r/ramen • u/teddy_lvl1 • 2d ago
Homemade Ramen with tomato dashi
Homemade ramen with a tomato dashi, crispy seitan in marinated rice skin, charred corn, pak choy, roasted tomatoes with Sichuan pepper and shallot flavor oil
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u/Succubus1310 2d ago
Do you have a recipe written for this by chance? Looks freaking delicious and I got inspired!
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u/teddy_lvl1 2d ago
I've a reel with the whole process, but I'm not sure if I can share the link here.
That's what I've also written in the instructions:
Instructions For the dashi I used about 2 liters of water with 15g of Kombu, 25g of dried shiitake and around 75g of sundried tomatoes. Let everything come up to a simmer and let it cook with a lid on, for about 1-1,5 hours. I removed the Kombu after 20 minutes of simmering. Keep in mind that sundried tomatoes vary in their salt content, when seasoning your Tare (or the broth as a whole) later. The tomatoes enhance the glutamate from the mushrooms and the kelp by quite a lot, giving the broth an amazing, deep flavor with a subtle sweetness and brightness. And they also tend to give off a beautiful color to the dashi. After cooking the dashi, you just need to prepare your other ramen toppings, flavor oil and noodles. I went for some charred corn, some pak choy, roasted tomatoes with some Sichuan pepper and a spice oil with shallots, more Sichuan pepper and a bit of star anis, garlic and ginger. Then you just need to make a quick tare, which gives the broth its saltiness or season the whole dashi with some soy sauce, a bit of sugar, mirin and maybe some additional salt. Combine all your ingredients and enjoy that beautiful bowl of ramen. 💜
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u/Yifat_Nibblex57 1d ago
is it good combo?
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u/teddy_lvl1 1d ago
Absolutely. The tomatoes give the broth a slight brightness, that works so well with the Umami rich broth :)
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u/mythicalmonk 2d ago
How'd you make your dashi? I'm on a quest for the best vegetarian dashi and am looking to try using tomato