King Trumpet Ramen
King trumpet mushrooms are the closest thing the vegetable kingdom has to steak, with thick, meaty stems that have this dense, almost scallop-like texture when you cook them right. They don't have much flavor raw, but when you roast them until the edges caramelize and the centers turn golden brown, they develop this deep umami intensity that rivals any meat. Slicing them into thick rounds and treating them like the star of the bowl gives you a ramen that's completely plant-based but doesn't feel like it's missing anything. The roasting is key here, high heat that draws out moisture and concentrates flavor while creating those caramelized edges that make everything taste better. Pair them with a mushroom-forward broth and you've got a bowl that's rich, satisfying, and makes you forget you're eating vegetables.
Thick stems turn to meat—umami depths unfurling—forest on a plate.
Let Me Tell You...
I used to walk past king trumpet mushrooms at the grocery store without giving them a second look, assuming they were some exotic ingredient I didn't know how to cook properly.
Then a friend who's a vegetarian made them for me one night, roasting thick slices until they were caramelized and chewy, and I realized I'd been missing out on something spectacular.
The texture is what gets you first, this dense, almost bouncy quality that's nothing like regular mushrooms, more like eating a perfectly cooked scallop than a vegetable.
Too thin and they'll dry out, too thick and they won't caramelize properly.
The thing about king trumpet mushrooms is that they need high heat and patience, because the magic happens when the moisture evaporates and the sugars start to brown.
I roast them at 425 degrees on a sheet pan with just olive oil and salt, resisting the urge to flip them too early because they need time to develop that golden crust. When they're done, the edges should be almost crispy while the centers stay tender and meaty.
It's a simple technique but it transforms these mild-flavored mushrooms into something genuinely exciting.
Mushrooms release moisture, and crowding leads to steaming instead of roasting.
Making a mushroom-forward broth to go with king trumpets means using dried shiitakes, which pack more umami punch than any fresh mushroom could.
I simmer them in dashi with a splash of soy sauce and mirin, letting the reconstituted mushrooms release their earthy essence into the liquid.
The broth should taste deeply savory, the kind of flavor that hits the back of your tongue and makes you salivate.
Combined with the roasted king trumpets on top, it creates this layered mushroom experience that vegetarians and meat-eaters both appreciate.
That murky liquid is liquid gold.
This ramen is what I make when I want to cook something impressive without buying expensive ingredients, because king trumpets are affordable and turn into something that looks and tastes like a restaurant dish.
The thick rounds of roasted mushroom perched on top of the noodles look elegant, and each bite gives you that satisfying chew along with the slippery noodles and rich broth.
It's the kind of vegetarian cooking that doesn't apologize for itself, that tastes good because it tastes good, not because you've convinced yourself to settle.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 1 lb king trumpet mushrooms (about 4 large)
- 3 tablespoons vegetable oil, divided
- 4 cups dashi stock
- 1 oz dried shiitake mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Salt and white pepper, to taste
Preparation
- Place the dried shiitake mushrooms in a bowl and cover with 1 cup hot water. Let soak for 20 minutes until softened. Strain, reserving the soaking liquid. Slice the softened mushrooms thinly.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice the king trumpet mushrooms into 3/4-inch thick rounds. Toss with 2 tablespoons vegetable oil and a generous pinch of salt.
- Arrange the mushroom rounds in a single layer on the prepared baking sheet, ensuring they don't touch. Roast for 20-25 minutes, flipping halfway through, until deeply golden brown and caramelized on both sides.
- While the mushrooms roast, prepare the broth. In a medium pot, combine the dashi stock, reserved shiitake soaking liquid, sliced reconstituted shiitakes, soy sauce, and mirin. Bring to a simmer and cook for 10 minutes.
- Stir in the toasted sesame oil. Taste and season with salt and white pepper as needed. Keep warm.
- Cook the ramen noodles according to package instructions. Drain and divide between two serving bowls.
- Ladle the hot mushroom broth over the noodles, including some of the sliced shiitakes.
- Arrange the roasted king trumpet mushroom rounds on top of each bowl, showcasing their caramelized surfaces.
- Garnish with sliced green onions and toasted sesame seeds. Serve immediately.