LEARN HOW TO MAKE AN EASY VEGAN TANMEN RAMEN RECIPE AT HOME

LAY HO MA!! If you've been watching the channel for a while now, then you'll know that I absolutely love ramen - it's beautiful, delicious, and the combinations are endless! Join me in this episode and learn how to make a delicious vegan tanmen ramen recipe right at home! After making the ramen, you'll also learn how to make a delightful Japanese korokke recipe too! Let's begin

VEGAN TANMEN RAMEN RECIPE
Ingredients:
2 cups water
2 dried shiitake
3-4g dried woodear mushroom
1/4 radish leaves (chopped)
4 slices daikon radish
1 carrot
2 small leaves nappa cabbage
1/4lb fried tofu
5g kombu
salt and pepper
70g ramen noodles
2 tsp toasted sesame oil
1/2 tsp pink salt
1 tsp cane sugar
small bunch bean sprouts
1 stick green onion
1 tbsp white sesame seeds

Directions:
1. Add the 2 cups of water along with the dried mushrooms into a pot and bring to a boil
2. Remove the leaves from the daikon and finely chop. Then, peel and slice 4 slices of daikon
3. Roughly chop the carrot and finely chop the nappa cabbage. Slice the the fried tofu
4. When the water comes to a boil, add the kombu and daikon. Cover and cook for another 5min
5. Turn the heat off and take out the daikon and mushrooms. Rinse and drain in some cold water.
6. Remove the stalks from the shiitakes and finely slice. Chop up the woodear mushroom
7. Bring a separate pot of water to boil for the noodles
8. Heat up a sauté pan to medium heat. Add a drizzle of olive oil
9. Sauté the carrot, mushrooms, and tofu for 3-4min
10. Add in the nappa cabbage and daikon leaves and season with salt and pepper
11. Cook the ramen noodles to package instructions (in this case 4min)
12. Sauté the veggies for about 4min. Meanwhile, remember to stir the noodles to keep them form sticking
13. In the serving bowl, add in 1 tsp sesame oil, pink salt, and cane sugar
14. Make sure the mushroom stock is piping hot before pouring into the serving bowl
15. Strain out the noodles and add to the serving bowl. Add on top of the noodles the daikon and sautéd veggies
16. Top with bean sprouts, freshly chopped green onion, white sesame seeds, and a drizzle more sesame oil

**RECIPE UPDATE**
I’ve received some reports about the potato falling apart while frying. I tried it again adding 3 tbsp potato starch mixed well into the mashed potatoes. I’m happy to report that the little guys stayed together really well! I hope this helps! Happy cooking!

VEGAN KOROKKE (POTATO CROQUETTE) RECIPE
Ingredients:
4 medium yellow potatoes
salt and pepper
3 tbsp potato starch
1 white onion
3 sticks green onion
1/2 cup shiitake (chopped)
4 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1 cup panko
pinch of salt
2 cups grapeseed oil
1 tbsp soy sauce
splash black rice vinegar
4 tbsp ketchup

Directions:
1. Bring a pot of water to boil for the potatoes
2. Peel the potatoes and chop into small cubes (this will help them cook faster)
3. Boil the potatoes for 10-15min or until fork tender. Place a lid on the pot to help it cook faster but keep an eye on it for it can boil over
4. Drain out the water from the potatoes and transfer to a large mixing bowl
5. Season the potatoes with salt and pepper. Mash with a fork
6. Finely dice the white onion and finely chop the green onions. Roughly chop the shiitake mushrooms
7. Heat up a frying pan to medium heat. Add in the chili oil
8. Sauté the white onions for about 5min
9. Add in the mushrooms and green onions. Sauté for another 4-5min
10. Transfer the mixture to the potatoes and add in the potato starch. Mix and combine well
11. Spread the panko onto a plate. Season with some salt
12. Shape 1/2 cup of potato mixture into a large nugget
13. Cover and firmly press the panko onto the potato
14. Repeat until you have your desired amount of croquettes
15. Pour the grapeseed oil into the frying pan and heat on medium. To check the oil, stick in a wooden chopstick and see if there are some bubbles
16. Very carefully place in and fry the croquettes for about 45 seconds on each side. Place the croquette onto a paper towel to absorb the excess oil
17. Make the sauce by combining the soy sauce, rice vinegar, and ketchup
18. Serve the croquettes with some fresh chopped cabbage, tomatoes, and some of that amazing sauce!

WHAT TO DO + EXPLORE IN MISHIMA JAPAN
http://mishima-tourism.jp/?hl=en
https://exploreshizuoka.com

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

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