💾 Archived View for thrig.me › food › mushroom-stock.gmi captured on 2023-01-29 at 03:12:13. Gemini links have been rewritten to link to archived content
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Good for soups or for cooking buckwheat noodles in. I almost never follow this recipe, though.
The mushrooms probably need a bit of a boil to extract the flavor? Really need to do some taste tests on just simmer versus a longer boil. Dried octopus probably also needs a bit of a boil?
Otherwise with bonito flakes I add those as the stock is cooling down before it goes into the fridge after all the mushroom bits and what have been strained out.
Other good additions are dried onion (sweet), pomegranate peel and rind (bitter), etc.
This ideally needs a boiling pan wide enough to fit the noodles, maybe a large steamer. Or just break the noodles in half for a smaller pot.
Add noodles to pan, cover with mushroom stock until just submerged. Add water if there is not enough stock.
Bring stock to boil (to 180F probably suffices), stirring the noodles sometimes especially if they look to escape from the stock.
At boil pull the pot off the heat, cover, and wait a few minutes.
Pour noodles into a bowl, plus some of the now starchy mushroom stock. Mix in the sesame seed oil and ginger.
Use the remaining starchy stock in a soup (it is a soup!). Probably good to dunk bits of whole wheat bread in. Winter is probably better for a full-starch soup? Summer might want a cleaner boil with the starch washed out, which would simply involve rinsing the noodles under cold running water for a bit.
Cold noodles with a rice vinegar sauce is another option, for that you may not even need to heat the water.
Without a stock the buckwheat noodles should be cooked in salty water, maybe 1% by weight of the water involved, or maybe just a splash of soy sauce for the minimal water method.
Break up some miso paste in the mushroom stock, add fresh grated ginger, simmer a bit and ensure all the paste got broken up. Without ginger you may need a little bit of sugar from somewhere to help tame the salt.