Pickled Shiitakes

Making ramen broth in the quantities we do generates an enormous amount of leftover—but not flavourless—shiitakes. One morning I came in and found Scott Garfinkel snacking on a bowl of the simmered shiitakes he’d taken from the broth and then pickled in soy sauce. They were so good we added them to the pickle plate immediately and, like Scott, they’ve been a part of Noodle Bar ever since.