(possibly) The Easiest Ramen Recipe Ever...

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LEARN HOW TO MAKE AN EASY SHOYU RAMEN RECIPE TODAY!

LAY HO MA (how's it going in Cantonese)! The beauty of ramen is that they can be as simplistic or complex as you'd like. Join me in this episode and learn how to make a umami rich soy sauce ramen recipe that's also incredibly easy to put together. Let's begin!

LIGHT DASHI INGREDIENTS:
3 dried shiitakes
6g kombu
1 large piece garlic
small piece ginger
1 tsp black peppercorn
pinch of salt
3 1/2 cups water

LIGHT DASHI DIRECTIONS:
1. Boil the water in a kettle
2. Crush the garlic and ginger. Place the ingredients into a large jar or bowl and soak in the hot water for 6-8 hours (or overnight)

SHOYU RAMEN INGREDIENTS:
50g fresh shiitakes
5 slices smoked tofu
25g broccolini
drizzle of avocado oil
90g ramen noodles
1/2 tbsp soy sauce *Correction*
1 tsp maple syrup
1 tsp dark soy sauce
splash of toasted sesame oil
2 tsp scallion ginger oil (https://youtu.be/QvtcaIEb-Bs)
1 tsp black sesame seeds

SHOYU RAMEN DIRECTIONS:
1. Pre-heat the oven to 375F and bring a pot of water to boil for the noodles
2. Remove the end bit of the stalks on the fresh shiitakes and slice the smoked tofu. Place the fresh shiitakes, smoked tofu, and broccolini into a mixing bowl and drizzle over some avocado oil. Toss to coat
3. Transfer the veggies onto a baking sheet and spread them out. Bake in the oven for 5-7min
4. Pour the light dashi into a small saucepan and bring to a boil
5. Boil the ramen noodles to package instructions (in this case, 3min)
6. Add the soy sauce, maple syrup, dark soy sauce, and toasted sesame oil to the serving bowl and whisk together
7. When the light dashi comes to a boil, transfer to the serving bowl
8. When the noodles are done, stain them out and place into the broth. Then, assemble the baked veggie toppings in the serving bowl. Spoon over some scallion ginger oil and sprinkle on some black sesame seeds


KOMBU SEAWEED SALAD RECIPE HERE:
https://youtu.be/Sb6jTw38tqo


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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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