Green onion

Chili oil

Large carrots

Celery stalks

Leek

Dried shiitake mushrooms

Dried porcini mushrooms

Yellow onion

Ginger

Kombu

Apple

Potato

Black peppercorns

Thyme

Garbanzo beans

Nutritional yeast

Large Carrots

Celery Stalks

Dried Shiitake Mushrooms

Dried Porcini Mushrooms

Yellow Onion

Nutrional Yeast

1) Finely cut your onion, carrots, celery stalks, and leek using a mandolin. 

2) Combine cut onion, carrots, celery stalks, and leek with the kombu, porcini and shiitake mushrooms on a baking pan. Drizzle a little bit of olive oil and then sprinkle the nutritional yeast on top. Using your hands, mix everything together to coat the ingredients in the oil and nutritional yeast. Once mixed, transfer baking pan to oven and roast the vegetables at 250 F, checking after 1 hour. You want them to brown and shrivel considerably. 

3) Once your vegetables have roasted, remove from oven and transfer to a small bowl or pot of cool water (make sure the vegetables are fully submerged in water) and place in the refrigerator and let the roasted vegetables steep in the water overnight (note that this will be not be the final amount of water needed for your soup, but will help amplify the flavor significantly). 

4) The next day, transfer the contents of your bowl/pot to a larger stock pot. Add the chopped apple, potato, garbanzo beans & aquafaba, black peppercorns, and thyme then bring the water to bare simmer (195 F is ideal) for 50-60 minutes. Remove the kombu as the temperature hits 140 F. Skim any scum that accumulates to the surface as the soup simmers. 

5) Strain using a fine mesh strainer & cheesecloth. 

The final soup should have a deep amber color, with the starches from the apple, potato, beans & aquafaba providing a silkier mouthfeel (if you're looking to push that particular aspect further, a small amount of agar agar will help with that as well, but it depends on the amount of water used in your stock pot).

This is a vegan chintan 

Yasai Chintan (Vegan)

00 flour

Red fife no.60

Tapioca starch

Egg white powder

Salt

Kansui Powder Type 2

Water

Riboflavin

00 Flour

Red Fife No.60

Egg White Powder

1) Combine 00 flour, Red Fife, Tapioca, and egg white powder in a mixing bowl. Whisk them together.

2) Combine kansui powder, salt, riboflavin, and water in a separate bowl or cup. Mix together well so the salt & powders dissolve fully into the water.

3) Slowly drizzle in your kansui water a couple tablespoons at a time, thoroughly whisking the water into the flours between each pour. Repeat this until all your water has been mixed into the flour to form a loose, finely clumped dough.

4) Transfer dough to a sealable plastic bag and let the dough hydrate & rest for 30 minutes.

5) Place the plastic bag with the dough into a larger paper bag, and use your feet to roughly knead and flatten the dough. You can then use a roller to further smooth the dough. Then let it rest again for 30 minutes.

6) Knead and laminate your dough using an electric pasta roller by going through the widest setting, then the 2nd widest setting, then third. Once you've gone through the 3rd widest setting, fold your dough in half on itself and repeat the kneading & laminating process an additional two times. 

7) You should have a dough sheet that has visible long lines of gluten strands, but is flat and smooth to the touch. Dust both sides of the sheet lightly with cornstarch to prevent sticking. 

8) Change the pasta roller attachment on your machine to the noodle cutter attachment. Cut your dough sheet using the thinnest cutter you have. Lightly dust the cut noodles again with cornstarch, then fold and press the noodles with your hands to temomi them to create a wavy, uneven texture. 

9) Rest your noodles at room temp for 24 hours, then transfer to the refrigerator to rest for a further 2-3 days. Cook time will be 50-60 seconds. 

This recipe uses a local flour grown in the DMV area. I've been refining the recipe over many iterations, but the addition of the 00 flour provides a softer chew.

DMV #18

Tahini

Koikuchi shoyu

Toasted sesame oil

Ichimi Togarashi

Rice vinegar

Fresh garlic

Fresh ginger

Doubanjiang

 Combine all ingredients together in bowl and whisk until homogenous. 

Vegan Tantanmen Tare

Chobani Extra Creamy Oatmilk

 1) Combine kombu, shiitake mushrooms, and oat milk in a bowl. Place bowl in fridge and let ingredients steep overnight.

2) Transfer ingredients to small pot. Slowly bring temperature of oat milk to 140 F. Remove the kombu from the oat milk at 140 F.

Vegan Tantanmen

Ingredients

Ingredients Used

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Vegan Tantanmen

Ingredients

Ingredients Used

More Content by _reamen_

Collections with this Recipe

More Content by
_reamen_