How to Make Vegan Tonkotsu Ramen (Recipe)

Follow me on instagram: / wayoframen
Well you guys asked for it so here it is vegan ramen. This bowl obviously does not have any pork bones in it but it has the same creamy mouthfeel of tonkotsu ramen and its jam packed with umami. This was my first time making vegan ramen so I got a lot of help and it turned out great. I actually wouldn't mind eating this regularly, definitely feels healthier than real tonkotsu ramen which makes me feel like I need a nap after.
Ingredients:
Noodles:
500g Bread flour
165g water (chilled)
4g potassium carbonate
1g baked baking soda
5g kosher salt
Dashi
1.5L Water
15g Konbu (Hidaka Konbu) - Voice over is wrong (sorry about that)
1 dried Shiitake mushroom
Tare
200ml Dashi Stock
5g Moshio Konbu Salt (amzn.to/2yomzd1)
100ml Koikuchi Shoyu
100ml Usukuchi Shoyu
25ml Mirin
Dashi Veggie Soup
Dashi Stock
1/4 waxy potato
1/4 onion
green onion
garlic
Vegan Tonkotsu
300ml Oat Milk (Oatly brand recommended)
100ml Dashi Veggie Soup
Toppings:
Spicy Bean sprouts: • Video (original non-vegan recipe)
Roasted Tomatoes
Wood ear mushrooms
green onion
fried shallots

[@WayofRamen]

Whoops, I made a mistake in the voice over for the amount of konbu for the dashi. It was supposed to be 15g not 30g. I recorded the voice over super early in the morning and i was making a lot of qty mistakes. I had to rerecord it a few times and thought i caught all of them but I guess I didn't. Sorry about that.

[@shatnermohanty6678]

Sound Quality of this video is fantastic 👏

[@Mycobob]

Should have called it nonkotsu ha ha

[@WayofRamen]

Ohhhhhh, that's a great idea. I missed an opportunity...

[@_aiborie]

*snorts Good one 😂

[@bboy1481]

Clever

[@yeeyeeasshaircut3929]

that would totally work in the tare

[@ehtikhet]

Yup. Don’t call it tonkotsu if it doesn’t contain any meat produce. That’s not how words work.

[@syaroch]

The best vegan ramen I've had was at a restaurant where they added some tahini to their broth which gives it incredible body. Great video!

[@WayofRamen]

Ah very cool tantanmen inspired. Good stuff.

[@Criticmasterz]

Nice sounds wonderful

[@cRS90s]

@@WayofRamen reminds me of sesame paste haha

[@musikkritik6316]

@@cRS90s Ehm. It's just sesame paste..

[@segevkrespi8609]

T's Tantan in Tokyo maybe? they had just what you describe and it's the best ramen I ever had

[@ipereiramoral]

Alright. I gotta say. This is by far THE BEST ramen I've ever had. The 2 days of work are absolutely worth it. I will keep on experimenting with toppings... Maybe next time I'll try with some miso glazed tofu. Thank you so much for uploading this 🙇🏻‍♀️🙇🏻‍♀️🙇🏻‍♀️

[@WayofRamen]

Thanks very much for giving it a try! It is a lot of work to make ramen.

[@rayniellelaca7555]

YOU DON'T UNDERSTAND HOW MUCH I'VE BEEN WAITING FOR YOU TO DO VEGETERIAN/VEGAN RAMENS AHHHH PLS DO MORE

[@WayofRamen]

Thanks! I'll probably do more in the future. It was actually really good!

[@brockolea]

check Wil Yeung's channel if you want more vegan ramen recipes

[@bezimienny5]

With this you have a solid base lol Go experiment, you know how to make vegan dashi, most tare recipes will be easily adjustable, toppings you can figure out pretty reasily... the biggest issue would be the stock, but I'm pretty sure you can find some good vegan stock recipes. Or just go with your regular roasted veggie stock. Generally aroma oils are also vegetarian in most cases, or can easily be adjusted accordingly. There's no excuse not to experiment.

