Smoked Shoyu Wontonmen

Broth: I used a smoked veg chintan soup that I set aside when making this bowl, and combined it with some fresh tomato water dashi (probably 70/30 so it'd still be on the smokier side). The shoyu tare I had was a simple recipe of wonderful Kioke shoyu, mirin, sea salt, and black garlic. It's been in my fridge for a bit and I think it helped mellow out the smokiness of the broth. Overall a really satisfying, complex soup that was light but it had a savory, addictive quality.

Wontons: Impossible ground beef, fresh garlic, ginger, soy sauce, salt & pepper, chives, sesame oil, and a little corn starch to bind things together. I would love to do more intricate folds but the wrappers I had were very thin and didn't hold up to manipulation. Still, they came out really tasty and I'm quite pleased with them for a first try. The ginger really stood out in the overall context of the bowl.

Ajihen: Tomato pulp from straining the solids when making the tomato water, combined with fresh garlic, and a splash of lemon juice. Injected a nice acidity in contrast to the smoky broth, though I wish I had put in a little chili powder to bring some heat. Next time, surely!