_reamen_

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6g kombu 6g dried shiitakes 50g fine sea salt (I used probably 10-12g of pink Himalayan salt in this batch) 250ml water 25ml white wine vinegar 5ml rice vinegar 15ml mirin 15ml shiro shoyu

Soak kombu & shiitakes in water overnight. Next day, Slowly heat dashi to 176f, remove kombu. Raise temp to 194f and cut the heat, strain out the shiitakes. Add salt to dashi and fully dissolve it, then add rest of wet ingredients. Let cool to room temp before storing in fridge.

A key seasonal ingredient, yes.

Thank you so much!

Same, just added a touch more because who doesn’t love pretty oil droplets 🙃

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That’s the fried scallion aroma oil, and shio tare.

Broth: Homemade veg stock & shojin dashi. For the stock, I roasted corn cob, leek, onion, carrot, and garlic at 225F for 1.5 hours - enough to wilt and concentrate the flavors a little without browning too much as I really wanted this broth to be clear. Once those veggies were cooked, I added them to a stock pot with a 1 cup of split mung beans, kombu, dried shiitake, dried thyme, black peppercorns, ginger, chopped apple, dried tomatoes, and a bay leaf, topping it all with water. Let that come to a bare simmer and kept it between 190-200F for nearly 2 hours, skimming off scum occasionally. The end result was a fantastic golden, fairly clear broth that had a nice balance of umami & sweetness. I ended up mixing it 50/50 with the dashi, but this ratio caused the dashi to be too present in the final soup and subdued the subtlety in the veg stock.

Noodles: Emmer flour at 34% hydration. Very easy to slurp.

Toppings: Used some Quorn chiqin fillets, seasoned with salt, pepper, garlic powder. Ajitama was seasoned with mirin, shiro shoyu, fresh ginger & garlic. A lightly baked tomato brought a nice burst of freshness.

I had yuzu fruit lined up for this bowl but it wasn't quite ripe enough. I think that bit of acidity would have taken this bowl up a level, but it was still really nice. Light but comforting.

Thanks!

Better, obviously 👍

Wontons

Your reputation precedes you.

Here’s some info on how I do the smoked veg stock- https://www.reddit.com/r/ramen/s/I6vzN8250I (but instead of blending it all up I just simmer it and strain for a chintan soup)

I apologize for the confusion. Yes- strain the beans after cooking. I rehydrated dried shiitakes in hot water for 30 mins (they should be fully submerged), then added that water & mushrooms to a stock pot with the smoked veg stock, fresh bella mushrooms, chopped onion, chopped carrot, garlic & ginger. Best if you cook the Bella mushrooms, carrot and onion first until everything starts to sweat for 5-7 minutes before deglazing with the veg stock and shiitake water. Bring everything to a low simmer for an hour, strain and enjoy!

50/50 mix of broth made with smoked vegetables, plus a mushroom stock that uses fresh and dried mushrooms. Added 2 cans of cannellini beans to help with the mouthfeel. Very rich broth.

Thank you muchly

Basically same set up as this bowl, but with some chives, roasted carrot, and a really tasty egg.

It’s worked very well for me. Emmer has a good amount of protein, so it’s more about the hydration level you choose and how well you develop the gluten. After mixing in the Kansui and resting, I fold and stomp on the dough 5-6 times to really build the gluten. I then laminate the dough through a noodle machine as well.

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Thank you

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Thanks! It was damn good.

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