Black Ramen Bowl: Plant-Based Bowl of Flavor, Noodles and Sauce

[@carolynstevenson7682]

I enjoy learning from your family. It's so nice to watch.🙂

[@ElinorRumming]

Brian is amazing and Ann’s love for her son-in-law shines ❤

[@susanfabrican2244]

I like to add fresh bean sprouts, black sesame seeds and a squeeze of fresh lime 😋🌱

[@cherij7000]

me too and a bit of ginger :)

[@GlammyBee]

I made a version of this today, and I love it!! I had a bunch of cut up veggies to use, along with some leftover tofu and plain ramen noodles. I sautéed the veggies a little, then added the tofu and noodles at the end to heat. Since the noodles were already made, I heated some water. I put the hoisin, red curry paste and miso in the bowl, added the veggies, then poured the hot water. So good and what a fabulous way to use up veggies that really need to be used. The favor combo of the three sauces is amazing! Definitely a keeper!! ❤❤❤

[@vegangurl4eva]

Well, that looks amazing! Again! I can’t tell you just how much you’ve inspired me. I’ve been vegan for over 17 years but wasn’t so much WFPB oil free. I got back to that again in July and your videos are so motivating! I can’t thank you enough! I look forward to each and everyone of these. Keep doing them! I didn’t think I could possibly lose weight. I’m 57, very active, runner, vegan. After menopause I started putting on weight (I’ve always been skinny) and I couldn’t for the life of me understand why, no matter how many miles I ran, the weight didn’t come off. Since I started eating this way I’ve lost 12 pounds! May not seem alike a lot but on my small frame it made all the difference. Thanks for the inspiration/motivation. Oh! And I feel amazing and my energy is great! And I didn’t even feel bad before! 😂

[@healthylife4u122]

I made this four days in a row using onion, asparagus, bell pepper and carrots as the veggies. It's delicious and versatile as able to use whatever veggies I have on hand. Thank you!

[@angieallen4884]

Love the cookbook; I have used it every day since it arrived on release day! Thousand Island Hummus is made weekly to use as salad dressing. Yum! Bowls are such a great meal!

[@ericadriscoll1059]

I’m loving this new book! It came just in time to reinvigorate my meals. I’d strain the water into the sauté pan to pull all that caramelized goodness from the veggies into the broth. Mmmmm❤🎉

[@crystalclark5724]

My book should be deliverd today...super excited to check it out! I like the combo of edamame, shitake mushrooms, bok choy, shishito peppers, and black sesame or toasted sesame seeds and a bit of seaweed OR kale, mushrooms green onions and ginger OR kimchi, broccoli, garlic and korean chili paste. I have to watch my sodium intake, so I'd be afraid to use the miso, hoisin and curry paste, but it sounds delicious!

[@babybear9960]

This seems like a very lovely meal cant wait to try it out especially now that im trying to be a full vegan

[@cherylatkins7600]

Have the book and will try this recipe first. Brian is so chill!

[@catherinefoster7782]

What I do is I add the water to my bowl that has the seasonings in it and mix it first so it’s thoroughly incorporated and then I top it with the veggies and the noodles.

[@lisasim]

It looks yummylicious! I'd probably add some grated ginger, for extra kick. Going to prepare this very soon! Thank you! 🙏😋🍜

[@freddieivory625]

Look delicious, will definitely try this. Thank you for sharing ❤

[@Ravenccs1]

I got your new book.. and THANK YOU not only for the recipes, but for the easy to flip spiral binding option!! My husband is the "chef" in our family and he made the Sweet Potato and Cashew Ricotta lasagna (he used tofu instead of the cashews) and it was SO GOOD! He made half of the recipe, because it is just the two of us.. but it made a LOT and it is wonderful! We are excited about trying out more and more recipes! This lasagna is now on our "favorites" list and he said he will be making it often!!! Thank you for sharing your recipes and your knowledge! We feel truly blessed by God, having your recipe books!! (We have your Prevention and Reverse heart disease cookbook also- and have many favorites from that one!) THANK YOU!!

