Vegan Ramen Broth | Veggie Stock Recipe | Base for Ramen Noodles!
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- Опубликовано: 2 июн 2024
- 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 RUclips 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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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 www.yeungmancooking.com happy cooking 🥳🍜
Wow very amazing chanal.
Dear Yeung Man,
thank you very much! Have a nice evening.
Kinde regards,
Brigita
Love your videos
Your presentation of receipies are absolutely waw!
We make this type of thing called Rasam in Indian version which helps for soar throat or cold n flu n soup kinda
Can u pls tell me what we use this stock any dishes we have to use it or just soup
I will order the vegan ramen cookbook. I'm so excited. Thank you from our hearts
I just noticed that you give the quantities both in US measurements and metric. Thank you! It's such a relief not having to google conversions for everything.
When I saw how organised the ingredients in his cupboards were I lost it. That’s it for me 😍
Same here!! This guy knows what he is doing!
Agreed😁👍💓
He has a video on how he designed it.
Really cool 😎
That's how I wanna have my kitchen once I get my own place next year
man, i love your videos! easy vegan recipes, calm narration without too much yakkity yakk, no long introduction, straight to the point. love your personality and aesthetics! that is a dreamy kitchen!
Oh wow ☺️ Those are such kind words and so happy to be cooking together 🤗
Such a great channel.
Thank you so much ☺️
One of my favorites on RUclips. I have made several of his recipes. They never disappoint! ❤️😋
I was just thinking that. I'm so excited to keep exploring his recipes
Me: Damn. I have everything but the Fuji apple.
Goes to refrigerator. Finds Fuji apple. 🤣
You had kombu? Impressive.
I'm so bummed ....thinking I have everything, even dried shitakes, to make this now and then finding I only have one shrivelled celery stalk : (
@@baconbap I had everything but the apple. 😂 But I have a "stock box" with a bag of kombu and a bag of dried shiitake mushrooms and that turns out to be a good idea time and time again.
i puree all left over vegetables n my hubby said best soup ever ❤️...one effort got two rewards 👍
thanks it's a really helpful comment. I never what to do with those leftovers veggies
Exactly my thoughts!!!
I love that you're using the whole vegetable.
I think we could use the left over veggies and make fried rice with it.
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.
Very resourceful :)
You could dehydrate those veggies - in a dehydrator or low temp oven - to create a powder that will store longer.
@@Bahbahlatje BRILLIANT! And if you make it without the onions, you can give the veggie “chips” to dogs as a treat! Ours love stuff like this with a little flax seed and peanut butter to bind them in the dehydrator. 😁
Wow i Love This!! I was thinking how i can use the vegetable. My stock is boiling 😍
Yea whenever I make veg stock, I blend up the discard veggies and turn it into a creamy tofu curry (veg paste, some spices, tofu and coconut cream)
Impeccable. All of it. From good hands to short nails to no rings or wrist apparel. The tidy background. Simplicity. Peaceful. So refreshing and the broth is delicious. Thank you.
I find watching his videos are quite therapeutic!
Isn't it certain things we notice and delight in. I am looking around the kitchen for Home improvements for my own kitchen.
Right. Same thoughts
The slim waist doesn't hurt either.
And for the FIRST time I didn't mute the sound - peaceful uplifting music!
This showed up randomly in my feed, I really like the calmness of this video. It is not so loud as many youtubers are. Good luck with your channel. I left a sub.
🥳
White button mushrooms, I discovered to my surprise, are a good source of iron. That's why I make a potato/mushroom broth regularly. Iron in the potato skins and iron in the mushrooms!
Nice!
Also legumes!! Our main plant-based protein source has tons of iron!
most people have too much iron, low copper
@@vimalkirti4845 where do we get copper?
@@sahej6939 Oysters, shiitake mushrooms, avocado, liver, sesame seeds and a lot more. There's a thing called Google. ;)
It's actually a lot easier to obtain than iron if you eat in a balanced way. I haven't eaten meat or fish in fifteen years and never had a problem with iron or copper deficiency.
