LEARN HOW TO MAKE A CURRY NOODLE SOUP WITH MY SIGNATURE VEGAN RAMEN EGG!

LAY HO MA!! Alright, this recipe does take a little bit of patience and a good list of ingredients. Once the prep is all done however, it's quite simple to heat up and be ready to eat. Join me in this episode and learn how to make a delicious vegan curry noodle soup. Let's begin.

Ingredients:
10 dried red thai chili peppers
1 shallot
2 pieces garlic
1 small piece galangal
1 stick lemongrass
couple peels of lime
1 lime
4 kafir lime leaves
small bunch cilantro stems
1 tbsp red miso
1 tsp pink salt + more to taste
1 cashew ramen egg (https://youtu.be/VG3Mo2oKILI)
1 tbsp coconut oil
1 tbsp curry powder*
2 cups vegetable stock
1/2 cup coconut milk
2 tbsp soy sauce
1 tbsp cane sugar
handful of shimeji mushrooms
small bunch of canned bamboo
2 baby corn
2 fried tofu puffs
few sprigs of cilantro

*the curry powder used in this episode is a pre-mixed blend of turmeric, coriander, cumin, ginger, cinnamon, black pepper, fenugreek, cayenne, mustard, and cardamom

Directions:
1. Remove the seeds from the chili peppers. Then, cover and boil them in a small saucepan with about 1 cup of water
2. In a blender, add the shallot, garlic, galangal, chopped lemongrass, lime peel, splash of lime juice, kafir lime leaves, cilantro stems, miso, and 1 tsp pink salt. Also, add in the rehydrated chili peppers along with a splash of the hot water. Pulse the blender to get it going, then blend on medium high
3. Bring a pot of water to boil for the noodles
4. Cook the udon noodles to package instructions
5. Heat up another pot on medium heat. Add the coconut oil
6. Add 2 tbsp of the chili paste and cook for about a minute
7. Add the curry powder and stir. Then, add the vegetable stock and coconut milk
8. Add the soy sauce and cane sugar. Turn up the heat and stir
9. Add the mushrooms, bamboo, corn, and tofu puffs. When it comes to a boil, simmer on medium for 5min
10. Taste and adjust the seasoning if needed
11. Plate the noodles and pour in the soup. Garnish with the cashew egg, fresh chopped cilantro, and a fresh squeeze of lime juice

ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
https://www.yeungmancooking.com

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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.

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