from the Tomo No Ramen pop-up at the Scrandit here in Bristol. insanely good bowl this.

Probably overloaded on the tofu topping but it was so decadent and I’m kinda proud of it.

taking a little inspiration from a couple vegan pop-ups here in Bristol, i decided to have a stab at making a shoyu ramen again! (apologies for poor pic)

this is a combination recipe of Keizo Shimamoto’s shoyu tare (from the way of ramen’s video) without the addition of the fish sauce, Chris Gantan’s vegan bone broth (can be found in this sub) and a toasted green onion oil.

https://youtu.be/5e5UYxESO-E?si=8ZX3YVNMHAXm_F_W

https://www.reddit.com/r/veganrecipes/comments/1459g86/vegan_bone_broth_recipe/

i topped with green onion curls and some braised tofu slices. these were good but felt like an afterthought considering the work that went into the rest of the bowl.

for noodles i used the following: 415g AP Flour 80g Bread Flour 5g Vital Wheat Gluten 190ml water 6g sodium carbonate 5g salt

all in all, very happy with the results and i’ll be making noodles again today, and probably the day afterward too! 🍜🫡

A Sunday special I ran during my last popup (IG: ikikoramen).

• Mushroom & Soy Broth.
• Spiced Sesame-Forward Miso Tare.
• Mapo-esque Mince and Tofu Topping.
• Scotch Bonnet Chiu Chow/House Rāyu Blend.
• House Togarashi.
• Pea Shoots.

miso & mushroom broth, custom wheat & rye noodles, chilli extract, scotch bonnet chilli oil, beansprouts, chives and the cutest little baby corn 🥹

custom spice blend too:

40g Cumin Seeds 20g Coriander Seeds 20g Sanshō (Green Sichuan) Peppercorns 20g Red Sichuan Peppercorns 40g Sichuan Chilli Flakes 10g Black Peppercorns 10g Cloves 20g Coarse Sea Salt 20g Granulated Sugar 40g MSG

Misread the instructions and slightly (15 minutes 😳) overcooked the ramen but for a first try it was good anyways.

Not my favorite vegan ramen I’ve ever had. Lacked some flavor. But they had a ton of vegan options.

Highly highly recommend giving Maki & Ramen a visit if you're ever in Edinburgh! This might be the best ramen I've ever had

Spicy tantan - veg stock + oat milk broth, homemade noodles, miso glazed crumbled tofu, broccoli, bok choy, corn, spring onions, homemade chili oil.

First bowl in a while and boy it's good to be back 😁

Hi,

I intend to not cook meat when eating home but to create something with as much of a deep taste and moutfhul such as bone stock still seems quite difficult. Right now I mostly use a combination of aromatics such as garlic green onion, onion, ginger, then other flavors like carrot, courgette etc and once that’s boiled for an hour i turn off the heat and have some kombu and dried shiitake sit in there for 15 minutes or so.

Tips and advices much appreciated

Best Ramen I have ever had!!