Reddit mentions of Po Lo Ku All Natural Mushroom Seasoning (17.11oz)

Recipe:

Note: I typically season everything by taste, so I can't really give you an exact measurement of each thing - sorry! :(

Buns:(2x)

-Bring water to a boil

-Throw in 1 brick of instant ramen noodles for 3 minutes. (I tried this with fresh straight ramen noodles which didn't turn out too great - needs to be curly)

-Strain and place in a mixing bowl.

-In a separate bowl, whisk 1 egg and then mix it with the noodles.

-Season with salt, pepper, sesame oil, tiny bit of sugar, chicken seasoning powder.

-On a clean plate, place cling wrap on the plate and then circular mold - https://www.amazon.com/gp/product/B0061UKLKC/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

-Fill the mold with the noodles and use the cling wrap to flatten the top.

-Freeze for 15-30 minutes (Until you are able to remove the noodles without it falling apart).

-Fry both sides on medium/high heat with a neutral oil.


Burger:

-Ground beef, bread crumbs (To counter the moisture), Finely diced shallots, minced garlic, minced ginger, salt, pepper, soy sauce, sesame oil, chicken seasoning powder, and some mushroom seasoning (MSG substitute - https://www.amazon.com/All-Natural-Mushroom-Seasoning-17-11oz/dp/B004LAXGGU/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1522852266&sr=1-4&keywords=mushroom%2Bseasoning&th=1) for umami flavor. (FYI don't buy from amazon, they're super cheap in an asian market)

-Optionally, you can thinly slice and mix in the soft green part of a scallion. Save the lighter crunchier part for later to slice and sprinkle on your burger.

-Shape and fry on a pan


Garlic Miso Aioli:

-Mayonnaise, garlic, equal parts red and white miso paste

Bacon:

-Use thick cut bacon (didn't have any on hand)

-Make a mixture of brown sugar and equal parts of soy sauce & mirin (sweet japanese cooking sake) - Make sure the mixture is just a paste so slowly add in your wet components.

-Apply paste to both sides of the bacon and bake at 400 degrees.

-Alternately, if you want the bacon crispier, bake the bacon first - half way through. (Applying to early may cause the sugar to burn)


Toppings:

-Thinly sliced cucumber

-Pickled carrots and daikon, recipe can be found here: http://whiteonricecouple.com/recipes/vietnamese-pickled-carrots-daikon/

-Sunny side up egg

-Thinly sliced scallion (crunchy side, closer to the root).

Curry is one of my favorite vegan meals - if you have an Indian market near you, pick up some curry powder and garam masala. Dice and saute onions in some oil or vegan butter, add minced garlic, then curry powder and the garam masala. Fry the spices for a little while, then add some veggie broth (Rapunzel has become my favorite bullion), coconut milk, and (optional) can of crushed tomato. Add lentils at this point if you want. Let simmer, and add salt to taste (or mushroom seasoning powder instead of salt). Add a can of chickpeas and more curry powder and/or garam masala, and simmer a bit more. YUM. Great over any rice (short grain brown being my favorite), or riced veggies. Add more veggies if you want, too. Carrots, eggplant, cauliflower... It's all good!

I am trying to be better about always having this stock on hand: https://www.seriouseats.com/recipes/2013/02/hearty-vegetable-stock-vegan-recipe.html.

This time, I charred some various pho seasonings (onion, ginger, cinnamon, star anise, cloves, corriander, and a tiny bit of fennel), added it to my Instantpot with the stock, some dried shiitakes, sugar, mushroom seasoning, salt, and Golden Mountain sauce. I let that simmer while I was at work, and added the broth to some rice noodles, homemade seitan, and whatever herbs I had around (Thai basil, mint, cilantro), sriracha, and hoisin.

I'm always tinkering with the pho flavorings, and I think this combo was one of the better ones. Next time, I'm going to add some vegan fish sauce to funkify it a bit more. I wasn't very well stocked on my usual pho fixings either, which ended up being a bit disappointing.

I will....do my best to not overload you lol.

Mushroom seasoning is a must. You can put it in pretty much anything savory and it adds a nice umami. The package will look something like this, and it is found more where the Vietnamese foods are. It's on the bottom shelf in my Hmart, so it can be kinda had to find!

I also pick up the vegetarian beef/chicken every time I go and keep some in the freezer. It's with the tofu, but it's not actually tofu, it's more of a seitan. The brand I like is called Nature's Soy. You can check out there products here so you can see what the labels look like and what to check for!

These dumplings. I hope you have them at your store because these are a must for me. There are a couple of other flavors by this same brand that are accidentally vegan, but these have been my favorite.

Sorry... I had to do just one more. Cinnamon Korean pancakes! Here's the package. These are so, so good. The scallion ones are excellent too if you're not big on sweets.

I watch a lot of videos from The Viet Vegan, Mommy Tang, Cheap Lazy Vegan, and Mary's Test Kitchen, so I also try to pick up stuff I see them use a lot.

not a condiment but an essentaly cooking ingredient.
Mushroom seasoning.
http://www.amazon.com/All-Natural-Mushroom-Seasoning-17-11oz/dp/B004LAXGGU#