VEGAN CHILI RAMEN RECIPE | SPICY RED BROTH NOODLE SOUP

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LEARN HOW TO MAKE A BEAUTIFUL RED VEGAN CHILI RAMEN BROTH RECIPE AT HOME

LAY HO MA!! Winter is tough but a delicious hot bowl of ramen is tougher. What’s not to love about ramen? There’s a hot comforting soup, different textures, spicy, salty, visually beautiful, and absolutely delicious. Join me in this episode and learn how to make an easy vegan chili ramen recipe right at home. Let’s begin

Ingredients:
2 pieces garlic
1 tsp ginger (chopped)
1/4 cup onion (diced)
2 large cremini mushrooms
1/2 cup extra firm tofu cubes
drizzle toasted sesame oil
1/2 bok choy
1/2 cup sake
1 tbsp gochugaru (Korean pepper powder)
1 generous tbsp doubanjiang
2 cups veggie stock
5g kombu
140g ramen noodles
2 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1 tsp black rice vinegar
1 1/2 tbsp soy sauce
2 tbsp green onion (chopped)
1 tbsp roasted peanuts
1 tbsp chili threads
1/2 white sesame seeds

Directions:
1. Bring a pot of water to boil for the noodles
2. Finely chop the garlic and ginger. Dice the onion
3. Thinly slice the mushrooms and cube the tofu
4. Heat up a sauté pan to medium heat. Add in the sesame oil
5. Quarter the half bok choy and sauté for a few minutes and then set them aside
6. Sauté the onions, garlic, and ginger for about 1min
7. Add in and sauté the mushrooms for another minute. Then, deglaze the pan with the sake (or use veggie stock)
8. Add in the gochugaru and doubanjiang. Sauté for about 1min
9. Add in the veggie stock, kombu, and tofu. Cook on medium for about 10min
10. Cook the ramen noodles to package instructions (in this case 4min). Stir them occasionally to keep them from sticking
11. Add 1 tbsp chili oil, the soy sauce and rice vinegar into the serving bowl
12. Drain out the noodles and set aside
13. When the soup is ready, remove the kombu and save for another recipe
14. Pour the soup into the serving bowl followed by the noodles and toppings
15. Garnish with the chopped green onion, crushed peanuts, sesame seeds, chili threads, and another drizzle of chili oil

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.

STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography

You are watching:
https://youtu.be/v34IUivM5y8

Comments

Yeung Man Cooking says:

LAY HO MA!! The winter is tough even for a Yeung man like me 😆 but a hot bowl of ramen is tougher 🍜 to find out more about the Vegan Ramen Cookbook visit the website here http://www.yeungmancooking.com happy cooking 👨🏻‍🍳

JESSIE SIDHU says:

Amazing! You make everything look so easy. ❤️

Ronald David says:

Oil oil oil everywhere. Disgusting.

Nicole Malkin says:

Thank you 🙏

Alana England says:

What brand of knife do you use? I want to invest in a perfect chef's knife for vegetables and vegan meals.

Mary Strickland says:

I just made this. And WOW FLAVOR! 👏🏽👏🏽👏🏽

Cerebrum Buds says:

I hope this channel will continue and wont be gone. i finally found my perfect vegan vlogger especially for me as asian cuz some vegan vloggers has many ingredients that can't buy or expensive for asian countries unlike this channel it is amazing and the ingredients is good that it can easily found on any market place

Severin Maxwell says:

Hey! I really need a good satay sauce AND my favorite pre-vegan dish "Coq au vin". Especially the "Coq au vin". I made it vegan and it was so underwhelming! PLEASE HELP

Paula says:

how does broad bean paste differ from the korean black bean/garlic sauce? can they be used interchangeably?

2youngbon2 says:

I bought your cookbook and I love it! I would love to purchase a couple of black bowls like yours. It is so beautiful. Where did you get it?

N L says:

Why do I always look at your videos in the evenings 😭 I just want to eat what you make, for breakfast, lunch and dinner. I'm vegan and mostly cook asian-inspired recipes. So you couldn't be more in my vibe.

mau ort says:

You haven't disappointed once. I've tried 4 or 5 recipes and have been damn impressed with all of them. This is bomb. I subbed chicken broth and chicken for tofu. Straight fire.

anabellaparis1 says:

I don't have the pepper

Mike Dusenka says:

just purchased your cookbook after the first time my spouse made one of your recipes. my tummy thanks you!

gbpat5247 says:

Just tried this and it was delicious. Thank you for sharing the recipe!!!

Jessica Dize says:

Just made this using homemade chili oil. It was superb! Thank you for the recipe Wil! It was the first of your recipes that I've made, but it sure won't be the last! 😋

Magdalena Sadkowska says:

I made this ramen yesterday, it was awesome, so similar to restaurant ones, salty, spicy, full of umami, perfectly balanced

SiriphoneG says:

Oh my! I can’t wait to try this with the brown rice ramen noodles I just got from Costco (which I love!). On my to do tomorrow is trying the taro smoothie which I cannot wait! 🙌🏻

Babu Pandya says:

Your all vegan recipes are too😋😋😋😋 good. Looking forward for more vegan recipes.

Pat Tyrrell says:

Where would I be able to buy dried chili threads in the GTA?

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