The SECRETS To Make VEGAN RAMEN BETTER
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- Опубликовано: 18 сен 2024
- I have been seeing a LOT of great Ramen recipes lately, and EATIG A LOT of REALLY great Vegan Ramens!! Now one thing about vegan ramen is that it is different than an authentic meat based ramen. It's a different feeling all together, so today we are going to change the way you make your plant based RAMEN!!
/ saucestache - JOIN the SauceSquad
www.Saucestach... - to print recipes and merchandise!!!
Music by Joakim Karud / joakimkarud
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
The white stuff on it is basically natural msg from the liquids in the plant drying
str8 FACTS
Im finding many food pet peeves in this video
I thought it was salt from being in salt water.
@Hungry Bonsai some bit not a lot of it is
Exactly it's heaven
Try out some of the vegan ramen recipes over on my channel sir -would love to see what you think 👨🏻🍳🍜 I even have a cashew ramen egg 🥚😋
Love your channel
I love your recipes! Watching your ramen recipes next!🙂
I'm gonna go vegan soon for health reasons. I love watching ur channel cuz it gives me hope in food
That's awesome!!! Thank you so much for watching!!
get a blood test, then go vegan for 3 months and get another one.
for this channel are not the best for health reasons or veganism, whole plant based diet is a good start, just start to eat more fruit and vegetables until it's the majority or all you eat...
jlebrech my blood tests came back better as a vegan 😳
@alayna marie they always do!
At some point in the future, when humanity is vegan, people will look back at
Sauce Stache and think: "So this was the great contributor for the revolution!!"
meat aint going anywhere, kiddo.
@@fahadhabib9669 give it 200 years... if society is still functioning with a large population, we will have progressed passed the waste of producing food just to feed it to cattle
It would most likely be synthetic meat by then, which is still real meat thats just grown in a lab. As for real meat, it will most likely be a luxury of sorts most likely like how organic products are in this day and age. The common consensus however, is that meat isnt going to go anywhere. You're not going to break 2.6 million years of evolution because of "the waste of producing food just to feed it to cattle". nor is it for any other naive reason such as the slaughtering of animals being inhumane or the cattle being one of the major contributors to global warming. This is reality, we're all still animals at the end of the day. So dont expect anything to change unless the people of the future start genetically modifying their children to hate meat.
Obviously there will be solutions to said problems in the future, however, meat still isnt going to go anywhere.
@@fahadhabib9669 Why are you binging biology into this? Im from a meat eating family and went vegetarian in third grade, vegan in 7th. It not been a struggle for me because I had a middle class family and didn't live in a food desert, but should culture and market subsidies change, anybody could do it. As fake meat improves theres no need to grow it in a lab either.
It isnt "naive" to disagree with the unreasonably cruel practices of animal farming that come from such industrial demand. Also, the global warming contributions are just a fact, its not efficient for it's environmental impact. Why is that somehow not a concern because of our evolutionary history? Did we not already evolve to drink cows milk and eat process foods?
Is it just me, or is your already great content getting even better? This is a masterpiece!
Oh wow thank you so much!!! I'm REALLY trying here haha
You are literally the best chef for vegan and vegitarian food. Honestly, I wish Food Network would give you a show already.
HAHA Wow!! Thank you so much!! Shoot them an email for me ;)
@@SauceStache the RUclips community needs to start a petition. The network is stagnant and needs a fresh breath of creativity.
Don’t wash the white residue off kombu, you’re just flushing a ton of umami flavor down the drain.
seriously
Shouldve done more research before diving into this complex Topic. Even the noodles were wrong. I mean i dont wanna be a penny picker, but That Video title tilted me. Lol
I screamed when he did that
And he let the kombu boiling for hours...
IKR! He needs to do more research
NOOOO! The white residue is the salt/glutamic acid crystals, essentially the naturally occurring G in MSG (which is just glutamate bonded with salt!) - flavour! It’s sea salt/glutamate!
I agree!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Great recipe, I always enjoy watching your cooking experiments.
As a vegetarian Ramen lover, I've tried many different veggie Ramens and I must say that, for me, the one ingredient that gives Ramen its thickness and strong flavor is soy milk. I'd love to see you try a Ramen recipe with soy milk 😊
Thank you!!! I love a good broth with some soy milk! I was really trying to replicate a pork broth here with this one!
