Broth: Sous vide dashi – dried shiitakes, porcini, chantrelle mushrooms, hidaka kombu, fresh ginger, garlic, star anise, black peppercorn. After cooking for 2hrs at a 176F, I cooled it and then blended it with fresh avocado to thicken the broth. Seasoned with shoyu tare, chili oil, tahini, rice vinegar, splash of yuzu, and the minced fresh garlic.
8 Comments
Broth: Sous vide dashi – dried shiitakes, porcini, chantrelle mushrooms, hidaka kombu, fresh ginger, garlic, star anise, black peppercorn. After cooking for 2hrs at a 176F, I cooled it and then blended it with fresh avocado to thicken the broth. Seasoned with shoyu tare, chili oil, tahini, rice vinegar, splash of yuzu, and the minced fresh garlic.
Noodles: Spelt, whole wheat, bread flour, glutinous rice flour. 40% hydration, 2mm cut, temomi. Totally fantastic.
Toppings: Impossible ground seasoned with ginger, soy sauce, sesame oil, chili garlic sauce, pepper, smoked paprika. Blanched bok choy, crushed fried garlic.
WOW! That looks amazing!
You keep posting these amazing dishes! I live in DC, teach me!
I gotta try this omg
Is it just me or does this look AI?
I would pay a pretty penny for a bowl of this deliciousness 😋
Needs more garlic
Bro the lighting on this image is peak