Ramen Pastina with Crispy Oyster Mushrooms

Yields 2-3 servings

Craving pastina but don’t have any broth on hand? You can easily substitute it with our Shio Ramen Broth Concentrate! We like to cook pastina similarly to risotto, where warm broth is added ladle by ladle until the pastina is just cooked. We wanted a bit of added texture and flavour, so we topped it all off with seared oyster mushrooms and a scallion ginger sauce, but you can eat the pastina on its own or with any other topping of your choice! Shredded chicken works super well if you’re after something with extra protein. This dish is perfect for feeling warm and cozy as the weather gets cooler.

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Assembly

Step 1
Heat ½ cup neutral cooking oil in a small sauce pot until almost smoky. Place green onion and ginger into a heatproof bowl or container and carefully pour hot oil overtop. Season with salt and stir to make sure all green onion and ginger is cooked. Set aside and let cool.

Step 2
Boil water in a kettle or in a small pot. Pour 2 cups of boiled water into a pitcher and add 2 tbsp of Ramen Broth Concentrate. Keep the remaining water warm, in case it’s needed later.

Step 3
In a 12-inch frying pan, sweat garlic on low heat in 2 tbsp of butter until fragrant. Add pastina and stir to coat evenly with butter. Add broth mixture ¼ cup at a time, stirring frequently, until pastina is fully cooked and reaches desired consistency. If you’d like it to be a bit runnier, you can add the reserved boiled water little by little. Season, to taste.

Step 4
Meanwhile, heat a cast-iron skillet over medium-high heat, add a small amount of oil, then sear mushrooms by placing them spaced out in the pan and letting them cook undisturbed until browned. Reduce heat as needed. Flip and sear the other side. Turn off heat and add 1 tbsp butter, salt, and pepper. 

Step 5
To serve: Spoon pastina into a bowl then top with crispy mushrooms and scallion ginger oil.

Ingredients

1 bunch Scallions, thinly sliced

2 inch Ginger, peeled, grated

½ cup Neutral cooking oil

3 tbsp (divided) Butter

1-2 cloves Garlic, minced

1 cup Pastina

3 cups Water, boiled

2 tbsp Shio Ramen Broth Concentrate

EVOO

Oyster mushrooms

Salt and pepper

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