**A Delicious and Nutritious Vegan Ramen Experience**

I was excited to create a vegan ramen dish from scratch, and I started by gathering all the ingredients needed. My journey began with some stuff that's delicious flavor and I washed it off and I used it to create a veggie stock so I dumped it in a pot added about four cups of water to that hit it with some salt I also added a little bit of fresh ginger and garlic for an extra kick, bringing that to a boil and just let it simmer for about 30 minutes, building those delicious flavors. To add more flavor, I chopped up a few pieces of carrot and threw them in the pot, steaming whole chunks of carrot until later when I could chop them up and use as a topping.

As the stock simmered, I tasted it and was happy with the flavor. Straining the liquid out, I poured it back into the bowl and put it on the heat again, adding a little bit of coconut cream for extra thickness and richness. Coconut cream is a great addition to this dish, and it will last much longer than regular coconut milk. The coconut cream also helped to emulsify all the ingredients I added, making the broth smooth and creamy.

To add some salty fermented flavor, I added a little soy sauce. The combination of these flavors was already starting to sound delicious, but I wanted to make sure it was good enough for me. So, I took a moment to taste it again and realized it needed just one more thing - sweetness! Luckily, I had reserved an apple earlier, which I grated in to add some much-needed balance to the dish. With one final scoop of coconut cream, my ramen broth was complete.

With the broth ready, I turned my attention to creating some delicious toppings. One of my favorite tricks is to take a block of tofu and throw it in a pan with oil. The pan can be completely cold at first, but as soon as you turn on the heat, the moisture starts to draw out, causing the oil to bubble up like steam. As the mixture cooks down, the moisture pulls out, leaving behind crispy tofu that's perfect for adding to your ramen. I cooked this tofu for about 15-20 minutes, until it was nice and brown.

Next, I chopped up some zucchini and radish, sautéing them together with the tofu to create a tasty topping. Now, my ingredients were all ready to go - noodles! The dough came out of the fridge, looking nice and firm, so I whipped out my pasta roller and started rolling it out. Making sure to flour the surface, I rolled out the dough thin and then passed it through the pasta maker.

Finally, the moment of truth arrived - cooking the ramen noodles! Unlike regular noodles, vegan ramen noodles need to be cooked for only about a minute to achieve that perfect chewiness. I heated up some boiling water and added my noodles, watching as they transformed from hard, unyielding strands into soft, delicious noodles.

With all the ingredients ready, it was time to plate everything up. I placed a generous portion of noodles in the middle of the bowl, topping them with slices of the crispy tofu, zucchini, radish, and carrot. The final touch was pouring the hot, savory broth over the top, creating a steaming hot bowl of vegan ramen that was both delicious and nutritious.

As I took my first bite, I knew I had created something truly special - a flavorful, filling, and satisfying meal that would carry me through the night. With plenty of leftovers, I'm looking forward to experimenting with new recipes and finding even more ways to repurpose this tasty broth.

