I made this today for lunch for my daughter and myself. It was fantastic! Thanks for breaking this down and making this intimidating dish feel doable. And because of your economical use of pots, I don't have a million and a half dishes to wash!
This was so much fun. My 13 year-old daughter and I watched this video together. She eats Top Ramen (not with my blessing) and as soon as that was tossed across the kitchen she immediately wanted to see if she could make this herself for us for dinner (she does not cook.) So I took her out shopping at our local Ranch 99 for ingredients. OMG, it was the best because she deboned the chicken herself and made her stock. She caramelized her ginger....she did it all and kept referring to video (it was adorable.) I could not believe it. This was such a fun experience watching her cook this. And the best part of this it was the most amazing tasting ramen!!!!! Priceless experience for me.
Nothing wrong with instant ramen and she shouldn't need your blessing to eat it. However, she needs better taste and should eat Maruchan instead of nasty Top Ramen. 😂
What an absolutely wonderful memory and how incredible for her!?! You, just witnessed the birth of a foodie! HAHAHA! I have to say, that age, my daughter, was just an absolute joy and the best part of my life.
as a ramen chef i can only complement the cook. he used whatever's at hand with the available time to create a quick and dirty bowl. that's what it's all about. (almost) everyone can make a kickass bowl of ramen with enough time at hand. but creating a quick bowl of ramen without using soup powder or stuff like that really is quite an obstacle. kudos, sir! well done!
@@thejeewee1910 I wouldn't recommend cooking the noodles in the broth, since the noodles consist of starch, which would make the broth thicker. If you cooked a chintan (clear broth) this is something you don't want. however, this does not apply to instant ramen, as you cook the noodles in the soup.
Yeah, that's what I like about him, too. Other cooks may explain the "how", but the "why" does not come to their mind. I think they mostly don't even wonder "why", they just learned it a specific way and continue doing so.
Incredible recipe !!! Miso substitute for shoyu ramen : - 3 tbsp soy sauce - 2 Tbsp mirin (or a pinch of sugar) I just made it the exact same way you said except i added this at the time where you’re supposed to add miso.
I just tried this for the first time. I followed 98% of the recipe lol I added sliced mushrooms to the broth at the end while I did the book choy and noodles, and my chicken didn't have as much fat rendered out as I expected so I added leftover bacon grease when I cooked the ginger. I also added a few red pepper flakes to the broth when I boiled it. Minor changes, overall the recipe was incredible, I was shocked at the depth of flavour that come together in such a short time. This is absolutely a keeper! And honestly, it's so inexpensive to make even despite current food prices. We recently tried a local really upscale Ramen bar that opened and my kids and husband said this was way better! Thanks so much for this video tutorial, I am going to experiment SO much more with different combinations now! Plus I have tons of miso paste to use lol enough for probably 6-8 more pots full!
You inspired me to cook my first ramen yesterday. I watched the video 15 minutes after you posted it, when I was thinking what to cook for lunch (in Spain, lunch is closer to the US dinner than to US lunch). And one our later, I had my broth done. I didn't have bok choy, so I added fresh spinach instead. I didn't have scallion, I used tender garlic for the garnish and some greens from green onions for the broth. I had to add a little more oil, as I couldn't render out enough fat from the chicken skin... But it ended up being soooo delicious.... Thanks so much for your videos. I've learnt a lot from you.
If you want to go super simple, miso and water makes a suprisingly passable broth. It'll definitely be lacking a bit, but since it takes essentially zero minutes, it's kind of worth it. Then you can top it with a bit of butter and some canned corn for a faux Hokkaido-style ramen that's as quick to make as instant ramen. Also, if you like egg in your ramen, I recommend trying poached egg instead of the usual soft-boiled. Once you learn how to do it, it's even easier than boiling since you don't have to peel them. The yolk will be much more runny and blend into the broth making it thick and creamy. It's not everyone's thing, but it's worth trying.
