Enjoy the exquisite cuisine and battle between Oak Ridge Executive Chef, Tyler Malson and his college roommate Ilan Hall, winner of Top Chef Season 2 at this all plant-based Sunday Brunch.

Guests will be the judges of this fine competition.

Oak Ridge Hotel & Conference Center, 1 Oakridge Drive, Chaska, MN 55318, 952-368-3100, www.oakridgeminneapolis.com 

Plant based Sunday Brunch, Sunday, May 19, 11 a.m. – 2 p.m.

Dashi Concentrate

1 cup Dried Shiitake Mushrooms

1 cup Mushroom Trim

2 oz. of Kombu

4 cups water

  1. Add all ingredients to insta pot.
  2. Fill with Water to about 2 inches below top.
  3. Pressure cook on high for 4 minutes.
  4. Strain Dashi into equal measures in 2 containers.

Ramen Broth

1 cup rough cut yellow onion

1½ cup raw hulled sunflower seeds

4 TBSP white miso

2 TBSP nutritional yeast

1 Container of Dashi from above recipe

4 cups water

2 TBSP Canola Oil

½ TBSP Kosher Salt

  1. Add canola oil to insta pot cooker.
  2. When oil is hot, add yellow onions and sauté until they get some color and are a little translucent.
  3. Add sunflower seeds and cook until they get color.
  4. Add white miso and cook, deglaze with water as necessary.
  5. Add nutritional yeast and mix.
  6. Add Dashi, a little at first to make sure nothing is stuck to the bottom of the cooker then add the rest.
  7. Add water until pressure cooker is 2 inches from the top.
  8. Pressure cook on high for 4 minutes.
  9. Strain the soup, separating liquid into two equal portions in two separate containers.  Keep solids separate in a third container.
  10. Blend solids and liquid together making sure the ratio remains the same for each container of liquid.

Season with salt