A sort of side dish placed into the ramen, along with egg, chashu, scallions, spinach, and scallion oil. These shiitakes provide a hit of acid to the soup and function to brighten and surprise with each bite.
Ingredients
2 cups shiitake mushrooms or a larger assortment of mushrooms if available
½ cup rice vinegar
¼ cup soy sauce
¼ cup water
Instructions
- Stem and slice the shiitake mushrooms.
- Place the mushrooms into a glass or metal storage container.
- Bring the rice vinegar, soy, and water to a boil.
- Pour the solution over mushrooms and cool.
- Cover and use immediately or refrigerate for up to a week.