Broth: Kombu, dried shiitake, porcini, chanterelle mushrooms, dried tomato, fresh garlic & ginger, black peppercorns, fresh rosemary, bay leaf. Cooked at 176F for 1.5 hrs with an immersion circulator. Broth was absolutely delicious and aromatic. Shio tare with fresh lemon juice.
Noodles: 75g Chinese noodle flour, 15g AP flour, 5g tapioca, 5g emmer flour. 1g salt and 1g sodium carbonate, 40% hydration. Soft & pillowy chew.
Toppings: Sous vide tofu cooked at 165F for an hour with some pork rub seasoning, soy sauce, mirin, salt, pepper, rosemary. Lower temp allowed the tofu to hold together a bit better than previous iterations while still taking on flavor throughout. Briefly seared the outside in a pan on the stove, and let it firm up in the fridge overnight before cutting & serving. Roasted carrots were in the over at 350F for maybe 35 minutes (farm fresh ones tend to cook faster?) then marinated overnight in shiro shoyu, mirin, and cane sugar with a few drops of sesame oil. A refreshing, slightly sweet bite which gave the bowl a different dimension. I keep the roasted tomato whole so I can pop it open while eating and let the tomato juice mingle with the broth, which changed the dynamic in a pleasant, acidic way. Wontons were made with impossible ground pork, ginger, chives, white pepper, soy sauce, sesame oil (my best yet, I think).
Aroma oil: Garlic & shallot in a mix of refined coconut & canola oil.
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Broth: Kombu, dried shiitake, porcini, chanterelle mushrooms, dried tomato, fresh garlic & ginger, black peppercorns, fresh rosemary, bay leaf. Cooked at 176F for 1.5 hrs with an immersion circulator. Broth was absolutely delicious and aromatic. Shio tare with fresh lemon juice.
Noodles: 75g Chinese noodle flour, 15g AP flour, 5g tapioca, 5g emmer flour. 1g salt and 1g sodium carbonate, 40% hydration. Soft & pillowy chew.
Toppings: Sous vide tofu cooked at 165F for an hour with some pork rub seasoning, soy sauce, mirin, salt, pepper, rosemary. Lower temp allowed the tofu to hold together a bit better than previous iterations while still taking on flavor throughout. Briefly seared the outside in a pan on the stove, and let it firm up in the fridge overnight before cutting & serving. Roasted carrots were in the over at 350F for maybe 35 minutes (farm fresh ones tend to cook faster?) then marinated overnight in shiro shoyu, mirin, and cane sugar with a few drops of sesame oil. A refreshing, slightly sweet bite which gave the bowl a different dimension. I keep the roasted tomato whole so I can pop it open while eating and let the tomato juice mingle with the broth, which changed the dynamic in a pleasant, acidic way. Wontons were made with impossible ground pork, ginger, chives, white pepper, soy sauce, sesame oil (my best yet, I think).
Aroma oil: Garlic & shallot in a mix of refined coconut & canola oil.