How to Make Vegan Tonkotsu Ramen (Recipe)

[@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 👏

[@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

[@moomi.studio]

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

[@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.

[@bomberri]

I made this today, it was top notch 👍🏽

[@justalpha9138]

​@@bomberriI made it once a couple of years ago and I failed miserably at it. Since then, my ramen making has gotten way better! I REALLY need to give vegetarian ramen another try! 😊

[@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??

[@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!

[@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

[@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

[@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

[@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!

[@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.

[@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!

[@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.

[@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!

[@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 :)

[@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!

[@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.

[@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

[@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

[@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.

[@MagisterialVoyager]

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

[@AyranLP]

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

[@allypiesik1102]

It's been super fun watching you grow as both a ramen cook and a video maker! I get so excited when your videos come out. Totally gonna try this recipie!

[@felixhaggblom7562]

I've been vegan for about 2 years, and one of the things I've missed the most is tonkotsu ramen, which I basically lived on back when I lived in Hakata. This looks reallly good, and cant wait to try it!

[@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.

[@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.

[@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!

[@SCSilk]

I found your channel about a week ago and have been watching various videos. The one question I had, and almost asked you via IG, was “why not boil the noodles in the soup?” This video answered it!

[@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.

[@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! :)))

[@DORIHEE]

thank you so much!! i will try this😍

[@WayofRamen]

My pleasure!

[@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!

[@Xenbjorn]

YESSS finally!!

[@WayofRamen]

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

[@AntiLDF]

I hate vegan dishes

[@violarenaebates]

Omg I made this and it was so good. Thank you!!!!

[@user-wv1rd4he4e]

I've been waiting for this. Thanks so much!

[@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.

[@erimkreidel1127]

Nice one, i will try this in a couple of days...I made a mushroom stock as vegan Ramen. I used couple of diffrent mushrooms to make the stock. It turned out really nice and can be done with miso or shoyu tare, witch i always keep in tbe fridge. I like the fact, as you also pointed out, that vegan Ramen is so quick, compared to chicken or pork. Great content, been following since the start 👍

[@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"

[@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?

[@Cynt3r]

Looks pretty great, good idea with the fried shallots!

[@WayofRamen]

They're super tasty

[@pinkpotter]

Great video! Very clear. Thank you. I'm thinking nutritional yeast will help with some umami creamy flavor too. I recently started to add it to some asian dishes like curries and noodles - and no it does not add a cheesy taste. Just adds a yummy savory richer taste!

[@WayofRamen]

yeah give it a shot, though it's already pretty packed with umami.

[@GrWoppddgg9]

I made the noodles, the chashu pork, the egg and the vegan tonkotsu ramen. Was amazing, thanks for making your videos! Note, for dashi i used bonito and shiitake, and “oat milk for food” (the thickest) 🎉

[@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?

[@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

[@joeybrazda364]

The spicy bean sprouts turned out delicious and it’s my new favorite topping! Instead of chili powder and fresh garlic I used 1 and half tablespoons of garlic siracha paste.

[@NytrateDeSodium]

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

[@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?

[@MyBoomStick1]

Wow! This looks amazing I’ll definitely try it. I’ve never seen the seeds inside a tomato sprouting before, for a second I was super confused lol

[@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.

[@juliedesnick7401]

There is a place here in downtown LA that makes a vegan ramen with sunflower seed broth. It is delicious. A good hard boiled egg substitute would be fun to make, too.

[@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!")😂💜✨

[@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.

[@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.

[@etherdog]

Ryan, I am not a vegan but I would definitely make this, especially if I made my own oat milk (which isn't hard to do). I will add some of these elements to my next bowl anyway. Great presentation!

[@WayofRamen]

Thanks very much John! It was actually really good, give it a try!

[@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!

[@pingano22]

Your channel is so relaxing. [ ps the music was just right ;) ]

[@WayofRamen]

Thanks very much for watching!

[@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!

[@Shahar.Kadosh]

Thank you so much! I will definitely try this at home.