Oh damn, never thought of trying poached eggs for ramen. I'm definitely going to give that a try next time I make a good homemade ramen, sounds like an excellent idea! Thanks :)
I used a poached egg when I just want an egg in a soup noodle thing, but if you want a nice bowl of ramen and want that little extra presentation, I'd still go with the half-boiled egg. I also tend to do a few extra to use for breakfast the next day.
If you make a quick dashi if you can get a hold of bonito or kombu or just ready made chicken stock from your butcher then mix it with equal parts, soy, mirin and white miso then that's a pretty good start to make an awesome broth to go with your ramen. Asian markets have an array of fresh ramen noodles as well so saves you the aggravation of making it. Then cook some chicken or pork to act as your chashu with an egg and some spring onions. Then just buy a good quality chilli oil. Delicious and not much time to prepare.
I made this yesterday and I can honestly say its the best Ramen I've ever made, my wife loved it too. Ive Never understood the different parts or ramen so mine always ended up like a tasty soup... But this was perfect, all the different flavours etc superb. Thank you very much for sharing!!!
Just made this ramen, and it is hands down the best homemade version I’ve ever had! It didn’t even take that long (took me about 50min to make the first time but I imagine the more I make it the less time it’ll take). I didn’t have miso so just mixed the chicken fat in the pan with soy sauce, sugar and a bit of sesame oil on medium heat until emulsified, then continued with the rest of the steps. Turned out great. Thank you for this killer recipe!
Man, it's your style and the way you talk us through your videos that just hits the right spot for me. Right between manageable, known home cooking and that Next Step with the right ingredients and preparations to take it to the next level. Glad you "own" the actual topic that your channel is named after. Keep 'em coming!
I love love LOVE your approach to using the least amount of pots and pans necessary! I love making meals that don’t require a lot of time spent cleaning up afterward.
I used to love cooking... now I have 3 kids and a job and it has just become a chore... But watching you cook brings back the need and energy to try New Things. So thanks from Germany
Just gotta say I really enjoy your channel. You inspire me in my cooking and you teach me so much too. I feel like I'm going to culinary school. I've tried many of your suggestions in my kitchen and my family enjoys them too. Thanks for making cooking fun!
Really good techniques here can't wait to try. Only thing is, don't put food with your unshelled eggs, there might still be some fecal matter stuck to the eggs even after boiling!!
Yea with miso soup the miso is added in generally after you gently simmer the Dashi. With miso ramen however it's always added first and usually the miso or tare is the first thing that gets added into the pot before the broth. Usually either stir fried a bit first in your aroma oil or mixed with pork mince, etc just to bring out the flavour a bit more. Really cool technique and it does really boost the flavour. Happy ramen journeys! :3
I made this today to rave reviews from all parties who had this. THANK YOU SO MUCH!!! I did actually make an aromatic oil by just adding a ton more oil to the pan that I cooked the chicken in after I took the chicken off but that was my only change. Fantastic!
Great job, Mike. I make ramen from scratch all the time and it’s always good to have a ramen that gets you 90%+ the way there without spending 24+ hours combined. When the cravings start this is excellent to have in your food library.
This recipe is fantastic! We used to live in Japan and recently really craved for some ramen. Thanks to Mike we now can enjoy our fav dish at home. It came out very rich and flavorful. Love it!
I’m an Asian growing up with ramen noodles and our family cook differently but have to say your version is very creative and I’m confident it tastes really yum. I gonna try it your way!
Yum, I made this tonight for dinner with the roasted chicken broth from your episode on breaking down a whole chicken. It was fabulous. I just started following you a couple weeks ago and am so inspired! I have already made many dishes! Thank you for creating this show!
Great recipe inspiration, although I wouldn't cook the eggs in the same water as other items since they can be quite dirty on the outside, other than that thanks for the video!
He follows food safety, as the eggs are literally boiled. Maybe a preference... but doing separately isn't necessary. Just cooking chicken in itself, the stock making and lastly the soup, you're essentially doing the same element in one pot, raw chicken from the onset. Chicken in general, especially factory chicken is the issue, but only if undercooked is it risky. This is about efficient cooking.
It is interesting that US has different food laws compared to e.g. Europe so eggs are actually washed and cleaned before distribution. On one hand they are clean and can be used as in the video, on the other hand protective layer on the egg was destroyed and they must be stored in refrigerator.
