Last bowl of 2025: Jinya Spicy Creamy Vegan copy (homemade)
Last bowl of 2025: Jinya Spicy Creamy Vegan copy (homemade)
by _reamen_
3 Comments
_reamen_
I was pretty pleased with how this turned out, but my wife thought this was still wide of the mark. It was good, but the flavor profile was not quite right.
I have tried to make this in the past with some help from other reddit posts, but any time I got tahini involved it really changed the flavor dynamic of the bowl and made the broth was too thick, so I skipped it. I think the final result was better for it. The mayu grounded the broth with its toasty, earthy aroma. Adding a little white miso to the shio tare helped add slightly more body to the broth and tempered the taste of the soy milk somewhat, though that flavor still came through. I’ll need to find a way to try to dampen it further as it’s not something I recalled from Jinya’s bowl.
Broth:
* Sous vide dashi: 5g kombu, 2g dried shiitake, 2g dried porcini, 1g dried tomato, 1/2 tsp fresh ginger (chopped), 2 cloves fresh garlic (finely chopped). 1/2 tsp black peppercorn. 1/2 cup chickpea aquafaba. Add everything to a 32oz mason jar and fill the rest with water. Place sealed jar in water bath at 176F for 1.5 hrs, then strain. * 1/2 cup Silk unsweetened soy milk. Ideally I’d drop in some kombu and let it steep overnight, but I forgot. I let it warm up to room temp from the fridge before mixing it with a little dashi in a measuring cup, then whisk it slowly to the pot of dashi on the stove to warm. Do not let the mixed broth come to a boil.
Tare: Shio w/ 1 tbsp of white miso paste.
Aroma oil:
* Black garlic oil: Peeled 2 heads of garlic and sliced everything into thin pieces length wise. Added the sliced garlic to 200ml of room temp oil in a small stove pot (I did a 2/3 canola oil, 1/3 refined coconut oil mix) and then slowly fried the garlic. To avoid an overly burnt tasting final mayu, it’s best to strain out batches of the garlic in thirds as it starts to brown. So remove roughly 1/3 of the garlic as it turns golden brown, the next third as it gets more caramel brown, and then the last third when it’s turning close to black. I use a mortar & pestle to grind down the fried garlic chips while the oil cools a little. Once the oil is cool enough, I blitzed the garlic & oil together with an immersion blender.
Noodles:
* A mix of 4 different white wheat flours, plus a little spelt to add bran speckles like Jinya has in their thicker, curled noodles. Whole wheat would have been better but spelt was what all had on hand. 2mm cut, temomi’d, and rested for 2 days at room temp. With a 40% hydration they were soft and chewy, and slurped up easily.
Toppings:
* Cubed tofu: I had extra firm tofu, but I know Jinya uses a softer style for this bowl. So I softened it up by boiling in salted water for 10-12 minutes, seasoned with a little MSG, dried shiitake powder, & shiro shoyu to try to add some umami. I cut the block into 1/2″ pieces and then cut those into cubes after cooling the tofu in the fridge. * Diced white onion, finely chopped scallions. Saved some of the fried garlic chips from the mayu and ground those up to dust the final bowl.
Fuzzy_Welcome8348
Aicly
The composition of this shot from a photography standpoint is gorgeous. I love the black and white bowl with it. And from a RAMEN standpoint? This looks delish
3 Comments
I was pretty pleased with how this turned out, but my wife thought this was still wide of the mark. It was good, but the flavor profile was not quite right.
I have tried to make this in the past with some help from other reddit posts, but any time I got tahini involved it really changed the flavor dynamic of the bowl and made the broth was too thick, so I skipped it. I think the final result was better for it. The mayu grounded the broth with its toasty, earthy aroma. Adding a little white miso to the shio tare helped add slightly more body to the broth and tempered the taste of the soy milk somewhat, though that flavor still came through. I’ll need to find a way to try to dampen it further as it’s not something I recalled from Jinya’s bowl.
Broth:
* Sous vide dashi: 5g kombu, 2g dried shiitake, 2g dried porcini, 1g dried tomato, 1/2 tsp fresh ginger (chopped), 2 cloves fresh garlic (finely chopped). 1/2 tsp black peppercorn. 1/2 cup chickpea aquafaba. Add everything to a 32oz mason jar and fill the rest with water. Place sealed jar in water bath at 176F for 1.5 hrs, then strain.
* 1/2 cup Silk unsweetened soy milk. Ideally I’d drop in some kombu and let it steep overnight, but I forgot. I let it warm up to room temp from the fridge before mixing it with a little dashi in a measuring cup, then whisk it slowly to the pot of dashi on the stove to warm. Do not let the mixed broth come to a boil.
Tare: Shio w/ 1 tbsp of white miso paste.
Aroma oil:
* Black garlic oil: Peeled 2 heads of garlic and sliced everything into thin pieces length wise. Added the sliced garlic to 200ml of room temp oil in a small stove pot (I did a 2/3 canola oil, 1/3 refined coconut oil mix) and then slowly fried the garlic. To avoid an overly burnt tasting final mayu, it’s best to strain out batches of the garlic in thirds as it starts to brown. So remove roughly 1/3 of the garlic as it turns golden brown, the next third as it gets more caramel brown, and then the last third when it’s turning close to black. I use a mortar & pestle to grind down the fried garlic chips while the oil cools a little. Once the oil is cool enough, I blitzed the garlic & oil together with an immersion blender.
Noodles:
* A mix of 4 different white wheat flours, plus a little spelt to add bran speckles like Jinya has in their thicker, curled noodles. Whole wheat would have been better but spelt was what all had on hand. 2mm cut, temomi’d, and rested for 2 days at room temp. With a 40% hydration they were soft and chewy, and slurped up easily.
Toppings:
* Cubed tofu: I had extra firm tofu, but I know Jinya uses a softer style for this bowl. So I softened it up by boiling in salted water for 10-12 minutes, seasoned with a little MSG, dried shiitake powder, & shiro shoyu to try to add some umami. I cut the block into 1/2″ pieces and then cut those into cubes after cooling the tofu in the fridge.
* Diced white onion, finely chopped scallions. Saved some of the fried garlic chips from the mayu and ground those up to dust the final bowl.
The composition of this shot from a photography standpoint is gorgeous. I love the black and white bowl with it. And from a RAMEN standpoint? This looks delish