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Am i crazy or what? After you finished to sauté the veggies, you poured some veggie stock inside the pot. Where did that stock come from and how did you make that one? Dows that mean that you need ready made veggie stock in order to make some more veggie stock? Why didn't you just pour water in the pot?
Finally. Amidst all those youtube videos and online recipes a pro shows me how to do proper vegan ramen. Will do it in the following days and let you know how it went!
Using the garlic skin is brilliant, most of veggies skin contains a lot of nutriments. They could be dried and used as seasoning in a zero waste perspective.
I love it how you it looks like you're hungry when you're cooking haha, and that you actually tries your dish on camera! Added to the gorgeous food, it all looks sooo tasty. Thank you for the recipe!
Ok, Chef, I'm new to your channel. I'm in the US. (SoCal). I'm vegan, but haven't been for my entire life. I'm also an old lady!! Seriously!! All that said, I can't wait to make this recipe! I found you accidentally while searching for an awesome homemade ramen recipe! Found it!! But, I must admit that *nothing* can ever really replace pork belly! Sigh, please don't judge. It is what it is. So, can't wait to binge watch your old videos! Thanks for sharing. Stay safe! 🌈🌈🌈
Another great recipe to try. I do have a request/question. I am diagnosed with kidney failure and have to really watch my salt intake (about 6 grams a day). Now in most Asian cooking a lot of salt or ingredients with lots of salt are/is used. Is it possible to give tips on what to substitute or alternatives? Often I just put in less of the things you use but it always feels and tastes off…. sad panda
there are veg-based salt substitutes out there but most contain cumin so it can change the flavor a lot...I would recommend shopping around for that. When it comes to soy sauce try coconut aminos, it has 90 mg of sodium per teaspoon (5 ml), while traditional soy sauce contains about 280 mg of sodium in the same serving size (though it can get a bit pricey)... hope that helps!
JEREMY: Love your videos & School of Wok. This vegan ramen looks amazing. Can you squeeze in more vegetarian dishes? I know Chinese dishes by nature--in the U.S., anyway--have a lot of meat/poultry/seafood. I tend to eat vegetarian, though, so some of these delicious dishes you make are off limits to me. Anyway, if this is possible. Thanks! :-)
I have been trying noodles out and with chopsticks, it was a fun experience and seeing how people are making vegan versions, it makes it even more fun.
I watched every second of your video.. whenever I watch I skim through most of it to just get ingredients and few tips.. but with this I loved your passion for cooking and mostly Japanese.. this will be my first Japanese dish that I will try out.. thanks for bringing in vegetarian (egg included)or vegan version of the dish.. looking forward to more of these 😊
3 роки тому
Wow! Not a soup fam but definitely loved this: made a single portion and scoffed the lot. Next time I will try to lower the oil factor but other than that, would I change anything? No way! Vegan heaven.
Vegan is very healthy and happy. I have been vegan for 50 years. I have not seen a doctor at all. I hope that foreign friends will come to Taiwan to eat vegan. I wish you vegan health and happiness. Any wish and good wish can be achieved.
I hope when you cook for others you don’t lick your finger, give a bite to a noodle and put it back with the rest or try from a spoon the broth and shake the spoon on the pot lol the recipe looks great, i will try it
The website calls for 2l stock of which too few was left by the end of the boiling process. Should be around 4 liters in my opinion since soybeans and shitake can absorb a lot of liquid. I need to tweak the amount of miso paste too as my first attempt ended up being sort of a miso soup because I tried to adjust it according to the added stock.
Can i use vegan bouillon cube / stock cubes instead of the broth? Is it better if we cook it even more then 3 hours? Thank you for this wonderful recipe. I'l have to make it when you answer me ^^
This looks wonderful, but I'm confused. You used vegetable stock to make vegetable stock. Is the stock liquid you added different from what you made in the video? Thanks.
Looks fabulous, thank you. I recently had a vegetarian ramen with tahini or possibly soy milk in the broth. Is that a sensible variation to this? I'd like to increase creaminess.
More ramen spots need to see this! I've resorted to making my own ramen because a lot of ramen restaurants literally will just have noodles, with vegetable stock, and boiled vegetables as their vegan ramen option.
I went to this popular ramen place in downtown Toronto, I can't remember the name but I tried their vegetarian ramen and it had this ground tofu mixture on top that was DELICIOUS and I've been trying to find what it is but I can't find anything about it!! ! It was lightly sweet? and salty and just very flavourful
@@SchoolofWok are they edible after making stock, or the beans need more time to cook ? I just want to use them after boiling, thats why i am asking :D
Looks amazing, more vegan recipes please 👍🏻 you didn’t mention what type of noodles you used 🤔❓ For the amount of work involved and how much that stock reduced, I’d be inclined to double the recipe. 🍜
I loved your vegan stock preparation and method never heard about adding dried soy beans for umami deep flavor pretty sure it works but I’m surprised why would you add ready made vegetable stock since you’ll adding all these vegetables and soy beans to cook them for hours??kinda set me off
@@SchoolofWok I don't really get why you make vegetable stock ahead instead of just adding the same vegetables into the broth. Why is it better that way and what vegetables do you use for the stock?
