I don’t know if you can find this Ramen in France, but I named this ramen this way because I used some French-cuisine inspired ingredients.
I was in the mood to play with unusual ingredients today.
Sometimes that kind of experiment results in disaster (those do not appear on the blog ;)), but this time it worked amazingly!
One such ingredient was thyme.
Thyme is usually not a part of traditional Japanese or Asian cuisine.
I happened to have a lot of fresh thyme, and the main reason why I used it for my ramen was simply to consume it.
But it went with the rich broth, already seasoned with miso, tahini, and soy sauce, surprisingly well, not fighting it.
Broth: oil, garlic, onion, water, Dashi-Kombu, sugar, soy sauce, miso, tahini, salt, pepper, thyme, soy milk
These are my current favorite store-bought Ramen noodles.
If I have time and motivation, I make my own noodles. ↓
Another French-inspired ingredient I tried was this white truffle oil.
I just drizzled it right before serving.
You may be shaking your head and saying, “truffle oil for ramen?”
Again, it is typically not used for traditional Asian dishes.
I was a bit skeptical too first.
But I’m so glad I tried it.
It went so well with the thyme-flavored broth and took this Ramen to the next level!
Good ramen consists of good broth.
Good noodles.
Good toppings.
I’m so proud of myself making V-egg and V-meat.
I made the “egg” white the way I usually make (water, soy milk, Kanten agar, sugar, salt), but for the yolk I did something different and made a quick version.
It’s just a mixture of vegan mayo, ketchup, and turmeric, but it turned out satisfying.
The color was pretty perfect.
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