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!
Twig_Scampi
Looks great. I personally would omit the sesame seeds and cut the tofu.
Famous-Cellist1273
But I don’t like ramen.
Femingway420
I want it! I guess I’m moving to D.C. for this dashi omg 🤤
Juicy_pineapples
Nice pictures
slh2c
Always a treat to see your work!
Capital_Cucumber_288
Ah man! Wish I was in DC then. I love ramen- did a fun ramen cooking class in Kyoto in 2018, still cook with some of the principles I learned. Good luck on your pop up!
ChanceAccomplished38
The carrot takes away from the ramen, it’s a nice color but don’t really belong in a ramen.
Grouchy_Paint_6341
Sounds delicious!! I do wanna share lil opinion of mine I don’t like when then crisp up the tofu after boiling it the texture is bit weird for me. I prefer almost like steamed tofu bc goes nicely with the soup 🍲
JamesMDuich
Looks tasty! Best of luck with your pop-up.
spaaltieml
I would buy it just for looks and that it is vegan
11 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!
Looks great. I personally would omit the sesame seeds and cut the tofu.
But I don’t like ramen.
I want it! I guess I’m moving to D.C. for this dashi omg 🤤
Nice pictures
Always a treat to see your work!
Ah man! Wish I was in DC then. I love ramen- did a fun ramen cooking class in Kyoto in 2018, still cook with some of the principles I learned. Good luck on your pop up!
The carrot takes away from the ramen, it’s a nice color but don’t really belong in a ramen.
Sounds delicious!! I do wanna share lil opinion of mine I don’t like when then crisp up the tofu after boiling it the texture is bit weird for me. I prefer almost like steamed tofu bc goes nicely with the soup 🍲
Looks tasty! Best of luck with your pop-up.
I would buy it just for looks and that it is vegan