I had one of the best ramen bowls of my life, and I’m still thinking about that broth. It was rich, deep, and perfectly balanced — truly next-level.
For those who’ve tried it or know the chef behind this masterpiece, how would you approach replicating that kind of flavor?
I know it’s impossible to recreate it at home, but I’d love to get even a little closer. Any tips would be appreciated!
by Community_Public
2 Comments
The soup is made by combining dashi stock extracted from Rausu kelp and domestic shiitake mushrooms with oat milk that has a slight sweetness.
It is then topped with a special miso sauce made by blending several types of unique Japanese miso and adding white sesame paste, and further enhances the flavor of ginger and garlic.
The toppings are colorful vegetables that are rich in flavor, such as tomatoes that have been moderately roasted in the oven to condense the flavor, and fragrantly grilled maitake mushrooms. To finish, shaved yuzu peel is added to add a refreshing flavor.
It’s a quote from their site.
You should definetly try Vegan Ramen Shop in Warsaw, Poland 🙂
Dashi? So no vegan…