Broth: Kombu, dried shiitake, dried chanterelle, dried tomatoes, smoked dulse, black peppercorn, fresh garlic & ginger. Shoyu tare, ground sesame paste & tahini mix, minced garlic, minced tofu, chili oil.
Noodles: 30% spelt, 2mm cut, temomi'd. The pronounced nutty flavor of the spelt complemented the sesame so well.
Toppings: Impossible foods mince seasoned with garlic, chili paste, ginger, soy sauce, salt + pepper. Blanched & rolled kale brought a nice vegetal crunch. 2-day ajitama. Scallion whites.
Even though I've never had it as a reference, the approach to this bowl was inspired by Nakiryu. I really enjoy the chintan soup base for the tantanmen, and it seems like the grittier sesame paste is not as emulsified into the soup.
by _reamen_
4 Comments
Looks yummy
Looks incredible.
*Lovely* colour gradient in the soup and the egg.
Looks delicious!