This looks so yummy, not a vegan but will definitely eat this
Yeah this is definitely worth eating no matter what your diet is! hahah
@noone Just remember "pork" is a euphemism for 6 month old pig tortured to death in a gas chamber (standard practice worldwide) ruclips.net/video/rVR7NjnMkIc/видео.html
@noone If you care about the environment at all you'd cut down your pork consumption. You should watch the segment on VICE News about the gigantic pools of fecal matter from industrial agriculture pig farms, all of that pig poop will end up in our drinking water.
Nevermind, your children will just drink the pig poop water, what do you care...
@noone me too but I'd still give this a try. I'm a lover of all things food. Vegan or not.
@noone If so, then "No one" here wants to hear you, and you're on the wrong channel. You are promoting the torture & killing of animals, the destruction of the planet, and you will most likely get heart disease or cancer. Ya, great job! 👎
I always add charred cherry tomatoes to my ramen now it really goes well with spring onion and corn and amps up the umami
I've read somewhere that the white stuff on kombu is actually glutamate crystals, which you defo want in your broth :p
Maybe check if this is true!
Very timely video btw, thank you! I've been binging on ramen videos all day! :)
Your tomato egg would be amazing in this, like a traditional onsen tamago
Honestly I was thinking about making it for this hahah I bet it would have been epic!
Oh my god...cant wait to make this thank you SOooooooo MUCH👍😁😁😁😁👍!!!!!!
People like you are going to be what changes the world, you come along with your creative food scientist mind and show people that they don’t have to compromise on flavor or texture or experience to eat plant based foods. Would be fascinated to see some kind of vegan hard/soft boiled egg since that’s kind of my favorite part of ramen. Also the white stuff on the konbu is natural msg, you can leave it and your food will be better for it.
'yeung man cooking' channel has a plantbased hard egg for the ramen.
As a vegan in Japan, THANK YOU, I love you
AWW Thank you! LOVE YOU TOO!
Just wanted you to know that tonight is going to be probably the tenth time I've made this. Thank you so much for this recipe! First SauceStache video I found and was the beginning of my veg journey leveling up BIG TIME
Thank you for the feedback!
Love your channel Dude! Gives me lots of ideas for when I want to make vegan food.
Love this!! Thank you so much
That looks delicious Mark!! I so need a bowl right now!!
EMMA!!! It was SOOO GOOD!
dude, I've been to japan several times, and I can tell that your broth would compete well with native broth from japan. combining this with some of the other things you've shown on the channel - I can finally have a tonkatsu bowl - BANZAI!! \o/
Tonkotsu* 😁
That white residue on the kombu is the naturally occurring glutamates and salt, so when you wash it off you loose a lot of flavor. Also you are never supposed to boil kombu, you are supposed to take it out as soon as you see it start to bubble
you dont have to throw away the ends of the spring union. dont waste food guys :)
Put them in a glass of water by the window and they'll regrow so so so fast
Green Onions (Scallions, Spring Onions) can be the GOOD "gift that keeps giving" (as long as bugs don't get to them) -- just harvest the tops and keep the roots alive to receive more!
The best part is when you get to eat it, your recipes and reactions are priceless!
I love your videos! They’re quite creative in the way you can take an ordinary potato and transform it into something gourmet! It’s simply amazing how you do it!
Thank you so much!! That means a LOT
Dude this is so freaking awesome! I love supporting you because you always bring variety to the table (literally) 🍜😋
Hahahaha Thank you!
I'd love to try this! Looks so delicious! 😋
SO good!
Damn! Gonna wait till I have a free day and spend all day just making this
hahahah It's worth it!!
Super stoked for this, been waiting for this video all week!
I've been thinking about it all week hahaha Thanks for watching!!
I love that, no matter how much we appreciate these vids, we can't even come close to the hype energy that radiates from you the second you tastes whatever delicious veganized creation you've just made.
I love these videos! Keep up the great work!
you make it look so so easy, I'm gonna try it, maybe not everything in it but most, thank you so much
Mushroom powder is my secret ingredient in so many savory things. I keep porcini powder and shiitake powder depending on the situation. Yum!
I found the powder at Whole Foods. It’s a game changer.
