Broth: Homemade veg stock & shojin dashi. For the stock, I roasted corn cob, leek, onion, carrot, and garlic at 225F for 1.5 hours – enough to wilt and concentrate the flavors a little without browning too much as I really wanted this broth to be clear. Once those veggies were cooked, I added them to a stock pot with a 1 cup of split mung beans, kombu, dried shiitake, dried thyme, black peppercorns, ginger, chopped apple, dried tomatoes, and a bay leaf, topping it all with water. Let that come to a bare simmer and kept it between 190-200F for nearly 2 hours, skimming off scum occasionally. The end result was a fantastic golden, fairly clear broth that had a nice balance of umami & sweetness. I ended up mixing it 50/50 with the dashi, but this ratio caused the dashi to be too present in the final soup and subdued the subtlety in the veg stock.
Noodles: Emmer flour at 34% hydration. Very easy to slurp.
Toppings: Used some Quorn chiqin fillets, seasoned with salt, pepper, garlic powder. Ajitama was seasoned with mirin, shiro shoyu, fresh ginger & garlic. A lightly baked tomato brought a nice burst of freshness.
I had yuzu fruit lined up for this bowl but it wasn’t quite ripe enough. I think that bit of acidity would have taken this bowl up a level, but it was still really nice. Light but comforting.
sneakywiener
Looks amazing. Loved your detailed description too. What’s the 2 first spoons of liquid before the broth comes in at the end?
4 Comments
Broth: Homemade veg stock & shojin dashi. For the stock, I roasted corn cob, leek, onion, carrot, and garlic at 225F for 1.5 hours – enough to wilt and concentrate the flavors a little without browning too much as I really wanted this broth to be clear. Once those veggies were cooked, I added them to a stock pot with a 1 cup of split mung beans, kombu, dried shiitake, dried thyme, black peppercorns, ginger, chopped apple, dried tomatoes, and a bay leaf, topping it all with water. Let that come to a bare simmer and kept it between 190-200F for nearly 2 hours, skimming off scum occasionally. The end result was a fantastic golden, fairly clear broth that had a nice balance of umami & sweetness. I ended up mixing it 50/50 with the dashi, but this ratio caused the dashi to be too present in the final soup and subdued the subtlety in the veg stock.
Noodles: Emmer flour at 34% hydration. Very easy to slurp.
Toppings: Used some Quorn chiqin fillets, seasoned with salt, pepper, garlic powder. Ajitama was seasoned with mirin, shiro shoyu, fresh ginger & garlic. A lightly baked tomato brought a nice burst of freshness.
I had yuzu fruit lined up for this bowl but it wasn’t quite ripe enough. I think that bit of acidity would have taken this bowl up a level, but it was still really nice. Light but comforting.
Looks amazing. Loved your detailed description too. What’s the 2 first spoons of liquid before the broth comes in at the end?
Lookin good!
Was that a clown’s nose you put in there?