VEGAN RAMEN BROTH FROM SCRATCH | VEGGIE STOCK RECIPE | BASE FOR RAMEN NOODLES

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LEARN HOW TO MAKE AN EASY VEGAN RAMEN BROTH BASE FROM SCRATCH FOR NOODLES

LAY HO MA!! This simple veggie stock is delicious and easy to make. If you make this ahead of time, then you’re ready to make some incredible vegan ramen. Join me in this episode and learn how to make an easy vegan ramen broth recipe from scratch. Let’s begin.

Ingredients:
1 large onion
1 garlic bulb
3 tbsp olive oil
4 sticks celery
1 fuji apple (or any other kind you have)
1 potato
5-6 cremini mushrooms
2 tbsp Himalayan pink salt
10g kombu
3L water (12 cups)

Directions:
1. Peel and roughly chop the onion. Slice the whole garlic bulb in half
2. Heat a stock pot to medium heat. Add a good drizzle of olive oil
3. Add in the onions and garlic. Sauté for 5-8min
4. Roughly chop the celery and add to the pot. Dice the apple and add to the pot
5. Sauté for another 5-8min
6. Dice the potato and slice the mushrooms. Add them to the pot followed by the pink salt
7. Add about 10g of kombu to the pot followed by the water
8. Turn up heat to bring to a boil, then cover and cook on medium low for at least 45min but ideally 1.5 – 2 hours
9. Pour the stock into a large bowl using a sieve or colander to catch the solid ingredients. Then, use a ladle or colander to press down and extract as much of the stock as possible
10. Transfer the stock to some jars. Let them cool before placing in the fridge

ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!

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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https://youtu.be/G8Sygrs76nc

Comments

Yeung Man Cooking says:

LAY HO MA!! I hope you’re keeping well and keeping warm. Be sure to pick up your free ebook that I’ve put together just for you that has 5 super easy plantbased recipes to help you get started with cooking today. You can also find more information about the vegan ramen cookbook here http://www.yeungmancooking.com happy cooking 🥳🍜

Maggie Wickwire says:

Another must-try recipe. I like the idea of the addition of the apple. 🍎

Asha Lorena says:

Wow I tried this broth last week and I am amazed at how flavoursome it is!

FlickerFlame says:

Can I ask why you chopped so fine? If it's a stick, I prefer to rough chop. Is it to increase surface area so you can fry more? Thanks.

Owen Selkirk says:

My man Wil Yeung inspiring as always.

Leyda Sisman says:

If I add some soy sauce I can still use for few weeks or ıs better ı add the soy sauce when I eating

Lester Ian says:

Thanks for the video. This will help me with my ramen veggie needs 👌🙌

Anjna G says:

Love all your recipes!

Ben Seward says:

Hi! I love the channel and have made an number of your recipes. Just one question – were are you bowl/seive from? I really like the way they fit together and I can't find them anywhere. Thanks in advance

Lia G says:

I can’t find Crimini mushrooms what could be a replacement? Thanks a lot for all your recipes keeping me healthy 🥰

rajeshree patel says:

Delicious I cant wait to try

Carla Pogson says:

I’ll be ordering your book, I made the mushroom fried rice last night and it turned so yummy❤️❤️❤️ thank you

Patson Lim says:

this guy must be a professional chef all his pots and pan even his siff is Zwilling

Norma Wingo says:

Doing a class on cannnint veggie broth for shelf stability would make a good pay to view class!

ColleenKaralee says:

Link to your colander/sieve in bowl set?

Mario Amor says:

Seeing all this amazing food, all vegan, made me so happy. Subscribed

aarrow says:

just curious.. why not use vegan dashi?(shitake instead of bonito)
wouldn't that be better the a veggie stock for ramen?
or do you think veggie stock is better for ramen? if so why?
thanks for your AMAZING videos

Antonia says:

"Incredible, umami, salty flavour…" Wait so are you telling me that dried shiitakes and kombu taste the same? 😅

Stefanos Kainadas says:

I love the recipe. Do you throw all the vegetables after you cook them? It seems like a little bit of a waste. Can the veggies be used in some way?

Anna Lynn says:

I make my stocks out of my kitchen “trash” but I’m working on my stock bag in the freezer to make this recipe 😋

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