Made a tare that called for soaking shiitake and kombu in shoyu mixture overnight and then brought to a simmer and immediately removed. I didn't want to waste the shiitake and kombu figuring there was still a lot of flavor left in it after heating for such a short time.
Made a stock with it. Wanted to add a dashi packet but it was pretty salty already. Shiitake were still very salty and saturated with shoyu. Added some homegrown tomatoes to balance the salt level and it actually paired very well. Added noodles and scallion. First vegan dish from scratch and it exceeded my expectations.
by kytran40
5 Comments
You made a dashi more so than a tare.
Looks delicious! One of my favorite ramen shops in Tokyo (Motenashi Kuroki) uses roasted tomato as a topping for his Shio Ramen. It adds a really nice balancing acidity/sweetness.
Ramen.
Every chef can make up their own combo of ramen soup, tare, toppings. Japan is not Italy.
Ramen bowl. I order authentic japanese ramen noodles off amazon. Ramen is the easiest shit ever to make and ita so goddamn good. It’s the one dish I can make look fancy with zero effort.
This is just soba soup I don’t understand what the question is