried Shiitake Mushrooms
1 Large Sheet Kombu Seaweed
6 Cloves Garlic Crushed
2 White Onions Large Chop
Arbol Chilis
1/2 Cup Coconut Cream
Salt
DIRECTIONS
Combine all ingredients except for the coconut cream and salt in a pot. Fill with water up to about 1.5 inches from the rim, bring to a boil, cover and turn heat down to a simmer.
Simmer for 30 - 60 minutes.
Add the coconut cream a little at a time tasting while as you go.
Strain through a fine mesh strainer lined with a cheesecloth, and season with salt.
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