[@afikoz3005]

@@brockolea he is amazing! Really recommend his channel

[@mynameisandong]

This will make some of my friends very very happy! 😄 Great video as always!

[@WayofRamen]

Thanks so much Andong!

[@panditaerawan970]

You have vegan friends? You must be a patient man.

[@christophsorg]

@@panditaerawan970 you sound like you're fun in person

[@hayopepper5593]

I’m so glad you guys made a collab^^

[@justalpha9138]

@@panditaerawan970 Really? Really??

[@omikrondraconis5708]

Why do people always seem to expect something more or less gross when vegan food is involved? Vegans like nice food too ;) Please more of this, I really enjoyed it!

[@d3vilmaycry25]

Because it's fake, I would rather go eat vegetables and vegetarian foods than those abominable fake substitutes.

[@crimeslime5419]

Food is food am I right ?!

[@tomer1571]

@@tobyinsley9010 buying meat byproducts still fuels the industry :/ you can find really good vegan ramen, I think this recipe is not the best tho. kzbin.info/www/bejne/pHeqfGl8bsiMnc0 I heard this one is good, good luck!

[@ffwast]

Vegans getting involved is gross

[@Jordan-db2og]

@@d3vilmaycry25 there's no fake products here tho

[@starkk19]

Crystalized umami powder.. Isn't that MSG? LOL

[@WayofRamen]

Shhhhhhhh 😉

[@thricexalliance]

Was about to say that, but you beat me to it haha.

[@chiranthiem.k.h.1597]

Research shows there's hardly no harm consuming msg. In fact, you'll find msg in nearly everything savory, from Pringles to KFC, it just becomes a big deal when it's Asian food 😒

[@muffemod]

It is!

[@devin3944]

@@chiranthiem.k.h.1597 MSG is extremely unhealthy, wtf are you talking about. "Research"

[@braceharvey]

I like the idea for the tomato "chashu", I think I'd get a big meaty heirloom variety and slice it thick, salt it and let it sit in the fridge uncovered overnight to dehydrate some, kinda like you'd do a steak. Maybe even marinate it in chashu marinade, that'll dehydrate it too. That way you get more caramelization and flavor. Also I'd do thicker slices for a meatier bite.

[@MeanwhileElsewhere]

Hell yes

[@EL-ot4ld]

sounds like you’re trying to sugar coat you like meat 😂

[@braceharvey]

@@EL-ot4ld ...I do like meat? I never said I didn't.

[@graysaltine6035]

@@braceharvey Then use some fucking pork.

[@yoobeepedmeinthebeep]

meat tasted amazing until i learned how it was made. nothing wrong w trying to replicate it cuz it was what i grew up w, my mother loves to cook what her mother cooked too, it's natural. and when i brought vegan lahmacun to a picnic ppl couldn't believe there was no meat in it, and it was cheaper than meat. @@EL-ot4ld

[@ThePhiphler]

Your tomatoes had sprouting seeds, the seeds should be removed when that happens because they contain some solanin and chaconin, which are bitter and slightly poisonous. Other than that very nice video. Vegan ramen is essentially an exercise in binding flavourful fats to vegetable starches instead of the fat/gelatin/protein emulsion you get from meat and bones.

[@WayofRamen]

Yeah I didn't eat the sprouted ones, I should have thrown them away instead of roasting them. Thanks!

[@riley66tennyson]

Tho there is always slight criticism in the comments, I really want to say that I love and appreciate the work and effort you put into cooking and your videos. You deserve a lot of success 😊💛

[@WayofRamen]

Thanks very much!

[@englishatheart]

Though* Adding those last three letters isn't hard.

[@attaleacornell3362]

I don't even need the ramen. I'll just have a bowl of that Tomato Chashu and Fried Scallions please!

