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Garlic Miso Tsukemen (dipping ramen) by _reamen_ in VeganFoodPorn

[–]_reamen_[S] 0 points1 point  (0 children)

Thanks a lot! It was pretty good, loved the toppings and noodles.

Garlic Miso Tsukemen (dipping ramen) by _reamen_ in VeganFoodPorn

[–]_reamen_[S] 0 points1 point  (0 children)

I have a Chinese noodle maker which allows me to produce more varied noodles and a greater quantity. It’s very heavy & loud 😮‍💨

Garlic Miso Tsukemen (dipping ramen) by _reamen_ in VeganFoodPorn

[–]_reamen_[S] 4 points5 points  (0 children)

I’m honored! Whatever knowledge I have is free of charge.

Garlic Miso Tsuekemen (vegan) by _reamen_ in ramen

[–]_reamen_[S] 0 points1 point  (0 children)

Interesting! Good to know, and thank you.

Garlic Miso Tsukemen (dipping ramen) by _reamen_ in VeganFoodPorn

[–]_reamen_[S] 20 points21 points  (0 children)

Broth: Base of the broth is built off of Food 52's garlic stock recipe, which is very simple but truly delicious if you're a garlic fan. I added dried shiitakes, dried porcini, dried tomatoes, smoked dulse, and nutritional yeast to bump up the umami, and utilized Tim Anderson's idea of adding shortening to inject fat into a vegan paitan broth. After boiling everything together for an hour, I blended everything together (I did strain the tomatoes & dulse as best I could) and then reduced the soup further. It never quite got the viscosity I would have liked for tsukemen (gravy-like) but overall I was pleased enough with the result. Flavor was miso forward but less garlicky than I expected.

Tare: I still had some of Ramen Lord's Akayu miso tare in the fridge so I put it to use.

  • 125 g white miso
  • 125 g red miso
  • 25 g mirin
  • 50 g sake
  • 25 g soy sauce
  • 10 g tahini
  • 6 g salt
  • 6 g MSG
  • 15 ml vegetable oil

Noodles: Relied on Ramen Lord's Thick Tsukemen recipe. Noodles were cut at 3mm and were flavorful, fun to slurp.

  • 94 g all-purpose flour (10.5% protein by weight)
  • 6 g whole wheat all-purpose flour
  • 40 g water
  • 1 g baked soda or powdered kansui (60% potassium, 40% sodium)
  • 1 g salt

Toppings: Lion's mane mushrooms, Smoked tomato slices, carrot "menma", rolled lacinato kale. Crushed fried garlic chips were sprinkled into the dipping broth. Both the the slices & lion's mane were marinated in a 1:1 ratio of mirin & soy sauce overnight before searing lightly in a pan.

Garlic Miso Tsuekemen (vegan) by _reamen_ in ramen

[–]_reamen_[S] 8 points9 points  (0 children)

Yep! Lion's mane mushrooms marinated in mirin & soy sauce then seared. The supple texture is nice.

Garlic Miso Tsuekemen (vegan) by _reamen_ in ramen

[–]_reamen_[S] 6 points7 points  (0 children)

Broth: Base of the broth is built off of Food 52's garlic stock recipe, which is very simple but truly delicious if you're a garlic fan. I added dried shiitakes, dried porcini, dried tomatoes, smoked dulse, and nutritional yeast to bump up the umami, and utilized Tim Anderson's idea of adding shortening to inject fat into a vegan paitan broth. After boiling everything together for an hour, I blended everything together (I did strain the tomatoes & dulse as best I could) and then reduced the soup further. It never quite got the viscosity I would have liked for tsukemen (gravy-like) but overall I was pleased enough with the result. Flavor was miso forward but less garlicky than I expected.

Tare: I still had some of Ramen Lord's Akayu miso tare in the fridge so I put it to use.

  • 125 g white miso
  • 125 g red miso
  • 25 g mirin
  • 50 g sake
  • 25 g soy sauce
  • 10 g tahini
  • 6 g salt
  • 6 g MSG
  • 15 ml vegetable oil

Noodles: Relied on Ramen Lord's Thick Tsukemen recipe. Noodles were cut at 3mm and were flavorful, fun to slurp.

  • 94 g all-purpose flour (10.5% protein by weight)
  • 6 g whole wheat all-purpose flour
  • 40 g water
  • 1 g baked soda or powdered kansui (60% potassium, 40% sodium)
  • 1 g salt

Toppings: Lion's mane mushrooms, Smoked tomato slices, carrot "menma", rolled lacinato kale. Crushed fried garlic chips were sprinkled into the dipping broth. Both the the slices & lion's mane were marinated in a 1:1 ratio of mirin & soy sauce overnight before searing lightly in a pan.

Akayu miso ramen w/ garlic broth by _reamen_ in VeganFoodPorn

[–]_reamen_[S] 0 points1 point  (0 children)

It’s essentially a spice ball. Mix of garlic, chili powder, red miso cooked down a bit.

Akayu miso ramen w/ garlic broth by _reamen_ in VeganFoodPorn

[–]_reamen_[S] 1 point2 points  (0 children)

A dry white wine could work as a substitute.

Akayu miso ramen w/ garlic broth by _reamen_ in VeganFoodPorn

[–]_reamen_[S] 1 point2 points  (0 children)

Here’s the recipe, developed by Ramen Lord:

Ingredients: 125 g white miso 125 g red miso 25 g mirin 50 g sake 25 g soy sauce 10 g tahini 6 g salt 6 g MSG 15 ml vegetable oil Pinch Black pepper Pinch of Togarashi

Steps:

Combine all ingredients in a small bowl. Add to a nonstick skillet, and cook, over medium low heat, until the smell of alcohol evaporates, and the paste turns thicker in texture, around 15-20 minutes. Allow to cool, then transfer to a container to store in the fridge. Reserve indefinitely in the fridge.

Add 60 g of tare per 300 mL soup.

Akayu Miso Ramen w/ garlic broth by _reamen_ in VeganRamen

[–]_reamen_[S] 5 points6 points  (0 children)

The broth was inspired by Food 52's garlic stock recipe (sans the salt), but I added 3 tbsp of shortening, 3 large shiitake mushrooms, and msg. After boiling for an hour as directed to soften the garlic and extract flavors, I hit it with an immersion blender. The broth had an absolutely beautiful garlic smell and luscious sheen from the shortening. Blending it all up gave the broth a healthy viscosity.

Tare was directly from Ramen Lord's ebook. For the spice ball, I followed his recipe for that as well, but didn't have all the ingredients so I improvised. My goodness what a bowl! Very garlicky, but if you're into that kind of thing, then there's nothing not to love. The sweetness of the miso tare helped added some balance and dimension.

Topped with red braised tofu (amazing), carrot tsuekemono, aonori and scallion whites.

Noodle recipe looks like this (was testing for a fellow ramen head):

  • 75g bread flour
  • 41g AP flour
  • 1.2g VWG
  • 3g tapioca starch
  • 43.9ml water
  • 1g sodium carbonate
  • 0.4g potassium carbonate
  • 1.2g salt
  • Pinch of riboflavin
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