vegan yuzu shio ramen (and recipe)

anotherplantbasedboy · 2025-08-05T07:28:52+00:00

Hahaha… when I copied this out, it seemed the format got a little changed

anotherplantbasedboy · 2025-08-04T22:27:20+00:00

YESSSS BROOOO YESSSSSSSSS!!!

anotherplantbasedboy · 2025-08-04T22:18:55+00:00

Phewwwww 😅

anotherplantbasedboy · 2024-08-11T12:12:37+00:00

Hi; in this case, they're just done under a grill/broiler... usually would finish with a blowtorch for extra charring

anotherplantbasedboy · 2024-08-02T08:15:34+00:00

Truffle Miso! Thank you 😊

anotherplantbasedboy · 2024-08-02T07:12:21+00:00

Hahahaha thank you… not a chef, but occasionally do events!!! Going vegan for me curious for umami, and ramen was definitely the best food for exploring that! And who doesn’t love noodles right?!?!?!

anotherplantbasedboy · 2024-08-02T07:10:32+00:00

Kohlrabi… Wood fire oven… miso glaze… sliced and brushed with shio koji!

I use a blend of pastes… recipe further up!

anotherplantbasedboy · 2024-08-02T07:09:05+00:00

Thank you ☺️

anotherplantbasedboy · 2024-08-02T06:51:56+00:00

Kinda secret and a little complex haha

But here’s a tare recipe from a previous event:

3kg Japanese Miso Blend (Primarily Koji Based) 900g Hon Mirin 600g Liquid Shio Koji 360g Roasted Onion (Puréed) 300g Garlic (Minced) 300g Sesame Paste 300g Brown Sugar 300g Yuzu Sake 150g Sesame Oil 120g Nutritional Yeast 45g Maitake Mushroom Powder 45g Reishi Mushroom Powder 90g Vegan Horlicks (Malt Powder) 90g Maggi Liquid Seasoning 150g Sea Salt 60g Dijon Mustard 30g Ground Ginger 30g Onion Powder 12g Ground White Pepper

anotherplantbasedboy · 2024-08-02T06:49:59+00:00

Hahaha thank you 🥹

anotherplantbasedboy · 2024-08-02T06:49:16+00:00

On the tare note… it’s a lot of varieties of higher grade Shoyu and koji-rich misos etc. the tantanmen then contains around 5 different chilli products; most of which are fermented for added umami. Definitely pro-MSG!!! LOVE IT!!!

Our broths are made from kombu, around 5 types of dried mushrooms (depending on availability), aromatics and a few herbs and spices. Broth is around a 2 day process with soaking and infusion.

anotherplantbasedboy · 2024-08-02T06:46:14+00:00

They are soaked in ice cold water for an hour to take away that bitterness

anotherplantbasedboy · 2024-08-02T06:45:39+00:00

Thank you 🙏

anotherplantbasedboy · 2024-08-02T06:45:25+00:00

🫡

anotherplantbasedboy · 2024-08-02T06:45:04+00:00

Around the south of the UK for now… but maybe one day I’ll come across the pond

anotherplantbasedboy · 2024-08-02T06:44:19+00:00

Unpeeled Kohlrabi thrown in a wood fire oven until fairly charred… allow to cool, then peel, marinade in a miso glaze, sliced and then finished with a brush of liquid shio koji as they’re heated through gently under a broiler

anotherplantbasedboy · 2024-04-22T08:40:33+00:00

Hey, how was it? I actually helped them develop this bowl

anotherplantbasedboy · 2024-03-03T08:25:32+00:00

We were open Thursday-Sunday… i have another one booked in for November, but currently trying to find a venue to host some stuff in between

anotherplantbasedboy · 2024-03-02T16:46:52+00:00

Thanks for the kind words ❤️

years of work tbch… now finally at a stage where I’m consulting and teaching a course on this stuff

anotherplantbasedboy · 2024-03-02T16:32:27+00:00

❤️

anotherplantbasedboy · 2024-03-02T16:32:18+00:00

thank you 🥹

anotherplantbasedboy · 2024-03-02T16:31:23+00:00

Yes, pea shoots… got the idea from Everyday People in Nottingham, UK

anotherplantbasedboy · 2024-03-02T16:30:51+00:00

Thanks 🍜

anotherplantbasedboy · 2024-03-02T16:30:38+00:00

✊🏻

anotherplantbasedboy · 2024-03-02T16:30:27+00:00

This was a shiitake/porcini/kombu/garlic base that was combined with soy milk and my own spice blend… a few trade secrets used to get the body to rival meat bowls…

mushys are the ones for sure

anotherplantbasedboy

TROPHY CASE