"WEBVTTKind: captionsLanguage: enC out that on and eat your veggies too you be the brothers green I woke up a bit on the grumpy side this morning my belly was grumbling it was super dark in my apartment I guess last night I was a little hungry when I went to bed I usually have so many snacks to choose from I eat a lot of fruit but with this challenge it's a little more difficult cuz you got to be more systematic you got to make all your food and I had some nice snacks like those bananas but I woke up I ate some those muffins I had a little Co from the burger that kind of Pumped up my energy I checked my email and I had a bunch of email submissions for original music which was great because I need music to edit to the worst thing is editing to shitty music and it's hard to find original music so if any of you guys have good music out there just send it to Brothers green eating at gmail.com and yeah it's day three I've got a lot of awesome plans for the rest of the day I'm going to the dentist now but when I come back it's going to get crazy in the kitchen it's snowing outside it's like freaking Empire Strikes Back it's so weird because March for anyone who grew up on the the Northeast East my birthday was in March so I always remember it was either super nice 70° Springtime beautiful or snowstorm just like this and beginning of the week was great I was walking early in the morning it was like in the 50s now we got this back from the dentist and today was another full on glorious day of cooking which is great because this weekend I'm going to be much busier so I'm trying to get in as much cooking as I can right now to have those ingredients that I've made some of the leftovers kind of just carry me through the weekend similar to what I did at lunch today which was repurposing something I already had from yesterday you guys saw the burger I made yesterday which was fantastic if I had one critique I would say was a little bit on the soft side definitely the Patty the flavors were awesome but today I was craving something a little more crispier but I had all these good leftovers so what I did was made a pizza out of those leftovers I took the extra dough piece that I had and I rolled it out in oil and I'll do that instead of rolling it out in flour just to get a crispier crust than normal I got a pan on medium heat and I threw in the dough and then I put a lid on that and just let it get crispy for about 5 minutes I turned it on the other side let that get crispy and now you've got this crispy crust so that's our base right there I'm down to about 1 and 1/2 onion so I took that half onion and just started slicing that up I caramelized that up just a little bit and then I took some of that Patty mixture that I had of sweet potato rice and black beans and just got that as crispy as I could so I really cooked that down for about 10 minutes and some oil until it was nice and brown I took the pizza crust and just slathered on some of that beet ketchup that was my sauce topped it with some of those fried onions and then a little bit of that sweet potato black bean and rice mixt sliced it up that pizza was incredible it was great for repurposing all those ingredients I pretty much got rid of everything I've got a little more beat ketchup so I'll use that later but I'm sure you've seen that type of pan pizza out of the brothers green a lot Josh has a video that's super popular about making just the really simple pan pizza with just flatbreads so you don't even need to use dough if you don't have it but that was lunch we're moving on to dinner and I had my sight set on the ramen noodle one of my favorite things to make recently and I was really excited because I was making fresh noodles for the first time ramen noodles are very special for one specific reason they have a high alkaline level now I can't tell you what the that means cuz I'm not a chemist but I do know that it makes them much chewier and much more addicting so I was trying to make these alkaline noodles for the first time and it's basically the same thing as making regular pasta just flour and water you're just adding one ingredient and that's baking soda I sprinkled some baking soda on a tin foil sheet and I threw that in the oven at 250° for 1 hour and something is happening to the baking soda during that hour on low temperature that is creating a substance that makes the noodles more alkaline I'm not really sure what it is but I saw it on the internet and it works great I took two teaspoons of that and then I just save the rest for another time that will store away and then I mix that with warm water about a cup of warm water then I took about 2 cups of flour and just mixed that up and started creating my noodle dough and then I kneaded the dough for about 5 to 10 minutes until it got nice and smooth I wrapped that up in a little bit of plastic wrap threw that in the fridge and I got on to making my broth remember all of those scraps I've been saving for my veggies all the skin and the little Nubs the things that you would normally throw away well that stuff is delicious flavor and I washed it off and I used it to create a veggie stock so I dumped it in a pot added about four cups of water to that hit it with some salt I also added a little bit of fresh ginger and garlic for an extra kick I brought that to a boil and just let it simmer for about 30 minutes just a b build those delicious flavors I thought it'd be nice to just chop up a few pieces of carrot and throw that in there just steam it in whole chunks of carrot and then later on I can chop that up and have that as a topping at about 30 minutes I tasted it and I was pretty much happy with the flavor so I strained it all out I poured the liquid back into the bowl put it back on the heat and then I added a little bit of coconut cream and I didn't explain this before but I got a thing of coconut cream because it was the same price as coconut milk and coconut cream will probably last you much longer if you buy a thing of that I mean look how much goodness is in there there's no milk it's just straight thickness so it will dilute if you add it to water so I added about two scoops of that and then some soy sauce for some extra salty fermented kick I took my immersion blender and gave that a good blend just to emulsify all those ingredients that I added and I