Interestingly enough is that those "trash cup noodles" are insanely popular in Japan. Its a humongous industry and most japanese eat them several times per week. Its not as good as a restaurant made ramen for sure but its not as shameful or taboo as westeners usually think. Great video!
"As *some pretentious Westerners* think." Ftfy. As someone who has loved ramen my entire life, the only time I question someone eating instant ramen is when they're eating nasty Top Ramen over Maruchan. 😂
Also, the packages we have in the USA are decisively less quality than those available abroad. Some USA brands can be salvaged by adding actual miso and ginger during preparation.
To be fair, the Japanese and Korean cup noodles are a thousand times better than the UK ones. I'm guessing it's the same in America. I only buy imported ones now
With a couple of simple improvements you can make it even better. First thing I'd do is add a bit of dashi powder to the stock. You can buy a whole two pound bag that'll last you months that has kombu, bonito flakes, mushroom powder and such in it. One aditional ingredient but it instantly puts this an entire level higher. For noodles unless you buy them from an asian market most "ramen" noodles aren't that good and you honestly get much better result just boiling some decent thin spaghetti in water with baking soda.
The turn this channel has taken has been a great one man. I have used to many of the techniques in the kitchen to help make good food without having to follow a recipe. Keep up the great work!
Super easy and tasty! I made some fried shallots with this, fried 3 shallots slowly in 0.2L of cannola until they turn golden brown and crispy. It was a fitting addition + the oil is extremely tasty and served as a nice extra topping as well for leftover portions:)
I made this for dinner for my kids and I and it was flipping delicious. Everyone loved it. I didn’t have fresh ginger so I doubled up on fresh garlic and used powdered ginger in the stock.
@@Sensi919 he uses what I would say is not a full red miso [strong] and not a white [mild]. So find one in the middle or just use less red or more white. Find a local maker is my preferred or one close. I'm lucky enough to live in New England and we have a semi local Massachusetts woodfired/organic maker of the different types that I order a bulk order once a year from. South River Miso...you can find it throughout New England at Whole Foods, and is available via mail order. Uncomplicated answer? Hit any Asian market. Just remember the darker, the more fermentation and saltiness.
I always thought I would never be able to make ramen, but you proved me wrong. I made this a few days ago and it was AMAZING. A spectacular bowl of comfort. Thank you!
This video made me realise that I've been kinda complicating ramen, im not trying to become a ramen master, I just whant good ramen here in my small town in Brazil. I love your channel 'cause you teach us what my dad (a chef) consider's as one of the most important skills for a chef: improvising. Don't got many bones? Just use two thighs. Dont got any fancy oils? Use the fat from the thighs. You dont just give us a step by step flawless tutorial, you teach us the in's and out's of food and tell us to just be creative, and I LOVE that. So honestly, thank you
This recipe (which I have tried about 5 times) was a major breakthrough in understanding what home cooking is. Traditional ramen would take a long time to prepare, as is mentioned in the video, but this recipe is a masterful essay on how flavors work and how much can actually be achieved using very simple methods. The final outcome is a satisfying ramen noodle experience, not with all the richness and nuances of one prepared by a professional, but one that is in the realm of the 1-2 hours I have in an evening. The concept of simple recipes suitable for home cooking is not a new concept, but what was so helpful to me in the explanation that Mike gives in this video is the importance of another principle at play, that achieving the best with what we have is what matters most.
Had Tonkotsu (Pork) Ramen in Kawasaki City, Japan a few years ago. It was without a doubt the most delicious meal I've had in my life and left a huge impression. If I can get even 10% of that taste using this recipe then I'm on to a winner. Thanks
After watching this yesterday, I went to my grocery store to pick up items to make it at home. They didn't have any miso paste so I just used the chicken packet that was in the noodle pack. Everything else I followed 1-to-1. I have zero complaints.