[@cindylee6404]

Did not have the Thai red curry paste or Hoisin sauce, so used Ras el Hanout (Moroccan spice mix) and some Teriyaki soy sauce - turned out great! Thank you for the great (and yummy) ideas and your fun presentation!

[@bookaddict777]

Looks wonderful! I cannot wait to try it.

[@naomi3kids1]

Just ordered the book! Can't wait to try this! Can't wait for the book!

[@lp7931]

I love those noodles too! I put broccoli, edamame, tofu, Sriracha and unsalted peanuts in mine!

[@autumnlynch2655]

Jane and Brian are amazing, but Anne is the star, funny, beautiful, cool & relavent. My heroine! :)

[@dianacollinson2424]

For all my bowl meals, I use ones that are similar in size to the one you had the noodles sitting in. That way you don't have to worry about spillage.

[@Munger24]

Thank you guys for your videos! Going to make this tomorrow!

[@aplantbasedwife]

That looks amazing but it also works well with regular noodles or rice noodles! Nice job Guys!

[@cathyfitzgerald3032]

Everything in that cookbook is delicious!

[@jan6293]

Brian, awesome! Can’t wait to make this! Thanks 🥣

[@karendeeble121]

Just made this and it is amazing...couldn't find black ramen noodles so used whole wheat and added black bean pasteto the water...so good

[@irlairwin2071]

I can sometimes buy the Lotus brand Ramen noodles at Walmart or I order it from Amazon.

[@kerrieryan7198]

OMG i just made this for dinner and it was absolutely amazing !!! ( did sub red curry paste for massaman curry paste as thats what i had )

[@Walkinfaith12]

Yum 🤤 I ❤ noodles Jane adores her hubby she blushes around him Lol

[@setthebarhigh6872]

The Chef, Sous Chef and Lady in Charge! Love watching you all!! Vegan Nana

[@tamihoenig2914]

Looks so good! I'm not familiar with hoisin sauce, I'll have to give it a try. What type of pan is it that you are sauting in? It looks like a useful size and design.

[@cocochanelle1970]

We loveeeee noodles!,😊

[@janetsimon2445]

Can’t wait to make this!

[@Alaskaventureswithbrodie]

Can’t wait to make this! I have all the cookbooks and it makes it even better when you make them.

[@karenwilmot5899]

Just made this. So delicious!!

[@deborahhermon3313]

Looks amazing!

[@juliegriffin684]

OMG, how can I keep up with all these fabulous recipes. I'm trying this one out tomorrow! Great content!

[@pamrichards3847]

This look delicious. I have your new book. I will be making this soon.

[@dawnrobbins5877]

Looks great!

[@janisemom]

I like to thinly slice radishes and put them in my ramen. I don’t sauté them; the hot broth softens them just a little.

[@jackiegsanders8660]

Brian is an inspiring cook. He should do a segment alone.

[@nazokashii]

What a gorgeous recipe :D always love watching your shows

[@Kimgrn1267]

Miso is 600 mg sodium per TBLS. Hoisin Sauce is 250 mg Sodium in each TBLS. Curry Paste has a 140 mg of Sodium per TBLS.The American Heart Association recommends you limit your intake of sodium to less than 1,500 mg. That is almost 1000 mg sodium in one bowl of ramen.

[@debbieotto2258]

Exactly what I was thinking also

[@DJ-ww6yj]

Kind of like drinking in front of someone who is trying to quit.

[@Kimgrn1267]

Amen

[@lizetearruda3196]

I could not eat it 😞

[@carl13579]

You could try it without the miso. Also, you could instead use a small amount of vegan gokujang paste (available in Asian markets).Gokujang is sweet and spicy, and a little goes a long way.

[@raisingwildarrows7531]

❤️❤️❤️ I’m going to make this for the kids!

[@BethD-bx4vz]

I love your cookbook!❤

[@Linnie-bo9ci]

Hello there-Quick question...where did you find your white plates LOL I have looked everywhere for that specific design with the ridge.

