Just realized, I used egg in the noodles in the naruto video... I had made new noodles for this and totally forgot why I made them and used those instead because I liked them better. Apologies to my vegan friends.
Your noodle has worked really well for me. I recommend using the mixing paddle on a KitchenAid as an effective method for evenly mixing the water into the flour.
Nice! I kind of messed up my vegan ramen a bit here and there but still really enjoyed it. This take is great. To thicken: I thickened mine with Ebi Taro, worked really well.
I really enjoy how you don't shy away from vegan foods. I think it's admirable that you see a culture or community and you do your best to accept. Thanks dawgg for all that you do!!
2:07 Yay!! Verve coffee is my favourite! I live in northern california. I don't know if Verve is anywhere outside of northern california so it makes me happy to have them represented.
Thank you so much for this! I'm not vegan or vegetarian, but I have a close friend who shares my love of ramen and is vegetarian. I've been dying to cook some ramen for us to enjoy but it's always a challenge to find a good recipe. I have to try this and the vegan tonkotsu
The video is great, always happy to have more vegan ramen recipes out there. I would recommend to not use cabbage in a vegetable stock. Cabbages tend to overpower the other flavours. To add a bit more thicknesses and body to the stock i use thinly chopped leek and some grated tomato. The tomato method is something you can see used a lot in different kinds of arab food.
I just cooked this, making some substitutions where needed and it was AWESOME!! used zucchini, potato and nori (weird but worked!) As well as dried shiitake and garlic/onion in the stock, only red miso and kombu tsuyu in the tare, and soy milk. Really really great recipe!
One of my go to vegan soups is: 50% vegetable stock, 50% soy milk, mix with ground defatted sesame seeds (umm I forget what this is called for some reason), miso tare. Then top with rayu -- especially if you make one from sesame oil. The red on white is really dramatic, though you can also go with black sesame oil for a different type of contrast. The ground sesame seeds are a classic combination with miso tare and give you more mouthfeel -- making up for the lack of fat in the soup. As you say, with all vegan dishes, you have to watch the sweetness. If you have any opportunity to avoid sweetness, do it. It makes it fairly challenging.
@@nozee77 No. It's actually defatted. It's basically the stuff left over when you make sesame seed oil (the husks???). It's quite common to see this as a condiment in ramen shops that specialise in miso ramen. It's also often added to miso ramen to increase the mouthfeel without necessarily adding a lot more fat. It also has a nice sesame flavour. I wish I had some around the house just now, because it's gone completely out of my head what it's called.
Congrats on your success in doing this ive been watching since you didn’t have many followers and you’ve stayed true to what you do and only improved. Great content to watch you can tell your passion for this I’m happy for you
This is so exciting!!! my recipe is very similar to yours and i can't wait to try. i always used oat milk as well but i have heard that 日本人 use soy milk as their "secret weapon" so i wanted to try with soy milk instead. I will have to test this recipe with both oat milk and soy milk. Thanks for the recipe. btw, don't you rinse the noodles?
Soy milk is a popular choice in Japan more because of abundance (it’s a byproduct of making tofu) and oats are not native in the East. I think it works either way so long as it’s not like coconut milk which is too thin.
Love the thought of splitting videos up so they are easier to find. One suggestion, could you do this for chicken oil as well? When trying to create it a week ago I could not quite remember which of your earlier videos had covered the topic, so I had to look through your backlog to find it.
As a non-mammal eater / umami lover (a combo I once thought tragic), I love finding creative ways to get umami. Raw tomatoes are gross but roasted tomatoes are 神様's gift to man.
Need to try and make this, my brother is a vegan, but I'm not. However, I do want to try and find some great foods to make, that he can enjoy too, this seems like a good one to make.
Hironori in SoCal uses grilled broccolette (grilled broccoli same taste) as the main topping and it was amazing. Also I cheated using vegetable broth with kombu and it turned out pretty good!
Try this on ur next experiment, soak a couple of cashews overnight and blend jt the next day. Strain and u have a nice thick cashew milk. Blend that with ur oatmilk say 50:50 you should get a thicker soup.