[@sy20777]

You could use tempe (or tempeh, in english spelling) for meat substitute, tempe tempura, slice it thinly and use tempura flour, season the flour with garlic + salt and add chopped green leak in the flour

[@WayofRamen]

Yeah I've heard presses tofu works too

[@nulref575]

Could you par-cook the potato in the microwave for a few mins before adding to the dashi soup?

[@WayofRamen]

No the point of the potato is to add starch to the stock

[@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!

[@abdulazeemaminulhaq5312]

I would recommend sauteing your bean sprouts or roasting thing a tad bit and just oiling the pan and sprinkling salt and sugar on your tomatoes before roasting thing

[@WayofRamen]

Haha uhhh did you watch the video?

[@abdulazeemaminulhaq5312]

@@WayofRamen is this not the video where you blanched the bean sprouts and roasted the tomato to substitute it for chashu

[@taksina007]

Thanks. Look so yummy.

[@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

[@lindsaybeyerstein7096]

What does the potato contribute to the vegetable stock? Is it for texture?

[@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

[@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!

[@Scott65J]

I make oat flour in a coffee grinder and add 1 1/2 to 2 Tbsp per cup of liquid to thicken...very silky and actually kinda healthy

[@sevenchambers]

Legendary recipe.

[@renoits06]

My vegan ramen recipe embraces a very veggie heavy stock. It relies on mushrooms for the umami. I haven't tried making vegan ramen with soymilk or oat milk but I am going to give this recipe a try. I checked the kombu salt on amazon, and its a bit dear.... maybe ill just add more kombu tu compensate. Thanks for the video.

[@MyBoomStick1]

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

[@iaushabtiu]

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

[@WayofRamen]

Thanks!

[@smallbrain3702]

Can i add chili oil to make the soup spicier?

[@davosazizora4611]

That looks awesome, cheers for recipe!

[@WayofRamen]

Thanks for watching

[@numapompiilius]

Going to make this with glazed seitan to replace the pork!

[@chrisgreene9331]

Brilliant! You have converted me into a Ramen enthusiast. May I just ask what the name of those rehydrated black mushrooms are? I didn't quite catch it on the video.

[@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

[@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.

[@bensladkov6780]

Wow looks good

[@WayofRamen]

Thanks for watching!

[@ryuukakhadijah7766]

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

[@piggygr686]

Thanks Andong! I think ill have more channels to enjoy watchin while eatin now :3

[@blackwhitecringy]

Hey man would it make a difference if I used plain soy milk because all I have at my local store is almond and soy milk

[@WayofRamen]

Yeah should work as long as it's not too sweet. The one they use in Japan all the time is similar to original flavor soy milk (no vanilla)

[@blackwhitecringy]

Way of Ramen Thanks for the reply!

[@AleSen95]

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

[@jonasbodenhofer1170]

Thanks a lot, that was delicious! What is their reasoning behind taking some of the Dashi and put it in the Tare and then add it all back together in the end? Sorry I'm a beginner and was wondering. Also would this bowl go well with mayu?

[@WayofRamen]

the primary role of dashi is to bring umami to your food so i wanted to add a little bit more umami to the tare instead of using just water. i've never tried with mayu, it might work it might not.

[@joy12division]

I feel like tomato is a really underrated ingredient to ramen. If you have ever seen videos or been to matador miso they have tomato in theirs and it really brings the bowl together.

[@VoodooMcVee]

This is an interesting recipe. I'm not even a vegan but to be honest, I can't be bothered with boiling bones for a day, I just don't have time for that, usually. So if I can just use Oatly, which I can get in almost every grocery shop in my area, to make an adequate, super quick soup, all the better!

[@WayofRamen]

yup it tastes pretty good too!

[@cannibalflower3310]

is pothasium carbonate nessesary? or could i substitude it with more baked baking soda??

[@MrDeanFan]

Do you have any other ideas than use oat milk? Is regular milk too sweet?

