Mushroom Ramen

To make the broth, combine the chicken stock and Shio Base in a pot placed over high heat. Bring to a boil, then reduce the heat to low and cover to keep warm.

To make the ramen, in a very large sauté pan or wide-bottomed pot, heat the sesame oil over medium heat. Add the gobo and cook until caramelized on all sides, about 3 minutes. Add all the mushrooms and the garlic and increase the heat to high. Cook for another 3 minutes, stirring often, then add the shio broth and tofu.

Once the liquid comes to a boil, add the scallions and shungiku. Cook for 1 minute. In a small bowl, whisk together the cornstarch and cold water and add to the boiling broth. Cook for 1 minute longer, then decrease the heat to low.