Vegan Ramen Broth | Veggie Stock Recipe | Base for Ramen Noodles!

LEARN HOW TO MAKE AN EASY VEGAN RAMEN BROTH BASE FROM SCRATCH FOR NOODLES
LAY HO MA!! This simple veggie stock is delicious and easy to make. If you make this ahead of time, then you're ready to make some incredible vegan ramen. Join me in this episode and learn how to make an easy vegan ramen broth recipe from scratch. Let's begin.
Ingredients:
1 large onion
1 garlic bulb
3 tbsp olive oil
4 sticks celery
1 fuji apple (or any other kind you have)
1 potato
5-6 cremini mushrooms
2 tbsp Himalayan pink salt
10g kombu
3L water (12 cups)
Directions:
1. Peel and roughly chop the onion. Slice the whole garlic bulb in half
2. Heat a stock pot to medium heat. Add a good drizzle of olive oil
3. Add in the onions and garlic. Sauté for 5-8min
4. Roughly chop the celery and add to the pot. Dice the apple and add to the pot
5. Sauté for another 5-8min
6. Dice the potato and slice the mushrooms. Add them to the pot followed by the pink salt
7. Add about 10g of kombu to the pot followed by the water
8. Turn up heat to bring to a boil, then cover and cook on medium low for at least 45min but ideally 1.5 - 2 hours
9. Pour the stock into a large bowl using a sieve or colander to catch the solid ingredients. Then, use a ladle or colander to press down and extract as much of the stock as possible
10. Transfer the stock to some jars. Let them cool before placing in the fridge
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
www.yeungmancooking.com
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and KZbin chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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• Vegan Ramen Broth | Ve...

[@YEUNGMANCOOKING]

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 www.yeungmancooking.com happy cooking 🥳🍜

[@suryakumari8424]

Wow very amazing chanal.

[@brigitar6808]

Dear Yeung Man, thank you very much! Have a nice evening. Kinde regards, Brigita

[@user-iy8wh4eg9j]

Love your videos

[@AmmuAlpha]

Your presentation of receipies are absolutely waw! We make this type of thing called Rasam in Indian version which helps for soar throat or cold n flu n soup kinda Can u pls tell me what we use this stock any dishes we have to use it or just soup

[@niawatson9072]

I will order the vegan ramen cookbook. I'm so excited. Thank you from our hearts

[@sontrajamfemininegaze145]

I just noticed that you give the quantities both in US measurements and metric. Thank you! It's such a relief not having to google conversions for everything.

[@rhanieal-alas9588]

When I saw how organised the ingredients in his cupboards were I lost it. That’s it for me 😍

[@tinaareddy]

Same here!! This guy knows what he is doing!

[@shelleyphelps2024]

Agreed😁👍💓

[@sunrae7680]

He has a video on how he designed it.

[@sarikagupta6379]

Really cool 😎

[@camilo0calderon]

That's how I wanna have my kitchen once I get my own place next year

[@andromeda1903]

man, i love your videos! easy vegan recipes, calm narration without too much yakkity yakk, no long introduction, straight to the point. love your personality and aesthetics! that is a dreamy kitchen!

[@YEUNGMANCOOKING]

Oh wow ☺️ Those are such kind words and so happy to be cooking together 🤗

[@reneedavies7998]

Thank you so much for this recipe. I made the stock today and it’s delicious. I was sorry to compost the veggies, so I put them in a blender and made a kind of vegetable cream, which I also stored in jars. It can be used to thicken stews or to make a cream of vegetable soup by adding some of the stock.

[@LargeAndRobustPeter]

Very resourceful :)

[@Bahbahlatje]

You could dehydrate those veggies - in a dehydrator or low temp oven - to create a powder that will store longer.

