Real-Time Ramen! 🍜 (Vegan!) | The Wicked Kitchen

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We are pulling out all the stops and letting this video play in REAL-TIME* so that you can see how quick and easy it is to make a WICKED DELICIOUS plant-powered ramen! Don’t be ashamed of using the “instant” store-bought ramen packs (just make sure they are truly vegan) and add some amazing veg to the bowl to make it next level!

*We fast-forwarded about 3 mins while things were cooking and nothing else was happening.

Full recipe below! Any other recipes or videos referenced are coming soon!

In collaboration with #milliondollarvegan, we’re fighting climate change with diet change!

Keep cooking, you got this!
Derek

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All cooking stunt training done by Ninja Squirrels

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FULL RECIPE:

Serves: 2 (if using 2 portions of ramen)

Preparation time: 10-15 minutes

Ingredients:

1 packet of instant ramen noodles (throw away the sauce packets)
6-7 Brussel sprouts (trim the bottom, slice in half)
Tenderstem broccoli
½ a block of tofu (extra firm), one half – sliced
6-7 Smithy Shitake Mushrooms, trim the end of the stem and slice in half
1 Orange, sliced in half
Fresh root ginger, trimmed and finely sliced into thin strips
Spinach
White beans – 1 can, drained
Miso
Spring onions, finely sliced

Black Pepper
Granulated Garlic
Salt
1 tsp Sesame Oil

Directions:

Pre-heat oven 215dc / over 400fc

Boil the kettle and pour into a saucepan, turn on the heat

Season tofu in a bowl, place slices in a bowl, drizzle a little oil to coat and sprinkle with black pepper, granulated garlic and salt.

Add a little oil in a cast-iron pan on a hot heat, and add tofu slices

Add mushrooms to the tofu bowl, add sesame oil, salt and pepper. Toss the mushrooms in the oil and seasoning with your hands. Add in the broccoli, a little more sesame oil and coat. Transfer to another bowl

Add brussel sprouts to the seasoned bowl.

Move tofu to a baking paper lined baking tray, add brussel sprouts to pan and toss to coat, leave to sear, toss when slightly crisp, add sliced ginger

Squeeze orange halves over the brussel sprouts to glaze, mix lightly and place sprouts and tenderstem broccoli next to the tofu on the baking tray

Put mushrooms in the pan, press them with another cast-iron pan, toss with tongs and press again

Add noodles to pan of boiling water

Place mushrooms on the baking tray next to the sprouts

Pop tray in the oven and roast

Drain noodles

Whisk miso paste in the noodle pan water

Plate up your noodles

Add a little oil to the pan, spread out with kitchen roll, place in the spinach, stirring occasionally. Turn off the heat.

Add white beans into the water

Take the baking tray out of the oven

Ladle on the miso and white bean broth beside the ramen, the ramen will soak up the flavour. Place tofu on the side, along with the vegetables and finally the spinach.

Garnish with spring onion.

Comments

Karen I says:

Loved how you flavoured each veg. However, I don't use starchy ramen water for broth. I make konbu &or dried shiitake broth. Then make a slightly watery miso paste (for creamy add 1:1 miso & seasame paste) in serving bowl, mix in broth then noodles, tofu, beans & veg. Top with a little chilli oil.

A.asghar Ahmadi says:

Damn it looks gooooooood

Matt Tenn says:

Half an orange, yummm

Jeanne Amato says:

This is tomorrow’s lunch. Thank you.

ashwater skydust says:

should never be ashamed of using instant ramen. a little tip is to shock them in cold water. they actually do react well to that.

Caustictherapy says:

So, we had your shitake ramen broth last night and damn thats some good stuff, water and miso seems a little disapointing in comparison, you should do a video where you show how to maje your shitake broth (not that Tesco would be happy if you did LOL). PS you should do your own subtitles cos youtube auto subs are comical and usually substitutes veg for b*tch LOL

Natalia de Bardot says:

Great video, but lots of OCD moments going on- its a bit distracting, but i'll give it a go! LOL

Holly Daze says:

“Super easy”, ha!

Michelle Ocean says:

We don't mind a messy kitchen dude, you're awesome!

Boss Ricketts says:

Used to talk to an old Korean lady a lot anyhow it is pronounced "raw mane" not men

waffles pip says:

I have 1 question I have found ramen noodles without the sauce in a shop … so yea idk how many grams of them 2 use if some1 could help It would be great cause I rlly want 2 try these I need something healthy but comforting at the same time so this would be perfect
also does anyone know what u can have instead of miso paste or how to make it I rlly need help otherwise ill find out by myself ill tell you guys how it went

Yulia Toropova says:

Nice recipe, but this pot of boiling water for over than half the video is really disturbing. Such a waste of gas (and water), please be a bit more mindful next time. Also, the noodles better be rinsed with cold water once out in order to stop the cooking process.

A Model Noob says:

is it bad i know what noodles they are from the shape and seasoning sachet

Curtis Stephens says:

You naturally have electric kettles in England?? 🤦‍♂️💁‍♂️ that's so crazy!

Makers Will says:

cant stop watching your videos!

Elissa Davis says:

Everything But the Bagel seasoning is G R E A T for tofu…..

Elissa Davis says:

L O V E this channel………

It's Jordan Innit says:

Wait what!?… they don’t have kettles in the US?…

Gabriele Kennedy says:

Miso needs seaweed

Vv Gigi says:

He cooks like me

Melonie Burgess says:

Love your channel! This is total food porn lol! 🙂

rhodon546 says:

Omg it's true! I love that there's no more cross contamination! Making cleaning and cooking so much easier!

waffles pip says:

Is it really green onions I thought it was spring onions

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