tasted it at this point and it was pretty good but it was still lacking in flavor so what I did was I actually got some of that Apple that I had reserved it really needed a little bit of sweetness and I just grated that in and I also added one more scoop of coconut cream at this point and then I tasted it again and it it was it was feeling right to me at that point put that on the back burner and I moved on to some of my toppings and one of my favorite tricks to do is take a block of silk and tofu and just throw it in a pan with oil the pan can be completely cold and just turn the the heat on high and just let that start cooking down kind of break it up as you go and what happens is the moisture starts to draw out at first it's going to start bubbling like this it's basically steaming but then as it Cooks the moisture starts pulling out and the oil is left so it starts getting super crispy and I literally just cooked that for like 15 to 20 minutes it will start Brown in over time make sure you use a non-stick pan that will definitely help your cause and just keep moving it around until it gets nice and brown some people call this a tofu scramble I call it a tofu fry but I do it all the time and it's freaking awesome I took the tofu out and I just chopped up about a third of my zucchini that I had and a little bit of radish and I sauteed those off together as my other topping so then at that point I was done with my ingredients so I moved on to Rolling Out my noodles the dough came out of the fridge it was nice and firmed I whipped out my pasta roller which I haven't used in a while so I was pretty excited about that started rolling it out getting the dough kind of thin making sure that I flowed up the dough that's the biggest mistake you can make when you're rolling out any noodles or pasta if you don't flour the sface all the noodles are going to stick together so I rolled it out nice and thin and then I put it through the pasta maker and look at those beautiful ramen noodles looking sexy right there everything's ready to go I heated up some boiling water and I only cook those noodles for about a minute that's one thing with ramen noodles is you do not cook them very long because you want that chewi you do not want to overcook or they get soft and mushy done that before it's just not as fun of an experience something about the chewiness is super addicting when it comes to eating a big bowl of ramen I plated everything up put some of those noodles right in the middle hit it with the tofu hit it with the zucchini and radish a little bit of that carrot and then poured over some of that delicious broth there you go vegan ramen with homemade nud skis the first time making the noodles and it was great they stuck together a little bit I'm not exactly sure how to avoid that issue maybe someone knows out there but that was a great day three that will probably carry me through the night I'll have have some I have plenty of leftovers I've got some leftover vegetables I've got leftover tofu leftover noodles leftover broth so we'll see how I repurpose that maybe eat some of those bananas for a little snacky snack and I'll see you guys for day four it's the weekendC out that on and eat your veggies too you be the brothers green I woke up a bit on the grumpy side this morning my belly was grumbling it was super dark in my apartment I guess last night I was a little hungry when I went to bed I usually have so many snacks to choose from I eat a lot of fruit but with this challenge it's a little more difficult cuz you got to be more systematic you got to make all your food and I had some nice snacks like those bananas but I woke up I ate some those muffins I had a little Co from the burger that kind of Pumped up my energy I checked my email and I had a bunch of email submissions for original music which was great because I need music to edit to the worst thing is editing to shitty music and it's hard to find original music so if any of you guys have good music out there just send it to Brothers green eating at gmail.com and yeah it's day three I've got a lot of awesome plans for the rest of the day I'm going to the dentist now but when I come back it's going to get crazy in the kitchen it's snowing outside it's like freaking Empire Strikes Back it's so weird because March for anyone who grew up on the the Northeast East my birthday was in March so I always remember it was either super nice 70° Springtime beautiful or snowstorm just like this and beginning of the week was great I was walking early in the morning it was like in the 50s now we got this back from the dentist and today was another full on glorious day of cooking which is great because this weekend I'm going to be much busier so I'm trying to get in as much cooking as I can right now to have those ingredients that I've made some of the leftovers kind of just carry me through the weekend similar to what I did at lunch today which was repurposing something I already had from yesterday you guys saw the burger I made yesterday which was fantastic if I had one critique I would say was a little bit on the soft side definitely the Patty the flavors were awesome but today I was craving something a little more crispier but I had all these good leftovers so what I did was made a pizza out of those leftovers I took the extra dough piece that I had and I rolled it out in oil and I'll do that instead of rolling it out in flour just to get a crispier crust than normal I got a pan on medium heat and I threw in the dough and then I put a lid on that and just let it get crispy for about 5 minutes I turned it on the other side let that get crispy and now you've got this crispy crust so that's our base right there I'm down to about 1 and 1/2 onion so I took that half onion and just started slicing that up I caramelized that up just a little bit and then I took some of that Patty mixture that I had of sweet potato rice and black beans and just got that as crispy as I could so I really cooked that down for about 10 minutes and some oil until it was nice and brown I took the pizza crust and just slathered on some of that beet ketchup that was my sauce topped it with some of those fried onions and then a little bit of that sweet potato black bean and rice mixt sliced it up that pizza was incredible it was great for repurposing all those ingredients