56 thoughts on “LUXE CREAMY PLANTBASED RAMEN RECIPE TO BREAK THE INTERNET

  1. LAY HO MA! I hope you’re keeping well and cooking well ☺️ you’re in for a real treat. This is definitely one of my favourite recipes of all time. Btw if you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today http://www.yeungmancooking.com happy cooking 🥳

    1. Can’t you cook the noodles in the stock and coconut cream? Wouldn’t that impart more flavor?

    2. I find tofu or maybe it is the soy in it aggravates inflammation which is not good for those dealing with chronic pain.

  2. I’m popping back into the comments just to say that now I’ve made this dish half a dozen times. It’s so delicious and has become one of my favorite comfort foods. I also make the homemade stock to keep in the freezer so I can make this ramen whenever the mood strikes. Absolutely fantastic!

  3. I can’t believe someone actually finally made ramen with no fish sauce! Yay! Thank you so so much for what you’re doing and sharing with us!

  4. I would love to try your recipes, but cannot eat hot spicy peppers. Is there any substitute for that wonderful chili oil. Is there a way I can make it mild.

  5. I made this twice in the past few weeks and even with store bought (bouillon) veggie broth it is sooooooooo good!!! Thanks Wil! Can’t wait to try it with your homemade veggie broth in it too

  6. Yeung Man, You are just amazing and your cooking very helpful for us being vegetarian. Do you want to come our house and arranged the cabinet like yours, which is stunning, I have not seen anyone so clean and organized.
    Keep up the good work, I just can’t stop watching your videos for different interesting recipes.
    BTW, We don’t eat mushrooms, what can I substitute with?

  7. Coconut cream you are using looks like yogurt, We don’t get that kind of coconut cream here! How can we make it so thick?

  8. This looks phenomenal almost the same as tonkotsu! Can’t wait to try it. Thank you so much for your time n research in making this recipe.

  9. This recipe is amazing. I made it and wow! It reminded me of Thom Kha soup. Very rich and flavorful. I’d eat a small bowl as an appetizer.

  10. I just made this (with some accommodations, like instant ramen noodles bc that’s what I had) and this feels illegal.

    Also just HOW BIG is your ramen bowl?! 😂 I had to switch to my second biggest one and still had trouble fitting it all!
    I really need a bigger bowl to fit all that delicious goodness!

    1. 😂 it is a large bowl – I would say it could technically feed two generous portions. I personally like one huge bowl to myself however 😎🍜

  11. Would like to know for how many people is this? I’d say the stock makes for 2 but then mixing the ingredients in one ramen bowl makes it look like its for one 🤔 help please!! Thanks

  12. Just made it tonight. It’s so delicious! I added an egg, green onions, spinach and nori sheets as toppings. I think that soy milk would go better than coconut milk. Thanks for another amazing recipe!

  13. Ok, I thought you were joking when you said this bowl of ramen could change my life. Well, it’s in my regular rotation now. I won’t buy ramen out because this is my favorite. Thank you!

  14. Simple, clear instructions and a beautiful, clean presentation! Really enjoy your pace, passion and tone of voice with the ending taste test!

  15. After going back and forth for months on whether or not to try this (I was a bit skeptical about putting coconut cream in soup), I finally did. Now, I want to kick my self for waiting so long. So yummy. So flavorful. Your peanut satay ramen used to be my favorite but honestly, it pales in comparison to this. Thanks!

  16. I have already made many of your dishes and they are superb. Your cookbook is being enjoyed by my sister as a gift from me because she introduced me to your site.. Fantastic!

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