LAY HO MA!! I hope you’re keeping well and keeping warm. Be sure to pick up your free ebook that I’ve put together just for you that has 5 super easy plantbased recipes to help you get started with cooking today. You can also find more information about the vegan ramen cookbook here http://www.yeungmancooking.com happy cooking 🥳🍜
What if you put more water in it and then puree all of the cooked vegetables and you didn't have to strain it at all. I wonder if it would be too soup-like or with the extra water would it be a more flavourful broth?
Fab. Stock. Recipe. . Thank. You. What is the preservative. That helps. It to last A Few Weeks in the. fridge . Thank you. Greetings From. Ireland. ☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️
Oh dear. I'm watching you make the veggie stock and I'm thinking I can do that, I can do that and then you put in the seaweed. I can't do that. No Asian shops anywhere near me. But it looks gorgeous. What do you do with the cooked veggies? 😋
I love your General sis I make one of recipe soup da one with coconut milk wow soooooooo yummy N very delicious 🤤 thank you for share your talents sis God bless you n your family 🙏🙏🙏🙏
Hello there! I love this recipe, really gives my home homemade ramen the special something. Small question, how long can I store the broth in the fridge so that it's still good? Meilleurs greetings, Monsieur Marvel
That’s a very good receipt. On my side I cook the stock during 3 hours to concentrate it. Then I put it into an ice tray into the freezer. So I could use an ice cube when needed.
Hi Wil, I cook the veg stock today. It’s yummy. Thanks for the recipe. I have a question on how long should we cook the kombu in this veg stock? Thanks
Would this kind of stock allow me to omit your recipe for dashi when making ramen? Seems like it could be too salty if I do both? Maybe I should just make this with no added salt and sauté shiitakes as a topping instead of using it in a dashi?
So this would make about 3 bowls of ramen I guess? A bit too labour intensive for me maybe. But I'm sure it's delicious and I'll probably have a go sometime. Thanks.
LAY HO MA!! I hope you’re keeping well and keeping warm. Be sure to pick up your free ebook that I’ve put together just for you that has 5 super easy plantbased recipes to help you get started with cooking today. You can also find more information about the vegan ramen cookbook here http://www.yeungmancooking.com happy cooking 🥳🍜
jammin out to this bass
Hey man thanks for your recipes! After using the Kombu can I reuse it how many times and store it for how long?
What if you put more water in it and then puree all of the cooked vegetables and you didn't have to strain it at all. I wonder if it would be too soup-like or with the extra water would it be a more flavourful broth?
Im going to try this. It has a beautiful color that I did not think was achievable with only vegetables.
👍👍
Fab. Stock. Recipe. . Thank. You. What is the preservative. That helps. It to last A Few Weeks in the. fridge .
Thank you.
Greetings From. Ireland.
☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️
U weird lol
Great cooking show but just too much time spent on watching you cutting veg😊
This was really enjoyable. Thanks!
Oh dear. I'm watching you make the veggie stock and I'm thinking I can do that, I can do that and then you put in the seaweed. I can't do that. No Asian shops anywhere near me. But it looks gorgeous. What do you do with the cooked veggies? 😋
I love your General sis I make one of recipe soup da one with coconut milk wow soooooooo yummy
N very delicious 🤤 thank you for share your talents sis God bless you n your family 🙏🙏🙏🙏
Hello there! I love this recipe, really gives my home homemade ramen the special something.
Small question, how long can I store the broth in the fridge so that it's still good?
Meilleurs greetings,
Monsieur Marvel
👍👍👍🙏🙏🙏🙏🌱🥀❤🌱🌱🌱🥀🥀🥀
That’s a very good receipt. On my side I cook the stock during 3 hours to concentrate it. Then I put it into an ice tray into the freezer. So I could use an ice cube when needed.
Hi Wil, I cook the veg stock today. It’s yummy. Thanks for the recipe. I have a question on how long should we cook the kombu in this veg stock?
Thanks
Does the kombu make the broth fishy tasting?
What you do with the garlic of the cook?
How did you get around 11 cups of stock? I got more like 6 cups…followed the exact steps cooked 2 hours
Can you pressure can this for shelf life?
why do you add potato tomake a stock? potato is flavorless.
Would this kind of stock allow me to omit your recipe for dashi when making ramen? Seems like it could be too salty if I do both? Maybe I should just make this with no added salt and sauté shiitakes as a topping instead of using it in a dashi?
So this would make about 3 bowls of ramen I guess? A bit too labour intensive for me maybe. But I'm sure it's delicious and I'll probably have a go sometime. Thanks.
Can i substitute the kombu with regular dried seaweed?
Best vegan Ramen Recipe…Love it.
So all those veggies go right into trash? Wow so much for food wastage
No shipping to Israel 😢
I'm considering adding an aromatic tea to it.
is it okay to freeze?