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FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: LEARN HOW TO MAKE THE MOST AMAZING PUMPKIN SPICE RAMEN RECIPE! LAY HO MA (how's it going in Cantonese)! Boy, is this episode a real treat! Made with real pumpkin, this broth is full of umami, full bodied, and a serious comforting delight. Join me in this episode and learn how to make an extraordinary pumpkin spice ramen recipe tonight! TOPPINGS NOODLES INGREDIENTS: 1/4 pie pumpkin 1 king oyster mushroom pinch of salt 2 tbsp avocado oil 1 tsp smoked paprika 2 sticks green onions 140g ramen noodles chili threads to garnish chili oil to garnish () BASE FLAVOURING INGREDIENTS: 1/4 pie pumpkin 1/2 onion 3 pieces garlic small piece ginger 1 carrot 2 tbsp chili oil 1 tsp cayenne pepper 1 tsp turmeric 2 tsp gochugaru 1 tsp cane sugar 1/3 cup coconut cream 3 tbsp miso paste 1/4 cup soy sauce 1/3 cup dashi (or veggie stock) BROTH INGREDIENTS: 1 1/2 cups dashi (or veggie stock) () 3/4 cups unsweetened soy milk ***LIGHT DASHI RECIPE HERE () Directions: 1. If starting with a whole pumpkin, slice in half, peel, and remove the seeds. Slice one of the halves in half. Use a vegetable peeler or mandolin to create pedal shaped shavings and add to a mixing bowl 2. Slice the king oyster mushroom and add to the mixing bowl along with a pinch of salt, 2 tbsp avocado oil, and the smoked paprika. Toss to coat, then spread onto a baking sheet lined with parchment paper 3. Finely chop the rest of the pumpkin, onion, garlic, and ginger. Finely dice the carrot 4. Heat up a sauté pan to medium heat. Add the chili oil followed by the carrots. Sauté for a couple of minutes. Add the pumpkin and onions. Sauté for about 7-8min. Add the garlic and sauté for another few minutes 5. Add the cayenne pepper, turmeric, gochugaru, and cane sugar. Give the pan a good stir. Add the coconut cream, miso paste, soy sauce, and vegetable stock. Give the pan a stir to dissolve the miso paste 6. Carefully transfer to a blender. Blend on high until liquified and transfer to a container to set aside 7. In a saucepan, add the broth ingredients and heat up a medium heat. Remember to stir occasionally. In the meantime, pre-heat the oven to 400F and bring some water to boil in another saucepan for the noodles. Place the baking sheet into the oven and bake for about 10min 8. Add about 3 tbsp of the base flavouring to the serving bowl. Boil the ramen noodles for 1min less to package instructions. Prep some freshly chopped green onions 9. Pour the hot broth into the serving bowl and give it a whisk. When the noodles are done, strain them out and add to the broth. Assemble the toppings with the king oyster mushrooms, roasted pumpkin, green onions, chili threads, and a drizzle of chili oil 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: FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: You are watching:
