Christophe Reissfelder's Umami Rich Medicinal Mushroom Ramen

Studied and treasured worldwide for its health-enhancing properties, Chaga is mostly known for its powerful anti-oxidant, anti-bacterial and anti-viral properties. The Japanese call the Chaga mushroom "The Diamond of the Forest" and is found throughout boreal forests and grows primarily on birch trees requiring the freezing effects of extreme winters.

The chaga mushroom has an earthy sweetness and is somewhat bitter like the (essence of) forest, but not unpleasant

Chagas taste can be described as rich and woody (it tastes and smells a little like tree bark–but, in a good way), with chocolate and vanilla like tones with a hint of nuttiness.


  • 1 pouch Borough Broth Co. Chicken Bone Broth

  • 20g of dried mushrooms

  • 1 tablespoon of diced ginger

  • 2 spring onions

  • Toasted sesame oil

  • Soy sauce

  • Fish sauce

  • 1 bag of enoki mushrooms

  • 1-2 tbsp of chaga extract

  • 1 pack of ramen


  1. Add a few handfuls of aromatic dried mushrooms (like porcini, shitake, chanterelles or morels for example but whatever you can get your hands on is fine) to the chicken bone broth in a sauce pan.

  2. If available add a piece of kombu seaweed for a complimentary and synergistic umami flavour. Kombu seaweed contains glutamic acids, which are the basis of Umami. Combine that with with guanylic acids in shiitake mushroom; each acid bringing out the best flavours in the other.

  3. Bring to a boil, add the enoki mushrooms and simmer for 10 more minutes.

  4. Add 1 tablespoons of soy sauce and two (optional) teaspoons of fish sauce to a bowl containing the chaga powder (Notes: make sure to get “ready to use” processed Chaga. Raw un-extracted whole or powdered Chaga, literally requires hours of preparation to become digestible), make a paste and dilute with some more broth. Put back in pan. Add thinly sliced spring onions, cooked ramen noodles and toasted sesame oil to taste.

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