SOUP-ER TASTY PLANTBASED RAMEN BROTH RECIPE YOU CAN EAT TODAY!

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LEARN HOW TO MAKE AN EASY VEGETARIAN RAMEN BROTH + QUICK SHOYU RAMEN RECIPE TODAY!

LAY HO MA! I absolutely love a delicious bowl of ramen. Though, what I love more is simply creating ramen differently every time. Join me in this episode and learn how to make a delicious homemade vegetarian ramen broth plus a quick shoyu (soy sauce) style ramen recipe that’s light and tasty right in the comfort of your own home. Let’s begin

BROTH INGREDIENTS:
1 onion
1 garlic bulb
250g daikon radish
medium piece ginger
3 sticks celery
2 small carrots
1 fuji apple
1 potato
4 cremini mushrooms
2 tbsp avocado oil
4 dried shiitakes
15g kombu
1 tbsp salt
2.5L water

RAMEN INGREDIENTS:
1 1/2 tbsp soy sauce
1 tsp rice vinegar
1 tbsp chili oil (https://youtu.be/oYz9GNg-8tw)
splash of maple syrup
30g oyster mushrooms
20g broccolini
140g ramen noodles
drizzle of toasted sesame oil
1 tbsp plant-based oyster sauce
1 tsp white sesame seeds
1 tbsp chopped green onions

Directions:
1. Finely chop the onion. Slice the garlic bulb in half. Roughly chop the daikon radish. Slice the ginger and finely chop the celery. Roughly chop the carrots, fuji apple, potato, and cremini mushrooms
2. Heat up a large stock pot to medium heat. Add the avocado oil followed by the onions, garlic, and ginger. Sauté for 5-8min
3. Add and sauté the carrots and celery for another 5-8min. Then, add the apple and potato. Sauté for a few more minutes
4. Add the mushrooms, daikon, kombu, salt, and the water. Cover the pot and bring to a boil
5. When the broth comes to a boil, remove the kombu and save for other recipes. Simmer the broth on medium for 1.5-2 hours
6. Carefully pour the broth into a large bowl through a strainer. Do your best to squeeze out the liquid from the veggies. Then, carefully pour the broth into glass jars. Once they have cooled completely, keep them refrigerated and enjoy up to 2-3 weeks (or freeze them)
7. Bring a pot of water to boil for the noodles
8. In a serving bowl, add the soy sauce, rice vinegar, chili oil, and maple syrup. Then, roughly chop the oyster mushrooms and chop the broccolini into bite sized pieces. Roll up a small piece of the cooked kombu and thinly slice
9. Cook the noodles to package instructions (in this case 4min). Stir the noodles occasionally
10. Heat up a nonstick pan to medium heat. Add a drizzle of toasted sesame oil followed by the mushrooms, broccolini, and kombu. Sauté for 3-4min
11. When the noodles are done, strain them out and set aside. Add 2 cups of the vegetable broth to the pot and bring to a boil
12. Add the plant-based oyster sauce and a splash of water to the nonstick pan. Sauté for another couple of minutes
13. Pour the hot broth into the serving bowl followed by the noodles and sautéd veggies. Garnish with white sesame seeds and freshly chopped green onions

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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