I just cooked this after having thought about making Tonkotsu Ramen at home, but always shying away because of the commitment/time needed. Absolutely love that it is made to be cooked in quite a short amount of time and that it uses both chicken bones and Miso. What's great about it as well is that I usually omit or replace stuff I don't like/have at home, but here I actually followed the instructions and it turned out great. Easy, quick steps, great explanations and a delicious, creamy end result. Will absolutely use this recipe more often.
People in Japan eat instant ramen all the time. They have a lot more flavors and brands than we do. Instant ramen was invented in Japan. A convent food during ww11.
@@edwnx0 It was indeed "invented" after WW2 but has nothing to do with it. Its strange why people try to make WW2 seem important with instant ramen that was first made 13 years after ww2 ended...
Made this tonight for dinner and oh my goodness it was so delicious! Thank you so much for simplifying it, I was so intimidated to make it! Will definitely be making this again!
6:09 Guys if you don't know how to make any of these tare sauces (like me) I can recommend adding 2 tb of soya sauce and a needed amount of salt and black pepper powder to the stock. (I didn't measure how much salt and bp I used but you can keep adding those until you get a good taste.) And, no I've never eaten ramen in a restaurant. And I don't know how a regular ramen tastes like. But I think my made-up replacement was good, that's why I wanted to share it.
I must say thank you so much ! I've been looking for a such accessible ramen recipe for a looooong time. And now I finally got it ! I made this just tonight for my family of 4 and we were all unanimous that it's been a delicious moment for the eyes and for the taste. I will do it again for sure - with less chaos in the kitchen next time now that I have a better understanding of the whole process :D Thanks again !
I just made this for lunch amd wow it rocked my socks off! Lol I made a few adaptations since I didn’t have all of the ingredients but the emulsified broth is one of tue best things I ever tasted! I used okra instead of bom choy since I didn’t have any, and a brown rice/millet ramen noodle! Delicious!!! For tue meat I had some pork belly already sliced thin and voila! Perfect bowl of ramen for the first snowfall here in Canada! Thank you Mike!
I never done ramen before. Basically, normal ramen has 15 ingredients or more and according to what i watch on youtube it takes really long time to cook ……
This is not really a Ramen but a quick Ramen. No reputable Ramen shop would serve this so the mystery has not really been taken out. That said, don't get me wrong, I really respect this as something achievable that any home cook can do and here you are getting like 80% of the flavour of a real Ramen with like 20% of the effort. So it is a great trade off with a fantastic bowl of noodles (but needs some kick) in a half hour or 40 minutes.
Used this method with completely different ingredients than the video and made the best ramen at home I've ever had. Excited to try it with new ingredients!
What I learned from my mother is not to slice or cut ginger. It's best to bust it, or break it with your hand. Or mallet, it bleeds better into the water when boiling. Slicing it doesn't let the flavor drain as good
What an amazing recipe! I added one Thai red chilli in with the ginger to make the aromatic oil and crunchy bits to add the extra spice. Best recipe I've made from RUclips, hands down. Keep making videos!
Just wanted to thank you for this video! I just made it today and it was superb! I just changed one thing: since I already had made vegetable stock previously, I used that instead of plain water for the initial stock. I'll make this one over and over again! Thank you, thank you!
This recipe was unreal - so much flavor. My broth came out a little darker than Mike’s, which may have been from the chicken sticking to the pan a bit (I used a little oil). Nonetheless, for a “ramen rookie” chef, I could not have been happier.
@@naynorth2347 Don't know if you ever went out to get some but I know there are several types of miso paste. Since I also just make miso soup I get the White Miso of whichever brand is cheapest in the asian market or says "white miso" in english since I can't read the other types :(
i followed this recipe step by step and my mind is blown. what a truly BADASS recipe. nice work man. I absolutely love the way you forced yourself to use resources from one ingredient to create a whole separate ingredient of its own, very surprised at how much chicken fat rendered out, for example. This was an amazing dish and I can't wait to make it again.
I watched your 1 hour video and made some ramen of my own. I ended up kind of doing a shoyu/miso because I had some soy sauce that had cooked with scallions and ginger for chashu. It was a little strong so I'm going to try again with something more mild. Thanks for these videos
I just made this and I just had to stop eating it to leave this comment, this is so amazing and tastes very similar to the ramen I get at the ramen bar. Thank you for this recipe it’s blowing my mind!
