VEGAN CHILI RAMEN RECIPE | SPICY RED BROTH NOODLE SOUP
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 easy vegan chili ramen recipe right at home. Let's begin
Ingredients: 2 pieces garlic 1 tsp ginger (chopped) 1/4 cup onion (diced) 2 large 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 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. Dice the onion 3. Thinly slice 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
LEARN HOW TO MAKE THE BEST VEGAN MAPO TOFU RECIPE AT HOME!
LAY HO MA!! Mapo tofu is definitely one of my all time favourite recipes. It's salty, spicy, and when you scoop this amazingness onto a bowl of rice it's legit game over. Join me in this episode and learn how to make my ultimate vegan mapo tofu recipe. Let's begin
Ingredients:
4 dried shiitake mushrooms
2 1/2 cups water
3 sticks green onion
1 cup canned chickpeas
1lb soft or medium firm tofu
2 pieces garlic
1 small piece ginger
1-2 tsp Sichuan peppercorns (or black peppercorns)
3 tbsp chili oil
1 tsp chili powder
2 tbsp doubanjiang (Chinese broad bean chili paste)
1 tsp cane sugar
1 tbsp soy sauce
splash of rice vinegar
1 tbsp potato starch + 1 tbsp water
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