Mushroom Paitan with Tritip, Chive and Dill Oil, Top Ramen® Black Rice Chip

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4 hours
Prep Time
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A recipe from our new Chief Noodle Officer, David Chan!

"For the #HowDoYouTopRamen Challenge I had to make ramen of course. I made a Mushroom Paitan with Tritip, Chive and Dill Oil, and topped it with a Top Ramen/Black Rice Chip for texture.

Overall I wanted a beef stroganoff flavor profile which I think I achieved. The fresh herbs oil brightened up the richness. What I was really excited was to make a Top Ramen Chip. I was trying to achieved a puffed texture by boiling the noodles and rice into a paste. I might have spread it too thin, and without a dehydrator it dried up too much in my oven. It still makes a great snack, especially after I dusted a shrimp flavoring packet over the top."

Made With:
Top Ramen Shrimp Pillow Front 328X252
Top Ramen® Shrimp Flavor

  • 150g crimini mushrooms
  • Half an onion
  • 10g ginger
  • 6 cloves of garlic
  • 15g kombu
  • 10g dried porcini
  • 5g dried shiitake
  • 1000 mL water
  • 20g salt
  • 80g white wine
  • 40g sake
  • 2g msg
  • 25g of white Shoyu

Soak the kombu and dried mushrooms in the water overnight. Add all the ingredients to the pot and simmer on low heat for 1 hr.

Soak 50 g of cashews and 5 g of kombu in 450 mL of water overnight. Remove kombu and blend to make a cashew milk. Combine with broth to complete your mushroom Paitan.

Add mirin, wine, sake in a pot and burn off alcohol. Add remaining ingredients

Chive/Dill Oil
Blanch Dill and Chives. Squeeze out all the water and blend with just enough neutral oil to cover the herbs.

Top Ramen/Black Rice Crisp
Break apart one packet of top ramen and combine with 1/4 cup of black rice. Cover with water and boil until a mushy porridge. Reduce until it is almost a paste. Spread on a nonstick matt and dehydrate on the lowest temp you can until no longer tacky. Deep fry at 375 for a few seconds until it stops bubbling. Dust with Top Ramen Shrimp Powder.

Assemble Ramen:
Cook top ramen according to instructions. Add 300 mL of the broth, 45 mL of Tare, 15 mL of Chive/drill oil, and top with tritip or meat of your choice. Add tomatoes on top of the crisp and garnish with chives and Dill.