Test bowl for my first pop up

Broth: Smoked carrot, onion, celery, leek, sweet potato, corn cob that’s dehydrated then steeped overnight with dried shiitakes, dried tomatoes, and kombu. Added fuji apples, Napa cabbage, garlic, ginger, peppercorn, thyme, when cooking at a bare simmer for 1 hour. Intense smoky aroma but the flavor is more mellow.

Tare: Kioke Shoyu, mirin, black garlic, salt. 👌

Noodles: Temomi’d, emmer flour gives these a unique aroma & soft chew.

Toppings:
– Tofu marinated in shio koji, then slow roasted in miso & honey
– Roasted tomato, seasoned with smoked paprika, black pepper, garlic powder, salt.
– Roasted & marinated carrot ‘menma’
– Negi & fried shallot, garlic

Aroma oil: Garlic & shallot fried in canola oil.

Hope my guests enjoy it!