Broth: 5g kombu, 5g dried shiitake, 5g dried chanterelle, 3g smoked dulse, 1g black peppercorns, half clove of star anise, 1g minced garlic, 1g minced ginger, big pinch of msg. Drop everything in a 32oz mason jar, fill it up with water (I added some aquafaba – it’s great soup thickener for vegan bowls). I place the sealed jar in a larger container and cook with an immersion circulator at 176F for 1.5 hours. Seasoned with 30ml of shoyu tare.
Aroma oil: 5ml Sesame chili oil, 15ml enoki mushroom oil.
Toppings:
* Shiitake mushrooms: Basted the rehydrated shiitakes in a bit of soy sauce and vegan butter with a little black pepper and water. If you want to char the mushrooms then let the water evaporate, but I only cooked them for 5-6 minutes. * Took a slice of [Field Roast’s smoked tomato](https://fieldroast.com/product/smoked-tomato-deli-slices/) and cooked it for 1-2 minutes in the remnants of the shiitake seasoning in the same pan. This was quite tasty! The smoky flavor really stood out and brought something different. Wish I made another slice or two. * Rolled lacinato kale: Cut out the toughest part of the stem, blanched for 1 minute. Let them cool and then roll the leaf together and squeeze out any water. They bring a nice vegetal crunch, and any bitterness gets cooked out.
TheWolfDowntheStreet
Looks amazing!
Fuzzy_Welcome8348
That broth looks phenomenal
NotQuiteinFocus
Man, that looks incredible. Would easily devour that.
4 Comments
Managed to cobble a bowl together to make use of some leftover noodles & broth for a batch of [Tantanmen](https://www.reddit.com/r/ramen/comments/1p9vxky/post_thanksgiving_tantanmen/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button) kits I have been working on this week. Turned out pretty good for a last minute bowl! I’ve never tried a spicy chintan shoyu before, but it really hit the spot on a cold evening.
Broth: 5g kombu, 5g dried shiitake, 5g dried chanterelle, 3g smoked dulse, 1g black peppercorns, half clove of star anise, 1g minced garlic, 1g minced ginger, big pinch of msg. Drop everything in a 32oz mason jar, fill it up with water (I added some aquafaba – it’s great soup thickener for vegan bowls). I place the sealed jar in a larger container and cook with an immersion circulator at 176F for 1.5 hours. Seasoned with 30ml of shoyu tare.
Noodles: 60g high gluten flour, 34g spelt, 5g tapioca, 1g VWG, 1g salt, 1g sodium carbonate, 38ml water. 2mm cut. Slippery, nutty, soft chew.
Aroma oil: 5ml Sesame chili oil, 15ml enoki mushroom oil.
Toppings:
* Shiitake mushrooms: Basted the rehydrated shiitakes in a bit of soy sauce and vegan butter with a little black pepper and water. If you want to char the mushrooms then let the water evaporate, but I only cooked them for 5-6 minutes.
* Took a slice of [Field Roast’s smoked tomato](https://fieldroast.com/product/smoked-tomato-deli-slices/) and cooked it for 1-2 minutes in the remnants of the shiitake seasoning in the same pan. This was quite tasty! The smoky flavor really stood out and brought something different. Wish I made another slice or two.
* Rolled lacinato kale: Cut out the toughest part of the stem, blanched for 1 minute. Let them cool and then roll the leaf together and squeeze out any water. They bring a nice vegetal crunch, and any bitterness gets cooked out.
Looks amazing!
That broth looks phenomenal
Man, that looks incredible. Would easily devour that.