Broth: Kombu, dried tomato, dried shiitake, chanterelle, porcini mushrooms, smoked dulse, bay leaf, rosemary, black peppercorns, fresh garlic, ginger, chickpea aquafaba, shoyu tare
Emmer flour temomi noodles, 40% hydration
Toppings: Smoked lions mane mushroom, impossible ground pork wonton, roasted tomato, mushroom paste ajihen (pureed mushrooms from the broth with fresh garlic, splash of soy sauce), green onion
Aroma oil: minced Shallot & garlic in refined coconut oil & canola mix
by _reamen_
4 Comments
Wow! Looks luscious! I’m drooling with envy.
Everything sounds just lovely!
That looks incredible
I never seen a more perfect vegan ramen. 🥹🥹