I would imagine it doesn't, as textured soy absorbs a lot of moisture and puffs up, it would be hard to separate from the liquid! good luck finding the soybeans. My local asian/oriental supermarkets often have them and i found them online as well
Ramen! I really want to try to make this! Quality video! Informative! I can see your talented and passionate and as a fellow video creator & cook I would love to learn more from each other new friend!
📣 ANNOUNCEMENT 📣 - We’ve launched our UA-cam Membership Plan! bit.ly/sowmembers
Memberships start from just 99p per month, and include access to a whole load of exclusive content; including Q&As, School of Wok badges and emojis, membership recipes, and more!
I'm love it
Am i crazy or what? After you finished to sauté the veggies, you poured some veggie stock inside the pot. Where did that stock come from and how did you make that one? Dows that mean that you need ready made veggie stock in order to make some more veggie stock? Why didn't you just pour water in the pot?
please do more vegan recepies chef.
We've got a few more coming out soon! - Lee
@@SchoolofWok Yes.Please.
Yes pls
Please!!❤
This looks amazing! I love that you guys are adding in vegan dishes.
Thanks! We've got another few in the works that you'll like too! - Lee
School of Wok yay 😁
I've been looking up vegan ramen recipes/videos for months, and can confidently tell that this is the best one on UA-cam yet.
Excellent! I wasn't sure how good this recipe was going to be when we were filming, but I couldn't get enough of it afterward! - Lee
I made this.. and i Can tell you.. i Think it’s my new favorite meal
It's got so much flavour, right? - Lee
Thanks for the vegan version - will be making this! Thank you for sharing
No worries, you won't be disappointed! - Lee
Came here for the vegan ramen, but stayed for the "~FLAVOR!~"
3:40 Add vegetable stock to make vegetable stock
Finally. Amidst all those youtube videos and online recipes a pro shows me how to do proper vegan ramen. Will do it in the following days and let you know how it went!
Yes please :)
Please do let us know how it goes! We loved this dish!
The dried soy beans in the stock is a fantastic idea.
It adds so much flavour! - Lee
This blew my mind can’t wait to try!!
Thank you for making vegan recipes. This looks great!
You're welcome! - Lee
Love the soya bean idea, will try out. Just a suggestion, I add Dried plums in the stock gives a sweet depth.
That sounds interesting! - Lee
Using the garlic skin is brilliant, most of veggies skin contains a lot of nutriments. They could be dried and used as seasoning in a zero waste perspective.
either the onion is massive or everything is small LOL
Haha, our onions are always huge for some reason! - Lee
Lol
Currently preparing it at home !! The carrots were so delicious !! I cant wait for the stock to be ready omg
Hopefully it turned out as good as ours!
I learned so much in this video... more than just a recipe - great side notes shared about the ingredients and how they are used. New Subscriber!
Glad you found it helpful! - Lee
I'm not vegan but wow that looks delicious .....mmmm those carrots xx really want to try this
Neither am I, and I absolutely loved it! - Lee
I love it how you it looks like you're hungry when you're cooking haha, and that you actually tries your dish on camera! Added to the gorgeous food, it all looks sooo tasty. Thank you for the recipe!
Glad you enjoyed the video! - Lee
This is not only cooking, this is education.
I love this channel and their vegan recipes!
Ok, Chef, I'm new to your channel. I'm in the US. (SoCal). I'm vegan, but haven't been for my entire life. I'm also an old lady!! Seriously!! All that said, I can't wait to make this recipe! I found you accidentally while searching for an awesome homemade ramen recipe! Found it!! But, I must admit that *nothing* can ever really replace pork belly! Sigh, please don't judge. It is what it is. So, can't wait to binge watch your old videos! Thanks for sharing. Stay safe! 🌈🌈🌈
Haha, pork belly is the best! Hopefully you don’t struggle too much without it! This dish has enough flavour to make you not miss it, though!
“Naughty Carrots” 😍
They really are! - Chris
Another great recipe to try. I do have a request/question. I am diagnosed with kidney failure and have to really watch my salt intake (about 6 grams a day). Now in most Asian cooking a lot of salt or ingredients with lots of salt are/is used. Is it possible to give tips on what to substitute or alternatives?