[@WayofRamen]

Yeah i might just eat that for lunch today with some rice.

[@Ironfranko]

Were the seeds in the tomatoes germinating? It looks like sprouts when you sliced the tomato

[@PlantDaddyGaming]

they sure were

[@englishatheart]

They were, and it seriously grossed me out. I know they're still edible, but every time I have tried eating tomatoes with sprouted seeds, it made me yak.

[@vesper7750]

​@@englishatheartit's slightly poisonous and shouldn't be eaten. He said in other comments that he didn't use those tomatoes.

[@AdrianScarlatAS]

Congrats! I followed this step by step and the results were INCREDIBLE!! Cheers! I can't believe he first ramen I did was the vegan one, but it was absolutely amazing!

[@WayofRamen]

good job man! That's all you!

[@sweetshoez]

Love the video I’m gonna try this. I made a vegan bowl inspired by a lot of the stuff that you made. I went the tantanmen-inspired route with a tahini base for the soup. And very untraditional but I have a lot of Chinese ingredients so I used a little fermented black bean paste for umami and loaded up my dashi with kombu. For my topping I made some roasted portobellos with just msg & soy sauce and holy moly dude try that some time. Vegan or not those came out so delicious. Love this channel man! You give me a lot of ideas and it’s all well made content

[@TehREALdeadmatters]

Never thought that I would find myself trying to cook vegan to be honest, and to top it off vegan tonkotsu ramen! My brothers girlfriend is apparently vegan and I was thinking of how to substitute for her when they come over to finally taste my homecooked ramen. Now I know what I will try out and adjust to my taste so she can indulge herself into tonkotsu ramen without the need of tonkotsu. Thanks for bringing so many new recipes, don't know when to try them all out... :D

[@WayofRamen]

Thanks for watching! This was pretty good even for a non-vegan like me :) The dashi stock can be blended with a chicken or pork stock for the non-vegans as well so you can get a bunch of utility out of it.

[@F10cke]

I just finished my bowl of this non-kotsu ramen and oh man; it was so delicious. I used a bit more Tare and blended the oatly barista version with a bit of soymilk. Incredible.

[@ginanotafan1039]

Happily plant based (6 years this summer!), thanks for making this vid!! (Tho all I can see in my head is Uncle Roger screwing up his face and saying "Weeegan? Why you making dis weeegan ramen? Just throw away whole pot, start over using meat!")😂💜✨

[@Xenbjorn]

YESSS finally!!

[@WayofRamen]

Yeah by far the most requested video haha needed to do a lot of research to do it right.

[@derekjeter3654]

I hate vegan dishes

[@maijujokihaara9811]

Make sure your vegan ramen is actually vegan if you use umami powder as the powder is usually made with bonito flakes which are made from tuna.

[@MagisterialVoyager]

I really appreciate this recipe as a ramen lover and vegan.

[@partlycurrent]

4:35 "adding some cristalized umami powder" :D :D :D :D You're allowed to say MSG my friend :D

[@haebee]

great recipe! in my experience, potato tends to absorb saltiness from the broth which might explain why your tare ended up not salty enough. you can use daikon instead.

[@WayofRamen]

Good to know! Does daikon add body too?

[@haebee]

@@WayofRamen it adds a depth that works better than potato in vegan recipes where you're trying to create a fuller flavor without meat fat.

[@gir4ff_flawless93]

You are awesome! Came here from Andong and i instantly fell in love , that is exactly the easy to follow , bingewatchable Ramenrelated content i've allways looked for ! Would also love to see more Veganified Recipes (only if its not too much effort ofc)

[@WayofRamen]

Thanks very much!

[@julieschwartz4798]

the close up of the fried shallots was like genius. need that as a background

[@WayofRamen]

They were ridiculously tasty. I want to just keep them on hand and eat a spoonful now and then haha

[@channelbizt]

First attempt at vegan ramen...?? Good job!

