Broth: Aquafaba dashi using kombu, dried shiitake, and dried tomato. I added some light aromatics like thyme, black peppercorn, bay leaves when making the aquafaba.
Noodles: 25g emmer flour, 5g tapioca starch, 70g Chinese noodle flour. 1g salt and 1g Ramen Supply Co. Type II kansui. 35ml h20.
Aroma oil: I used canola & refined coconut oils and simmered garlic, ginger, onion, and eggplant for 2 hours on low heat. Final result once cooled was opaque and extremely flavorful.
Toppings:
* Marinated tofu that was seasoned with salt, pepper, and seared in a pan. I marinated it in kombu and a vegan chick’n bouillon cube. Subtle flavor but it had a satisfying chew. * Ajitama was cooked for 6.5 mins. Marinated in shiro shoyu, mirin, fresh garlic & ginger, black peppercorns, and star anise for three days. * Kale was blanched in salt water dashi for 1 minute, then pressed into a roll. Brought a nice texture shift with a soft crunch. * Roasted cherry tomato. When the juice from the tomato seeps into the broth…holy moly.
burningdoughnut510
Ohhhh – do you have ratios for the aroma oil?
MikaAdhonorem
Most of what is said in the comments is a bit beyond me, as I am new to ramen creations. I just wanted to say that your dish is lovely and well designed, beautifully photographed, and really appetizing. Thank you for sharing.
6 Comments
Looks delicious! Isn’t that Soba noodles?
Broth: Aquafaba dashi using kombu, dried shiitake, and dried tomato. I added some light aromatics like thyme, black peppercorn, bay leaves when making the aquafaba.
Noodles: 25g emmer flour, 5g tapioca starch, 70g Chinese noodle flour. 1g salt and 1g Ramen Supply Co. Type II kansui. 35ml h20.
Aroma oil: I used canola & refined coconut oils and simmered garlic, ginger, onion, and eggplant for 2 hours on low heat. Final result once cooled was opaque and extremely flavorful.
Toppings:
* Marinated tofu that was seasoned with salt, pepper, and seared in a pan. I marinated it in kombu and a vegan chick’n bouillon cube. Subtle flavor but it had a satisfying chew.
* Ajitama was cooked for 6.5 mins. Marinated in shiro shoyu, mirin, fresh garlic & ginger, black peppercorns, and star anise for three days.
* Kale was blanched in salt water dashi for 1 minute, then pressed into a roll. Brought a nice texture shift with a soft crunch.
* Roasted cherry tomato. When the juice from the tomato seeps into the broth…holy moly.
Ohhhh – do you have ratios for the aroma oil?
Most of what is said in the comments is a bit beyond me, as I am new to ramen creations.
I just wanted to say that your dish is lovely and well designed, beautifully photographed, and really appetizing.
Thank you for sharing.
Wow 😍 Looks very delicious!
whats your lighting setup like?