Rishi Tea & Botanicals is proud to announce an exclusive partnership with “Dr. Turmeric” artisan foods from Taiwan. The “Dr. Turmeric” line ranges from turmeric noodles, sauces, condiments and cold-pressed oolong tea seed oil. It also features several different varietals of turmeric powder as well as ginger and galangal root powders. The selections are deliciously flavorful and functional.  Learn more about our 20 years relationship with the family behind Dr. Turmeric.

Gather Ingredients

Serves 2
22g Pacific Kombu Seaweed
30g Dried Shiitake Mushrooms, thinly sliced 2 Tbsp Doctor Turmeric Oolong Tea Seed Oil
50g Lion’s Mane Mushroom, fresh, prepared by removing tough core root and tearing into pieces
1 Scallion, thinly sliced
1 bundle Doctor Turmeric Thin Noodles
¼ tsp Black Pepper 2 oz Water
1 oz Umami Sauce Black Garlic”

Kombu Shiitake Dashi:

This will be the starting water for making the soup noodle.

Cold brew 12g of Kombu in 600 mL spring water overnight for approximately 12 hours. Filter and reserve cold brewed Kombu “tea.”

Add 600 mL of cold brewed Kombu Tea, 10g dried shiitake and 10g dried kombu to a medium sauce pot. Bring to a light simmer and reduce heat to a controlled simmer for 10 minutes. Remove kombu with tongs and discard, keeping the mushrooms slices in the pot. Cut the heat. Reserve and keep covered in pot.

Sautéed mushrooms:

Add 2 Tbsp Oolong Tea Seed Oil to a small sauté pan. Using medium heat, slightly brown and sauté 50g lion’s mane and 20g dried shiitake mushrooms. Increase the flame to medium-high and add 1 oz Umami Sauce Black Garlic, ¼ tsp of black pepper and 2 oz water to deglaze the pan.

Sauté on high flame and toss to harmonize the flavors. Cut the heat, toss, stir again and reserve in pan off the flame. Do not reduce the liquid too much as it will bring depth and savory flavor to the soup noodle.

Noodles and broth preparation:

In a medium sauce pot, add the bundle of thin turmeric noodles and the thinly sliced scallion. Pour the Kombu Shiitake Dashi over the noodles and bring to a boil.

Add the sautéed mushrooms and pan liquid to the noodle pot. Simmer together for 2 minutes. The thin noodles cook swiftly in the soup, so don’t over boil them.

Once cooked, divide the noodles and the soup into two bowls with tongs and a ladle.

We recommend:

Dried Shiitake Mushrooms- premium quality type from forestry cultivation in Japan.

Japanese Muso Brand Umami Sauce Black Garlic- soy sauce, sake, black garlic, brown sugar, shiitake mushroom, kombu. 

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Turmeric Thin Noodles

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