[@DasGeistigeGemuese]

Thanks for that vegan ramen receipt! I think vegan ramen is still an open field for experimenting and exploring so I’m glad for every input :)

[@rikkowastaken]

*Still doesn't have most of the ingredients*

[@WayofRamen]

I can try to figure out an easy vegan ramen in the future, I wanted to do one with real ramen techniques first to see what I could do. Then I can try to sub for easier to find ingredients.

[@rikkowastaken]

@@WayofRamen ill be looking forward to that recipe ;)

[@checkin9251]

What about Tan Tan Men? Sesamepaste, get some doubanjiang (or if youre not able to get that either, idk be creative - get some sauerkraut fry it a bit with some chili oil to get some tanginess), Soymilk, some veggy stock - thats it :-)

[@chrisw7347]

@@checkin9251 Tantanmen is a seriously great dish to turn vegan, so much of the flavor components are in vegan stuff, like you said, Doubanjiang, sesame paste, and instead of sauerkraut i'd just go full on Chinese with ya cai, it's a deeply savory chinese pickle that would amp up any dish. You can find it easily on amazon, look for sui mi ya cai and give it a dry fry first. You can even find vegan artificial chicken stock powder to use to spike the broth with. Eaaaasily make delicious vegan Tantanmen.

[@checkin9251]

Chris W yeah but I couldn’t find zha cai back then, so I replaced it with sauerkraut. Now i have one here and will use it either in a tantanmen ramen or dandan mian. Thank you for the info about the artificial chicken flavor - I mean i read about it (and other artificial meat flav.) a lot of times; couldn’t find it here in Germany at first glance. Guess I’ll have to do some research lol

[@nozee77]

This recipe makes me really happy! I looove vegan food, because I prefer veggies to meat, so... 😁 Please do more recipes like this!

[@WayofRamen]

Thanks for watching!

[@teacup3000]

The last vegan ramen I made was a bit dissappointing but this recipe sounds promising. I'll give it a try when it gets colder again.

[@angieslifetherapy6999]

This is really cool. I was really wondering how you would bring out the milky soup color without bone broth and there you go-oat milk! I should definately try this recipe because it does LOOK very similar to actual pig based Tongachu ramen but am curious about the actual taste. Thx for sharing this recipe!

[@ecoelsol5784]

Has any one tried Xantan gum to get creamy texture

[@lemonthevegetable509]

Funny how I'm making Tonkotsu Ramen today.

[@randomcontent9165]

Can I get some?

[@WayofRamen]

nice!

[@efigina]

Loved the recipe!! And the one punch shirt! Been looking forward to this for a while. Thanks so much..p.s. I'm assuming "crystalized umami powder" = msg? Lol..I'm a proud fan of msg.

[@WayofRamen]

Haha yes. I get hate in the comments if I use it, I get hate in the comments if I try to not use it. It's the ingredient that shall not be named haha

[@Cynt3r]

Don’t bother with MSG-haters, I’d imagine these are the same people who order steaks well-done and fear runny eggs

[@devin3944]

You use msg in your own food when you don't know how to cook

[@MiceAl487]

I'm not vegan and probably never will be lmao, but honestly I love vegan food too and can eat both meat and vegan. I don't see why people get so whiny about it all the time. The trick is not to compare vegan food to "normal" food. Enjoy it as it is. I for one, would love to try this vegan ramen. Thanks so much for sharing. Can't wait to do this.

[@WayofRamen]

This was actually really good and I didn't feel like I was missing out on anything eating it even with it being vegan. Vegan food doesn't have to be bland or bad. It's just a different way of approaching something.

[@niconiconii4561]

were those tomatoes already budding? is that ok? I heard potatoes can't be eaten once budding but idk about tomatoes also as a Chinese I know how it feels to have all the fried shallots all over any soup dish it's just that good. my grandma always has a full container of it

[@WayofRamen]

Yeah they were starting to sprout, I didn't eat the one that had the sprouted seeds in them. I looked it up, it's OK to eat in small quantities if you don't have any allergies but it's technically not good for you.

