1 serving:
60ml shio tare (see below)
15ml yuzu juice
30ml roasted garlic oil
250ml dashi (see below)
100-120g fresh ramen noodles
toppings:
pan fried tempeh
ponzu & preserved lemon glazed grilled celeriac
shredded spring onion whites
pea shoots
rose & lime pickled red onion
fresh lemon thyme from the garden
photo op chives
obligatory lemon slices
yuzu koshō ajihen
~ ~ ~
dashi recipe (makes approx. 500ml)
1l filtered water
10g rishiri kombu
10g ma kombu
10g dried shiitake mushrooms
10g dried oyster mushrooms
10g nutritional yeast
10g fresh bay leaves
- combine and gently hold at 60-70c for 2-3 hours; ensuring ingredients are held below water line. cool then strain. pass through coffee filter to remove any leftover nutritional yeast sediment.
tare recipe:
220g reduced sake
80g reduced mirin
30g smoked sea salt
10g raw apple cider vinegar
20g blue agave nectar
170g liquid shio koji
- stir until salt is dissolved.
by anotherplantbasedboy
2 Comments
Interesting, you just had dashi? Did any of your ingredients provide texture like starch does?
Beautiful bowl
For the love of all that’s holy, commas are your friend.