I have been making my own broth and freezing it, for when my grandson comes over. I don't want him eating that packaged stuff. He is 9. He likes to add the boiled eggs and scallions and seaweed. I watched your video to strengthen my courage ...See what new tip I can learn. I have more grandsons who love noodles😊 Thank you for your ramen video. We made a very happy bowl...Uncle Roger would approve. Ha ha! Grandson introduced me to uncle Roger too😊
This was great, I tried it even though I'm pretty hung over today, but I got to say salt + water really is the best cure, so I'm feeling loads better 👍
This is also beginner ramen too. I was craving it yesterday. With the pandemic, I got to the point where instead of buying take out, I make it. I have the best ramen place in Toronto beside my house, but I still thought I could learn to make it myself. Well guess what I am doing tomorrow evening 🤷🏼♀️😍 I needed this video in my life
@@PerpetualPrograstinator Konjiki Ramen at 5051 Yonge St. It's honestly, the best Ramen you will ever have. I recommend dining in once it's available, because nothing beats the hot ramen. They only have like three or four types of ramen, but the broth is to die for. Enjoy!
I have to say: today I was craving ramen, didnt want to go to a restaurant, but also didnt want instant ramen, until i found this video. I like to cook, and consider myself decent at it, but this recipe was just so GOOD and so easy! I can say it could easily pass off as a restaurant recipe, I cant believe I just made it at home! I am so so proud of myself and i will keep using this recipe from now on. Thank you so much!!
This was delicious! I think I need to be careful with the salt though..Miso is naturally salty and I may have added too much..I'll refrain from salting the broth and then adjust flavour after I've tasted all the elements. So nice to have a recipe for Ramen that is quick!!!
I wanted to say I tried this recipe and it came out great..I took your advice and added some hot chili sauce and it added a great contrast of flavor. The only thing was the broth tasted too ginger-y, and wasn't that good. I would give the broth a 6/10, but the entire dish a 7.5/10. If there is anyway you could make the broth taste better with only a few more ingredients and time, this recipe would probably be a 10/10. Thank you so much, looking forward to see what you come up with.
I've tried a few simple Ramens from RUclips and they've all been lacking, mainly because of the stock. I'm going to give this one a try as I really like how you used all those pieces to add flavour then combined it with the miso paste.
@ProHomeCooks Your videos are amazing and one of the best cooks on RUclips. As someone who's very inefficient in the kitchen... how do you keep up with the constant cleanup? Cleanup and dishes really keep me from attempting so much cooking. You make it look easy!
Thank you so much for making this ramen. I made it last night and it was delicious. It is just my hubby and I now. We are empty nesters now. Your recipes are just perfect.
I lived in Japan for several years and never had the need to make miso ramen at home, because I could take a short walk and get the best ramen in the world. After moving back to the states, making a good miso ramen has been my holy grail. I can make a mean bowl now, but I learned a few great tricks from this video. Thanks!
This is a nice vid, you created a restaurant style soup. I have been making a veggy type of ramen. Basically some shredded veggies , say a tablespoon each, sometimes with peas and or corn , or shredded fresh or frozen shredded carrots. Premade beans ground or whole are good for some protein. A dash of soysauce sometimes. A teaspoon of peanut butter is really a nice treat...and its just a small amount , and you dont taste it as a peanuts peanut butter ssndwich, but just be sure it gets mashed in and-or dissolved before esting it. Add in any spices that you like... garlic powder, onion powder, dash of vinegar, hot pepper, etc......Variety helps.
Tried it and loved it. Just not enough broth, so I will use more water next time. For two large bowls I would use 8 cups. Certainly depends on how much you cook it.
I just made this recipe. It was amazing snd better than restaurant quality. I made it exactly the same way as listed in this video with only 2 minor modifications. I added 1/8 of a teaspoon of cayenne pepper to the ginger oil mixture (although I think 1/4 or 1/2 teaspoon might have been better). I also used bones from 4 thighs instead of 2 for the broth. I suggest measuring the salt and adding either 1/2 or 1/4 teaspoon to the broth at the start (I wasn’t sure what a pinch of salt meant). Excellent taste and relatively simple recipe.