[@amy3458]

@@Bahbahlatje BRILLIANT! And if you make it without the onions, you can give the veggie “chips” to dogs as a treat! Ours love stuff like this with a little flax seed and peanut butter to bind them in the dehydrator. 😁

[@Jak_powiedziec_po_niemiecku]

Wow i Love This!! I was thinking how i can use the vegetable. My stock is boiling 😍

[@PatricksJuicyFlapJacks]

Yea whenever I make veg stock, I blend up the discard veggies and turn it into a creamy tofu curry (veg paste, some spices, tofu and coconut cream)

[@cosmothewonderdog8602]

Me: Damn. I have everything but the Fuji apple. Goes to refrigerator. Finds Fuji apple. 🤣

[@baconbap]

You had kombu? Impressive.

[@milomilo55]

I'm so bummed ....thinking I have everything, even dried shitakes, to make this now and then finding I only have one shrivelled celery stalk : (

[@comedicsociopathy]

@@baconbap I had everything but the apple. 😂 But I have a "stock box" with a bag of kombu and a bag of dried shiitake mushrooms and that turns out to be a good idea time and time again.

[@mayalikesfood]

THIS STOCK IS SO DELICIOUS!!! it's perfectly comforting! I added the dried shitake mushrooms and ginger too and woooooooooow I'm so happy with this stock!! Thank you for the recipe!

[@YEUNGMANCOOKING]

🥳

[@sojeanify]

Such a great channel.

[@YEUNGMANCOOKING]

Thank you so much ☺️

[@mnob1122]

One of my favorites on KZbin. I have made several of his recipes. They never disappoint! ❤️😋

[@goodrising2609]

I was just thinking that. I'm so excited to keep exploring his recipes

[@hollywebster6844]

That apple is genius! Sometimes I find my veggie stock to be a bit bitter. The apple would balance it out beautifully without adding too strong a flavor. Thanks!

[@SymphonyBitchez]

The organization is the best part for me and the music with the accurate information on each step. What's not to love about him. 🤩🤩🤩🤩

[@phuongkern8027]

If this is called “rough chop”... I would love to see how neat chop would look like. 😃 The cleanliness is also hygiene to me. You, your kitchen, and its environment make it appetizing. Thank you. Now it’s time for me to learn...😆

[@Hellokitty9151s]

i puree all left over vegetables n my hubby said best soup ever ❤️...one effort got two rewards 👍

[@mrdupont6821]

thanks it's a really helpful comment. I never what to do with those leftovers veggies

[@lemooro8416]

Exactly my thoughts!!!

[@shumeister1059]

I love that you're using the whole vegetable.

[@jadequeen6714]

I think we could use the left over veggies and make fried rice with it.

[@ccc4102]

Impeccable. All of it. From good hands to short nails to no rings or wrist apparel. The tidy background. Simplicity. Peaceful. So refreshing and the broth is delicious. Thank you.

[@sis_yd_jesuschrist]

I find watching his videos are quite therapeutic!

[@vegan8410]

Isn't it certain things we notice and delight in. I am looking around the kitchen for Home improvements for my own kitchen.

[@sarikagupta6379]

Right. Same thoughts

[@baconbap]

The slim waist doesn't hurt either.

[@jeandixon586]

And for the FIRST time I didn't mute the sound - peaceful uplifting music!

[@cherylmcphee8887]

That is the perfect stock. All the flavour and nutrition and no hidden nasties. Thankyou Wil. I love your Chanel

[@YEUNGMANCOOKING]

🥳 glad you’re here

[@LisaDeeCanada]

White button mushrooms, I discovered to my surprise, are a good source of iron. That's why I make a potato/mushroom broth regularly. Iron in the potato skins and iron in the mushrooms!

[@lizzzarduh]

Nice!

[@keep7smiling]

Also legumes!! Our main plant-based protein source has tons of iron!

[@vimalkirti4845]

most people have too much iron, low copper

[@sahej6939]

@@vimalkirti4845 where do we get copper?

[@comedicsociopathy]

@@sahej6939 Oysters, shiitake mushrooms, avocado, liver, sesame seeds and a lot more. There's a thing called Google. ;) It's actually a lot easier to obtain than iron if you eat in a balanced way. I haven't eaten meat or fish in fifteen years and never had a problem with iron or copper deficiency.