If this is called “rough chop”... I would love to see how neat chop would look like. 😃
The cleanliness is also hygiene to me. You, your kitchen, and its environment make it appetizing. Thank you. Now it’s time for me to learn...😆
That apple is genius! Sometimes I find my veggie stock to be a bit bitter. The apple would balance it out beautifully without adding too strong a flavor. Thanks!
THIS STOCK IS SO DELICIOUS!!! it's perfectly comforting! I added the dried shitake mushrooms and ginger too and woooooooooow I'm so happy with this stock!! Thank you for the recipe!
🥳
Wonderful video. I really enjoy the way in which your videos are put together -- skilled videography, soft music and clear instructions and descriptions. For recipes in which the prepared item is stored for some length of time, I have a suggestion based on my own practice with chutneys, jams, curries and pasta sauces: Before you place the item (stock, in this instance) into glass containers, wash out the container and lid throughly with fresh, boiling water, and then place the item right away into the container, almost to the brim. Close it with the lid, and then invert the container, making sure that there is no air left at the top. This filled container can then be left in a cool place in your kitchen cupboard, and it will last for months, if not a year! Dr Peter Wisconsin
The organization is the best part for me and the music with the accurate information on each step. What's not to love about him. 🤩🤩🤩🤩
Love your recipes. Thank you so much :)
One of the joys of cooking and eating vegan, is being able to look at our food and feel no connection to the suffering and death associated with a meat diet. Just wholesome plant foods, joy and deliciousness. Thanks for supporting us in that journey, Wil.
Love this! thank you.
I wish you had recipes with little to no sodium. Love watching you make food.
Hi! Sorry if it seems a silly question but what do you do with de solid ingredients once you’re done making your stock? You throw them away or is it possible to reuse them in another recipe?
Ps: it looks incredible, thanks for sharing your knowledge!!✨
I've been drinking this for breakfast everyday. So good. I'm going to use this as a base for vegan miso. I had pretty much given up on finding a vegan broth that had depth. Thank you for sharing.
That sounds like a lovely way to start off the day 🙌🏻 Keep well
Absolutely sweet & tyvm yum ! 😋
Love all your recipes!
Just fell in love with your channel's vibe
From the first episode I found everything about you very amazing. So it was an immediate response to subscribe. This is a simple broth recipe and I have been making it so often yet I just love to watch for the entire aesthetics of the presentation and the calmness . Thank you
Love it!
This is so simple and easy to make. Thank you!
Love the channel. I purchased both of your cookbooks today. I can't wait to get my hands on them. Thank you for the passion, simplicity, and sharing of your gift/skills. 🙏
Just LOVE the serenity and joy of cooking in these videos. 😋💕🍜
Beautiful !!!! Thank you !!!!! All the best !!
_Mr Yeung is at another level… I love all his videos and will a little later, when I’m back home, get all his books_
Happy to be cooking together 🙌🏻
That looks amazing! Definitely trying it
I love the idea adding an apple to the vegetables, thank you for another great recipe 👏
Me too. I also like Apple in my carrot salad, so I think this will taste amazing too!
@Jessie O. Lee Try it Jessie, it tastes so good. The freshness of the apple goes very well with the carrots. I also add a little honey or agave sirup.
That is the perfect stock. All the flavour and nutrition and no hidden nasties. Thankyou Wil. I love your Chanel
🥳 glad you’re here
Thank you 🌻
Mouth watering!
Absolutely delicious and so easy! Thank you!
The addition of the apple was the: now I have to try this. I went pressure cooker on high for an hour after getting veggies softened up, 20 minutes natural release. This is delicious and different. Thank you.
I'm hungry now. Could sip that stock happily as is.
😋😋😋 thank you for sharing this!