I'm not vegan but the last year I feel so heavy and sick after eating meat or dairy. I eat meat like once a month now. Anyway I love vegan food so thanks for all the recepies!
Hhhmmm i think you should use tempe for next vegan ramen,cause its similar like a pork have a nice day Hey i have challenge for you,can you make saiba joichiro vegan ramen from shokugeki no shouma?
When you say tare gets better with time, would you say that keeping the ingredient, like the niboshi and katsuoboshi soaked for longer periods makes it better aswell?
Agar-agar is great at mimicking gelatin, a bone based jelly... I’ve heard it’s a good way of adding that charactaristic fattyness to plant based soups that are undeniably important at getting your soup to stick to your solid ingredients.
Have you checked out Kenji Lopez-Alt's vegan ramen recipe on Serious Eats? He adds tahini to his and the broth is nice and thick. I made it for a party and also made traditional tonkatsu. The vegan broth was a big hit with everyone from neat eaters to vegans.
You uploaded this during schooltime and I am not obliged to watch this. Hey I might fail school, but I at least know how to cook a damn good ramen to bribe my teachers.
I just made this and holy shit was it amazing. Thank you for posting this and introducing me to so many people who know so much and share so much about how to make ramen.
Could you please do one about Yasai Ramen. I had one In Osaka, amazing taste, lots of beans sprouts and spring onions but I can’t work out how they make that awesome salty clear soup.
@@WayofRamen awesome man! please make a video. I've been watching all your vids and it's awesome man! Sadly I don't have an Instapot, but will invest in one sometime soon :) Looking forward to a video on a slow cooker recipe
Just ordered me one of those noodle boiling bsskets. I am sick and tired of loosing the occasional noodle trying to strain this with chopsticks xD Also bought an atlas 150 😎
So I know that Vegan can sometimes work Halal or Kosher restrictions. But do you know any ramen chefs that have recipes for either? I'm not looking for certification, I want to cook for my Muslim and Jewish friends and introduce them to the world of awesome ramen.
@@WayofRamen I would lean more towards the xanthan gum route myself. It seems a bit easier to control. Haven't personally tried to use agar agar but I have seen others using it! Ramen looking great as usual regardless!
Could one use regular milk instead of a non-dairy milk? Obviously, it wouldn't be vegan, but would that get you the same result? Or would it ruin the broth?
Hi @wayoframen, thanks for yet another amazing video. I was hoping to get some information on the bowl you used in this video. A link perhaps? Thanks in advance :)
Really nice video, im gonna try that out, for some reason i never used Miso Tare when i made (Vegan) Tonkotsu Ramen 🍜. ( can i also use soy milk or does it makes a huge difference ? )
Have you ever tried experimenting with infusing a tiiiiny amount of fish mint into vegan broth to introduce a fishy flavor? You HAVE to use it with caution though. The flavor can get unpleasant quickly. It mellows out a bit with some cooking time. Haven’t tried using the dried version yet.
Way of Ramen It’s an herb that has a fishy flavor. The aroma can get pretty overwhelming if you eat it raw and plain. I can get it to meld with strong flavored dishes. Admittedly, I haven’t experimented with ramen stock. There isn’t a ton of English language literature about the use of fish mint other than tea or as a fresh herb condiment. I think the Japanese name for it is dokudami (quick google search). Here’s the wiki link: en.m.wikipedia.org/wiki/Houttuynia_cordata
great video! gonna try this out. if I wanted to make this vegetarian instead of vegan, would conventional milk work? or does the oat milk provide something necessary.
Tried it once and the broth became slimy.lol For the kombu, chop it up and stir-fry it with soy sauce, lil bit of vinegar, sugar and sesame oil top with sesame seeds. Delish side dish.
damn.. that broth looks so silky, nice! EDIT: would it work just fine with "normal milk", I'm not vegan, so it doesn't bother me, but this looks like a quick and nice broth to make.
