Broth: Base of the broth is built off of [Food 52’s garlic stock recipe](https://food52.com/recipes/86791-garlic-broth-recipe), which is very simple but truly delicious if you’re a garlic fan. I added dried shiitakes, dried porcini, dried tomatoes, smoked dulse, and nutritional yeast to bump up the umami, and utilized Tim Anderson’s idea of adding shortening to inject fat into a vegan paitan broth. After boiling everything together for an hour, I blended everything together (I did strain the tomatoes & dulse as best I could) and then reduced the soup further. It never quite got the viscosity I would have liked for tsukemen (gravy-like) but overall I was pleased enough with the result. Flavor was miso forward but less garlicky than I expected.
Tare: I still had some of Ramen Lord’s Akayu miso tare in the fridge so I put it to use.
* 125 g white miso * 125 g red miso * 25 g mirin * 50 g sake * 25 g soy sauce * 10 g tahini * 6 g salt * 6 g MSG * 15 ml vegetable oil
Noodles: Relied on Ramen Lord’s Thick Tsukemen recipe. Noodles were cut at 3mm and were flavorful, fun to slurp.
* 94 g all-purpose flour (10.5% protein by weight) * 6 g whole wheat all-purpose flour * 40 g water * 1 g baked soda or powdered kansui (60% potassium, 40% sodium) * 1 g salt
Toppings: Lion’s mane mushrooms, [Smoked tomato slices](https://fieldroast.com/product/smoked-tomato-deli-slices/), carrot “menma”, rolled lacinato kale. Crushed fried garlic chips were sprinkled into the dipping broth. Both the the slices & lion’s mane were marinated in a 1:1 ratio of mirin & soy sauce overnight before searing lightly in a pan.
schnaumelini
This is so impressive. Looks delicious
plunki
Broth + Tare = dipping sauce? 50/50 mix?
MyPickleWillTickle
Your ramen looks amazing. I would 100% pay for you to teach me!
6 Comments
Broth: Base of the broth is built off of [Food 52’s garlic stock recipe](https://food52.com/recipes/86791-garlic-broth-recipe), which is very simple but truly delicious if you’re a garlic fan. I added dried shiitakes, dried porcini, dried tomatoes, smoked dulse, and nutritional yeast to bump up the umami, and utilized Tim Anderson’s idea of adding shortening to inject fat into a vegan paitan broth. After boiling everything together for an hour, I blended everything together (I did strain the tomatoes & dulse as best I could) and then reduced the soup further. It never quite got the viscosity I would have liked for tsukemen (gravy-like) but overall I was pleased enough with the result. Flavor was miso forward but less garlicky than I expected.
Tare: I still had some of Ramen Lord’s Akayu miso tare in the fridge so I put it to use.
* 125 g white miso
* 125 g red miso
* 25 g mirin
* 50 g sake
* 25 g soy sauce
* 10 g tahini
* 6 g salt
* 6 g MSG
* 15 ml vegetable oil
Noodles: Relied on Ramen Lord’s Thick Tsukemen recipe. Noodles were cut at 3mm and were flavorful, fun to slurp.
* 94 g all-purpose flour (10.5% protein by weight)
* 6 g whole wheat all-purpose flour
* 40 g water
* 1 g baked soda or powdered kansui (60% potassium, 40% sodium)
* 1 g salt
Toppings: Lion’s mane mushrooms, [Smoked tomato slices](https://fieldroast.com/product/smoked-tomato-deli-slices/), carrot “menma”, rolled lacinato kale. Crushed fried garlic chips were sprinkled into the dipping broth. Both the the slices & lion’s mane were marinated in a 1:1 ratio of mirin & soy sauce overnight before searing lightly in a pan.
This is so impressive. Looks delicious
Broth + Tare = dipping sauce? 50/50 mix?
Your ramen looks amazing. I would 100% pay for you to teach me!
美味しそ〜！looks yummyyyy 🙂
Do you use pasta maker?
Wow, that looks delicious