LUXE CREAMY PLANTBASED RAMEN RECIPE TO BREAK THE INTERNET

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LEARN HOW TO MAKE THE BEST CREAMY VEGAN RAMEN RECIPE EVER!

LAY HO MA! Where would we be without ramen? Ramen is just so comforting, delicious, and it really can be easy to make. Join me in this episode and learn how to make an easy creamy vegan ramen recipe that will change your life. Let’s begin

Ingredients:
1/2 cup coconut cream
100g extra firm tofu
3 fresh shiitake mushrooms
60g broccolini
1 tsp cane sugar
1 tsp toasted sesame oil
2 tbsp chili oil (
1 1/2 tbsp + 1 tsp soy sauce
1 tbsp white sesame paste
140g ramen noodles
2 1/2 cups veggie stock (
2 tbsp avocado oil
2 tsp dark soy sauce
chili threads to garnish

Directions:
1. Bring a pot of water to boil for the noodles
2. Scoop out the coconut cream from the can and set it aside
3. Mash the tofu into a crumble with a fork. Finely chop the shiitake mushrooms and broccolini
4. In the ramen bowl, whisk together the cane sugar, a splash of toasted sesame oil, 1 tbsp chili oil, 1 1/2 tbsp soy sauce, and the white sesame paste
5. When the water comes to a boil, cook the noodles to package instructions. Stir the noodles occasionally
6. Strain out the noodles and set aside. Toss the noodles with a splash of toasted sesame oil
7. Whisk together the veggie stock and coconut cream in a pot heating on medium high heat
8. Heat up a nonstick pan to medium heat. Add in the avocado oil
9. Sauté the tofu for 2-3min. Then add the broccolini and mushrooms and sauté for another 2-3min
10. Add 1 tsp soy sauce and 2 tsp dark soy sauce. Sauté for another minute
11. When the broth comes to a boil, pour it into the ramen bowl. Place in the noodles followed by the sautéed veggies
12. Garnish with some chili threads and another tbsp of chili oil

YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:

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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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47 COMMENTS

  30. My kids love ramen, they have been planning a trip to Japan but the limitation we have is we are vegetarian no egg fish chicken beef or pork for us. We tried this and it was a super hit. my 10 yo said that this is much more flavor than a vegan creamy spicy ramen that we get at a restaurant called Jinaya. Thank you so much and we created the chilli oil as well and that was a super hit too.

  39. Looks absolutely delectable!!! I love Indian and Thai curries with Coconut milk/cream. I am adding this Ramen to that list.
    Wil, I only wish you had not used a Teflon-coated non-stick pan to sauté veggies. So many aspiring cooks, and even experienced ones follow you, and consider you their role model. Teflon, as you know, is a proven Carcinogen. I am sure your beautiful stainless cookware set came with a skillet. Please use it next time.

  45. I made this two days ago and it was PHENOMENAL! The best ramen I‘ve ever cooked myself. On top of that, the timing of this video was perfect. My local Asian supermarket finally started carrying good frozen Ramen noodles. I am in heaven. 😍 I‘ll cook this again next week and already looking forward to it.

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