[@juliuslu]

This showed up randomly in my feed, I really like the calmness of this video. It is not so loud as many youtubers are. Good luck with your channel. I left a sub.

[@YEUNGMANCOOKING]

🥳

[@dprice6189]

Just LOVE the serenity and joy of cooking in these videos. 😋💕🍜

[@mrgregcat]

I appreciate that you do your prep in real time for the most part.

[@shobhaalfred7391]

From the first episode I found everything about you very amazing. So it was an immediate response to subscribe. This is a simple broth recipe and I have been making it so often yet I just love to watch for the entire aesthetics of the presentation and the calmness . Thank you

[@LightBeing369]

I really appreciate such simple and pure recipes like this. It's comforting knowing exactly what goes into a recipe and that you're consuming real food ingredients

[@dbuck5293]

Love the channel. I purchased both of your cookbooks today. I can't wait to get my hands on them. Thank you for the passion, simplicity, and sharing of your gift/skills. 🙏

[@smallfootprint2961]

So wonderful to have this on hand. Thank you for all your great guidance toward a better way of eating/ better life.

[@Jaswoj]

Blow up this channel already!!! Wil’s such a gem, and his passion is contagious!

[@marlaleemouse]

Just watching and listening to you is the best therapy for an overworked mind. And the food looks so good! Thank you!

[@orbarel3435]

Just fell in love with your channel's vibe

[@lindav1403]

Love that perfectly organized cupboard!

[@ginaf1683]

The addition of the apple was the: now I have to try this. I went pressure cooker on high for an hour after getting veggies softened up, 20 minutes natural release. This is delicious and different. Thank you.

[@merrycunningham9005]

I've been drinking this for breakfast everyday. So good. I'm going to use this as a base for vegan miso. I had pretty much given up on finding a vegan broth that had depth. Thank you for sharing.

[@YEUNGMANCOOKING]

That sounds like a lovely way to start off the day 🙌🏻 Keep well

[@ashalorena8906]

Wow I tried this broth last week and I am amazed at how flavoursome it is!

[@amyvanw1]

Absolutely delicious and so easy! Thank you!

[@Sanjana-oy6bo]

I love the way you cut veggies

[@barbryll8596]

I made this when my family had a cold. I put some ginger juice in and served it in a mug. So comforting!

[@throwingstick]

Eating this broth with some rice noodles and tofu right now. Have to say it is an incredible improvement over my usual one. I used carrots instead of celery, shiitake instead of cremini and half black salt / half table salt instead due to necessity but it still came out really complex yet light and refreshing. Thank you.

[@gurpreetkghatora6029]

I never thought of replacing celery with carrot. Thank you so much. I can now make this for my son.

[@shilpibhargava3520]

Made this for my very first Ramen (from your cookbook) last week. It is delicious and so much better/lighter/flavorful than store bought stock! Thanks for the amazing channel.

[@aliceaimless4910]

You make everything seem so simple!

[@pernille8071]

Amazing! I have followed the recipe to the letter - I always do this when first trying a new recipe - and I will not change a bit. Full of taste, a great base for any ramen, but also for vegetables with sauce (i.e. courgette), add some coconut or almond milk, serve with pasta or rice - delicious!

[@WalterTonetto]

_Mr Yeung is at another level… I love all his videos and will a little later, when I’m back home, get all his books_

[@YEUNGMANCOOKING]

Happy to be cooking together 🙌🏻

[@lidiatekle6803]

Made it your way today. Tuned out the best veggie stock I’ve made so far. Sautéing the veggie before hand made all the difference Thanks 😊

[@YEUNGMANCOOKING]

Yass 🥳

[@MssSemi]

Thank you for teaching me about Kombu! Love it! Much blessings 🙏✨

[@tessieabut7156]

Best vegan Ramen Recipe...Love it.