I am thinking about making this but I am worried about it tasting "Milky" from the oat milk. If that makes seance. But can't really say much because i have ever had oat milk. Any insight will be appreciated.
I'd want to see vegan tantanmen, or just more vegan in general. I really enjoy vegan ramen despite note being vegan, and it being less time consuming definitivley makes it more convinient to make
Veggie broth + the tahini slurry from the best tantanmen video.In fact, everything in that video is easily vegan convertable. Scalion oil is pretty much the most veganest thing you could get and you can dress it up however you like, too. Go have fun with the possible options.
Just realized, I used egg in the noodles in the naruto video... I had made new noodles for this and totally forgot why I made them and used those instead because I liked them better. Apologies to my vegan friends.
so what do you use for the vegan noodles ?
Vegetarian ramen 🍜
I know its not ramen, but can you make a video about Saimin?
@@sarsapong Regular alkaline noodles are only made up of water, flour and an alkaline which is vegan!
Your noodle has worked really well for me. I recommend using the mixing paddle on a KitchenAid as an effective method for evenly mixing the water into the flour.
Highly recommend roasting the veggies before boiling
Nice! I kind of messed up my vegan ramen a bit here and there but still really enjoyed it. This take is great.
To thicken: I thickened mine with Ebi Taro, worked really well.
I just saw your video and then this popped up!! Yours was amazing as well!!
@@fantomagnik thank you, appreciate it :)
hey chef fancy finding you here
Yeah I think there's a few ways to thicken, I just gotta play around with some methods. People are saying chashew cream works well too
@@WayofRamen I'm considering pureeing the vegetables into the broth to thicken it 🤔
Please do more vegan recipes!!! I'm just getting into ramen making
Yeees! Pls more veggie/vegan stuff
I really enjoy how you don't shy away from vegan foods. I think it's admirable that you see a culture or community and you do your best to accept. Thanks dawgg for all that you do!!
Love the vegan content, I followed Chris the first time you shouted him out and he has awesome stuff. I’m definitely gonna try this one
2:07
Yay!! Verve coffee is my favourite! I live in northern california. I don't know if Verve is anywhere outside of northern california so it makes me happy to have them represented.
Oh dang, I know Chris Gantan from highschool (Lowell in SF). What a small world!
Chris is great
Thank you so much for another vegan recipe, I am so excited!!! 💚💚💚
Thank you so much for this! I'm not vegan or vegetarian, but I have a close friend who shares my love of ramen and is vegetarian. I've been dying to cook some ramen for us to enjoy but it's always a challenge to find a good recipe. I have to try this and the vegan tonkotsu
The video is great, always happy to have more vegan ramen recipes out there.
I would recommend to not use cabbage in a vegetable stock. Cabbages tend to overpower the other flavours.
To add a bit more thicknesses and body to the stock i use thinly chopped leek and some grated tomato.
The tomato method is something you can see used a lot in different kinds of arab food.
tomatoes seem like it would work, lots of umami
Great way too add thickness to the soup is a pinch of agar. It gives this slight gluey feel similar to bone broth.
Extra points for your Shirt. Thumbs up
I just cooked this, making some substitutions where needed and it was AWESOME!! used zucchini, potato and nori (weird but worked!) As well as dried shiitake and garlic/onion in the stock, only red miso and kombu tsuyu in the tare, and soy milk. Really really great recipe!
Nice! That's all you man
One of my go to vegan soups is: 50% vegetable stock, 50% soy milk, mix with ground defatted sesame seeds (umm I forget what this is called for some reason), miso tare. Then top with rayu -- especially if you make one from sesame oil. The red on white is really dramatic, though you can also go with black sesame oil for a different type of contrast. The ground sesame seeds are a classic combination with miso tare and give you more mouthfeel -- making up for the lack of fat in the soup. As you say, with all vegan dishes, you have to watch the sweetness. If you have any opportunity to avoid sweetness, do it. It makes it fairly challenging.
Do you mean some kind of Tahini?