[@niconiconii4561]

@@WayofRamen alright man cheers. Good luck on your ramen!

[@MyBoomStick1]

I just made the a delicious bowl of ramen for my family thanks to you. I’ve made several other ‘ramens’ in the last year but this is the first of your videos I followed and the first ramen I am proud of, thank you

[@WayofRamen]

Thanks for watching and trying stuff out!

[@miya705]

I just attempted a version of this today and it was delicious! I had to omit a few things that I forgot while grocery shopping, but it was still an amazingly complex and delicious bowl. I can't even imagine how amazing it would have been if I'd had all of the ingredients.

[@WayofRamen]

Thanks for trying it out!

[@hmsninya]

Tried your recipe and it was hands down the best ramen dish I've ever had! Really amazing, shared with friends and it was compliments all round!!

[@WayofRamen]

Thanks very much for trying it out!

[@flopilop3808]

From what I've heard taking the ends from each bean sprout gives a clean look and is traditional, tedious, but you might as well go the extra mile.

[@antheaxe7340]

make ramen but you can only use the oven ??? Mabey except for the noodles or mabey bake the flower

[@antheaxe7340]

could you make tonkatsu out of the bean sprout boil in some dashi and then put it in a mixer to make thiccccck white creamy soup

[@marianlowry7916]

Thank you for the video . Will the uncooked noodles freeze well?

[@WayofRamen]

yeah i freeze all my noodles after a few days in the fridge. just be sure to defrost them before you cook them.

[@Dorabada]

I recommend trying roasted cabbage as chashu - peel whole cabbage leaves, leave the white part on, coat lightly with olive oil, and sprinkle with some salt and pepper. then roast on high temp until it browns but doesn't burn. leave to rest until it cools completely and cut to long and wide strips at the same direction of the stem (lengthwise, not across it). the umami and chewiness is incredible

[@davidkolo]

this shit was fucking amazing, first time iv ever followed a recipe that ended up being good

[@WayofRamen]

Hey thanks so much for giving it a try! Glad it worked out for you!

[@Clara-anise]

I'm not vegan but I like to sort of gesture towards pescetarianism in my cooking. Do you think the oat milk would work well in a gyokai bowl, for example one with a bonito dashi stock? I would love to get (something like) the creaminess of tonkotsu in my fish-based bowls without having to actually use bones

[@WayofRamen]

Probably, a lot of tonkotsu shops in Japan add milk or soy milk to their soup to add creaminess

[@punpun9972]

Thank you for making a vegan recipe! Now I can finally make ramen for my girlfriend.

[@carlcouture1023]

"It's not gonna taste like chashu but that's OK" is basically the approach you have to take with vegan cooking. Is it the same thing? Obviously no. Is it good? Yup.

[@graysaltine6035]

You know as well as anyone on the fucking planet that "vegan" and "tonkotsu" can't be in the same sentence. Have some respect for Japan, cuisine and yourself JFC.

[@SourdoughVideo]

We’re those tomatoes… sprouting??? I’ve never seen a tomato that is still good sprout like that. Very weird

[@TheEggroll4321]

Step one: grab vegan's head... Step two: head meet bowl... Optional: tickle throat....

[@ImEmpTy295]

Now this makes me wonder which is better now, food wars' vegan ramen by CHEFPK channel or this.. Hmmm..

[@larsjnsn]

What if you do vegetable stock first and soak the shiitake and kombu in that? It would enable you to break the potato down. I assume that would be for the starch?

[@aenix]

I thought you would use soymilk, coconut milk and grated potato to make the broth white, creamy and emulsify

[@LifeIsMessyImLearningAsIGrow]

Ramen! I really want to try to make this! Quality video! Informative! I can see your talented and passionate and as a fellow video creator & cook I would love to learn more from each other new friend!