I made this in Korea because it's really hard to get out and get food due to covid. I didn't have the Japanese noodles so I used the noodles that come with instant Korean ramen And the advice to add something spices was good I add Korean chill powder and made everything better. Anyways thank you very much 😌 easy but very delicious
I made this today for lunch for my daughter and myself. It was fantastic! Thanks for breaking this down and making this intimidating dish feel doable. And because of your economical use of pots, I don't have a million and a half dishes to wash!
*Epic !* ❣
Mmmmm mmmm good.
💚 😍 💖
@@readingsbycara
That's what ramen soup is,
Mmmmm, mmmm good!
This was so much fun. My 13 year-old daughter and I watched this video together. She eats Top Ramen (not with my blessing) and as soon as that was tossed across the kitchen she immediately wanted to see if she could make this herself for us for dinner (she does not cook.) So I took her out shopping at our local Ranch 99 for ingredients. OMG, it was the best because she deboned the chicken herself and made her stock. She caramelized her ginger....she did it all and kept referring to video (it was adorable.) I could not believe it. This was such a fun experience watching her cook this. And the best part of this it was the most amazing tasting ramen!!!!! Priceless experience for me.
Great story, I hope she gets into cooking!
This comment made me tear up, definitely a core memory!! Very sweet, and its great how happy you are about how excited she was 🤧😭
Great healthy fun bonding with family and yummy comfort noodles
Nothing wrong with instant ramen and she shouldn't need your blessing to eat it. However, she needs better taste and should eat Maruchan instead of nasty Top Ramen. 😂
What an absolutely wonderful memory and how incredible for her!?! You, just witnessed the birth of a foodie! HAHAHA! I have to say, that age, my daughter, was just an absolute joy and the best part of my life.
as a ramen chef i can only complement the cook. he used whatever's at hand with the available time to create a quick and dirty bowl. that's what it's all about. (almost) everyone can make a kickass bowl of ramen with enough time at hand. but creating a quick bowl of ramen without using soup powder or stuff like that really is quite an obstacle. kudos, sir! well done!
Aha...
... and where is the restaurant you are working in?
@@DerSaa why? you wanna pay me a visit and see if I know what I'm talking about? 🤓
Wouldn't it have been easier to cook the ramen in the broth at the end?
@@thejeewee1910 I wouldn't recommend cooking the noodles in the broth, since the noodles consist of starch, which would make the broth thicker. If you cooked a chintan (clear broth) this is something you don't want. however, this does not apply to instant ramen, as you cook the noodles in the soup.
@@kake2000 Yes, because most "I as an expert..." comments are complete bulls**t. And yours, too, I think.
50 something home cook for life here
I love how you teach. You explain the why as well as the how and it's much appreciated. Thank you!
Yeah, that's what I like about him, too. Other cooks may explain the "how", but the "why" does not come to their mind. I think they mostly don't even wonder "why", they just learned it a specific way and continue doing so.
Incredible recipe !!! Miso substitute for shoyu ramen :
- 3 tbsp soy sauce
- 2 Tbsp mirin (or a pinch of sugar)
I just made it the exact same way you said except i added this at the time where you’re supposed to add miso.
I just tried this for the first time. I followed 98% of the recipe lol I added sliced mushrooms to the broth at the end while I did the book choy and noodles, and my chicken didn't have as much fat rendered out as I expected so I added leftover bacon grease when I cooked the ginger. I also added a few red pepper flakes to the broth when I boiled it. Minor changes, overall the recipe was incredible, I was shocked at the depth of flavour that come together in such a short time. This is absolutely a keeper! And honestly, it's so inexpensive to make even despite current food prices. We recently tried a local really upscale Ramen bar that opened and my kids and husband said this was way better! Thanks so much for this video tutorial, I am going to experiment SO much more with different combinations now! Plus I have tons of miso paste to use lol enough for probably 6-8 more pots full!