Oooooh I have got try making this. It looks really good! My ramen at home always comes out so watery LOL
You are a true plant based genius my friend!!!
This was a fantastic feast for the eyes,,can only imagine how heavenly it tastes!
❤️🍜👀🤤
you are a.n. absolute GENIUS!!! As a Japanese, I love how much inspiration you get from washoku :)))
Your enthusiasm is infectious and you're so cute too! ;) Love the videos I want to make everything I've seen so far, it looks delicious.
Good job man! A lot of people don't know about the aroma oil when making ramen. Super important.
Have you tried using okra as a thickener? I use it in soups four ways: 2cm chunks; said chunks halved; said halves mashed somewhat; and pureed in a food processor. The latter can also help, with some ground flax, as egg replacer in cornbread, brownies, and tempura batter.
good idea
Waiting for a 3 minute packaged version of this 😁
BWHAHAH That would be AMAZING
Isnt the cup of noodles technically vegan except for the broth?
Vite Ramen
@@GrandBlueCosmic cup noodles usually have meat ingredients. Chili ramen is sometimes vegan I think.
Sauce Stache, where did you buy the Vegan Vietnamese Ham for this recipe?
This looks YUMMM and epic! Need to try this ASAP!
It's SOOOOOO GOOD!
This looks amazing! I love Ramen and I haven’t been able to replicate it at all
That looks soooooo goood! I'm inspired to do the recipe. Thanks for sharing! Love from the Philippines :)
This looks delicious I so want some now 😋🤤 but when's the restaurant opening lols.
It was SOOOO good!! hahah I've had 2 bowls since yesterday
I just got a cold and I want is comfort food, so this looks so GOOD!
i've been working on a vegan ramen for the last 2 years. This looks like a great recipe. I tend to make a much quicker broth because i dont have hours to spend cooking. My broth is something like miso easy, minced garlic, blackbean paste, chives, and mushroom seasoning. Bring that up to heat and then add some flour mixed in cold water to give the feeling of creamy fat.
I love your channel and has inspired alot of vegan cooking for me and my fiance. i look forward to what you make next.
I never ate ramen before going vegan. Being vegan for almost 11 years, I had the opportunity to try all kinds of ramen, but I realized that the taste of miso is not for me! I dislike the taste of it veryyy much! But... But, there is one exception: the four types of instant noodles ramen from the Dutch brand ''Terrasana''. All the four ones, are so, so, so tasty. The taste of the miso is almost the same (excepting some particularities), but the noodles are made from different flours. So, non-vegans and vegans, if you hate ramen and miso, try these ones.
Yet again, something I can make that would please everyone 💜💜💜 I've started backing off of animal products whereas my husband isn't, and we both have been loving your videos. It's something we can both enjoy, plus he can personalize it to his tastes once we take mine portion out. A++
Like myself, you are a longtime vegan and also a big guy. I would be really keen to find out how healthy you are. Could you possibly do an item on your B12 and other blood levels? Either way keep up the brilliant work!
Great recipe.
When I make broth I use a good processor on all the ingredients. I feel it yields more flavor in the broth and also, I save the left overs for the next day. Add a can of veggie broth to it, bring to a boil and add pasta pebbles. It makes a nice stew.
Noooooo, never process the solid ingredients with the broth
Hey mate, just found your videos and I'm loving them. Bought a copy of your book too. Keep up the good work 👍
Thanks for this video!!! You dedicated so much time, we all really appreciate it!
Thank you soooo much!
You should listen tio people telling you not to wash out the white residue... That s part of the flavor both has natural msg AND salt in it. It s a waste to rince kombu.
super interested to see the full recipe, can hardly wait til it goes up on your site! clicked but didn't see it there. Love your videos, they're always so delicious and hugely inspiring to me!!!
tip: slice the tofu up in big thin slices. and roll them into a spicy dry cornstarch mixture. then just panfry it until crispy. its the best topping ever
Did you make the char sui? If not, what brand is it?? It looks great!
I love your videos! Your enthusiasm is contagious.
That white residue is glutamic acid (msg) which is why kombu is used in the first place. Washing it off means you’re reducing the amount of MSG in the broth and therefore have less umami. Don’t wash the kombu.
Adding agar and coconut oil to the broth is GENIUS! Can I ask why it needs to cook uncovered?
