Mirepoix, chickpea aquafaba + dashi broth / shoyu tare / ginger, garlic, shallot aroma oil / whole wheat 1.5mm noodles / sous vide lions mane mushrooms / roasted tomato / wontons / seared tofu / scallion
by _reamen_
Mirepoix, chickpea aquafaba + dashi broth / shoyu tare / ginger, garlic, shallot aroma oil / whole wheat 1.5mm noodles / sous vide lions mane mushrooms / roasted tomato / wontons / seared tofu / scallion
by _reamen_
1 Comment
This began as a test bowl for u/vegan_tanmen’s [bone broth recipe](https://www.reddit.com/r/VeganRamen/comments/14594b9/comment/jnjnps9/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button); I was specifically interested in the combination of aquafaba and agar powder to add body & mouthfeel to vegan broths. I followed the instructions for making the aquafaba & adding the specific amount of agar powder, but simplified the broth a bit. Started with a carrot, onion, celery base, with garlic, black pepper, fresh sage. Kombu, dried tomato, dried shiitake and porcini mushroom added umami depth, and corn cob. I watched the broth very carefully and maintained between 195-200F on the stove top for 1 hour once all ingredients were combined to keep it as clear as I could. When finally combined with the tare, this was a really delicious soup; one of the best I’ve made in a while with a pleasing balance of savory with a hint of corn sweetness.
Nearly all the toppings were all fantastic (particularly the lions mane). The only let down was the tofu. I tried a different method for seasoning that was mediocre, but the extra firm tofu itself was unusually brittle and had a grittier texture (hence the break in the photos).