For Trumpet Mushroom Broth:
6 cloves garlic, minced
1/2-1 tablespoon fresh ginger, peeled and minced
2 teaspoons sesame oil
2 teaspoons olive oil
9.5 ounces trumpet mushrooms, chopped
8 cups vegetable broth
2-3 tablespoons rice vinegar
4-5 tablespoons white shoyu or tamari
2 tablespoons sriracha
2 tablespoons dulse
4 packets brown rice ramen noodles, flavor packets removed
Crispy Shiitake Mushrooms:
2 cups sliced shiitake mushrooms
1 tablespoon olive oil
2 teaspoons garlic powder
Salt & pepper to taste
Crispy shiitake mushrooms
Pre-made Pulled Jackfruit
Preheat oven to 400 degrees.
In a large deep pot on medium-high heat, heat your sesame and olive oil. Once hot, add minced garlic and ginger. Sauté for 2-3 minutes or until lightly browned and aromatic. Add chopped trumpet mushrooms and cook for 5 minutes, or until mushrooms become tender and juicy. Add veggie broth, rice vinegar, shoyu, and dulse to the mushrooms and stir to incorporate. Allow the broth to simmer for about 10 minutes or so.
Lightly oil a small/medium baking dish and add in your sliced shiitake mushrooms. Drizzle with extra olive oil and sprinkle with garlic powder, salt, and pepper to taste. Pop into the oven for 20-25 minutes. Toss and continue to bake for another 10 minutes or until crisp and golden. Remove from oven and set aside until ready to use.
For your noodles, cook according to package instructions. Omit from using the included flavor packets.
Ration your noodles amongst four bowls. Pour your trumpet mushroom broth on top of the noodles. Add your crispy mushrooms and other fun toppings of your choice around the bowl.