My wife and I loved this video, Kiitos! We would like to see more of similar videos with recipes and foods with ingredients you can get in Finland without too much difficulty. We're also wondering if it's realistic to make more of the soup base at once, so it's not always such an effort for one or two portions. Time is a limited commodity for us, with this 8 month old child stealing most of it. What other meats and styles would work as toppings?
Getting a good stock really is more than half the battle. The only thing Finns normally have are stock cubes, but that's not really rich enough for ramen. It's a start, though - just incubate with some ginger, chili, and miso, and you can get something close to the real deal.
Sometimes my Japanese mother makes vegetarian miso ramen and it's pretty much the same as the vegan one you made, just with an egg added and normal ramen noodles. We have tried the baking soda and pasta method once but it felt weird haha. We should try again someday though. She also uses kelp stock powder which comes in little packets, that's even more convenient and time saving if you can find it in the asian market.
There are multiple vegan noodles. I found some whole wheat ones in Prisma, in Viivoan (and sometimes in Prisma) there is (chinese) red yellow 6 noodle packet that looks a bit like instant noodles but aren't. They are quite chewy! They are often on sale in viivoan near the cashiers. I think the dragon brand in prisma also has vegan noodles. K and S stores freezer have Hälsans kök brand vegan fake meat and I like the filet pieces. They are like chicken. Lidl smoked tofu is also great taste I think!
As for additional vegan toppings I suggest: _some green veggies like chinese cabbage or my favourite, pakchoi/bokchoy, but regular cabbage would work too _carrots to add some colour and crunch _I also saw some restaurants have kimchi as an option for those who like spicy _bamboo shoots are really nice and often used in ramen, even though we never use them at home _shiitake mushroom was also a good idea we should start to use too. But I guess any mushroom you like will do. We sometimes use the small thin ones _for proteins I can only think of tofu which is pretty tasteless so you could season it or marinate it beforehand, and maybe even fry it separately? I never tried it in ramen but seitan is another vegan protein alternative. To finish it off, those who like it could even add a couple of nori dried seaweeds which I think give ramen its classic iconic look haha 🍜.
Thank you for this video. Now I just have to find a Shop that sell all those things. 😄 I got hungry. The mushrooms are the only thing I can't stand or eat, but all together those both looked very good.
Amazingly lovely vlog... specially for a person who really enjoys your cooking vlogs.... enjoyed every second of it... Thanks for keeping us entertain.
9:10 Hey could you comment a bit on the saucy simmered eggs? How you done those or have you already covered this topic on your earlier video? Interested.
My wife and I loved this video, Kiitos! We would like to see more of similar videos with recipes and foods with ingredients you can get in Finland without too much difficulty. We're also wondering if it's realistic to make more of the soup base at once, so it's not always such an effort for one or two portions. Time is a limited commodity for us, with this 8 month old child stealing most of it. What other meats and styles would work as toppings?
Thank you! Yes, actually you can make a big portion of he soup once and then freeze it. I should have mentioned that in the video.
Getting a good stock really is more than half the battle. The only thing Finns normally have are stock cubes, but that's not really rich enough for ramen. It's a start, though - just incubate with some ginger, chili, and miso, and you can get something close to the real deal.
Thanks for the video. I think I'm going to give this a go myself too.
Sometimes my Japanese mother makes vegetarian miso ramen and it's pretty much the same as the vegan one you made, just with an egg added and normal ramen noodles. We have tried the baking soda and pasta method once but it felt weird haha. We should try again someday though.
She also uses kelp stock powder which comes in little packets, that's even more convenient and time saving if you can find it in the asian market.
There are multiple vegan noodles. I found some whole wheat ones in Prisma, in Viivoan (and sometimes in Prisma) there is (chinese) red yellow 6 noodle packet that looks a bit like instant noodles but aren't. They are quite chewy! They are often on sale in viivoan near the cashiers. I think the dragon brand in prisma also has vegan noodles. K and S stores freezer have Hälsans kök brand vegan fake meat and I like the filet pieces. They are like chicken. Lidl smoked tofu is also great taste I think!
As for additional vegan toppings I suggest:
_some green veggies like chinese cabbage or my favourite, pakchoi/bokchoy, but regular cabbage would work too
_carrots to add some colour and crunch
_I also saw some restaurants have kimchi as an option for those who like spicy
_bamboo shoots are really nice and often used in ramen, even though we never use them at home
_shiitake mushroom was also a good idea we should start to use too. But I guess any mushroom you like will do. We sometimes use the small thin ones
_for proteins I can only think of tofu which is pretty tasteless so you could season it or marinate it beforehand, and maybe even fry it separately?
I never tried it in ramen but seitan is another vegan protein alternative.
To finish it off, those who like it could even add a couple of nori dried seaweeds which I think give ramen its classic iconic look haha 🍜.
Bamboo shoots and Nori as a topping is a good idea!
素晴らしい週末
You definitely should participate on the pop-up restaurant day, your authentic ramen would be massive hit there
Thank you for this video. Now I just have to find a Shop that sell all those things. 😄 I got hungry.
The mushrooms are the only thing I can't stand or eat, but all together those both looked very good.
You can then try without mushrooms :)
@@DAIKIFinlandLife yes, definitelly. ☺️
Hei ja kiitos tästä videosta!. Voisitko mahdollisesti tehdä lisää japanilaisia ruokajuttuja, jos se on mitenkään mahdollista . Kiitos.
Tack!
Thank you so much!
Yummy, I need to try to make this myself, thank you!
Here we go, the long awaited series. Salmiadaikki Cooking Time
Amazingly lovely vlog... specially for a person who really enjoys your cooking vlogs.... enjoyed every second of it... Thanks for keeping us entertain.
Thank you for another awesome nice video Daiki-San , receipe looks authentic and still easy to do , need to test it myself too 🥰
😊 nice cooking video Daiki! 21 minutes video....nice!
Bonito flakes were bit difficult to find, but i assume Katsuobushi flakes will do also? Ajinomoto is brand name for MSG?
9:10 Hey could you comment a bit on the saucy simmered eggs? How you done those or have you already covered this topic on your earlier video? Interested.
You boil soy sauce, mirin and some sugar, and dip eggs in it for half a day or longer :) You can find many detailed recipes online.
Nakkikastiketta ja perunamuusia! 💪
Nice, I can't wait to try it myself. They both looked delicious. I am curious, do you eat natto, and are you able to find it in Finland?
Yes I do, and you can find frozen natto in Asian shops. But they are quite pricey.
I should come to Helsinki and try Daiki's ramen 🤤
Shitake and kelp broth gets stronger after 2 days in fridge.
Did you buy these unusual ingredients from Asian market or did you order them online? Like miso etc.?
2:43 of the ingredients, 50% normal market 50% asian shops .
@@Leps15 Idk how I missed that but thanks.
Maistuisi😋
hi Daikl, just asking what are you there for? to manage a start up for a Japanese company.
Not a startup, but working in international business.
Ei että näyttää hyvältä, pakko tehdä itsekin, onko mitään vinkkejä?
Delicious looking dish but you need to sharpen you knife :D