OMG. This looks delicious!!! Thank you for sharing. 🙏
I really appreciate such simple and pure recipes like this. It's comforting knowing exactly what goes into a recipe and that you're consuming real food ingredients
Just watching and listening to you is the best therapy for an overworked mind. And the food looks so good! Thank you!
Thank you Wil ! It looks so deliciously nutritious, will definitely make it soon 👍
This looks& sounds delicious 💕
Thank you for this! Can’t wait to try it!
Nicely done!!
Thank you. I make all my own stocks, too. Then i can them for my pantry 😊
Nothing like it!!
This was really enjoyable. Thanks!
You are an amazing cook, and a huge inspiration, tysm 💖 💗
You’ve got yourself a new subscriber! You’re organised and I so appreciate and love that. You’ve finally dedicated video on broth for ramen and I super appreciate that cuz ramen is all about broth so this is awesome!!!
I love how he still likes comments from 2 weeks ago on old videos, such dedication :D
Wow I tried this broth last week and I am amazed at how flavoursome it is!
Thank you, looks delicious!!!
👍 Just phenomenal!
Watching your videos is always a visual pleasure, they just make my day :D I just find every recipe you share incredibly inspiring, please keep up the great work! :)
Thank you so much ☺️ so glad you’re here
Wil, maybe I am leaving too many comments, but I was really sooo surprised at the flavour.So subtle, that sweetness from the apple and something from the potato was just incredible. 🤩🌟I ate it with confidence.🥰
🙌🏻🥳
Gonna try this tonight 😋 looks amazing
Love it 😍
You know from my Instagram posts how much I love your ramen recipes ... this has now kicked things up several notches!!!! Bless you dear man!
So glad you’re here 🥳🍜
I made this when my family had a cold. I put some ginger juice in and served it in a mug. So comforting!
Love that perfectly organized cupboard!
Love this channel. You make everything so simple and easy to follow.
I made this broth so I could use it in his creamy vegan ramen recipe. I didn't have kombu so I substituted dried seaweed and it came out great!
This is so tasty and easy to make and adds flavor to my life every day ( along side with your chili oil recipe) !!! Thanks so much , Will !! Do jie !!!
I'm making it 3 evenings in a row... .
You make everything seem so simple!
Delicious I cant wait to try
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!
Looks delicious with absolute confidence👏👏👏👏
The best ever , Thank you for your recipe 🥰
I love the way you cut veggies
I made this yesterday. This is by far the best vegetable broth I have ever tasted. Thank you
Made it your way today. Tuned out the best veggie stock I’ve made so far. Sautéing the veggie before hand made all the difference
Thanks 😊
Yass 🥳
Love your vibe!!!!
Fantastic vid!
wait wait wait hold up . that shelf organisation is on point.
YES! He put me to shame and I’m a freak lol
😅🤷🏻♂️
So thankful I found your RUclips site. I am a vegan and so much happier now with all your recipes you share. I love this recipe but plan on removing the peels of the garlic and the Kombu then use my stick blender after the vegtables are cooked as to not waste this food. I made your butternut soup and vegan cheesecake for Thanksgiving and they were wonderful. I could not believe that the others who ate meat wanted to try your recipes I made and they loved them. Keep up with these wonderful recipes Wil as you and the recipes are amazing!
Love it 🥳
I appreciate that you do your prep in real time for the most part.
That looks delicious!
I’ve been binge watching this channel. No regrets, I took a trip the Asian mart near me and I’m so ready to try out these recipes 🙌🏼
Glad you’re here ☺️
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.
I never thought of replacing celery with carrot. Thank you so much. I can now make this for my son.
Thank you for teaching me about Kombu! Love it! Much blessings 🙏✨
this is beautiful!!! can't wait to use this recipe :D
I LOVE YOU FOR THIS!! YOOO
Hi Wil! i just wanted to let you know that i tried your recipe for this veggie stock and it's the BEST one i've tried, so good! the flavors are something else. The best thing is that you can use this stock as a base and add some more ingredients and you have a whole new other ramen ♥
Amazing 🥳🍜🙌🏻
Pure excellence
a little add to this, when you make stocks, you can allways freeze them, its ok and it will allways be better than premade stock.
