Shiitake Ramen Hotpot

A dish for a chilly day! Warm yourself with a hearty hotpot! Dried Shiitake will enrich the flavor of bone-in chicken.

Ingredients (2 servings)

  • 5 pieces Dried Shiitake-A
  • 1 ×10cm piece Kombu (dried kelp)-A
  • 1,000 ml Water-A
  • to taste Thinly-sliced ginger-A
  • as desired Carrots, as much-A
  • 1 1/2 Tbsp Soy sauce-A
  • 10 pieces Chicken wings
  • to taste Salt and pepper
  • as needed Neutral-flavored oil
  • 2 Spring onions/scallions, cut small
  • 2 heads Bok choy
  • 2 servings Ramen noodles
  • to taste Sesame oil + ponzu-B
  • amply and to taste Julienned leeks-B
  • to taste Zha cai (pickled mustard plant stem), finely chopped-B
  • to taste La-yu and/or doubanjiang (broad bean chili paste)-B
  • to taste Chinese chives, cabbage, etc


Rehydrate dried Shiitake in water, cut off stems, and slice in half.
Season chicken wings with salt and pepper and allow to rest for about ten minutes.
Heat neutral oil in a frying pan, then fry the chicken wings until thoroughly browned.
Place all ingredients marked with A in a pot.
Heat pot until it begins to simmer, then add chicken wings and continue simmering until the ingredients are tender.
Lightly fry the spring onions/scallions in a frying pan using the remaining oil, then add to pot.
Add bok choy, ramen, and other desired ingredients such as Chinese chives, cabbage, etc. to pot.
Serve with condiments marked with B, such as ponzu with sesame oil or soy sauce.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


More recipes