I want the broth to keep boiling and losing steam. From my understanding it helps the broth thicken more. It might not make a differences but it’s what I see ramen restaurants do! If it’s good for them it’s good for me haha
@@SauceStache That makes sense, thank you :)
I used agar before to achieve the same effect i goulash. It works really well.
I made something similar to this the other day.. more like a quicker cheat kind of version, and felt pretty pleased with myself 😆 but it was nothing compared to this. Look forward to trying this much better version 😁 Thanks for sharing another great recipe 💚
Hey there is NOTHING wrong with a quick cheat hahah I've done it a few times. But whoa when you do spend the time it really really comes out
@@SauceStache true 😁 and if you're putting the time/effort/money in to make these kind if dishes for others, it makes it more worth it. And that's a lot of broth, you can make lots of things with the left overs. 👍😊💚
This looks amazing! I love your channel!
My dear please show how to do this "Vietnamese vegan ham"
Oh. My. God. When i say i have tears in my eyes because of how badly i want that bowl of ramen, I'm being serious. I NEED IT 😭
Great idea on the agar agar to make the broth thick! :)
Excuse my French but this is one Kick-Ass vegan chef! I love this channel
HAHAH Thank you so much!!!
@@SauceStache I cooked and restaurants for 21 years I'm retired now due to failing eyesight what I love about Vegan Cooking is that it makes you think outside the box and makes you be creative I love it because it's so challenging.
Yes this is the video I have been waiting for!! Thank you x
Thank you!!! I've been dreaming of this one for a while!!
I don't eat a plant based diet, and I probably never will again. I was a vegetarian for most of high school, and I don't think I have the strength to do that again. Still, your videos always make me so hungry.
I have people coming into my work place all the time saying their doctors put them on a plant based diet and they've never felt better.
I mean people in their 60's and older having to have their doctors telling them how to do right by their body and overall health.
amazing! so much effort in this video, thank you so much. looks incredible!
I'm vietnamese and I was so happy and surprised you used the vegan viet ham!
If you ever find yourself in Oakland, Sobo Ramen in Chinatown has an excellent vegan ramen broth.
where did you find that pork? im also located in orlando and have been looking everywhere for that.
J B I’m wondering too I’ve never seen that at any of my Asian markets especially that big
Did not realize that the boy was based in Orlando. You can probably find it at Tien Hung off Colonial
It’s from the vegetarian plus brand they sell it at most Whole Foods, Fairways, and Asian market/health food markets
99.97% that certain it's the one I've seen at 1st oriental Supermarket it in the open freezer section. If it is the same, I also certain that there's whey in it.
Sad when I found out most of the vegetarian section is not vegan for the same reason. :(
Random - Marmite banned in UK and Canada bc of Vitamin A (harmful to developing fetus).
Helen Luong yes! that’s why i’m asking cause all the ones i’ve found have whey or egg.
Have you checked out The Way of Ramen youtube channel? Love this video. Wanted to say this is the ONLY vegan ramen I've seen so far that makes tare, aromatic oil, in addition to a luscious looking broth.
I was planning on making some vegan pho this upcoming weekend, and while not required, I was hoping to improve the texture of the broth some using agar, or xanthan or guar gum. So I went a Googlin' to see if anyone had any recipes or documentation on the right amount of any of those ingredients for soup broth that might usually have a fair amount of natural gelatin/collagen in it. I could find nothing, and figured, "Oh well, we'll have to do our own experiments and work it out, I think I'll start with agar." But then I thought of Mark and checked back here first looking for soup videos. And sure fucking enough, here it is. You sir, are consistently excellent with your work. Thank you so much for the time and work you put in!
Made this for two friends yesterday and they loved it!
This looks so bomb!!!!!
It honestly is... I hate tooting my own horn but im really proud of this one
I'm so grateful for you! And your channel! Thank you for doing all the not-so conventional vegan recipes! Shows that when you're vegan you can have everything a non vegan has ;)
Wow, very impressive and great watch. I'm hungry!
Made the whole thing today and it was excellent! Only thing I'd say is the broth needed salt. I ended up adding maggi seasoning and a lot of course salt. Otherwise, best veg ramen I've had ever. Excellent mouth feel and definitely gonna try adding agar agar to other stuff.
