A delicious savory Asian-style soup made with umbrella polypore mushrooms (Polyporus umbellatus), organic whole wheat ramen noodles, ginger & turmeric, and fresh vegetables.
Sweat the umbrella polypore mushrooms in a skillet over low heat to cook out the water. Sprinkle with salt. Once water is evaporated, add butter. Once mushrooms have cooked for another 5-10 minutes, remove mushroom from pan and set aside.
Add onion, ginger, turmeric, and half of pepper to the pan. Saute for a few minutes, then add pork and garlic. Cook until pork is done.
Add recommended quantity of miso + 1 cup of water and let all ingredients simmer on medium low heat (not boiling) for 20 minutes to come together.
In separate pot boil water and cook whole wheat ramen noodles as per packet instructions. Before straining, remove one cup of noodle broth/water from boiling noodles and it it to the miso/pork/mushroom broth - this adds some additional richness and flavor of the ramen noodles. Strain ramen noodles.
Place desired quantity of ramen noodles in each serving bowl. Then ladle meat broth mixture over the top of noodles to desired level. Add pieces of dried sushi nori seaweed on top of broth/noodles. Garnish as desired with fresh veggies, dried seaweed, green onion, and herbs. Serve hot/warm and enjoy!
Umbrella polypore ramen noodle soup https://www.tyrantfarms.com/identify-umbrella-polypore-mushroom-polyporus-umbellatus-recipe/