Fresh Winter Australian Truffles are Now in Season


This ramen bowl is loaded up with umami flavors from our Black Summer truffles to level up your vegetarian-friendly ramen.



1.5 quarts good-quality vegetable stock

¾ cup dried shitake mushrooms

1/4 cup red miso paste

2 tablespoons soy sauce

1 tablespoon mirin

Salt, to taste

12 ounces fresh or frozen ramen noodles

2 tablespoons sliced scallions

2 teaspoons Sabatino Tartufi Black Truffle infused Olive Oil

1oz fresh Black Summer Truffles [optional]

4 ounces thinly sliced beef ribeye or chashu (slow-roasted pork belly) [optional

]2 Truffle Soy Sauce marinated Soft-Boiled Egg


In a medium-sized stockpot, bring vegetable stock to a boil.

In a second stockpot, bring 5 quarts of water to a boil. Once boiling, reduce the heat to medium for an easy rolling boil and hold at temperature until ready to cook noodles.

Reduce heat until stock is at a slow simmer and add shitake mushrooms to rehydrate and cook for about 10 minutes.

Once mushrooms are fully cooked, add red miso paste, soy sauce, and mirin, then stir or whisk to combine.

Taste stock and add salt to taste. Reduce heat to low and simmer while noodles cook.

Meanwhile, add noodles to boiling water and cook according to package instructions to ideal doneness. Drain noodles and divide into 2 serving bowls.

Scoop shitake mushrooms out of stock with a slotted spoon and divide among serving bowls. Top with ½ sliced scallions.

[If using] Add ribeye and/or pork belly to bowls. (The warm broth will gently cook the raw ribeye.)

[If using] Slice eggs in half and add to bowls being careful to keep yolks from spilling.

Carefully pour broth into each serving bowl, dividing equally. Slowly drizzle Black Truffle infused Olive Oil over soup to taste.

Garnish with remaining sliced scallions and freshly shaved Black Summer Truffles. Serve and enjoy.

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