You can freeze them in small containers so you just get out whatever you need, like for a soup or so, you can also freeze them in ice cube and once they are frozen you store them on a closed container in the freezer and just get whatever numbers of ice cube you need, its a good little touch that you can for when you make a fast meal you just get out 1-3 cubes defroze them fast and add to your dish while cooking
I make this every week now I do add a carrot to my stock though. The apple and seaweed makes this broth.
Never thought to sautee some veggies first but the flavor and caramelization it brings is worth it! I just tried this out starting out the way you do then I added my bag of veggie scraps when it was time to add water for boiling (I normally just dump my frozen veggies scraps collection into a pot and add water and cook). And I also never thought to add potatoes but you're so right! I also added some black pepper and pultry seasoning herb blend (sage, thyme, rosemary, etc) and it really adds a lot.
🥳
My wife made this last week and it knocked my socks off. Easy recipe for this blind guy to Follow which I'm doing right now. Thank you.
🙌🏻🙌🏻🙌🏻
Thanks for sharing great job
I just made this broth exactly as your recipe says. And it’s delicious! I actually saved the mushrooms for my soup and the potatoes for our little dog! I served it with Tinkyada brown rice noodles, which stay nice and al dente after cooking them, broccoli, zucchini, mushrooms and corn. Super delicious! When I lived in Hawaii a popular take out food was called Saimin, which is basically ramen that was usually served with a bit of scrambled egg, spam, fish cake and a little bit of green onion on top. This broth is very reminiscent of that. I think the kombu really made it delicious and unique! Thank you for sharing this recipe, Will !!!
☺️
That stock is probably tasty, after straining it I use those cooked veggies for a casserole 😋.
If you cook the veggies for more than an hour, they won’t have much flavor left. They’ve done their job by giving it to the broth.
Not only taste but also most of the nutrients were taking by the liquid.
Yea, not a good idea to reuse those veggies, they're all drained out. That's why we often use rests to make broths. Save the rests for the broth! Like Brocolli stems, vegetable peels, carrot leaves, the parts that we often throw away can still be used.
@@Tiagotaf i like to take the outer layer off of the brocc and cook it aswell or eat it raw. Honestly i am starting to think the stem is even better than the heads. Carrot leaves are amazing in flavor!
Wow you’re awesome great veggie ramen base
Nice way to re-use jars! Love that
I just made this stock and it is so delicious. I have some other vegetable stock recipes, but it takes me all day. I have to go out and purchase the ingredients as I don't have these odd veggies on hand, slice them all very thin, roast for several hours, put in the the pot and simmer for hours! Your stock in delicious, with ingredients I have on hand, simple and fast. Thanks so much! Oh yes, I halved the salt and I find it just perfect
Beautiful color.
I love it my friend I will try your recipe for sooo long i needed a simple yet delicious recipe thank you Saludos
Amazing! Looking at the colour I imagined there was also Miso in the broth but it looks like it's from the mushrooms! Also curious about the apple, maybe it's to balance flavours with umami, salty and sweet? Anyway it seems very tastyy
First and most amazing ramen I’ve done (homemade, delicious!)
I must confess I was like ah ok ok until you said apple and I was like, wait what? I even replayed the video.
At the end I trust the process (and put the Apple)
It was sooooo good! :D
I was like that till I made the Apple Cabbage Stew from my Elder Scrolls cookbook. I've made it a few times now. Easy and surprisingly good. I tend to add a dollop of stone ground mustard to my bowl too. I may have to give this broth a try!
New subscriber here! I love how your videos are so Zen! Not surprising to see your epic cupboards, very inspiring and calming. Thank you so much.
So wonderful to have this on hand. Thank you for all your great guidance toward a better way of eating/ better life.