[@nancycosgrove4005]

Yum can’t wait to try!!

[@karenblackwell8465]

We love the amazing flavors of your recipes. They are a gift! Related to another show, I’ve been searching without success for low sodium miso. I’d love to try Mommy’s mushroom gravy for our holiday table. Jane, what brand were you holding on that video? Thanks!

[@giojibear1114]

?? Can you share info about the pan you're using? I notice it doesn't have a non-stick coating, which is what I'm looking for: a good plan without a non-stick coating.

[@mariegreen2203]

That tablespoon looked about the size of a teaspoon. Hoisin has lots of sodium in it. I haven’t found any low sodium hoisin.

[@mara3842]

That curry past is also super high in sodium!

[@doryb4808]

❤

[@valerieescabi6104]

❤️❤️❤️

[@kittywitty6507]

Yum I'm salivating but isn't this high in sodium as in the hoisin sauce, miso and red curry paste?

[@lilminishlomit]

Looks delicious! I love ramen 😋 I didn't know Thai kitchen curry paste is oil free. Need to pick it up on my next trip to the supermarket.

[@Kimgrn1267]

Full of sodium though

[@arthurdylag66]

Are both the hoisin and red curry paste oil free?

[@christineferguson3467]

What skillet did you use for this dish?

[@squidobarnez]

Nom nom nom!

[@moneraaljaber1439]

U hiys are so sweet and cute...thanks for evrything u do

[@happyc3789]

Looks delicious. I would add hot chili 🌶

[@valerieescabi6104]

What kind of noodles are those and where do you get the noodles or you made them yourselves

[@susanfabrican2244]

Lotus brand black ramen noodles, I get them at Whole Foods

[@valerieescabi6104]

@@susanfabrican2244 Thank you

[@sherrijones3568]

Where do you all find the Lotus Foods Forbidden Rice Ramen cakes? Do you have to order it online?

[@kittywitty6507]

I think I've seen it at iherb.

[@Barbie1976]

Can you just make the broth in a pan & pour it over the noodles & veg/tofu?

[@lizetearruda3196]

I would just pour the hot water to your noodles in the bowl you will get the colored broth the same way and it will be a lot less work.

[@kristinheimburg1371]

I am going to try this, but....don’t think potatoes go in a ramen bowl. I do love those noodles though.

[@IamTheNERDIAN]

Great recipe! Like to use this meat sometime

[@IamTheNERDIAN]

@UCSbbdVEqC8tAtjwltA8cRZA Yes! THE BEST MEAT IN THE WORLD!!!!

[@grandpa1011]

@@IamTheNERDIAN ch!ldren meat sprinkled on top

[@helenrushworth7743]

Makes me giggle how you all move the bowls around .

[@scienceislove2014]

It's important to fully cook the mushroom...they shouldn't be eaten raw

[@Kimgrn1267]

Please add all of this sodium in one bowl of soup!😮

[@mara3842]

That curry past is so high in sodium. I was hoping they would use something with less sodium.

[@sarahpamula778]

So, "in your face", legal note.

[@gabbibrowne6216]

Why does Brian seem so dismissive of Ann, both when she teases about taking a noodle out of the bowl and when she compliments his being able to eyeball and be so exact?

[@trudysweeney5300]

Looks lovely and I love the show, but this looks very high in sodium.

[@amyfullmer5047]

There’s something in that sauce, some chemical, that I can’t eat. Wish hoisin sauce was healthier

[@caroldinius4402]

love the recipe. love this youtube channel, but I just have to say, I cant stand seeing everybodys fingers in the food. why not use utensils?

[@paulbooth77]

Seems a little poor for an Essellsyn approved recipe. Ribboned scallions and hoisin sauce at the end was embarrassing. Get a sharp knife

[@change962]

Not my type of dish

[@xymonau2468]

Nope. The tofu should be cooked.

[@Bxr12]

The red curry paste is raw however… it’s fine to eat but the flavours don’t develop properly unless it’s cooked aka direct heat. Preferably with a bit of oil to cook out the raw flavours