[@AyranLP]

Just Made These and some regular tonkotsu for some Friends. I Love how this allows Me to include everybody

[@nyshraak]

I have that same MAC knife! I found it for 50 cents at Good Will :)

[@JAB6322]

This is so much better than Gordon Ramsay cauliflower miso soup *ahem* ramen. His ramen tastes like sad lol

[@fit_tit9902]

You talked about not boiling kombu. Is there any science behind it or is more of an old wives' tale?

[@iaushabtiu]

That “OK” Saitama shirt is cool. Awesome recipe by the way!

[@WayofRamen]

Thanks!

[@MyBoomStick1]

Do you have any pescatarian ramen recipes? (Seafood but no chicken,pork, or beef)

[@stephensteadman886]

Can somebody help me adjust the servings for 4 people? Thank you!

[@JSD66]

You mentioned a discord server but I cant find a link anywhere. Does it exsist?

[@jaalabroome4231]

I added a blended rehydrates Shitrake mushroom, roasted shallot and garlic to the oatmilk and then used a strainer to smooth it out. It was amazing. I was surprised by it actually

[@areagial]

did you heat it up first and then strained or how did you do it?

[@JuliatheVideoEditor]

This recipe is very expensive and the ingredients are difficult to find. Are there other equivalents?

[@DORIHEE]

thank you so much!! i will try this😍

[@WayofRamen]

My pleasure!

[@TheBluntsmith69]

Great video! I had a bowl of vegan ramen at a pop up once, and it was hands down the best bowl of ramen I’ve ever had. Very excited to see where you can take vegan ramen in the future!

[@WayofRamen]

Thanks! It was a lot better than I expected so I'll keep tinkering with it. I'm still gonna be doing a lot of regular non-vegan ramen too though.

[@jordanhewitt6118]

Hey, I made this when the video came out and I've been experimenting with kombu dashi since then but I keep having an issue with the dashi being really slimy and kind of unappetizing. I even tried skimming off the top but it still seems like there are a lot of slimy bits and it doesn't taste great either. Do you have any ideas of solutions for this?

[@WayofRamen]

Hey Jordan, sorry for the delay. The slime means you're cooking the konbu too long / too hot. Don't let the dashi get above 180 degrees f. And if the konbu easily can be pinched through with your fingernails you should remove it.

[@slimlim123]

Omg! U could try fried tofu skin or fried tofu as meat replacement!! Both does soak up some soup too! Always enjoy ur videos, really happy to see the channel growing! Cheers.

[@WayofRamen]

Yeah, I'm such a vegan cooking noob, I really was just going off what I know about umami and trying to over compensate with as much glutamic ingredients as possible. Chris (the vegan ramen chef who helped me) said he's had a lot of success pressing tofu and using that as a topping. Lots still to learn on this ramen journey :)

[@slimlim123]

@@WayofRamen hahaha not dat i know any better. But definitely sounds cool!! Maybe give it a try n let us know how it goes! :)))

[@wolflink9000]

you literally can't make vegan Tonkotsu Ramen. You need pork

[@NytrateDeSodium]

hi, loved the video, do you think soja milk is fine to replace the oat milk?

[@jorhay1]

“Crystallized Umami Powder” ? So.....msg?

[@WayofRamen]

😉

[@primate924]

"crystalized umami powder" bro just say msg

[@shaunyoung3234]

Good video, but a tip when dicing onions/ shallots: do the two horizontal slits first, much safer cleaner. Then just to the regular cuts, and it’s perfect!

[@chanelleyoussefi4790]

Hello, thank you for your incredible video, I am vegan so I'm excited to try the recipe! I have a question however: I bought some powdered kansui in Japan and have no idea of the proportion and how to dilute it in water. Do you have any tips? Thank you!!

[@hunhun7155]

Experiment! As a starting point I would use 1g of powder for 100g of flour. But every flour is different, personally I like to use less maybe 0.5g as I don't like the taste of too much kansui.

