Sous Vide Shoyu

Broth: Purple tomato water, kombu, dried shiitake, porcini, chanterelle, smoked dulse, fresh garlic, thyme, bay leaf, whole black peppercorn, chickpea aquafaba. Seasoned with shoyu tare that is a blend of 2 (one being Kioke). I really enjoyed this soup – very warm, pleasant, umami.

Noodles: 2mm cut temomi with an AP flour mix and emmer flour adjunct. These were just fantastic. I missed the uneven texture of temomi noodles. Managed to dial in cook time perfectly and bumped up my hydration to 40%, so they were wonderfully chewy, bouncy.

Toppings: Egg cooked for 6 min, 20 sec and marinated in a 1:1 mix of soy sauce, mirin, star anise, garlic, with a splash of water to help submerge the egg. Since I only had time to marinate it overnight, I upped the salinity and it worked out pretty well; sweet, creamy texture. Roasted Roma tomato with wood fired garlic powder, salt, pepper, olive oil, thyme. Tofu was cooked Sous vide for 1 hour in a spice mix, mirin, and soy sauce, then seared in a pan. Decided to toss them in the oven with the tomato to dry them out a bit and firm up the texture. Sometimes the flavor of the seasoned tofu can get overwhelmed by the broth, but not here. It had a meaty texture and flavor without being too salty. Tried to get leek whites to curl… and they didn't :/.

Not my most aesthetically pleasing bowl but the soup & noodles were highlights for me. I managed to find that line where the inherent flavor of the broth is in balance with the salinity of the tare. A light but substantial umami bomb. Something you could eat everyday and keep coming back to.