Hello from india! Presenting you my attempt at a bowl of shoyu tare ramen. 🍜

This is my vegetarian ramen bowl.

My bowl of shoyu tare ramen topped with tofu katsu (kfc style), soy glazed shiitake mushrooms, crispy ajinegi, blanched bok choy and julienne cut spring onions.

The broth was made using tare (i substituted sake for soju as sake wasn’t available here), dashi made with kombu and shiitake mushrooms and finally a 8 vegetable broth clarified using the freeze-thaw method to remove any fibres for a cleaner sip.

Also extracted flavours at controlled temperatures, 60 C for kombu (15 mins+overnight soak) and 73-75 C for shiitake mushrooms (20 mins + overnight soak)

The noodles were simple wheat sanuki ramen noodles from a brand called ishimaru.

Let me know your thoughts about my ramen bowl 😊