Tell you what, make it twice a year and give the other one to me… 🤣
Great work.
HundredBillionStars
Is that some kind of special asparagus? It looks way too green
_reamen_
Broth: Sous vide dashi using dried shiitake, porcini, and chanterelle mushrooms, dried tomatoes, smoked dulse, kombu, bay leaf, star anise, black peppercorns, diced fresh garlic & ginger. I add everything to a large Ball mason jar (32oz), fill it with water and some chickpea aquafaba, and let it cook at 176F for 1.5 hours. It’s become my go-to recipe for vegan broth. Clear, fragrant, very flavorful and umami.
Tare: Experimented with a new soy sauce produced in the U.S. by [Moromi Shoyu](https://moromishoyu.com). I mixed their Maitake & regular soy sauces with mirin, kombu, ginger, garlic, moshio salt. I’m happy with the tare, but I wanted to be more impressed by the shoyu. This was my first time also using an immersion cooker to heat the tare, so that could play a factor in the final flavor as well (as opposed to heating it on the stove top).
Toppings: Impossible ground beef seasoned with soy sauce, mirin, a bit of hoisin, doubanjiang, ginger, black pepper. Blanched Dino kale for 1 min and then squeezed our water & rolled it (loved the crunch). Ajitama marinated for 2 days in soy sauce, mirin, fresh basil, garlic, black pepper. Scallions, sesame seeds.
Sesame paste: I ground up toasted sesame seeds and mixed it with a garlic & shallot aroma oil, then added some tahini to smooth it out, a bit of sesame oil too. Despite the extra work to produce, it was noticeable how much more balanced the final bowl was. When I have made tantanmen previously, I relied exclusively on tahini for the sesame flavor. While still present in this latest iteration, it wasn’t as overwhelming and allowed the broth flavors to come through.
4 Comments
Tell you what, make it twice a year and give the other one to me… 🤣
Great work.
Is that some kind of special asparagus? It looks way too green
Broth: Sous vide dashi using dried shiitake, porcini, and chanterelle mushrooms, dried tomatoes, smoked dulse, kombu, bay leaf, star anise, black peppercorns, diced fresh garlic & ginger. I add everything to a large Ball mason jar (32oz), fill it with water and some chickpea aquafaba, and let it cook at 176F for 1.5 hours. It’s become my go-to recipe for vegan broth. Clear, fragrant, very flavorful and umami.
Tare: Experimented with a new soy sauce produced in the U.S. by [Moromi Shoyu](https://moromishoyu.com). I mixed their Maitake & regular soy sauces with mirin, kombu, ginger, garlic, moshio salt. I’m happy with the tare, but I wanted to be more impressed by the shoyu. This was my first time also using an immersion cooker to heat the tare, so that could play a factor in the final flavor as well (as opposed to heating it on the stove top).
Toppings: Impossible ground beef seasoned with soy sauce, mirin, a bit of hoisin, doubanjiang, ginger, black pepper. Blanched Dino kale for 1 min and then squeezed our water & rolled it (loved the crunch). Ajitama marinated for 2 days in soy sauce, mirin, fresh basil, garlic, black pepper. Scallions, sesame seeds.
Sesame paste: I ground up toasted sesame seeds and mixed it with a garlic & shallot aroma oil, then added some tahini to smooth it out, a bit of sesame oil too. Despite the extra work to produce, it was noticeable how much more balanced the final bowl was. When I have made tantanmen previously, I relied exclusively on tahini for the sesame flavor. While still present in this latest iteration, it wasn’t as overwhelming and allowed the broth flavors to come through.
Noodle recipe [from this post](https://www.reddit.com/r/ramen/comments/1mbuebb/nothing_beats_fresh_noodles/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button).
Hands down, the most appetizing vegetarian dish I’ve seen in my life.