Broth: 65/35 combo of oat milk dashi & homemade veggie broth with a tomato water base. Seasoned with shio tare & a splash of lemon juice. Tofu: Broke block up into chunks and seasoned with garlic powder, salt, smoked paprika, black pepper and coated in corn starch. I let it season overnight in the fridge & it really made a difference in terms of the tofu having more innate flavor. Next day I coated it in the beer batter and fried it up a few pieces at a time. Came out so dang good it was hard not to devour it before getting the tofu in the bowl.
Beni shoga: Followed [this recipe](https://www.justonecookbook.com/beni-shoga-red-pickled-ginger/). Super simple to make and loved the bright pop of flavor it brought to a mellow, creamy bowl. A nice contrast to the garlicky mayu. Noodles: Was eager to test out my new Techtongda’s capabilities for lower hydration noodles. These were 33% with 10% durum wheat. Snappy, slippery, complemented the bowl nicely.
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Broth: 65/35 combo of oat milk dashi & homemade veggie broth with a tomato water base. Seasoned with shio tare & a splash of lemon juice.
Tofu: Broke block up into chunks and seasoned with garlic powder, salt, smoked paprika, black pepper and coated in corn starch. I let it season overnight in the fridge & it really made a difference in terms of the tofu having more innate flavor. Next day I coated it in the beer batter and fried it up a few pieces at a time. Came out so dang good it was hard not to devour it before getting the tofu in the bowl.
Beni shoga: Followed [this recipe](https://www.justonecookbook.com/beni-shoga-red-pickled-ginger/). Super simple to make and loved the bright pop of flavor it brought to a mellow, creamy bowl. A nice contrast to the garlicky mayu.
Noodles: Was eager to test out my new Techtongda’s capabilities for lower hydration noodles. These were 33% with 10% durum wheat. Snappy, slippery, complemented the bowl nicely.