[@killer51]

Regular milk isnt vegan

[@MrDeanFan]

@@killer51 yep, I'm thinking about vegetarian version ;)

[@WayofRamen]

You could use regular milk or soy milk (not flavored). You just don't want something that tastes super sweet.

[@MyBoomStick1]

What’s the importance of using those two soy sauces in the tare? Would it be a lot worse to just use a decent soy sauce or tamari instead of those two

[@WayofRamen]

Usukuchi shoyu is lighter in color hut saltier. You can just add salt to regular soy sauce if you don't really care about the color too much

[@OhadiPeleg]

Hope to see more like this!:)

[@marifertalamor1569]

ilove eating ramen,thanks for sharing your recipe

[@WayofRamen]

Thanks for watching

[@donttouchthisatall]

looks lovely! how's the body of the ramen given that there is not much in terms of gelatine (correct me if i am wrong.)?

[@WayofRamen]

The oatmilk is pretty creamy so it has nice body. I was worried about that too which is why I added the potato, I've seen Japanese ramen chefs do that in videos.

[@donttouchthisatall]

@@WayofRamen thanks- good 2 know! I doubt i'll get my hands on an "oatly" brand around here though. any suggestions on what to look for in oat milk? Also, could you use regular onions instead of challots?

[@WayofRamen]

@@donttouchthisatall try to find one that doesn't have too much sugar. Oatly has around 4g per serving. I tested another one before that that had around 17g. You can also use soy milk, just not any flavored ones. Regular onions will work too.

[@JayveeFlorendo_]

Is there other alternative kind of seaweed for Kombu? What do you think about using Wakame instead of Kombu?

[@satanismybrother]

Jayvee Florendo kombu is used as it contains a high amount of msg (it’s the white powdery stuff on the surface of kombu slices). It’s used for its umami component. Wakame is more delicate with little or no glutamates so isn’t a good replacement.

[@WayofRamen]

Wakame wont work. You could always just use more shiitake mushrooms but shiitake has a strong flavor than konbu. They both contain glutamates and shiitake also contains another umami compound called guanylate. If you don't want an overwhelming shiitake flavor and and to stick closer to konbu, you can just use msg.

[@JayveeFlorendo_]

@@WayofRamen Thank you so much for this!

[@JayveeFlorendo_]

@@satanismybrother Thank you for the insight! I appreciate this!

[@sallyrose4044]

this looks so good omgosh

[@WayofRamen]

Yeah it was good! I'm not vegan, but I didn't feel deprived of anything eating this.

[@11219tt]

Any other ideas for toppings to increase the calories and protein? I’m allergic to soy 🙁

[@cRS90s]

can I sub alkaline water for potassium carbonate? If yes how much for 4g?

[@WayofRamen]

I don't think that's alkaline enough. You could just use baking soda instead but you'll have to rest the noodles longer.

[@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.

[@C4pungMaster]

Question: why do you snip the konbu on various lengths? i mean like you snip the sides but not all the way like just straight up cutting them into pieces so you can extract more umami compounds. Great video, thanks for sharing!

[@WayofRamen]

It supposedly helps increase surface are to help extract more glutamate. A lot of ramen chefs recommend it, but I haven't tested it compared to just soaking it without doing it.

[@C4pungMaster]

@@WayofRamen wow thanks for the super fast response!. Yes i do think its supposed to increase its surface area but it struck to me to as why not just like dice and cut the thing into tiny little pieces instead, since you are not going to use it as topping like the other stuff probably konbu is quite hard and is hard to cut with a knife and cutting it with scissors to tiny litle pieces can be quite dangerous. Maybe im just thinking about this too hard i guess.

[@adrieleje851]

@@C4pungMaster Probably because it's easier to still fish out the one big piece than a bunch of little ones

[@C4pungMaster]

@@adrieleje851 thats also pretty logical

[@KrisHesselmark]

Amazing!

[@WayofRamen]

Thanks for watching Kris!

[@partlycurrent]

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