VEGAN CHILI RAMEN RECIPE | SPICY RED BROTH NOODLE SOUP

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

LEARN HOW TO make A BEAUTIFUL RED VEGAN CHILI RAMEN BROTH RECIPE AT HOME

LAY HO MA!! Winter is tough but a delicious hot bowl of ramen is tougher. What’s not to love about ramen? There’s a hot comforting soup, different textures, spicy, salty, visually beautiful, and absolutely delicious. Join me in this episode and learn how to make an simple vegan chili ramen recipe right at home. Let’s begin

Ingredients:
2 pieces garlic
1 tsp ginger (chopped)
1/4 cup onion (chopped)
2 big cremini mushrooms
1/2 cup extra firm tofu cubes
drizzle toasted sesame oil
1/2 bok choy
1/2 cup sake
1 tbsp gochugaru (Korean pepper powder)
1 generous tbsp doubanjiang
2 cups veggie stock
5g kombu
140g ramen noodles
2 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1 tsp black rice vinegar
1 1/2 tbsp soy sauce
2 tbsp green onion (chopped)
1 tbsp roasted peanuts
1 tbsp chili threads
1/2 white sesame seeds

Directions:
1. Bring a pot of water to boil for the noodles
2. Finely chop the garlic and ginger. chop the onion
3. Thinly cut the mushrooms and cube the tofu
4. Heat up a sauté pan to medium heat. Add in the sesame oil
5. Quarter the half bok choy and sauté for a few minutes and then set them aside
6. Sauté the onions, garlic, and ginger for about 1min
7. Add in and sauté the mushrooms for another minute. Then, deglaze the pan with the sake (or use veggie stock)
8. Add in the gochugaru and doubanjiang. Sauté for about 1min
9. Add in the veggie stock, kombu, and tofu. Cook on medium for about 10min
10. Cook the ramen noodles to package instructions (in this case 4min). Stir them occasionally to keep them from sticking
11. Add 1 tbsp chili oil, the soy sauce and rice vinegar into the serving bowl
12. Drain out the noodles and set aside
13. When the soup is ready, remove the kombu and save for another recipe
14. Pour the soup into the serving bowl followed by the noodles and toppings
15. Garnish with the chopped green onion, crushed peanuts, sesame seeds, chili threads, and another drizzle of chili oil

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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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