Broth: 50/50 mix of tomato water dashi and homemade cashew milk dashi. After picking up some ripe tomatoes at a local farmer’s market, I knew that tomato water would serve as the base for this bowl. If you haven’t tried using tomato water yet, it’s a fantastic alternative to dashi (if you can’t find good kombu) as it’s mild in tomato flavor, light in color, but a total umami bomb. Combining it with kombu & shiitake mushrooms amplifies the umami even more. The double soup tasted great with the last servings of my aged shio tare, but adding a little lemon juice kicked the broth up another level. Salinity was right, plenty of umami, and a touch of acidity to keep you hooked. I saved some of the solids from the tomato water and used them as a light foam topping, which subtly infused into the broth and adding more complexity as I worked through it.
Toppings: Tofu was frozen, thawed, marinated, and then baked & glazed. Probably some of the best I’ve made yet – I coated it in a sweet miso glaze which brought a refreshing bite. Ajitama marinated for 4 days in soy sauce, mirin, and ginger. Fresh, raw cherry tomatoes (again picked up at the farmer’s market) showed another side of what tomatoes can be and gave a different textural experience as they burst with each bite. Aroma oil was a combo of vegan butter + garlic, and negi oil.
Still glowing after this bowl. It was phenomenal.
Shoutout to my wife for crafting a ramen bowl from scratch. Came out from the kiln looking great.
RamenWig
Jesus Christ man, that description has me drooling.
Could you explain tomato water for this mere dumb mortal? I’m devastated to say I’ve never heard of it before.
2 Comments
Broth: 50/50 mix of tomato water dashi and homemade cashew milk dashi. After picking up some ripe tomatoes at a local farmer’s market, I knew that tomato water would serve as the base for this bowl. If you haven’t tried using tomato water yet, it’s a fantastic alternative to dashi (if you can’t find good kombu) as it’s mild in tomato flavor, light in color, but a total umami bomb. Combining it with kombu & shiitake mushrooms amplifies the umami even more. The double soup tasted great with the last servings of my aged shio tare, but adding a little lemon juice kicked the broth up another level. Salinity was right, plenty of umami, and a touch of acidity to keep you hooked. I saved some of the solids from the tomato water and used them as a light foam topping, which subtly infused into the broth and adding more complexity as I worked through it.
Toppings: Tofu was frozen, thawed, marinated, and then baked & glazed. Probably some of the best I’ve made yet – I coated it in a sweet miso glaze which brought a refreshing bite. Ajitama marinated for 4 days in soy sauce, mirin, and ginger. Fresh, raw cherry tomatoes (again picked up at the farmer’s market) showed another side of what tomatoes can be and gave a different textural experience as they burst with each bite. Aroma oil was a combo of vegan butter + garlic, and negi oil.
Still glowing after this bowl. It was phenomenal.
Shoutout to my wife for crafting a ramen bowl from scratch. Came out from the kiln looking great.
Jesus Christ man, that description has me drooling.
Could you explain tomato water for this mere dumb mortal? I’m devastated to say I’ve never heard of it before.