GamblingTime that’s so awesome! I’m glad you loved it!!
@@SauceStache So using what I learned from making the veg broth with your technique, I made a vegan "beef" gravy, and it turned out really really good! I ended up making a crappy lazy veg stock (onion/garlic/powdered veg stock), then added a fake beef flavoring (seems similar to the chicken one I saw you use in another recipe), the agar agar, marmite, nutritional yeast, and a little powdered au jus (which is vegan for some reason), and it ended up turning into a "beef" stock my carnivore friend felt really convinced by. Threw it into more sauteed onions/garlic with some flour and soy sauce and more yeast and it became a great gravy. (which we then turned into a very sinful-tasting pasta dish)
All this to say, have you thought about making a vegan biscuits and gravy recipe? I'd be curious to know how you'd approach a gravy, coz maybe there's some stuff I could've done that would've made it better. (though I was very happy)
Bonus question: have you ever thought about making meatloaf? I've been making it with a combo of impossible, beyond beef, beyond sausage, and morning star bacon, and it's been SO SO SO good (and moist!)! My totally carnivore roommate loves it too!
Thanks again! I'm extremely glad I found your channel coz I already feel like my veg game is improving!
Aww haha loved that little mistake at 2:18, when you almost put the carrot stem in the pot instead of the carrot itself, i do that all the time ❤️
Just finished a delicious wrap but now I have a craving for ramen 😋
I finally get why there are pears and apples in my vegan pho recipe. It's because of the pectin. I've thought it is to get a natural sweet taste to it, but you definitely leave the cores in. Maybe it's worth a try for you as well instead of agar agar.
Now you're talking. How could anyone eat broth from those foil packets after watching this. Can't wait to try it ♥️
Im 2 and a half hours into this broth and it already tastes amazing
Can't wait to jam this in the kitchen. My wife & kids will be so Happy. Thank❤You
I love ramen and have been a Vegan nearly 42 years. I am not into many of those imgredients you used and definitely not fake meats, but I enjoyed watching this!
Looks amazing! Thanks!
OH man, LOVE this channel, just found it a few days ago, ....BACON!!! can't wait to try it...
Just recently going to mostly vegetarian diet...
And love this dish, I live in China so this stuff is my alley...
Just one problem, shouldn't the channel be upgraded in it's name to Sauce Beard?
I'm so happy you make these videos
Awesome sounding recipe man. Agar in the broth is a great shout for mouthfeel 👌🏽
When I hear thick gelatin from plant sources I think of ground chia seeds
Damn spot on project background. I have been wondering the same myself.
That mushroom granules is a freakin must!! Even the non veg ppl use those too here.
Those oil and agar ia brilliant
Looks amazing, great job man
Thanks so much man!
😂😅 LOVING your enthusiasm! I make similar sounds when i get it right 😎. I will source these ingredients and give it a whirl. Hey! Just wondering what would happen to the broth flavor if the juiced vegetable technique was used.... i know..why mess with perfection? Just crossed my mind....
I'm sure it's very tasty and the process was fascinating to watch, but 1 thing i really don't like in my ramen is oil. I mean, just a very tiny bit of sunflower oil that comes from a very quick stir-fry of the ingredientes, but I find it really distasteful to see the oil drops floating around. For thickness I usually put a little corn starch in there, but not much because I don't like it foggy. I guess we are all quite personal with our ramens :)
It takes a long time to make but its easily the best vegan ramen recipe i've found
Actually halving or quartering carrots length wise makes a huge difference. Plants(roots) use/need sugars to live/grow. These are more concentrated in the core of the root(carrot), so if you quarter it length wise to expose much more surface area of the carrots core, the carrot will give off much more flavour to the broth.
What about washing the carrots? It's a good idea, i just didn't see it. i was also surprised at the amount of seaweed, it looked like a lot.
Ii love your passion. You are truly a master chef. That looks so good.
Whoa Thank you so much!
well done! I appreciate the effort put into these videos
Imagine you cook your vegan recipe, and compete with another chef with the same recipe; and people have a blind taste test! I think that would be a good show cause your specific recipes and technique is stellar. You could VS. Some some youtube chefs like the sous vide guy or claire from bon appetit . just a idea
“This is perfect; everything’s perfect!”
I do concur.