This is my signature bowl, inspired by Kumamoto-style Tonkotsu.
by vegan_tanmen
2 Comments
_reamen_
What tofu are you using?
vegan_tanmen
This is my signature bowl, inspired by Kumamoto-style Tonkotsu.
Tare – Nutritional yeast, shoyu, spices, msg
Oils – Shallot is my go to, and mayu takes the fragrance and appearance to the next level. I have a variant where I use habanero oil in place of shallot.
Stock – It’s a vegan double soup. 60% is vegetable Dashi, and the other 40% is barista oat milk. This makes a creamy texture that isn’t too thick.
Noodles – Medium cut Sun brand Kaedama is a classic. If I use homemade noodles I tend to use 5% rye.
Toppings – Simple toppings you’d find in Kumamoto ramen, with vegan alterations. I forgot to add menma, but it definitely would go in there.
2 Comments
What tofu are you using?
This is my signature bowl, inspired by Kumamoto-style Tonkotsu.
Tare – Nutritional yeast, shoyu, spices, msg
Oils – Shallot is my go to, and mayu takes the fragrance and appearance to the next level. I have a variant where I use habanero oil in place of shallot.
Stock – It’s a vegan double soup. 60% is vegetable Dashi, and the other 40% is barista oat milk. This makes a creamy texture that isn’t too thick.
Noodles – Medium cut Sun brand Kaedama is a classic. If I use homemade noodles I tend to use 5% rye.
Toppings – Simple toppings you’d find in Kumamoto ramen, with vegan alterations. I forgot to add menma, but it definitely would go in there.