VEGETABLE HARVEST

Yield: 10 Portions

Vegetable Harvest Bowl

Shitake Dashi 2 liters

Silken tofu 2 # - Slice with chef

Bean sprouts 1/2 # - clean ends

Watercress ¼ bu – wash well, pick off crisp sprigs - see chef

Assorted vegetables, seasonal see chef

Sweet potato starch noodles 1 pkg.- 680g for 10 portions.

Shelled whole soy beans 1 cup - thaw if frozen, hold at room temperature.

Gluten free Tamari soy sauce 400 g

Mirin 300 g

Method:

1. 1 Day in advance; Combine ingredients for Shiitake Dashi, hold for later use. (Recipe Below)

2. The following day, combine tamari soy sauce and mirin with the shitake dashi. Hold cool until service.

2. Bring water to boil, pour over noodles, soak until tender, drain and portion while still wet into 90 gram balls.

3. Discuss vegetables with chef, trim, clean, blanch as necessary. Vegetables will vary from season to season, sometimes week to week

4. Slice tofu into large squares – see chef

At service

1. Place all re-hydrated noodles and cooked vegetables (if seasonally required) attractively in deep bowls, ladle 8 oz. of Dashi over noodles and vegetables, reheat individual portions as needed in convection steamer.

2. After removing bowl from steamer, place tofu on top of noodles, arrange uncooked or cool vegetables/herbs/sprouts over entire dish

3. Drizzle a small amount of miso tare (from Ramen Station) over tofu.

Vegetarian Dashi:

Yields 2 liters

Ingredients Amount

Dried Shiitake Mushrooms , soak over night 250 g

Kombu, soak over night with kombu in filtered water 150 g

Filtered Water 3 liters

Method:

NOTE: Begin at least 1 day in advance

1. Place cool filtered water, mushroom caps and Kombu in a 4 qt. cambro

2. The following day, gently strain through a cheese cloth lined chinois.

(Optional, in autumn and winter – you may thinly slice the re-hydrated mushrooms and chiffonade the kombu and serve with the other cooked vegetables in the bowl)