Gilding the Lily since 2006
Made some really delicious vegetarianish autumn ramen with @umiorganic noodles and tempura (kabocha-like bitterroot buttercup squash, purple sweet potato, shiitake, pumpkin blossom, onion, and green bean in simple rice flour/seltzer batter). Broth is smoky-sweet and concentrated; rich chicken stock seasoned with tentsuyu (use mushroom broth instead of chicken stock to make it vegetarian). The tempura was so simple and tasty — I only added little crunches of @jacobsensaltco black garlic salt as the pieces came out of the hot oil. #dinnertonight #soupweather #inthenoodz ? ? ? ?#noodlehead #useyournoodle #ramen #japanesefood #tempura #food #soup #noodles #vegetarianish #instayum #instafood #foodstagram #foodgawker #homecooking #pumpkin A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 12, 2017 at 7:25pm PDT
Made some really delicious vegetarianish autumn ramen with @umiorganic noodles and tempura (kabocha-like bitterroot buttercup squash, purple sweet potato, shiitake, pumpkin blossom, onion, and green bean in simple rice flour/seltzer batter). Broth is smoky-sweet and concentrated; rich chicken stock seasoned with tentsuyu (use mushroom broth instead of chicken stock to make it vegetarian). The tempura was so simple and tasty — I only added little crunches of @jacobsensaltco black garlic salt as the pieces came out of the hot oil. #dinnertonight #soupweather #inthenoodz ? ? ? ?#noodlehead #useyournoodle #ramen #japanesefood #tempura #food #soup #noodles #vegetarianish #instayum #instafood #foodstagram #foodgawker #homecooking #pumpkin
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 12, 2017 at 7:25pm PDT