The soup is 60/40 vegan dashi/full fat Oatly to make a light but creamy soup.
Tare is primarily light shoyu, salt, MSG, and nutritional yeast. Nutritional yeast (or “nooch” in the vegan world) is a nutritious, gold-colored deactivated yeast with a lot of glutamic acid that tastes somewhere between roasted meat and parmesan cheese.
Aroma oils are a mix of shallot oil and mayu. With a 40% oat milk stock and a nutritional yeast / light shoyu tare, this soup is very creamy and meaty. Shallot and burnt garlic oil add an extra bitter, rich, and garlicky layer.
Noodles are 33% hydration 1mm x 1mm. I broke a KitchenAid capellini cutter trying to make noodles this dry, before I switched to a manual Marcato cutter for better control.
Toppings are roasted tomato, scallions, kikurage, and tofu chashu. “Tofu chashu” can sound kind of odd to people, but to me the difference between meat and its soy or gluten-based substitutes is a difference of flavor and structure. Since tofu is basically a blank slate of protein, it can be marinated and cooked twice to add fat, salt, acid, and glutamate, and also tighten its texture to be more “meaty”. [Here’s a video](https://youtu.be/O1asEt8cSvU?si=rnRYgLkTuEK68cxw) of Ryan from Way of Ramen making this same recipe and talking about it.
tax_dr
Very cool. Thanks for sharing. Adding this recipe to the bag of tricks 🙂
2 Comments
The soup is 60/40 vegan dashi/full fat Oatly to make a light but creamy soup.
Tare is primarily light shoyu, salt, MSG, and nutritional yeast. Nutritional yeast (or “nooch” in the vegan world) is a nutritious, gold-colored deactivated yeast with a lot of glutamic acid that tastes somewhere between roasted meat and parmesan cheese.
Aroma oils are a mix of shallot oil and mayu.
With a 40% oat milk stock and a nutritional yeast / light shoyu tare, this soup is very creamy and meaty. Shallot and burnt garlic oil add an extra bitter, rich, and garlicky layer.
Noodles are 33% hydration 1mm x 1mm. I broke a KitchenAid capellini cutter trying to make noodles this dry, before I switched to a manual Marcato cutter for better control.
Toppings are roasted tomato, scallions, kikurage, and tofu chashu. “Tofu chashu” can sound kind of odd to people, but to me the difference between meat and its soy or gluten-based substitutes is a difference of flavor and structure. Since tofu is basically a blank slate of protein, it can be marinated and cooked twice to add fat, salt, acid, and glutamate, and also tighten its texture to be more “meaty”. [Here’s a video](https://youtu.be/O1asEt8cSvU?si=rnRYgLkTuEK68cxw) of Ryan from Way of Ramen making this same recipe and talking about it.
Very cool. Thanks for sharing. Adding this recipe to the bag of tricks 🙂