Why Limiting Ingredients Makes Better Food скачать в хорошем качестве

Why Limiting Ingredients Makes Better Food

#cooking #vegan #recipe If you think noodles need loads of ingredients to be exciting, this might change your mind. This gochujang udon is built around charred five-spice wild mushrooms and a short, sharp ingredient list - but it delivers deep umami, heat, chew and comfort in every bite. The mushrooms are treated like the main event: hard-seared until smoky and meaty, then folded topped on a glossy udon coated in a punchy gochujang sauce that clings to every strand. This is exactly how I approach plant-based cooking: 👉 fewer ingredients 👉 better technique 👉 and absolutely no compromises on flavour In this episode, I’m breaking down how to build depth without overloading your pantry, why charring mushrooms unlocks their full potential, and how one powerhouse ingredient (gochujang) can do the work of ten. If you’re into food that feels indulgent, bold and satisfying, without the faff, you’re in the right place. 🍜 7 ingredients. Big umami. No meat required. 👉 Full recipe is in the comments 👉 Subscribe for more flavour-led, plant-forward cooking 👉 Question for you: what ingredient should I build a 7-ingredient dish around next? ----------------------------------------------------- Intro 0:00 The 7 Ingredients 0:26 Cooking the Mushroom 1:36 Curling the Spring Onions 8:12 Building the Gochujang Sauce 9:19 Cooking the Udon 10:51 Checking the Mushrooms 11:16 Tossing Udon in Sauce 11:58 Plating up 13:35 Outro 14:10 ------------------------------------------------------ Instagram : https://www.instagram.com/nomeatdisco... Substack : https://substack.com/@nomeatdisco?utm... Website : www.nomeatdisco.com Tik Tok: https://www.tiktok.com/@nomeatdisco?l...