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LAY HO MA!! I love ramen, you love ramen, everyone loves ramen!! In this episode, I will show you how to make an easy vegan ramen with the lovely flavour a peanut satay broth. Some clarification – satay is traditionally meat grilled on skewers and covered with peanut sauce. The peanut sauce is sometimes referred to as satay sauce. Join me in this episode and let’s make some vegan ramen!
Ingredients:
2 pieces garlic
1 small piece ginger
drizzle of olive oil
handful of shimeji mushrooms
1 cup extra firm tofu
2 tbsp peanut butter
2 cups vegetable stock (https://youtu.be/AgvFmD6sz9I)
1 portion ramen noodles (https://youtu.be/vPvLw5kDpm8)
1 tbsp cane sugar
1 tsp rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp roasted peanuts
1 stick green onion
few sprigs cilantro
2 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1 tbsp white sesame seeds
Directions:
1. Finely chop the garlic and ginger
2. Heat up a medium stock pot on medium high heat. Drizzle some olive oil
3. Add the ginger, garlic, and mushrooms
4. Boil some water for the noodles in a separate saucepan
5. Crumble 1 cup worth of extra firm tofu, then add to the stock pot. sauté for 5-7min
6. Add the peanut butter followed by the vegetable stock. Stir and deglaze the pan
7. Cook the noodles as per package instructions. Use chopsticks to loosen the noodles occasionally
8. When the broth comes to a boil, simmer on medium for 5min
9. In the serving bowl, add the cane sugar, rice vinegar, soy sauce, and sesame oil. Whisk to combine
10. Pour the broth into the serving bowl
11. When the noodles are cooked, strain out the water. Place them in the serving bowl
12. Top the ramen with crushed roasted peanuts, fresh chopped green onion, cilantro, chili oil, and white sesame seeds
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
https://www.yeungmancooking.com
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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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