Hello again everyone!
I saw a post about Ramen and I realized after asking for a bit of help I hadn't posted the completed dish! I tweak it a little bit as I go but for the most part we're really happy with the results.
Quick back story for it: I own an ice cream store and to extend our season and have a little fun we serve Ramen during the winter and spring months. My girlfriend is a vegetarian and we've always had trouble going out to eat here in Montreal. But I had an incredible soy milk vegan Ramen in Kyoto last summer and realized that no one here was doing it. After about two months of testing and then tweaking it over the season, we have something we're really happy with!
We also offer meat options to try and get the carnivores to the table. Here are some photos and that ingredients that go into the dish!
Ramen base: soy milk, water, ginger, garlic, shallots, dried shiitakes, dried wild mushrooms, mustard seeds, coriander seeds, black pepper, white pepper, star anis, tamari style soy sauce, mirin, sake, sesame paste, msg, red miso, white miso, red pepper paste, vegan dashi (kombu/water)
Pork belly Brine: salt, brown sugar, mirin, soya sauce, garlic powder, chili, coriander seeds, mustard seeds, black peppercorns, schezwan peppercorns, pink salt and water. Brine 16 hours, cook 16 hrs sous vide at 74.4C and then pressed over night to get a nice flat even piece.
Eggs: soya sauce, mirin, water, white sugar
To complete the dish we add roasted shiitakes, vegan kimchi, bean sprouts, black and white sesame seeds, sesame oil, green onions and a couple small sheets of nori.
