Broth: Sous vide dashi using dried shiitake, porcini, and chanterelle mushrooms, dried tomatoes, smoked dulse, kombu, bay leaf, star anise, black peppercorns, diced fresh garlic & ginger. I add everything to a large Ball mason jar (32oz), fill it with water and some chickpea aquafaba, and let it cook at 176F for 1.5 hours. It’s become my go-to recipe for vegan broth. Clear, fragrant, very flavorful and umami.
Tare: Experimented with a new soy sauce produced in the U.S. by Moromi Shoyu. I mixed their Maitake & regular soy sauces with mirin, kombu, ginger, garlic, moshio salt. I’m happy with the tare, but I wanted to be more impressed by the shoyu. This was my first time also using an immersion cooker to heat the tare, so that could play a factor in the final flavor as well (as opposed to heating it on the stove top).
Toppings: Impossible ground beef seasoned with soy sauce, mirin, a bit of hoisin, doubanjiang, ginger, black pepper. Blanched Dino kale for 1 min and then squeezed our water & rolled it (loved the crunch).
Sesame paste: I ground up toasted sesame seeds and mixed it with a garlic & shallot aroma oil, then added some tahini to smooth it out, a bit of sesame oil too. Despite the extra work to produce, it was noticeable how much more balanced the final bowl was. When I have made tantanmen previously, I relied exclusively on tahini for the sesame flavor. While still present in this latest iteration, it wasn’t as overwhelming and allowed the broth flavors to come through.
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🤩🤩🤤🤤🤤 what’s the recipe?
Looks 😋😋😋😋
Please, I neeeeee this recipe 😩 🤩 🍜
Broth: Sous vide dashi using dried shiitake, porcini, and chanterelle mushrooms, dried tomatoes, smoked dulse, kombu, bay leaf, star anise, black peppercorns, diced fresh garlic & ginger. I add everything to a large Ball mason jar (32oz), fill it with water and some chickpea aquafaba, and let it cook at 176F for 1.5 hours. It’s become my go-to recipe for vegan broth. Clear, fragrant, very flavorful and umami.
Tare: Experimented with a new soy sauce produced in the U.S. by Moromi Shoyu. I mixed their Maitake & regular soy sauces with mirin, kombu, ginger, garlic, moshio salt. I’m happy with the tare, but I wanted to be more impressed by the shoyu. This was my first time also using an immersion cooker to heat the tare, so that could play a factor in the final flavor as well (as opposed to heating it on the stove top).
Toppings: Impossible ground beef seasoned with soy sauce, mirin, a bit of hoisin, doubanjiang, ginger, black pepper. Blanched Dino kale for 1 min and then squeezed our water & rolled it (loved the crunch).
Sesame paste: I ground up toasted sesame seeds and mixed it with a garlic & shallot aroma oil, then added some tahini to smooth it out, a bit of sesame oil too. Despite the extra work to produce, it was noticeable how much more balanced the final bowl was. When I have made tantanmen previously, I relied exclusively on tahini for the sesame flavor. While still present in this latest iteration, it wasn’t as overwhelming and allowed the broth flavors to come through.
Noodle recipe from this post.
Hell yeah.