@@nozee77 No. It's actually defatted. It's basically the stuff left over when you make sesame seed oil (the husks???). It's quite common to see this as a condiment in ramen shops that specialise in miso ramen. It's also often added to miso ramen to increase the mouthfeel without necessarily adding a lot more fat. It also has a nice sesame flavour. I wish I had some around the house just now, because it's gone completely out of my head what it's called.
Sounds good, do you by chance remember?
CONGRATS ON YOUR BIG SPONSORRRR am happy to know that this awesome channel is getting the recognition i think it more than deserves
Everytime I see all these veggies taken out of the soup.... my heart dies a little. 😆
Congrats on your success in doing this ive been watching since you didn’t have many followers and you’ve stayed true to what you do and only improved. Great content to watch you can tell your passion for this I’m happy for you
just wow!! it´s so simple and looks so good! i will be waiting for that tofu chashu!
YUMMM!! MORE VEGAN RAMEN PLEASE!!!! :D
This is so exciting!!! my recipe is very similar to yours and i can't wait to try. i always used oat milk as well but i have heard that 日本人 use soy milk as their "secret weapon" so i wanted to try with soy milk instead. I will have to test this recipe with both oat milk and soy milk. Thanks for the recipe.
btw, don't you rinse the noodles?
Soy milk is a popular choice in Japan more because of abundance (it’s a byproduct of making tofu) and oats are not native in the East. I think it works either way so long as it’s not like coconut milk which is too thin.
Love the thought of splitting videos up so they are easier to find. One suggestion, could you do this for chicken oil as well? When trying to create it a week ago I could not quite remember which of your earlier videos had covered the topic, so I had to look through your backlog to find it.
Omg so easy! I’m not vegan but want to eat more healthy meals ! Esp when I don’t have time! Thank you!
As a non-mammal eater / umami lover (a combo I once thought tragic), I love finding creative ways to get umami. Raw tomatoes are gross but roasted tomatoes are 神様's gift to man.
Thanks for the vegan recipe - this looks awesome!
You should definitely try to make the vegetarian ramen that Joichiro from Food Wars makes!
wohoooo more vegan recipes!!!
Need to try and make this, my brother is a vegan, but I'm not. However, I do want to try and find some great foods to make, that he can enjoy too, this seems like a good one to make.
yeah give it a try!
Could you mash up the potato from the soup base to make it thicker? Cool recipe though, I'll give it a go.
i was kinda expecting him to do that in this video and surprised when he didnt
It looks great
Hironori in SoCal uses grilled broccolette (grilled broccoli same taste) as the main topping and it was amazing. Also I cheated using vegetable broth with kombu and it turned out pretty good!
Try this on ur next experiment, soak a couple of cashews overnight and blend jt the next day. Strain and u have a nice thick cashew milk. Blend that with ur oatmilk say 50:50 you should get a thicker soup.
Looks delicious, I am definitely going to try it out soon!
I'm not vegan but the last year I feel so heavy and sick after eating meat or dairy. I eat meat like once a month now. Anyway I love vegan food so thanks for all the recepies!
This is the best ramen I've ever made! Don't skip the aroma oil people! So important 😍
Looks really good
this looks gorgeous oh my god
YES YES YES please more vegan recipes!
That is 100% some ramen that you have made 👌🏻
I'd try using barista oat milk so it's not as sweet as the normal oat milk. It also does better when it's heated up.
Hhhmmm i think you should use tempe for next vegan ramen,cause its similar like a pork have a nice day
Hey i have challenge for you,can you make saiba joichiro vegan ramen from shokugeki no shouma?
Why not use Agar Agar to thicken the soup as a replacement for the gelatine from bones?
it gels way too firm and is much stronger than gelatin
also the gelatin gets broken down into collagen, so it wouldn't work as a substitute
When you say tare gets better with time, would you say that keeping the ingredient, like the niboshi and katsuoboshi soaked for longer periods makes it better aswell?
Agar-agar is great at mimicking gelatin, a bone based jelly... I’ve heard it’s a good way of adding that charactaristic fattyness to plant based soups that are undeniably important at getting your soup to stick to your solid ingredients.
yeah i bought some to try out. I couldn't get it to do what I wanted though. I need to experiment more with it.
