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

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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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30 COMMENTS

  1. Eating this broth with some rice noodles and tofu right now. Have to say it is an incredible improvement over my usual one. I used carrots instead of celery, shiitake instead of cremini and half black salt / half table salt instead due to necessity but it still came out really complex yet light and refreshing. Thank you.

  2. Obviously not this recipe but nice general stuff not mentioned/used in this;
    Ginger is great in broths,
    as well as carrot (i like to just chop it off the ends and chop it into decent chunks and just wash the skin instead of peeling),
    and sometimes tomato paste adds a nice layer to it 🙂 (just a bit, the kind you get in the tube not a can)

    I also like to use the onion skin too, i just give it a nice rinse and make sure theres no dirt or anything – adds a lovely colour,
    and finally leek. 🙂

    If it looks a bit messy in the pot, thats fine – the end result will be amazing.
    the best part of broth/stock is that you're getting something even out of the scrap bits of ingredients

  3. Amazing! I have followed the recipe to the letter – I always do this when first trying a new recipe – and I will not change a bit. Full of taste, a great base for any ramen, but also for vegetables with sauce (i.e. courgette), add some coconut or almond milk, serve with pasta or rice – delicious!

  4. Thank you so much for this recipe. I made the stock today and it’s delicious. I was sorry to compost the veggies, so I put them in a blender and made a kind of vegetable cream, which I also stored in jars. It can be used to thicken stews or to make a cream of vegetable soup by adding some of the stock.

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