Creamy milky vegan paitan rawmen. No bones about it, literally and figuratively. The soup employs layers of high glutamate ingredients for ultimate umami - kombu, dried shiitake, tamari-roasted mushrooms, charred onions, garlic, ginger, miso, sake lees and tahini. It is then creamed up with soy milk. Soy-free options provided.
The day before, prepare a dashi concentrate. Soak the kombu and dried shiitake mushrooms in water overnight at room temperature.
Roast the cremini mushrooms, onion, garlic, and ginger. Preheat the oven to 200°C (400°F). In a bowl, toss the mushrooms with tamari. On a lined baking tray, spread the mushrooms on one side, and onion (cut side up), garlic head, and ginger slices on another side. Remove the vegetables at intervals, or when they start to turn brown: ginger at 15 minutes, onion at 20 minutes, mushrooms at 30 minutes, and garlic at 35-40 minutes. (If you have a grill pan, you may char the onion, garlic and ginger on the grill instead). After cooking, transfer the roasted vegetables, mushrooms and cooking juices into the overnight dashi.
Bring to a boil, then reduce the heat and simmer for 30 minutes. Remove the kombu halfway through to prevent the broth from becoming slimy.
After 30 minutes, strain the stock through a fine mesh strainer. You should have about 400 ml of stock. In a blender, add the stock, 400 ml soy milk (1:1 ratio), miso, sake lees, roasted sesame or tahini and blend on high speed for 1 minute. Strain the mixture through a nut milk bag. Set the broth aside until ready to assemble.
In a bowl, massage the kale with olive oil, lime juice and salt.
Spread the kale, spiralised zucchini and julienned peppers on separate dehydrator trays. Dehydrate at 46°C (115°F) for 1 hour, or until the vegetables are wilted and take on a cooked appearance. The kale can be dehydrated for a longer time to become crisps.
The day before, marinade the tempeh. Bring a pot of water to boil. Slice the tempeh to 6-7 mm (1/4 inch) thick and boil for 3 minutes. This helps to open up the bean pores to better absorb the marinade, as well as remove any funky smell. (Set aside 45 g tempeh for the egg)
In a small bowl, mix together the miso, sake, mirin and tamari. Using a spoon or brush, spread the marinade over the tempeh slices. Ensure all sides are well-coated. Transfer the tempeh into a container and place in the refrigerator overnight.
The next day, bake the tempeh at 175°C (350°F) for 15 minutes, flipping halfway through. You may also pan-fry the tempeh.
Make tempeh milk. In a blender, place boiled tempeh, water and plant milk and blend on high speed until smooth. Strain the mixture through a nut milk bag. In a small bowl, mix a little of the mixture with the agar powder to create a slurry. Place the tempeh milk and the agar slurry into a saucepan and bring to a boil. Reduce the heat and simmer for 3 minutes to dissolve the agar. Pour the mixture into egg molds. Place in the refrigerator or freezer to set. It will take about 15 minutes. Once set, use a melon baller to scoop out a hole for the yolks.
In a bowl, mix pumpkin puree and nutritional yeast. Fill the hollowed egg whites with the pumpkin mixture. Use an offset spatula to smoothen the surface.
Heat the miso soymilk broth to just below a simmer. Do not boil or it will cause the broth to split.
Divide the zucchini among four serving bowls. Pour the broth over. Top each bowl with kale, red peppers, tempeh dengaku, tempeh milk egg and the garnishes. Serve immediately.
Use walnut milk instead of soy milk. Walnuts are one of the highest glutamate nuts, and can mimic the glutamate content of soy. Blend 1 cup walnuts with 3 cups water and strain. Use 400 ml for the recipe.
Use coconut aminos instead of tamari. Coconut aminos is generally less salty than tamari so you may have to use more.
Use chickpea miso instead of soybean miso.
Use chickpea tempeh instead of soybean tempeh.