Eamonn Donnelly

Celebrated the big 4-0 with the bowl I keep coming back to: Shoyu. Thank you to @whitann23 for a beautiful new handmade bowl (and for supporting my enthusiasm over the years). Triple dried mushroom & kombu dashi (+ a very healthy dose of garlic) / triple shoyu tare w/ black garlic / garlic, ginger, scallion aroma oil / 1.5mm whole wheat noodles / braised @freshtofuinc tofu + a pinch of hickory smoked salt / roasted campari tomato / blanched & rolled lacinato kale / carrot tsukemono / green onion / fried garlic #veganramen #plantbasedfood #homemaderamen #dmvramen #ramennoodles

🧄🔥Triple garlic Tantanmen🔥🧄 Garlic chintan broth / shoyu tare / tahini / chili oil / rice vinegar / yuzu / minced garlic / spelt + whole wheat temomi noodles / @impossible ground w/ ginger, chili garlic, soy sauce, smoked paprika, sesame oil / blanched bok choy / crushed fried garlic / more chili oil #veganramen #dmvramen #homemaderamen #plantbasedfood #ramennoodles

Garlic Miso Tsukemen 🧄🍜 Garlic paitan broth / sweet miso tare / whole wheat noodles, 3mm cut / lions mane chashu / @fieldroast smoked tomato slices / carrot tsukemono / rolled lacinato kale / crushed fried garlic chips #veganramen #dmvramen #homemaderamen #ramenhead #ramen

My child woke me up at 3:15. What was I suppose to do? #mood

2️⃣x 🍜: New year, new paitan 2025 is gone but the ramen journey continues. After spending the majority of last year building an obsession with Shoyu, it was time to freshen things up and make something on the opposite end of the soup spectrum. In steps chef Tim Anderson’s wonderful book, Ramen Forever, (thanks @bbenwick ) with some intriguing ideas. His boiling and blending of vegetables (potatoes, onion, shiitakes, garlic, cabbage, okra was new for me) and a heaps of shortening creates a silky and thoroughly satisfying paitan that brought life to an otherwise flat, grey winter. Forget the plant milks. Vigorously pulverize your veg. Kept the toppings simple to let the broth shine, but I botched my efforts to produce a snappy, low hydration noodle by overcooking them. Some lessons are learned the hard way. I did have the perfect beer pairing, at least. Veg paitan: Blended veg broth / Shio tare / Spelt noodles, 32% hydration, 1.5mm cut / Lions mane chashu / Mayu (black garlic oil) / scallions ——— Alright alright I know I just said forget the plant milks, but my side quest is to make @whitann23 a “homemade but better” version of Jinya’s Spicy Creamy #veganramen, and that involves soy milk. I was really excited that I finally had something close, but WAM thought differently. Good, but not there yet. Still pretty crushable. Spicy creamy vegan ramen: Sous vide dashi + soy milk / Shio tare + raw shoyu / 2mm cut temomi noodles, 40% hydration/ chili oil / mayu / tofu cubes / fried garlic / scallions / white onion #ramen #homemaderamen #dmvramen #plantbasedfood

The one time the #airbnb pictures were actually true

Sharing your passions is one the most rewarding things in life. Thank you Sak and the staff at @ricemarketdc for giving me the opportunity to do so. Ramen was only one part of this evening and would be incomplete without @bbenwick ’s expertise and incredible appetizers & desserts. And finally, thank you to everyone who came out. I simultaneously want to do it all again tomorrow, and do nothing for at least 3 days 😮‍💨 Amazing photos by @zachariahchou 👌

🍜REĀMEN is back at @ricemarketdc 🍜 Ramen is a cuisine known for its seemingly limitless array of combinations and styles. No matter where this unexpected culinary journey has taken me—tantanmen, spicy miso, shio—a comforting bowl of shoyu ramen keeps drawing me back. It’s just right to dig into on a crisp fall evening. At the heart of the bowl is a chintan broth that has a clean complexity and plenty of umami, thanks to slow infusion at precise temperatures. It’s built with kombu, smoked dulse, dried tomato, and a mix of dried shiitake, porcini, and chanterelle mushrooms. Seasoned with a triple shoyu tare, each slurp is light on the palate yet deeply flavored. Homemade, thin-cut noodles showcase the subtle wheat aromas of regionally milled spelt and rye flours, and silky wontons round out the presentation, filled with the grace of that same savory mushroom trio. At first glance it seems not too dissimilar from what I served last time, but there have been significant developments in technique and ingredients since then. I hope you can come and see what makes this bowl worth sharing.

Super stoked to reveal the cover for Endless Winter - Season 5: Alor Vanitas 🖤 the design and graphic work by @eamonndd with photography by @machinedance have made this a dream come true.

Back in #ack

Michigan put on a show this year

2️⃣x 🍜: Lemon Shio & Shoyu w/ smoked lions mane The immersion circulator has been a game changer for broth making. Faster, more precise, better clarity & intense flavor. Dialed in a solid dashi recipe with kombu, dried shiitakes, porcini, chanterelle, dried tomato, smoked dulse, bay leaf, rosemary, black peppercorn, garlic & ginger. Tastes great even before combining with a tare. Using left over mushrooms for the ajihen kicks the umami into overdrive. Chintan soups foreverrrrrr. ♾️ Shoyu: Sous vide dashi & shoyu tare / whole wheat noodles / smoked lions mane chashu, roasted tomato, @impossible_foods wonton, chanterelle, shiitake, porcini & garlic ajihen paste, green onion, nori / garlic & shallot aroma oil Shio: Dashi & Shio tare / Emmer flour noodles 40% hydration / Sous vide tofu, roasted tomato, roasted & marinated carrot, wonton, green onion, lemon / shallot & garlic aroma oil