ornament

SOY-BRAISED SHIITAKE MAZ AND CHEESE

// SERVES 4

You will never crave store-bought mac and cheese again after making this. The combo of shiitake, shoyu, and parm is umami central. This was the first ramen one of our chefs at the shop ever created and it just stuck. I’ve never met anyone who doesn’t like this combination of flavors.

EQUIPMENT NEEDED

Large sauté pan

Sheet pan

Large saucepan

Whisk

Large stockpot with strainer or double boiler with holes

FOR THE RAMEN:

2 cups Soy-Braised Mushrooms

1 cup Maz Sauce (recipe follows)

½ cup julienned pickled mustard greens

20 ounces thicker ramen noodles, cooked

½ cup grated Parmesan cheese

¼ cup toasted white sesame seeds, for garnish

4 teaspoons shichimi togarashi, for garnish

4 slow-cooked (see Note) or poached eggs

¼ cup scallion threads (green part only), for garnish

  1. In a large sauté pan over high heat, combine the mushrooms, sauce, and mustard greens and bring to a boil.

  2. Add the noodles and toss until coated and the sauce begins to bubble. There should be very little to no excess sauce left in the pan, as it should all be coating the noodles.

  3. Remove the pan from the heat and add the cheese. Stir until the cheese is evenly distributed.

  4. Divide the noodles among 4 bowls for serving. To each bowl, add 1 pinch of the sesame seeds, 1 teaspoon of the togarashi, 1 of the eggs, and a pinch of the scallions.