Substituting Fresh for Dry Mushrooms in Soup?

moochachip

I have 5 oz of fresh mushrooms that I want to use for this recipe of soup... However, it asks for 5 oz of dried mushrooms. Instead of drying them and then boiling them for the soup, can I just use them as is? Do you think it would change the taste any?

Here is the recipe:

Shiitake Shoyu Ramen
Serves 4

For the broth
1 5-oz package dried Shiitake mushrooms (may need to find in an Asian or higher end grocery)
2 qts Vegetable Stock
1 inch fresh ginger, peeled and grated
1/3 c Soy Sauce +extra to taste
1 green onion, sliced
2 carrots, peeled and cut into matchsticks
¼ c mirin (may need to find in an Asian or higher end grocery)
1 star anise or ¼ tsp anise seed
2 garlic cloves, grated
½ tsp red chili flakes

For the soup
2 6-oz packages Chuka Soba (curly Chinese wheat noodles)
4 green onions, sliced on a bias
2 eggs
1 sheet nori, cut into ½” x 2” strips
1 bag pre-washed spinach
1 handful cilantro, roughly chopped
4 lime wedges


1. Make the broth: Pour 1.5 cups boiling water over dried mushrooms, allow to sit for 15 min until fully rehydrated. Meanwhile, chop all veggies and put a large pot of water on the stove to cook the noodles.

2. In a large pot, combine vegetable stock, ginger, soy sauce, 1 green onion, carrots, mirin, anise, garlic and red pepper flakes. Drain shiitake mushroom water into pot, set rehydrated mushrooms aside. Bring to a simmer, cook for 10 minutes, and check seasoning.

3. Hard-cook the eggs: Place the eggs in a small pot, cover with cold water, and bring up to a boil. Turn off the heat, cover the eggs and water and allow to sit for 10 minutes. Immediately run eggs under cold water to cool. Peel and halve eggs and set aside.

4. While the eggs and broth are cooking, cook the spinach in the water to be used for the noodles. Fill a large mesh sieve or colander with spinach, dunk into the boiling water for 20 seconds or until the spinach begins to wilt. Remove and rinse under cold water. Cook the noodles according to the instructions on the package.

5. Assemble the ramen: Divide the noodles evenly among four large bowls. Ladle broth over the noodles until they are nearly covered but not swimming. Place one egg-half in each bowl, yolk up. Add a pile to each of nori, spinach, cilantro, rehydrated shiitake mushriooms, and a lime wedge around the outside of each bowl. Serve, and enjoy!