Broth: Roasted garlic, onion, carrot, leek, celery, kombu, porcini & shiitake mushrooms in the oven low & slow. Then transferred the ingredients into a pot of cold water and let it steep in the fridge overnight (I think this step was particularly crucial to developing the flavor). The next day, I added a cut & peeled apple, chopped potato, 1 can of garbanzo beans (with the aquafaba), black peppercorns, a few sprigs of thyme, and brought the temp up slowly on the stove to a bare simmer, letting it cook for 1.5 hrs. This ended up being a very delicious and flavorful soup, with a deep amber color. It didn’t require much shio tare to get the right level of salinity. Despite being a chintan broth, the starches from the apples, potato, and beans gave the soup a satisfying mouthfeel.
Toppings: Marinated & baked tofu, sprinkled with a fried garlic (from he aroma oil) & salt mix. Ajitama was seasoned for 2 days in mirin & shiro shoyu. The carrots were slow roasted in the oven and then marinated in soy sauce & mirin for 2 days as well, adding a subtly sweet bite.
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Broth: Roasted garlic, onion, carrot, leek, celery, kombu, porcini & shiitake mushrooms in the oven low & slow. Then transferred the ingredients into a pot of cold water and let it steep in the fridge overnight (I think this step was particularly crucial to developing the flavor). The next day, I added a cut & peeled apple, chopped potato, 1 can of garbanzo beans (with the aquafaba), black peppercorns, a few sprigs of thyme, and brought the temp up slowly on the stove to a bare simmer, letting it cook for 1.5 hrs. This ended up being a very delicious and flavorful soup, with a deep amber color. It didn’t require much shio tare to get the right level of salinity. Despite being a chintan broth, the starches from the apples, potato, and beans gave the soup a satisfying mouthfeel.
Noodle recipe can be found [here](https://www.reddit.com/r/ramen/comments/181fnu4/anyone_used_00_flour_before/). They were really fantastic and easily my favorite batch that I’ve made to date.
Toppings: Marinated & baked tofu, sprinkled with a fried garlic (from he aroma oil) & salt mix. Ajitama was seasoned for 2 days in mirin & shiro shoyu. The carrots were slow roasted in the oven and then marinated in soy sauce & mirin for 2 days as well, adding a subtly sweet bite.
Plating inspired by Ginza Hachigou.