Often I just put in less of the things you use but it always feels and tastes off…. sad panda
Hmm that's a tricky one, I'll do some research for you! - Lee
there are veg-based salt substitutes out there but most contain cumin so it can change the flavor a lot...I would recommend shopping around for that. When it comes to soy sauce try coconut aminos, it has 90 mg of sodium per teaspoon (5 ml), while traditional soy sauce contains about 280 mg of sodium in the same serving size (though it can get a bit pricey)... hope that helps!
We can learn a new idea everyday. Thanks!
JEREMY: Love your videos & School of Wok. This vegan ramen looks amazing. Can you squeeze in more vegetarian dishes? I know Chinese dishes by nature--in the U.S., anyway--have a lot of meat/poultry/seafood. I tend to eat vegetarian, though, so some of these delicious dishes you make are off limits to me. Anyway, if this is possible. Thanks! :-)
We have a vegetarian/vegan playlist on our channel, you should check it out! - Lee
Looks delicious. Could you make one on making basic Asian veg stock?
I'll add it to our suggestions! - Lee
This looks amazing! Please veganize har gao!
I'll add that to our suggestions list! - Lee
I have been trying noodles out and with chopsticks, it was a fun experience and seeing how people are making vegan versions, it makes it even more fun.
Thanks!
I watched every second of your video.. whenever I watch I skim through most of it to just get ingredients and few tips.. but with this I loved your passion for cooking and mostly Japanese.. this will be my first Japanese dish that I will try out.. thanks for bringing in vegetarian (egg included)or vegan version of the dish.. looking forward to more of these 😊
Wow! Not a soup fam but definitely loved this: made a single portion and scoffed the lot. Next time I will try to lower the oil factor but other than that, would I change anything? No way! Vegan heaven.
Vegan is very healthy and happy. I have been vegan for 50 years. I have not seen a doctor at all. I hope that foreign friends will come to Taiwan to eat vegan. I wish you vegan health and happiness. Any wish and good wish can be achieved.
Looks great! Would it work to make this in a slow cooker as well? Or do your need the rolling boil?
Keep up the great work!
Hmm, it would probably work - I don't see any reason that it wouldn't! - Lee
I hope when you cook for others you don’t lick your finger, give a bite to a noodle and put it back with the rest or try from a spoon the broth and shake the spoon on the pot lol the recipe looks great, i will try it
Best vegan ramen, thank you.
You're welcome! - Lee
The website calls for 2l stock of which too few was left by the end of the boiling process. Should be around 4 liters in my opinion since soybeans and shitake can absorb a lot of liquid. I need to tweak the amount of miso paste too as my first attempt ended up being sort of a miso soup because I tried to adjust it according to the added stock.
Thank you for doing a vegan one! 😍😍😍
Delicious, and I am not a soup lover, but this is marvelous)
He is cute 😍
Can i use vegan bouillon cube / stock cubes instead of the broth? Is it better if we cook it even more then 3 hours? Thank you for this wonderful recipe. I'l have to make it when you answer me ^^
may I see how you prepare the veggie stock? thanks a lot
We're looking into making a series about stocks! - Lee
This looks wonderful, but I'm confused. You used vegetable stock to make vegetable stock. Is the stock liquid you added different from what you made in the video? Thanks.
It just made the process of making the broth a bit quicker! - Lee
Could you try a vegan pho with beef and pork, delicious.
So just a pho? 😅 - Lee
@@SchoolofWok or a vegan laksa with chicken or prawn🤷♂️
just added this to my playlist, hopefully when i move to my own place i can try make my own ramen !
You’ll love it! - Lee
Looks fabulous, thank you. I recently had a vegetarian ramen with tahini or possibly soy milk in the broth. Is that a sensible variation to this? I'd like to increase creaminess.
I'd recommend trying this first and seeing how you like it, and then adjusting it to your liking with tahini! - Lee
@@SchoolofWok Thanks! I'm stoked to try this one.
thanks for making this vegan!!
No problem! - Lee
It looks so good! Pls do more vegan recipes
Thanks! We have a vegan recipe coming out soon!
put Kombu in the simmering stock ;-)
I made this! it was better than the ramen I got in Japan! so so good!
Excellent! It's so flavourful, right? - Lee
Love this recipe! What brand of sesame oil do you use?
We use Lee Kum Kee sesame oil - Lee
Wow, have to try this. Looks amazing!
It is great!
I made this yesterday and it was excellent. Took a long time but worth it.
Glad to hear it was worth the time!
Wow yum! Ramen looks pretty good too :)
More vegan recipes please !
me at 3 am:
yeah let's do vegan ramen
More ramen spots need to see this! I've resorted to making my own ramen because a lot of ramen restaurants literally will just have noodles, with vegetable stock, and boiled vegetables as their vegan ramen option.
This looks amazing. I really need to make this.
Let us know if you make it!
what is golden syrup?
It’s a sugary syrup, and can be used as a honey substitute
🙌🏼 MORE VEGAN RECIPES PLEASE CHEF !!!! 🙌🏼
We're working on doing more!
