Smoked Lion’s mane shoyu

Broth: Kombu, dried tomato, dried shiitake, chanterelle, porcini mushrooms, smoked dulse, bay leaf, rosemary, black peppercorns, fresh garlic, ginger, chickpea aquafaba, shoyu tare

Emmer flour temomi noodles, 40% hydration

Toppings: Smoked lions mane mushroom, impossible ground pork wonton, roasted tomato, mushroom paste ajihen (pureed mushrooms from the broth with fresh garlic, splash of soy sauce), green onion

Aroma oil: minced Shallot & garlic in refined coconut oil & canola mix