I finally managed to acquire a 1.5mm noodle cutter for my machine and was really eager to put together a bowl to test a 20% whole wheat noodle recipe. Highlights below:
Broth: Base was mostly homemade chickpea aquafaba, water, yellow split peas, kombu, dried shiitakes, porcinis, tomatoes, half a white onion, dried carrots pieces, apples, ginger, whole black peppercorns, bay leaf. I was really just scrounging around my pantry to make something a little heartier than a dashi. But I really enjoyed the unexpected sweet notes from the carrot, apple, and ginger.
Noodles! I’ve never been a huge fan of thin noodles from shops, but adding the whole wheat gave them more aroma. I lowered the hydration to 32% and used [Ramen Supply Co Type III](https://shop.ramensupply.co/products/kansui-powder-type-3) kansui to make my life a little easier. Cook time was just 50 seconds, which helped retain the bite of the thinner cut.
Toppings: The ajihen is a paste that used the mushroom mix from the broth, along with 1/4 cup of black beans. Simmered them together with a little soy sauce and garlic to make a nice, earthy umami bomb. It completely changed the tone of the soup (in a good way). Tofu chashu was marinated overnight, then lightly fried the top & bottom with matzo meal for a crispy bite. First time taking a blowtorch to tofu – the slight char stood out in the context of the bowl. Wontons were filled with tofu as well, seasoned generously with garlic, ginger, and soy sauce.
sphygnus
How thin did you press the sheet to? I find the spring back is pretty brutal when sheeting thin Noods.
3 Comments
I finally managed to acquire a 1.5mm noodle cutter for my machine and was really eager to put together a bowl to test a 20% whole wheat noodle recipe. Highlights below:
Broth: Base was mostly homemade chickpea aquafaba, water, yellow split peas, kombu, dried shiitakes, porcinis, tomatoes, half a white onion, dried carrots pieces, apples, ginger, whole black peppercorns, bay leaf. I was really just scrounging around my pantry to make something a little heartier than a dashi. But I really enjoyed the unexpected sweet notes from the carrot, apple, and ginger.
Noodles! I’ve never been a huge fan of thin noodles from shops, but adding the whole wheat gave them more aroma. I lowered the hydration to 32% and used [Ramen Supply Co Type III](https://shop.ramensupply.co/products/kansui-powder-type-3) kansui to make my life a little easier. Cook time was just 50 seconds, which helped retain the bite of the thinner cut.
Toppings: The ajihen is a paste that used the mushroom mix from the broth, along with 1/4 cup of black beans. Simmered them together with a little soy sauce and garlic to make a nice, earthy umami bomb. It completely changed the tone of the soup (in a good way). Tofu chashu was marinated overnight, then lightly fried the top & bottom with matzo meal for a crispy bite. First time taking a blowtorch to tofu – the slight char stood out in the context of the bowl. Wontons were filled with tofu as well, seasoned generously with garlic, ginger, and soy sauce.
How thin did you press the sheet to? I find the spring back is pretty brutal when sheeting thin Noods.
Gorgeous — great work!