Uploaded January 2026 | Updated September 2026, 2 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A QUICK VEGETARIAN TAN TAN RAMEN RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make an extraordinary, creamy Japanese style ramen noodles recipe to enjoy tonight! Let's begin
RAMEN INGREDIENTS:
1lb extra firm tofu
1 + 1 tbsp soy sauce
2 tbsp dark soy sauce
2 tsp umami powder (youtu.be/9J3py525fQc)
1 + 1 tbsp + 1 tsp chili oil (youtu.be/IkBWsfsEVkM)
1 stick green onion
1 cup dashi (youtu.be/G8Sygrs76nc)
1 cup unsweetened soy milk
2 tbsp sesame paste
splash of toasted sesame oil
1/4lb ramen noodles
1/2 tsp white sesame seeds
pinch of chili threads
RAMEN DIRECTIONS:
1. Preheat the oven to 400F. Pat dry the extra firm tofu with a paper towel. Then, crumble into a mixing bowl. Add in 1 tbsp soy sauce, the dark soy sauce, the umami powder, and 1 tbsp chili oil. Mix to combine, then spread onto a baking tray lined with parchment paper. Bake in the oven for 30mins
2. Finely chop the green onion and set aside. Bring a pot of water to boil for the noodles. In a separate pot, pour in 1 cup of the light dashi along with the unsweetened soy milk
3. In the serving bowl, add the sesame paste, 1 tsp chili oil, 1 tbsp soy sauce, and a splash of toasted sesame oil. Whisk to combine
4. When tofu crumble is done, take it out of the oven (you may need to fold and chop up the crumble with a spatula to separate it)
5. Boil the ramen noodles to package instructions, in this case 3mins. When the broth is boiling hot, carefully pour into the serving bowl. Whisk to combine
6. Drain the noodles and rinse with some hot water to remove the excess starch. Place the noodles into the serving bowl. Assemble the ramen with some of the crumbled tofu, fresh chopped green onions, white sesame seeds, chili threads, and a drizzle of chili oil
LIGHT DASHI INGREDIENTS:
2 small sheets kombu
1/4 cup dried mushrooms
1 tsp peppercorns
2 pieces crushed garlic
2 tail ends of green onions
1.5 cups hot water
LIGHT DASHI DIRECTIONS:
1. Add all of the ingredients to a 1L heat proof jar. Add in the hot water and allow it to steep for a few hours or overnight. Wait until the dashi is cool before placing a lid on the jar
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:
yeungmancooking.com
You are watching:
youtu.be/rhHSjUf_K_I
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A QUICK VEGETARIAN TAN TAN RAMEN RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make an extraordinary, creamy Japanese style ramen noodles recipe to enjoy tonight! Let's begin
RAMEN INGREDIENTS:
1lb extra firm tofu
1 + 1 tbsp soy sauce
2 tbsp dark soy sauce
2 tsp umami powder (youtu.be/9J3py525fQc)
1 + 1 tbsp + 1 tsp chili oil (youtu.be/IkBWsfsEVkM)
1 stick green onion
1 cup dashi (youtu.be/G8Sygrs76nc)
1 cup unsweetened soy milk
2 tbsp sesame paste
splash of toasted sesame oil
1/4lb ramen noodles
1/2 tsp white sesame seeds
pinch of chili threads
RAMEN DIRECTIONS:
1. Preheat the oven to 400F. Pat dry the extra firm tofu with a paper towel. Then, crumble into a mixing bowl. Add in 1 tbsp soy sauce, the dark soy sauce, the umami powder, and 1 tbsp chili oil. Mix to combine, then spread onto a baking tray lined with parchment paper. Bake in the oven for 30mins
2. Finely chop the green onion and set aside. Bring a pot of water to boil for the noodles. In a separate pot, pour in 1 cup of the light dashi along with the unsweetened soy milk
3. In the serving bowl, add the sesame paste, 1 tsp chili oil, 1 tbsp soy sauce, and a splash of toasted sesame oil. Whisk to combine
4. When tofu crumble is done, take it out of the oven (you may need to fold and chop up the crumble with a spatula to separate it)
5. Boil the ramen noodles to package instructions, in this case 3mins. When the broth is boiling hot, carefully pour into the serving bowl. Whisk to combine
6. Drain the noodles and rinse with some hot water to remove the excess starch. Place the noodles into the serving bowl. Assemble the ramen with some of the crumbled tofu, fresh chopped green onions, white sesame seeds, chili threads, and a drizzle of chili oil
LIGHT DASHI INGREDIENTS:
2 small sheets kombu
1/4 cup dried mushrooms
1 tsp peppercorns
2 pieces crushed garlic
2 tail ends of green onions
1.5 cups hot water
LIGHT DASHI DIRECTIONS:
1. Add all of the ingredients to a 1L heat proof jar. Add in the hot water and allow it to steep for a few hours or overnight. Wait until the dashi is cool before placing a lid on the jar
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:
yeungmancooking.com
You are watching:
youtu.be/rhHSjUf_K_I
