Call The Bowl-ice Cause This Chili Miso Ramen Recipe Is Lit Up

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LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN CHILI MISO RAMEN RECIPE TODAY!

LAY HO MA (how's it going in Cantonese)! I think a hot bowl of delicious ramen needs no introduction. This casual bowl of noodles is comforting and packed with umami. Join me in this episode and learn how to make a tasty bowl of chili miso ramen. Let's begin!

Ingredients:
1 tbsp soy sauce
1 tbsp miso paste
1 tbsp doubanjiang
2 tbsp + 2 1/2 cups unsalted vegetable stock
50g extra firm tofu
1 tbsp + 1 tbsp chili oil
1 tsp dark soy sauce
30g fresh shiitake mushrooms
small piece kombu
90g ramen noodles
chopped green onions to serve
small bunch chili threads
1 tsp white sesame seeds

Directions:
1. Into a small saucepan, add 1 tbsp soy sauce, miso paste, and 2 tbsp vegetable stock. Heat up on medium heat and cook for a few minutes while stirring to dissolve the miso paste
2. Transfer the semi thick paste into the serving bowl
3. Bring a pot of water to boil for the noodles
4. Pat dry the extra firm tofu with a paper towel. Then, mash into a crumble with a fork
5. Heat up a nonstick pan to medium heat. Add 1 tbsp chili oil followed by the tofu crumble. Sauté for a few minutes
6. Add the dark soy sauce and sauté for another couple of minutes. Then, set the tofu aside
7. Chop the shiitake mushrooms and add to a small saucepan along with 2 1/2 cups vegetable stock and a small piece of kombu. Heat on medium high
8. Boil the ramen noodles to package instructions (in this case, 4min). Stir the noodles occasionally
9. When the vegetable stock comes to a boil, remove the kombu
10. Pour the hot vegetable stock into the ramen bowl and give it a whisk. Strain out the ramen noodles and add to the broth
11. Assemble the toppings including the crumbled tofu, shiitake mushrooms, freshly chopped green onions, white sesame seeds, chili threads, and a generous tbsp chili oil


CHILI OIL FULL RECIPE EPISODE:
https://youtu.be/IkBWsfsEVkM

VEGETABLE STOCK FULL RECIPE EPISODE:
https://youtu.be/G8Sygrs76nc

KOMBU SEAWEED SALAD FULL RECIPE EPISODE:
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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