THE BEST meatless RAMEN recipe ever

i love this this is my favorite type of food comfort food at its finest the one thing i really miss about living in london is regular visits to my favorite ramen spot the vegan ramen at monohan restaurant in london was one of my favorites so i wanted to try and recreate it at home so aromatic so creamy beautiful [Music] so the heart and soul of any good ramen is of course the broth so that's what i'm going to be focusing my attention on first i've got my saucepan over a medium heat we're going to add as many vegetables as much flavor as we can get into this pan as possible get some lovely color on it and that's going to create a great base to this broth so first thing i'm going to do is get some oil into this pan and actually add two whole tomatoes tomato skin it's going to blister it's going to caramelize and it's going to release all of the umami that we need in this broth i will say i'm going to say umami about 7 000 times in this video but forgive me take a shot every time i do so the vegetables that are going into the stock pot are some onions carrots celery leek and some mushrooms [Music] [Music] so i'm adding some shiitake mushrooms which have got a beautiful flavor earthy flavor that's gonna actually roast in this pan i'm also going to add some dried mushrooms too later on and it may look like there's a lot of stuff in there right now but that's exactly what you want you want to cram as much flavor in as possible because it's all going to melt down and just add goodness to the sauce once this has cooked down i'm going to add some aromatic flavors some lemongrass some garlic some ginger and some chili [Music] look how much that's cooked down everything's releasing their sugars it smells amazing let's get this aromatic goodness in and some salt as well a good pinch of salt this is my favorite part of making any sauce or broth right now everything's melting down and caramelizing on the bottom of the pan you don't want it to burn so just keep an eye and keep stirring it but this is the best bit because we're going to deglaze it now and and un uncling all those lovely flavors some toasted bits from the bottom of the pan so i'm going to deglaze this with some xiao singh which is some chinese rice wine cook that for a couple of minutes to cook off the alcohol then it will leave this sort of fruity beautiful notes and then i'll add some tomato puree and some soy sauce too [Music] so i'm just using the back of this wooden spoon to scrape anything off the bottom of the pan starting to smell unbelievable now we need to add some boiling water there's no stock cubes in this recipe we don't need to add them we've got all the flavor we need right here [Music] you could just drink this now it will be that flavoursome because the way we cook that base but i'm gonna let this bubble away and just intensify for at least an hour longer the better really but before i'm going to do that i'm going to add some star anise some dried mushrooms because they're really intense and we'll just add even more umaminus and some nori which is a beautiful addition to this and it's just about getting as many flavours and flavors as we can get into this broth because when you're making a vegan broth it sometimes is difficult to get that umami nurse and richness in to the broth it's definitely a lack of depth of flavor in some ramens i've had but if you do these steps and add those ingredients it's going to be amazing by the way i really hope uncle roger approves of this recipe i'm quite scared actually that he's going to review this video [Music] so i actually have a surprise guest in today's video for you [Music] guys this is your call to get set up properly in the kitchen now all chefs need a good set of knives there are pride and joy having sharp knives and good quality knives makes you more efficient safer and just better in the kitchen now i've been using dal strong knives the last few years you would have seen me use them in all my more recent videos and i've fallen in love with them they are actually the best knives i've ever used so i'm so happy that they're sponsoring today's video their collection is so big there's literally a kitchen knife for everyone their knives are a thing of beauty the attention to detail that's gone into making the handles for example and the blade itself they're just beautiful to look at as well they're streamlined they're comfortable to use i can't recommend these knives enough i promise you guys if you want some dalstrom knives in your kitchen then click the link below this video in the description box you'll be able to go and search through their catalogue of amazing knives they also do things like pots and pans and chopping boards their collection is incredible and it's such good quality i cannot recommend them enough so thank you so much to dalstrom for sponsoring the video i look forward to continue using your epic knives and pots guys don't forget click the link below this video if you want some of your own thank you let's get back to the video i went back to my parents house recently and my dad who's a great cook brought out his homemade chili oil for me to try and it was so good that i needed to get him on to show you how to make it a ramen needs an aromatic oil on top throughout it to be mixed in is so important so i'm going to be using sesame oil and my dad's chili oil so let's get my dad on to show us how to make it round of applause for dad thanks very much thanks thanks for having me outdoor kitchen oh god yeah all right then dad so what's the first job that we need to do for this aromatic beautiful chili oil that you showed me right we're going to warm some oil with the garlic and a bit of onion and just let it warm through how much garlic a lot of garlic a lot of garlic all right i better get chopping then do you want to pass me that over right if you just cut the garlic into the smallest pieces possible slivers and i say that's perfect yeah okay if you just quarter that for me and give me one quarter it's just a flavor the oil right into the pan we're going to use a flavorless oil i've used vegetable oil so this garlic and onion goes in yeah and this just slowly infuses yeah you don't want to heat this you want to burn it we've swapped positions because it's so smoky here and i'm uh i'm a trained fire person so i'm used to it so we need to chop some ginger fine but it's not going in that's right no so how much of this just about a half an inch once the ginger is chopped we're then going to mix it in with the dried chilies dried garlic dried shallots and some black soy beans that's going to be spicy [Music] so dad these are black fermented soy beans right and these i i guess it could be an optional ingredient because they're quite hard to find but when you add them it transforms the flavor in there it's well worth looking for