MISO RAMEN - this is from the Vegan Japanese Sushi & Ramen course that I’m taking with @bentoyacooking via @veecoco_academy.

I tried to keep some of the elements raw which meant I added in my own ingredients such as:
~ “sundried” cherry tomatoes which were dehydrated in the @excaliburdehydrator
~ lacto-fermented belimbing buluh (if you’d like to make this and many other ferments, get my eBook “Fun with Ferments” -- https://gum.co/UOMzn)
~ ketumpang air or Shiny Bush

Super happy I can make my own ramen now, thanks Akiko for teaching me!