[@LaiaBertran]

Love your recipes. Thank you so much :)

[@DadInTaiwan]

I made this broth so I could use it in his creamy vegan ramen recipe. I didn't have kombu so I substituted dried seaweed and it came out great!

[@dazedconfused5019]

Beautiful color.

[@gardenmind4515]

Love this! thank you.

[@imanandk]

You know from my Instagram posts how much I love your ramen recipes ... this has now kicked things up several notches!!!! Bless you dear man!

[@YEUNGMANCOOKING]

So glad you’re here 🥳🍜

[@matthewwilson5887]

I'm hungry now. Could sip that stock happily as is.

[@TuyetTran-zb1kx]

😋😋😋 thank you for sharing this!

[@shanmarie4122]

Wow wow wow wow wow!!!! This was so delicious, and made for a perfect bowl of ramen!!

[@barbarazoebelein7119]

This is so tasty and easy to make and adds flavor to my life every day ( along side with your chili oil recipe) !!! Thanks so much , Will !! Do jie !!!

[@nevastrong2850]

I'm making it 3 evenings in a row... .

[@ginapino2857]

Thank you for this! Can’t wait to try it!

[@ledamarte6079]

This is so simple and easy to make. Thank you!

[@naftalibendavid]

Love it!

[@jfbrko290]

Never thought to sautee some veggies first but the flavor and caramelization it brings is worth it! I just tried this out starting out the way you do then I added my bag of veggie scraps when it was time to add water for boiling (I normally just dump my frozen veggies scraps collection into a pot and add water and cook). And I also never thought to add potatoes but you're so right! I also added some black pepper and pultry seasoning herb blend (sage, thyme, rosemary, etc) and it really adds a lot.

[@YEUNGMANCOOKING]

🥳

[@TheSophia0007]

You’ve got yourself a new subscriber! You’re organised and I so appreciate and love that. You’ve finally dedicated video on broth for ramen and I super appreciate that cuz ramen is all about broth so this is awesome!!!

[@nikedoesthings]

I love how he still likes comments from 2 weeks ago on old videos, such dedication :D

[@ValEvans80]

is so relaxing to see him chop

[@Miekzz]

This was really enjoyable. Thanks!

[@i.e.5089]

I love the idea adding an apple to the vegetables, thank you for another great recipe 👏

[@paddytutorials]

Me too. I also like Apple in my carrot salad, so I think this will taste amazing too!

[@i.e.5089]

@Jessie O. Lee Try it Jessie, it tastes so good. The freshness of the apple goes very well with the carrots. I also add a little honey or agave sirup.

[@ananyaghorai]

Looks delicious with absolute confidence👏👏👏👏

[@kendrai.304]

This looks& sounds delicious 💕

[@bobp783]

Love this channel. You make everything so simple and easy to follow.

[@TheCelestialhealer]

Wil, maybe I am leaving too many comments, but I was really sooo surprised at the flavour.So subtle, that sweetness from the apple and something from the potato was just incredible. 🤩🌟I ate it with confidence.🥰

[@YEUNGMANCOOKING]

🙌🏻🥳

[@susancoblentz9825]

So thankful I found your KZbin site. I am a vegan and so much happier now with all your recipes you share. I love this recipe but plan on removing the peels of the garlic and the Kombu then use my stick blender after the vegtables are cooked as to not waste this food. I made your butternut soup and vegan cheesecake for Thanksgiving and they were wonderful. I could not believe that the others who ate meat wanted to try your recipes I made and they loved them. Keep up with these wonderful recipes Wil as you and the recipes are amazing!

[@YEUNGMANCOOKING]

Love it 🥳

[@anjnag6965]

Love all your recipes!

[@silviacanonico6093]

Adoro suas receitas!!! 😋😋😋

[@user-hk9kj4gt7t]

Watching your videos is always a visual pleasure, they just make my day :D I just find every recipe you share incredibly inspiring, please keep up the great work! :)

[@YEUNGMANCOOKING]

Thank you so much ☺️ so glad you’re here

[@deborahsthisthat5034]

Nicely done!! Thank you. I make all my own stocks, too. Then i can them for my pantry 😊 Nothing like it!!