Have you checked out Kenji Lopez-Alt's vegan ramen recipe on Serious Eats? He adds tahini to his and the broth is nice and thick. I made it for a party and also made traditional tonkatsu. The vegan broth was a big hit with everyone from neat eaters to vegans.
oooo I gotta try this out sometime soon!
amazing thank you so much!
its the saitama on your shirt looking at the cup of coffee for me
You uploaded this during schooltime and I am not obliged to watch this. Hey I might fail school, but I at least know how to cook a damn good ramen to bribe my teachers.
I just made this and holy shit was it amazing. Thank you for posting this and introducing me to so many people who know so much and share so much about how to make ramen.
The usual: *making jokes about vegans and how their evil*
Me: *...........*
W. O. R.: *happily introduces vegan miso ramen*
Me: *Okay* 👍🏼✨
there are cool vegans out there too.
@@WayofRamen *clenches fist* I believe you!✨
Could you please do one about Yasai Ramen. I had one In Osaka, amazing taste, lots of beans sprouts and spring onions but I can’t work out how they make that awesome salty clear soup.
hell yeah get that sponsorship
Can you please make Vegan Shio or Shoyu Ramen, because i can´t find a good Recipe.
hey way of ramen! got any slow cooker/crock pot recipes for a dope tonkotsu broth?
will try some out, i have a friend in norway who swears by slow cookers for great ramen stock
@@WayofRamen awesome man! please make a video. I've been watching all your vids and it's awesome man! Sadly I don't have an Instapot, but will invest in one sometime soon :) Looking forward to a video on a slow cooker recipe
Just ordered me one of those noodle boiling bsskets. I am sick and tired of loosing the occasional noodle trying to strain this with chopsticks xD
Also bought an atlas 150 😎
So I know that Vegan can sometimes work Halal or Kosher restrictions. But do you know any ramen chefs that have recipes for either? I'm not looking for certification, I want to cook for my Muslim and Jewish friends and introduce them to the world of awesome ramen.
hey! i love your videos! I was wondering, do you dry your own shiitake mushrooms or do you have a brand you like?
Soymilk gives thickness especially if ratio to water is higher
Maybe it will get thicker if you will get the vegetables blended in the soup...or a part of them.
Here for the vegan content!!!
I'm sure it's delicious, but I never found a ramen broth with 'milk' (almond, oats, etc) that I liked. Maybe I should try this one
It's definitely different but I like them. As long as its not sweetened milk.
I use corn starch to thicken mine but it's not ultra thick
Love the vegan stuff :)
Try using Xantham gum or Agar to thicken your soup!
i bought some agar agar, couldn't get it to get as thick as i wanted it without it turning to jello
@@WayofRamen I would lean more towards the xanthan gum route myself. It seems a bit easier to control. Haven't personally tried to use agar agar but I have seen others using it! Ramen looking great as usual regardless!
Could one use regular milk instead of a non-dairy milk? Obviously, it wouldn't be vegan, but would that get you the same result? Or would it ruin the broth?
how many servings of soup does this recipe make?
Hi @wayoframen, thanks for yet another amazing video. I was hoping to get some information on the bowl you used in this video. A link perhaps? Thanks in advance :)
It's a bowl I found at my wife's grandma's house
Really nice video, im gonna try that out, for some reason i never used Miso Tare when i made (Vegan) Tonkotsu Ramen 🍜.
( can i also use soy milk or does it makes a huge difference ? )
Cashew milk is a little less neutral than oat milk. But I bet that would make the broth even more delicious!
Can you make the ramen recipes from Shokugeki no Soma?
Have you ever tried experimenting with infusing a tiiiiny amount of fish mint into vegan broth to introduce a fishy flavor? You HAVE to use it with caution though. The flavor can get unpleasant quickly. It mellows out a bit with some cooking time. Haven’t tried using the dried version yet.
fish mint?
