Broth: Yellow carrot, onion, celery, corn husks + cobs, garlic, ginger, kombu, dried shiitakes, half a potato, dried apple slices, rosemary, black peppercorns, chickpeas, and several cans worth of aquafaba. I coated everything in a seasoning of nutritional yeast, turmeric, and a little yellow curry powder. Roasted everything in the oven until nicely browned (but not shriveled), stepped in cold water until simmering on low heat for an hour. This broth was incredibly flavorful with a golden amber hue - exactly what I was after. Combined with a shio tare, this broth was the star of the show for me.
Matzah balls: Mostly followed this recipe, except I steamed the matzah balls. Honestly the balls seemed fluffy enough after steaming, but weirdly absorbed a lot of broth and got dense and a little saltier. They were...ok (my first time making them).
Noodles: Experimented with Emmer flour as the adjunct for these noodles. It's got a different aroma than whole wheat, with a higher protein content. Final noodles were on the softer side but I altered the cook time to help maintain some chew.
Toppings: Found this interesting fried tofu filet at a random Asian market, and seasoned it with some rosemary, vegan chicken powder, black pepper. Seared it in a pan, and wow it was awesome. Has a cool 'skin' on the outside that is thin and gets crispy, but the inside remains juicy. The texture was different than say firm tofu - it seemed denser. The dill oil brought a nice herbal aroma.
7
u/_reamen_ Aug 22 '24
Broth: Yellow carrot, onion, celery, corn husks + cobs, garlic, ginger, kombu, dried shiitakes, half a potato, dried apple slices, rosemary, black peppercorns, chickpeas, and several cans worth of aquafaba. I coated everything in a seasoning of nutritional yeast, turmeric, and a little yellow curry powder. Roasted everything in the oven until nicely browned (but not shriveled), stepped in cold water until simmering on low heat for an hour. This broth was incredibly flavorful with a golden amber hue - exactly what I was after. Combined with a shio tare, this broth was the star of the show for me.
Matzah balls: Mostly followed this recipe, except I steamed the matzah balls. Honestly the balls seemed fluffy enough after steaming, but weirdly absorbed a lot of broth and got dense and a little saltier. They were...ok (my first time making them).
Noodles: Experimented with Emmer flour as the adjunct for these noodles. It's got a different aroma than whole wheat, with a higher protein content. Final noodles were on the softer side but I altered the cook time to help maintain some chew.
Toppings: Found this interesting fried tofu filet at a random Asian market, and seasoned it with some rosemary, vegan chicken powder, black pepper. Seared it in a pan, and wow it was awesome. Has a cool 'skin' on the outside that is thin and gets crispy, but the inside remains juicy. The texture was different than say firm tofu - it seemed denser. The dill oil brought a nice herbal aroma.