[@anniechua8985]

👍 Just phenomenal!

[@J.5.M.]

Nice way to re-use jars! Love that

[@PaulaSapoma]

Hi! Sorry if it seems a silly question but what do you do with de solid ingredients once you’re done making your stock? You throw them away or is it possible to reuse them in another recipe? Ps: it looks incredible, thanks for sharing your knowledge!!✨

[@tanjarodriguez7357]

I made this yesterday. This is by far the best vegetable broth I have ever tasted. Thank you

[@heather5926]

I actually made this to just sip on. It's really healthy when made with organic veg. My son is fighting a cold and really enjoys the taste of this :) Thank u!

[@inguracka]

I see zwilling pots and organized shelf, you instantly know this person means quality. I subscribe !

[@robinsabo6932]

I just made this broth exactly as your recipe says. And it’s delicious! I actually saved the mushrooms for my soup and the potatoes for our little dog! I served it with Tinkyada brown rice noodles, which stay nice and al dente after cooking them, broccoli, zucchini, mushrooms and corn. Super delicious! When I lived in Hawaii a popular take out food was called Saimin, which is basically ramen that was usually served with a bit of scrambled egg, spam, fish cake and a little bit of green onion on top. This broth is very reminiscent of that. I think the kombu really made it delicious and unique! Thank you for sharing this recipe, Will !!!

[@YEUNGMANCOOKING]

☺️

[@maferxx123]

Hi Wil! i just wanted to let you know that i tried your recipe for this veggie stock and it's the BEST one i've tried, so good! the flavors are something else. The best thing is that you can use this stock as a base and add some more ingredients and you have a whole new other ramen ♥

[@YEUNGMANCOOKING]

Amazing 🥳🍜🙌🏻

[@STAR-RADIANCE]

Pure excellence

[@markholder4944]

Just made this on a whim after watching the video I threw everything in the large instant pot rough chopped for 30 minutes. Turned out awesome!

[@TheAlmondAesthetic]

I LOVE YOU FOR THIS!! YOOO

[@MaloneMantooth]

That stock is probably tasty, after straining it I use those cooked veggies for a casserole 😋.

[@cosmothewonderdog8602]

If you cook the veggies for more than an hour, they won’t have much flavor left. They’ve done their job by giving it to the broth.

[@alexhutchins6161]

Not only taste but also most of the nutrients were taking by the liquid.

[@Tiagotaf]

Yea, not a good idea to reuse those veggies, they're all drained out. That's why we often use rests to make broths. Save the rests for the broth! Like Brocolli stems, vegetable peels, carrot leaves, the parts that we often throw away can still be used.

[@keep7smiling]

@@Tiagotaf i like to take the outer layer off of the brocc and cook it aswell or eat it raw. Honestly i am starting to think the stem is even better than the heads. Carrot leaves are amazing in flavor!

[@Kiko.....1008..]

Beautiful !!!! Thank you !!!!! All the best !!

[@ART7N23]

True Japanese vegan recipe ever.By the way your organisation of kitchen items is so attractive

[@melissabridge5687]

I make this every week now I do add a carrot to my stock though. The apple and seaweed makes this broth.

[@maggiet4397]

I’ve been binge watching this channel. No regrets, I took a trip the Asian mart near me and I’m so ready to try out these recipes 🙌🏼

[@YEUNGMANCOOKING]

Glad you’re here ☺️

[@rpatel7941]

Delicious I cant wait to try

[@ImaneMariaa]

That looks amazing! Definitely trying it

[@justalurkr]

"Roughly chop..." (the onion slices are not quite transparent) I wish my rough chop looked that good. Edited to add: this looks delicious

[@peggyrobinson2070]

