I have a small pop-up scheduled for November is Washington DC. It’s exclusively vegan ramen, but please don’t think this is “healthy” or light on flavor. I’m proud to share something I think shows a different perspective on what ramen can be.
Broth: Kombu, shiitake, porcini, chanterelle, dried tomato, smoked dulse, rosemary, black garlic, garlic, ginger, bay leaf, black peppercorn. Sous vide at 176F for 1.5 hours. It’s insanely simple but packs a lot of umami and flavor in a crisp, light soup. Seasoned in a triple shoyu tare.
Noodles: Features spelt & rye flours from regional mills. 1.5mm cut, so they’re thin and easy to slurp.
Toppings: Tofu that has been boiled in soy sauce & mirin, then I fry the top for a crispy bite and pan sear the sides. Finish it off with a quick pass of a blow torch. Roasted Carrot tsukemono (instead of menma) as I want to try to utilize as many local & regional ingredients as possible. It’s a different experience to menma, but still brings a nice crunch and sweet bite to the bowl. Wontons are homemade using mushrooms from the broth with TVP, panko bread crumbs.
Aroma oil: Garlic & shallot fried in a blend of canola and refined coconut oils, as well as a second fried enoki oil to layer more umami.
It’s not too dissimilar a bowl from the one I served last year, but the techniques are more refined. It’s hard to pick just one thing to serve but shoyu Wontonmen is the one thing I’ve been consistently drawn back to throughout the year; it’s just so good! I’ll share a ticket link to the event when it’s up, which should be in a 1-2 weeks.
mastafreud
Looks great but those sesame seed looking things are kinda off putting 🙂 looks tasty though
Fuzzy_Welcome8348
Looks so good!! Well done
Mih5du
I like tofu, but why not sear it properly?
brokengolem
Thanks for sharing – it looks lovely (particularly the wonton)! Are the noodles hand cut? If so, you’ve managed amazing symmetry! They do look like they grip the soup perfectly in the close up.
I’m curious why you sous vide the broth instead of a more traditional simmer or boil. Does it maintain clarity without needing to skim/filter?
ReceptionLivid
Looks great! My feedback after reading details is
1. Slice your carrots thinner. Just do a light parboil and pickle. Roasted carrot sticks are a root veg that invokes heavier feelings but thinner pickles would offer the relief
2. I am really curious about the broth. Rosemary and bayleaf are two western adjustments that usually don’t go well with Japanese ingredients like ginger and soy but maybe in moderation it’s ok?
3. I’d ditch the sesame seeds. They don’t add anything. Considering how much you like mushrooms in other elements, you could totally add one here like a sweet maitake or a fried enoki or small oysters
Honest_Astronaut_877
Looks lovely! Just worried the tofu might be a bit bland… 🙈 Good luck for the pop-up!
I once created a vegan version of the Sapporo-style Miso Ramen. It turned out extremely rich, milky smooth and flavorful, somewhat similar to the original (I‘m not a vegetarian so I ate a lot of it back in Japan). If you ever need inspiration or something, feel free to send me a message. I‘m sure I can find the recipe somewhere!
7 Comments
I have a small pop-up scheduled for November is Washington DC. It’s exclusively vegan ramen, but please don’t think this is “healthy” or light on flavor. I’m proud to share something I think shows a different perspective on what ramen can be.
Broth: Kombu, shiitake, porcini, chanterelle, dried tomato, smoked dulse, rosemary, black garlic, garlic, ginger, bay leaf, black peppercorn. Sous vide at 176F for 1.5 hours. It’s insanely simple but packs a lot of umami and flavor in a crisp, light soup. Seasoned in a triple shoyu tare.
Noodles: Features spelt & rye flours from regional mills. 1.5mm cut, so they’re thin and easy to slurp.
Toppings: Tofu that has been boiled in soy sauce & mirin, then I fry the top for a crispy bite and pan sear the sides. Finish it off with a quick pass of a blow torch. Roasted Carrot tsukemono (instead of menma) as I want to try to utilize as many local & regional ingredients as possible. It’s a different experience to menma, but still brings a nice crunch and sweet bite to the bowl. Wontons are homemade using mushrooms from the broth with TVP, panko bread crumbs.
Aroma oil: Garlic & shallot fried in a blend of canola and refined coconut oils, as well as a second fried enoki oil to layer more umami.
It’s not too dissimilar a bowl from the one I served last year, but the techniques are more refined. It’s hard to pick just one thing to serve but shoyu Wontonmen is the one thing I’ve been consistently drawn back to throughout the year; it’s just so good!
I’ll share a ticket link to the event when it’s up, which should be in a 1-2 weeks.
Looks great but those sesame seed looking things are kinda off putting 🙂 looks tasty though
Looks so good!! Well done
I like tofu, but why not sear it properly?
Thanks for sharing – it looks lovely (particularly the wonton)! Are the noodles hand cut? If so, you’ve managed amazing symmetry! They do look like they grip the soup perfectly in the close up.
I’m curious why you sous vide the broth instead of a more traditional simmer or boil. Does it maintain clarity without needing to skim/filter?
Looks great! My feedback after reading details is
1. Slice your carrots thinner. Just do a light parboil and pickle. Roasted carrot sticks are a root veg that invokes heavier feelings but thinner pickles would offer the relief
2. I am really curious about the broth. Rosemary and bayleaf are two western adjustments that usually don’t go well with Japanese ingredients like ginger and soy but maybe in moderation it’s ok?
3. I’d ditch the sesame seeds. They don’t add anything. Considering how much you like mushrooms in other elements, you could totally add one here like a sweet maitake or a fried enoki or small oysters
Looks lovely! Just worried the tofu might be a bit bland… 🙈 Good luck for the pop-up!
I once created a vegan version of the Sapporo-style Miso Ramen. It turned out extremely rich, milky smooth and flavorful, somewhat similar to the original (I‘m not a vegetarian so I ate a lot of it back in Japan). If you ever need inspiration or something, feel free to send me a message. I‘m sure I can find the recipe somewhere!