Ending the week the best way I know how: a comforting bowl of shoyu ramen!
Highlights:
Carrot tsukemono: Pickled for a week in a 3% salt soy sauce brine with ginger, garlic, kombu, and chili flakes. Tangy, slightly salty, pleasant crunch, with a spicy kick. Very easy to make.
Tofu: Boiled in salt water & soy sauce for 12-15 minutes, then fried the top in a bit of matzo meal for a crunchy bite, seared the sides, torched once sliced. Getting closer to where I want to be in terms of salinity (so that it doesn’t get lost in the bowl). Boiling is a quick way to impart the tofu with some flavor while drawing out excess water.
Wonton: Used leftover bits of dough from the rye noodles to make a few wrappers. Filled with tofu, chives, ginger, garlic, soy sauce, sesame oil, scallion whites, black pepper. Flavor was good, but tofu texture was too soft for a wonton.
Soup: I’ve been refining this recipe for a while and it just slaps. It’s so flavorful that a little tare feels like the finishing touch rather than overly relying on the tare for complexity. I hope some of you will try it!
Got a pop up coming up later in the fall, and this feels like the bowl I want to showcase.
6 Comments
Ending the week the best way I know how: a comforting bowl of shoyu ramen!
Highlights:
Carrot tsukemono: Pickled for a week in a 3% salt soy sauce brine with ginger, garlic, kombu, and chili flakes. Tangy, slightly salty, pleasant crunch, with a spicy kick. Very easy to make.
Tofu: Boiled in salt water & soy sauce for 12-15 minutes, then fried the top in a bit of matzo meal for a crunchy bite, seared the sides, torched once sliced. Getting closer to where I want to be in terms of salinity (so that it doesn’t get lost in the bowl). Boiling is a quick way to impart the tofu with some flavor while drawing out excess water.
Wonton: Used leftover bits of dough from the rye noodles to make a few wrappers. Filled with tofu, chives, ginger, garlic, soy sauce, sesame oil, scallion whites, black pepper. Flavor was good, but tofu texture was too soft for a wonton.
Soup: I’ve been refining this recipe for a while and it just slaps. It’s so flavorful that a little tare feels like the finishing touch rather than overly relying on the tare for complexity. I hope some of you will try it!
Got a pop up coming up later in the fall, and this feels like the bowl I want to showcase.
Looks amazing!!!
It looks delicious!
obsessed! looks so good
Sexy ah bowl
This looks so good!!