Yaaayyy VEGAN stuff!!!
We like to try and include everyone! - Lee
@@SchoolofWok thank you Mr. Lee it's fun learning from you plus the fact that I'm a vegetarian....
Awsome video and communication explanation thank you looks yummy
Thanks!
looks delicious... the food too :P
*WOW* this looks amazing ㅠ.ㅠ
I'm vegan and will try this for sure....... tasty tasty tastyyyyyyyy
Let us know how it goes!
Can you please make a video on vegan soy karrage please please
Lots of love from India
Great recipe! 😍👏🏼
Thanks!
I went to this popular ramen place in downtown Toronto, I can't remember the name but I tried their vegetarian ramen and it had this ground tofu mixture on top that was DELICIOUS and I've been trying to find what it is but I can't find anything about it!! ! It was lightly sweet? and salty and just very flavourful
Try looking for scrambled tofu! - Lee
This is great, I'll try this.
Hope it goes well! - Lee
Do we need to soak the soya beans overnight, or just throw the dried ones directly in a pot?
Just leave them dry and put them in the pot! - Lee
@@SchoolofWok are they edible after making stock, or the beans need more time to cook ? I just want to use them after boiling, thats why i am asking :D
They might need to go for a bit longer, but we ended up straining them out - Lee
"Naughty carrots" that totally cracked me up :)
They were bloody naughty as well! - Lee
Do you have to use dry mushrooms?
thank you!!!!!
You're welcome! - Lee
I can't wait to try this 👀
It's so good! - Lee
Looks amazing, more vegan recipes please 👍🏻 you didn’t mention what type of noodles you used 🤔❓
For the amount of work involved and how much that stock reduced, I’d be inclined to double the recipe. 🍜
Thanks! It should say which noodles we used in the recipe link in the description!
@@SchoolofWok it just says "ramen" noodles, which i thought was quite a generic term. these look very broad and thick.
It was amazing thank u
You're welcome! - Lee
Gonna make this thank you mate !
Hope it went well!
This looks delicious!
Thank you! - Lee
I like the ladle spoon!
Thanks, they're very good for eating ramen! - Lee
Wow very nice 👍
So nice to see vegan Asian recipe with spring onions and not scàllions! 🏴
Spring onions all the way - Lee
Would it be possible to replace soy beans with another type of bean? Thank you 🤗
looks amazing!!!
Thanks!
Great video! Which traditional ramen would you say this is most similar to?
Thanks! It's not a very traditional ramen at all haha
Thank you so much for sharing this recipe with all of us! Thanks to you, I finally brought delicious vegan ramen to my girlfriend. I love you.
Haha, I'm glad you enjoyed the recipe! - Lee
Amazing!! 😍
Thanks!
Love it
Thanks! - Lee
Sauce Stache recently did a vegan ramen on his channel. This recipe looks good too
He has some really good videos! - Lee
Naughty carrots 🤣🤣🤣 what could I use to replace the golden syrup?
Also the way he ate the food at the end like he hasn't eaten in years 🤣👌🏻
You can use anything sweet, like agave nectar or honey for example - Lee
Ok we are making this again :D
I loved your vegan stock preparation and method never heard about adding dried soy beans for umami deep flavor pretty sure it works but I’m surprised why would you add ready made vegetable stock since you’ll adding all these vegetables and soy beans to cook them for hours??kinda set me off
Why does it put you off? - Lee
@@SchoolofWok I don't really get why you make vegetable stock ahead instead of just adding the same vegetables into the broth. Why is it better that way and what vegetables do you use for the stock?
👉🏻😎
👉🏻🕶😲
Looks tasty.
What is golden syrup? Is it just honey? 🤷♀️🙃
What can I sub for mushrooms?
this is completely unrelated but the way he talks is sooo reminiscent of matt smith’s doctor who
can texturized soy work as well? i mean i can't find those dry soybeans
I would imagine it doesn't, as textured soy absorbs a lot of moisture and puffs up, it would be hard to separate from the liquid! good luck finding the soybeans. My local asian/oriental supermarkets often have them and i found them online as well
@@itsmints confirmed texturized doesnt work at all
Looks great, Chef.
Am I hungry only?
It looks very good.
I want to eat that food.
T.T.
Well now you know how to make it! - Lee
if you are making stock, why do you add already made vegetable stock to it? please make a video on how to make the base stock itself
Wowwwwww 😍😍😍😍👌
This ramen is so good! Give it a try! - Lee
Ramen! I really want to try to make this! Quality video! Informative! I can see your talented and passionate and as a fellow video creator & cook I would love to learn more from each other new friend!
Why is tofu cooked/fried before seasoning it?
Can I use cabbage instead of book choy?
Don't see why not. Any leafy green veg would work well in this! - Lee