I pretty much got rid of everything I've got a little more beat ketchup so I'll use that later but I'm sure you've seen that type of pan pizza out of the brothers green a lot Josh has a video that's super popular about making just the really simple pan pizza with just flatbreads so you don't even need to use dough if you don't have it but that was lunch we're moving on to dinner and I had my sight set on the ramen noodle one of my favorite things to make recently and I was really excited because I was making fresh noodles for the first time ramen noodles are very special for one specific reason they have a high alkaline level now I can't tell you what the that means cuz I'm not a chemist but I do know that it makes them much chewier and much more addicting so I was trying to make these alkaline noodles for the first time and it's basically the same thing as making regular pasta just flour and water you're just adding one ingredient and that's baking soda I sprinkled some baking soda on a tin foil sheet and I threw that in the oven at 250° for 1 hour and something is happening to the baking soda during that hour on low temperature that is creating a substance that makes the noodles more alkaline I'm not really sure what it is but I saw it on the internet and it works great I took two teaspoons of that and then I just save the rest for another time that will store away and then I mix that with warm water about a cup of warm water then I took about 2 cups of flour and just mixed that up and started creating my noodle dough and then I kneaded the dough for about 5 to 10 minutes until it got nice and smooth I wrapped that up in a little bit of plastic wrap threw that in the fridge and I got on to making my broth remember all of those scraps I've been saving for my veggies all the skin and the little Nubs the things that you would normally throw away well that stuff is delicious flavor and I washed it off and I used it to create a veggie stock so I dumped it in a pot added about four cups of water to that hit it with some salt I also added a little bit of fresh ginger and garlic for an extra kick I brought that to a boil and just let it simmer for about 30 minutes just a b build those delicious flavors I thought it'd be nice to just chop up a few pieces of carrot and throw that in there just steam it in whole chunks of carrot and then later on I can chop that up and have that as a topping at about 30 minutes I tasted it and I was pretty much happy with the flavor so I strained it all out I poured the liquid back into the bowl put it back on the heat and then I added a little bit of coconut cream and I didn't explain this before but I got a thing of coconut cream because it was the same price as coconut milk and coconut cream will probably last you much longer if you buy a thing of that I mean look how much goodness is in there there's no milk it's just straight thickness so it will dilute if you add it to water so I added about two scoops of that and then some soy sauce for some extra salty fermented kick I took my immersion blender and gave that a good blend just to emulsify all those ingredients that I added and I tasted it at this point and it was pretty good but it was still lacking in flavor so what I did was I actually got some of that Apple that I had reserved it really needed a little bit of sweetness and I just grated that in and I also added one more scoop of coconut cream at this point and then I tasted it again and it it was it was feeling right to me at that point put that on the back burner and I moved on to some of my toppings and one of my favorite tricks to do is take a block of silk and tofu and just throw it in a pan with oil the pan can be completely cold and just turn the the heat on high and just let that start cooking down kind of break it up as you go and what happens is the moisture starts to draw out at first it's going to start bubbling like this it's basically steaming but then as it Cooks the moisture starts pulling out and the oil is left so it starts getting super crispy and I literally just cooked that for like 15 to 20 minutes it will start Brown in over time make sure you use a non-stick pan that will definitely help your cause and just keep moving it around until it gets nice and brown some people call this a tofu scramble I call it a tofu fry but I do it all the time and it's freaking awesome I took the tofu out and I just chopped up about a third of my zucchini that I had and a little bit of radish and I sauteed those off together as my other topping so then at that point I was done with my ingredients so I moved on to Rolling Out my noodles the dough came out of the fridge it was nice and firmed I whipped out my pasta roller which I haven't used in a while so I was pretty excited about that started rolling it out getting the dough kind of thin making sure that I flowed up the dough that's the biggest mistake you can make when you're rolling out any noodles or pasta if you don't flour the sface all the noodles are going to stick together so I rolled it out nice and thin and then I put it through the pasta maker and look at those beautiful ramen noodles looking sexy right there everything's ready to go I heated up some boiling water and I only cook those noodles for about a minute that's one thing with ramen noodles is you do not cook them very long because you want that chewi you do not want to overcook or they get soft and mushy done that before it's just not as fun of an experience something about the chewiness is super addicting when it comes to eating a big bowl of ramen I plated everything up put some of those noodles right in the middle hit it with the tofu hit it with the zucchini and radish a little bit of that carrot and then poured over some of that delicious broth there you go vegan ramen with homemade nud skis the first time making the noodles and it was great they stuck together a little bit I'm not exactly sure how to avoid that issue maybe someone knows out there but that was a great day three that will probably carry me through the night I'll have have some I have plenty of leftovers I've got some leftover vegetables I've got leftover tofu leftover noodles leftover broth so we'll see how I repurpose that maybe eat some of those bananas for a little snacky snack and I'll see you guys for day four it's the weekend\n"