now i'm going to add the rest of the ingredients i'm going to add some all-purpose seasoning some brown sugar some salt some cardamom seeds and some miso paste that how you use spooning card to visit dad the wrong way round so dad this is the fun bit now where we get that lovely infused oil over the top of that unbelievable mixture you have just take the onion out first yeah let's mix it [Music] look at that color right now we can mix it up and put it into some jars amazing and this should last for a few weeks in the fridge in the fridge yeah a couple of weeks it won't last that long yeah it's that good that looks unbelievable [Music] all right dad thanks for showing us how to make that that's going to go lovely on top of this ramen now and we you can come back and try it in a sec thank you you're welcome so there's the special guest feature from big doug and if you want to subscribe to his youtube channel he'll put out youtube videos every few years i'll pop his link to his youtube channel below he does post lovely vegan recipes from time to time anyway i'm going to make the toppings while our lovely broth is still bubbling away what i'm going to be making is an amazing mushroom mince that's flavored with ponzu the lemon soy sauce it's going to be sticky it's going to be caramelized it's going to be smoky because of this fire and also we're going gonna char off some spring onions to run through it gonna be epic first thing we need to do is get a lovely big pan over a high heat on your stove get some oil in there and then get your mushrooms cooking and cooking and cooking and cooking until they're lovely and golden and caramelized and beautiful i'm using oysters today and if you want to see how to grow them yourself check out my tik tok and instagram i posted a video there [Music] once the mushrooms are beautiful and golden and the spring onions are lightly charred transfer them to a chopping board and chop them into fine pieces [Music] [Music] this is literally mushroom heaven chopping up fine now and then i'm going to get them back into the pan to cook even more to get crispy and golden even more then we're going to add some lovely flavorings some sauces that are going to just cling onto these and get sticky and beautiful this is going to be the perfect topping for the ramen to the pan i'm going to add some finely chopped garlic some gochugaru chili flakes some maple syrup and some ponzu which is lemon infused soy sauce i'm also serving my ramen with some seared asparagus and pak choy [Music] guys we're nearly there the toppings are cooking and it's time to check on this broth i haven't taken off the lid once since it's been bubbling away i just know as soon as i lift that there's gonna be flavor coming out let's have a look oh yes oh wow that smells intense that smells bold smells like it's been cooking for an hour and a half which it has and this could just go on and on and on we need to serve this up i'm hungry pass the broth through a sieve into another saucepan okay guys so now it's very important use the back of a spoon to squeeze as much of this amazing luxurious bold stock through [Music] so all the flavor from these vegetables and aromatics is now in that liquid so there's not much flavor in here but you can blitz this up turn it into a little soup or add it into shoes and things like that to um reuse it or it can just be put in your compost bin and soil can be made out of it and you can grow food out of that soil so no waste guys this broth is just looking silky smooth oh that's perfect that is actually perfect but the ramen that i really love and have in london is creamy so i'm going to add some coconut milk to this now and just finish it with some miso paste and that is the broth done at last but it's worth it oh here's the noodles thank you sis beautiful since i was a young chef i've always dreamed about having my own restaurant and it's about to happen [Music] the restaurant is going to be named after my nan nana oz we're going to be serving the most unbelievable comfort food for you but my restaurant is going on tall and the first location is my home city cardiff so come down between the 23rd of june and the 3rd of july for lunch or dinner click the link below this video to book a table it's restaurant time let's go [Music] guys we are ready to serve up and i'm going to share this with my crew and my family who are here today the first thing you need to do though just like salad you should never serve your noodles naked you must dress it when i say dress i'm going to toss them in some of my dad's chili oil some sesame oil and just coat them in that as best i can and then get them into my bowls the broth on top then our lovely mushroom mints our vegetables let's plate up [Music] oh wow that smells fiery let's get some of this on there oh look at that aromatic a little bit of sesame oil too [Music] broth time baby good timing [Music] [Music] [Music] i'm going to garnish with some chopped spring onion some sesame seeds right guys finally before we serve this and eat this just one i can't resist one more drizzle of this lovely big dug chili oil don't forget full written recipes are all on my website click the link below this video [Music] right mum dad time to taste and crew you're tasting too there you go thank you very much it's not an easy thing to eat really really nice he's a man a few words all right mother okay you're gonna you're gonna give us a full on food critics eloquent review oh it's perfect it's really creamy really lovely spicy sauce thanks my love really lovely thomas that's the way very rich muy rico muy rico yeah i need your thoughts on the broth lots of depth very creamy they're beautiful all right guys let's give this a proper taste uncle roger if you see this i hope we did okay as always on this channel we cook with love and try and pay homage to the authentic recipes as best as we can and hopefully this tastes good i love this it's just finished so well with the aromatic chili oil which has just worked so well with it and it's so creamy each noodle is just has this beautiful coating of creamy ramen broth this is my favorite type of food comfort food at its finest thank you so much for watching please like share and comment all the recipes are on my website don't forget there's merch on there as well and my cookbooks hope you enjoy the video and i'll see you soon with another epic episode bye for now [Music] you

Channel: Gaz Oakley

Views: 280,165

Keywords: vegan, food, cooking, plant based, raw, eat, chef, lifestyle, veg, cooking show, avantgardevegan, gaz oakley, what i eat in a day, vegan what i eat in a day, vegan daily food, gaz oakley vegan food, gaz oakley high protein meal prep, high protein vegan, nasi goreng recipe, vegan chef, what i eat in a day high protein

Id: D6VaKbsBaxE

Length: 17min 29sec (1049 seconds)

Published: Sun Jun 12 2022