FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com/ LEARN HOW TO MAKE AN EASY SHOYU RAMEN RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! The beauty of ramen is that they can be as simplistic or complex as you'd like. Join me in this episode and learn how to make a umami rich soy sauce ramen recipe that's also incredibly easy to put together. Let's begin! LIGHT DASHI INGREDIENTS: 3 dried shiitakes 6g kombu 1 large piece garlic small piece ginger 1 tsp black peppercorn pinch of salt 3 1/2 cups water LIGHT DASHI DIRECTIONS: 1. Boil the water in a kettle 2. Crush the garlic and ginger. Place the ingredients into a large jar or bowl and soak in the hot water for 6-8 hours (or overnight) SHOYU RAMEN INGREDIENTS: 50g fresh shiitakes 5 slices smoked tofu 25g broccolini drizzle of avocado oil 90g ramen noodles 1/2 tbsp soy sauce Correction 1 tsp maple syrup 1 tsp dark soy sauce splash of toasted sesame oil 2 tsp scallion ginger oil (https://www.youtube.com/watch?v=QvtcaIEb-Bs) 1 tsp black sesame seeds SHOYU RAMEN DIRECTIONS: 1. Pre-heat the oven to 375F and bring a pot of water to boil for the noodles 2. Remove the end bit of the stalks on the fresh shiitakes and slice the smoked tofu. Place the fresh shiitakes, smoked tofu, and broccolini into a mixing bowl and drizzle over some avocado oil. Toss to coat 3. Transfer the veggies onto a baking sheet and spread them out. Bake in the oven for 5-7min 4. Pour the light dashi into a small saucepan and bring to a boil 5. Boil the ramen noodles to package instructions (in this case, 3min) 6. Add the soy sauce, maple syrup, dark soy sauce, and toasted sesame oil to the serving bowl and whisk together 7. When the light dashi comes to a boil, transfer to the serving bowl 8. When the noodles are done, stain them out and place into the broth. Then, assemble the baked veggie toppings in the serving bowl. Spoon over some scallion ginger oil and sprinkle on some black sesame seeds KOMBU SEAWEED SALAD RECIPE HERE: https://www.youtube.com/watch?v=Sb6jTw38tqo 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 YouTube 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. STAY IN THE LOOP ON SOCIAL MEDIA! Instagram: @yeungmancooking Facebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com/ You are watching: https://www.youtube.com/watch?v=hipvZGv6_lc