I just made this stock and it is so delicious. I have some other vegetable stock recipes, but it takes me all day. I have to go out and purchase the ingredients as I don't have these odd veggies on hand, slice them all very thin, roast for several hours, put in the the pot and simmer for hours! Your stock in delicious, with ingredients I have on hand, simple and fast. Thanks so much! Oh yes, I halved the salt and I find it just perfect

[@peterklus]

Wonderful video. I really enjoy the way in which your videos are put together -- skilled videography, soft music and clear instructions and descriptions. For recipes in which the prepared item is stored for some length of time, I have a suggestion based on my own practice with chutneys, jams, curries and pasta sauces: Before you place the item (stock, in this instance) into glass containers, wash out the container and lid throughly with fresh, boiling water, and then place the item right away into the container, almost to the brim. Close it with the lid, and then invert the container, making sure that there is no air left at the top. This filled container can then be left in a cool place in your kitchen cupboard, and it will last for months, if not a year! Dr Peter Wisconsin

[@madambutterfly7641]

Those ingredients have my heart pounding omg 😍😍

[@parisGreenDay]

I can just see your videos on Netflix, as your own cooking show! Your videos are so aesthetically pleasing, and of course you recipes are incredibly delicious and easy to follow! We need to figure out how to get you your own show where you can also be the director/producer ☺️❤️

[@YEUNGMANCOOKING]

You’re too kind ☺️

[@VarunaSingh89]

wait wait wait hold up . that shelf organisation is on point.

[@kristlef446]

YES! He put me to shame and I’m a freak lol

[@YEUNGMANCOOKING]

😅🤷🏻‍♂️

[@lovelyweather8794]

I love this channel. So inspiring and gives me hope when I feel so hopeless when it comes to my cooking skills and ideas. Thank you Wil !

[@YEUNGMANCOOKING]

🥳

[@heartoflotus]

OMG. This looks delicious!!! Thank you for sharing. 🙏

[@lizrubi19]

First and most amazing ramen I’ve done (homemade, delicious!) I must confess I was like ah ok ok until you said apple and I was like, wait what? I even replayed the video. At the end I trust the process (and put the Apple) It was sooooo good! :D

[@Lockecole81]

I was like that till I made the Apple Cabbage Stew from my Elder Scrolls cookbook. I've made it a few times now. Easy and surprisingly good. I tend to add a dollop of stone ground mustard to my bowl too. I may have to give this broth a try!

[@patriciagarcia5301]

I was given the Vegan Ramen Cookbook. So, first step is the veggie stock.

[@YEUNGMANCOOKING]

Sorrie ☹️☹️☹️

[@sharonsolana]

@@YEUNGMANCOOKING You seem like a perfectionist! The correct spelling is "Sorry". : )

[@sharonsolana]

@Jessie O. Lee So sorry.

[@maggiewickwire2936]

Another must-try recipe. I like the idea of the addition of the apple. 🍎

[@jadeduong695]

Thank you Wil ! It looks so deliciously nutritious, will definitely make it soon 👍

[@AnaGonzalez-mv6lk]

I never thought of adding an apple! I usually use carrots for a little sweetness. And I’ve never used kombu. I’m excited to try this : )

[@TheMDGMobile]

The Kombu is the secret!

[@googleuser5091]

I tried using kombu for the first time but it gave a pungent and bitter taste, is it suppose to taste like that ?

[@avocadosuppe]

@@googleuser5091 No, it should'nt taste like that. I think you boiled the soup on too high temperatures. Try it on a very soft simmer :)

[@googleuser5091]

@@avocadosuppe okay, thank you

[@giovannapapi]

Amazing! Looking at the colour I imagined there was also Miso in the broth but it looks like it's from the mushrooms! Also curious about the apple, maybe it's to balance flavours with umami, salty and sweet? Anyway it seems very tastyy

[@lynn2thecore]

What an amazing video with simple ingredients put together to create yes "liquid gold".

[@Brenda.NZL.]

You are an amazing cook, and a huge inspiration, tysm 💖 💗