[@crystalidx]

*Vegans have joined the chat.*

[@WayofRamen]

Bring em on!

[@AleSen95]

Is there any Book on making Ramen that you can recommend? :)

[@billcoady4333]

This looks very interesting and although I am not vegan, getting to say 85% of tonkotsu ramen without messing with pork bones for a couple of days sounds great! However, I am on a sodium restricted diet and was wondering if anyone tried some thing like this using plant based yogurt rather than milk. Oat milk has like 100+ mg of sodium per serving while cashew yogurt has like 10mg. Every bit of savings helps? So, anyone using plant yogurt??

[@vesper7750]

Try making your own oat milk, it's very easy. I just mix water and oats (the ones you use for oatmeal or porridge, sorry I'm from Sweden so I don't know what they are called exactly) and strain in a cheese cloth or a very clean kitchen towel (use a non scented washing detergent for your kitchen towel). There's recipes for this on the web, just omit the salt.

[@ryuukakhadijah7766]

I have a question, at what point did you add the glutamate, and how much?

[@cvoisineaddis]

Moshio is made from soaking kombu in brine.

[@fel2263]

You'll see that you will get over 1 million subs faster than you think

[@WayofRamen]

That's really nice to say. Thanks!

[@lanycera]

More vegan Ramen recipes please!

[@AG-wo6pp]

What’s the umami powder link?

[@toren2099]

I’m not vegan but Jesus that looks fire

[@smallbrain3702]

Can i add chili oil to make the soup spicier?

[@leannetull329]

Canola oil is the worst oil to use it’s GMO at its worse

[@iFireender]

>vegan >bone broth bruh. It's okay if you're vegan, but it's ridiculous people are always trying to recreate meat when not eating meat.

[@WayofRamen]

From the podcast I did with Chris, there are 2 vegan camp, one cares about health and just eat vegetables because they're healthier and the other does it for ethical reasons and miss meat. I guess the fake vegan versions are for those types of people.

[@kinlyki]

What other vegan milk's have you tested for this recipe? I heard of a bunch of milks you can get from different types of nuts.

[@federicopresti]

Great recipe! Would it work better to make stock first and then use that to make the dashi? That way you can boil the aromatics, discard and then keep it at whatever temp you want to make dashi.

[@hunhun7155]

Have you ever found any scientific reason for the claim that you are not supposed to boil dashi?

[@sormazi]

"crystallized umami powder"

[@englishatheart]

Those tomatoes with their sprouted seeds make me nauseated. 🤮

[@KenDanieli]

Why are you and Chris both named Way of Ramen?

[@sabersahoge2695]

"crystalized umami powder"

[@clarissagutierrez8932]

How many servings does this make?

[@JaePlay]

Presenting "UMAMI: the video"

[@shinysniper9537]

"Crystallised umami powder" lmaaoooo

[@pedrohenriquesoutogueiros1449]

Im not vegan, but i love the ideia of vegan ramen

[@emilyjanicewidjaja]

Can i substitute oat milk with regular soy milk tho? 😆 oat milk is crazy expensive where i live

[@WayofRamen]

Yeah as long as it doesn't have a ton of sugar in it

[@kacpercywinski2092]

Why do you cut the konbu with scissors?

[@fish3977]

I really have to give a try to roasted tomato slices

[@dempa3]

Thanks for the recipe! Gives me ideas for both vegan and non vegan ramen and ither dishes! On another note, how does the induction stove know what temperature the content of the pot is?

[@WayofRamen]

it has a sensor at the bottom where the pot touches and keeps the bottom of the pot to that temperature. So its not accurate in the sense that the temperature of the soup is the same as whats displayed, but it keeps it at a constant temperature. So I set a temperature and use a thermometer to check what the actual temperature is.

[@dempa3]

I see! Quite useful nevertheless!