We had the
best ramen soup the other day. While it was really good, all my husband could
talk about was the amazingly flavorful tofu. We tried to duplicate this treat
at home. We found a delicious recipe on the Noracooks website. Also, per normal, we didn’t
have some of the things that were listed in the ingredients and tried to make
it with substitutions. After a few tweaks we found a combination that was
phenomenal. Since we have family members who can’t eat tofu, I substituted
Lion’s Mane. I can’t even begin to tell you how tasty it is. Everyone thought
it was delicious and loved the soft center and the crispy outside. I recommend
doubling the recipe as these are truly snack worthing and they tend to
disappear off the plate every time someone walks by. They even taste good cold.
Lion’s Mane
is native species of mushroom in many countries as well as America. It is well
known for its medicinal benefits and many people talk about how it helps their
thinking. While not a strong flavor, some people think it tastes faintly of
seafood. I personally don’t taste it but everyone is different. It does have
crab or lobster like texture. It is often used to make crabcakes. Some people
use it to make steak. I love how it takes on the flavors of the sauce that it
is in.
This Asian fusion
Lion’s Mane is perfect for ramen noodles, stir-fry, sandwiches, or as a tasty
snack. They only need to marinate for 15 minutes, but taste even better if you
do it for at least 30 minutes. They are also perfect to make ahead and only
take 5-10 minutes to fry up.
Brush off anything on the Lion’s Mane and cut off any
parts that have the substrate or growing medium on them. Cut into ½ inch thick
slices.
To make the marinade combine the marinade ingredients
together in a small bowl.
To marinate the Lion’ Mane, place it in a shallow
container or sheet pan. Pour the marinade over the Lions' Mane and mix and flip
as necessary. Let the Lion’s Mane marinate for at least an hour or overnight.
Heat a cast iron pan or a large skillet with enough oil
to coat the bottom of the pan in about ¼ of an inch of oil. While heating, add
cornstarch to a bowl and coat both sides of each piece. It doesn’t matter if
they are still a little wet.
Once the oil is heated add the Lion’s Mane, but don’t
crowd the pan. Cook for about 3-4 minutes on the first side and about 2 minutes
on the second side or until browned.
Place on a paper towel or a rack to drain. Serve with rice and vegetables or, add to ramen or miso soup, or even make a salad.
Store in a sealed container in the refrigerator for up
to 4 days.
Recipe Note
If you want a gluten free recipe use tamari rather than
soy sauce.
It is easy to make this marinade ahead. Just use it
within 4 days and make sure to stir it before adding the Lion’s Mane.
Double, triple, or quadruple this recipe. Just be sure
to place it in a big enough container. I mix it together in a bowl and then
pour it over the Lion’s Mane which I lay out on a cookie sheet.