Way of Ramen
It’s an herb that has a fishy flavor. The aroma can get pretty overwhelming if you eat it raw and plain. I can get it to meld with strong flavored dishes. Admittedly, I haven’t experimented with ramen stock.
There isn’t a ton of English language literature about the use of fish mint other than tea or as a fresh herb condiment.
I think the Japanese name for it is dokudami (quick google search). Here’s the wiki link: en.m.wikipedia.org/wiki/Houttuynia_cordata
tahini works to make it thick, or aguafaba
Could you try making Jōichirō Special Rich (vegan) Ramen?
There's actually a recipe for that in the official shokugeki no soma cook book
great video! gonna try this out. if I wanted to make this vegetarian instead of vegan, would conventional milk work? or does the oat milk provide something necessary.
Hey! Just wondering.. what if you tried frothing the oat milk like how they do for latte, maybe the soup thick enough to make a vegan tsukemen. 👉👈?
No never tried that. I think people are telling me cashew cream to make it thicker. I'll try that next time.
there was one two many ks in the title
What is the reason for not boiling konbu or dashi? does it damage the flavor? What do you do with them konbu and dashi after you strain them out?
Tried it once and the broth became slimy.lol For the kombu, chop it up and stir-fry it with soy sauce, lil bit of vinegar, sugar and sesame oil top with sesame seeds. Delish side dish.
what about pectin to give it a mouthfeel like a bone broth
i bought some agar agar but couldn't get the broth to come together like i wanted it to. i'll need to experiment more. always learning.
Nice shirt 🎽
How many ounces is your soup ladle so I know how much of tare and milk to add?
you just have to taste it and adjust but i think i used around 30cc of tare to 300cc of blended soup.
@@WayofRamen oops sorry I meant how much veggie dashi stock and oat milk? 😁
damn.. that broth looks so silky, nice!
EDIT: would it work just fine with "normal milk", I'm not vegan, so it doesn't bother me, but this looks like a quick and nice broth to make.
I am thinking about making this but I am worried about it tasting "Milky" from the oat milk. If that makes seance. But can't really say much because i have ever had oat milk. Any insight will be appreciated.
When you cut with it with dashi and use the tare it doesn't taste too much like milk anymore.
@@WayofRamen Thanks so much. I think im going to try it next week. Keep up the good work.
Why is this one 1 to 1 ratio oat milk to dashi, and the other vegan soup 300ml to 100ml?
i wanted it to be creamier. but you can use any ratio you like
we callthat a bowl of sadness
Notif😌👌✨
I know it's a vegan recipe but I think if I make this I'm still going to top it with a mountain of chashu
I'd want to see vegan tantanmen, or just more vegan in general. I really enjoy vegan ramen despite note being vegan, and it being less time consuming definitivley makes it more convinient to make
Yeah I'd also like to see more vegan ramen, seems like a really cool route for making ramen
Veggie broth + the tahini slurry from the best tantanmen video.In fact, everything in that video is easily vegan convertable. Scalion oil is pretty much the most veganest thing you could get and you can dress it up however you like, too. Go have fun with the possible options.
What can I use as a substitute for chicken powder? (From other vid)
Vegan chicken powder
@@bezimienny5 No, like something I don't go to the store for cause I can't
What if I use coconut milk instead? Personally much easier to find & I think it will taste much more fuller for the soup.
i think an unsweetened soy milk might be better. coconut milk might work, but that is pretty sweet.
@@WayofRamen I see, thanks.
hi, is there possible that you made authentic halal ramen ?
My buddy ramen kaonashi on youtube has a halal ramen recipe coming up
What’s your favorite kind and brand of store bought noodles for ramen?
Anything with non fried noodles are pretty good these days
3:10 I just eat the kombu.
The 16 people that dislike this are Naruto and his shadow clones
damn those kagebunshin
Extra *_THICC!!!!_*
use msg ;)
where is the chashu video
gotta edit it still. it'll be up next.
thank you ❤️ you are the best
THICK
Can you use dairy milk instead of oat milk 😂
Rameen