That throw directly under the shelf though.
Dude Perfect would like to have a word with you lmfao!
it just cleanly disappeared after that lmao
I'm happy to see so many other people were pleased with that.
It looks to me that he has deliberately practiced that for a while lol
I came here to say this XD
You inspired me to cook my first ramen yesterday. I watched the video 15 minutes after you posted it, when I was thinking what to cook for lunch (in Spain, lunch is closer to the US dinner than to US lunch). And one our later, I had my broth done. I didn't have bok choy, so I added fresh spinach instead. I didn't have scallion, I used tender garlic for the garnish and some greens from green onions for the broth. I had to add a little more oil, as I couldn't render out enough fat from the chicken skin... But it ended up being soooo delicious....
Thanks so much for your videos. I've learnt a lot from you.
This is incredible. I love the ingenuity of showing us what you can do with minimal ingredients to maximize flavor
If you want to go super simple, miso and water makes a suprisingly passable broth. It'll definitely be lacking a bit, but since it takes essentially zero minutes, it's kind of worth it. Then you can top it with a bit of butter and some canned corn for a faux Hokkaido-style ramen that's as quick to make as instant ramen.
Also, if you like egg in your ramen, I recommend trying poached egg instead of the usual soft-boiled. Once you learn how to do it, it's even easier than boiling since you don't have to peel them. The yolk will be much more runny and blend into the broth making it thick and creamy. It's not everyone's thing, but it's worth trying.
Oh damn, never thought of trying poached eggs for ramen. I'm definitely going to give that a try next time I make a good homemade ramen, sounds like an excellent idea! Thanks :)
I used a poached egg when I just want an egg in a soup noodle thing, but if you want a nice bowl of ramen and want that little extra presentation, I'd still go with the half-boiled egg. I also tend to do a few extra to use for breakfast the next day.
This method will also keep the miso bacteria alive :)
A splash of milk goes a long way too. Mmmm
If you make a quick dashi if you can get a hold of bonito or kombu or just ready made chicken stock from your butcher then mix it with equal parts, soy, mirin and white miso then that's a pretty good start to make an awesome broth to go with your ramen. Asian markets have an array of fresh ramen noodles as well so saves you the aggravation of making it. Then cook some chicken or pork to act as your chashu with an egg and some spring onions. Then just buy a good quality chilli oil. Delicious and not much time to prepare.
I made this yesterday and I can honestly say its the best Ramen I've ever made, my wife loved it too. Ive Never understood the different parts or ramen so mine always ended up like a tasty soup... But this was perfect, all the different flavours etc superb. Thank you very much for sharing!!!
Just made this ramen, and it is hands down the best homemade version I’ve ever had! It didn’t even take that long (took me about 50min to make the first time but I imagine the more I make it the less time it’ll take). I didn’t have miso so just mixed the chicken fat in the pan with soy sauce, sugar and a bit of sesame oil on medium heat until emulsified, then continued with the rest of the steps. Turned out great.
Thank you for this killer recipe!
Man, it's your style and the way you talk us through your videos that just hits the right spot for me. Right between manageable, known home cooking and that Next Step with the right ingredients and preparations to take it to the next level. Glad you "own" the actual topic that your channel is named after. Keep 'em coming!
I love love LOVE your approach to using the least amount of pots and pans necessary! I love making meals that don’t require a lot of time spent cleaning up afterward.
I used to love cooking... now I have 3 kids and a job and it has just become a chore... But watching you cook brings back the need and energy to try New Things.
So thanks from Germany
Just gotta say I really enjoy your channel. You inspire me in my cooking and you teach me so much too. I feel like I'm going to culinary school. I've tried many of your suggestions in my kitchen and my family enjoys them too. Thanks for making cooking fun!
You should have a look at ‘Food Wishes’ too, different style but great cooking
@@TheAjRae Thank you for that suggestion!
And there's a lot of ways to dress up the instant kind in really satisfying ways
Really good techniques here can't wait to try. Only thing is, don't put food with your unshelled eggs, there might still be some fecal matter stuck to the eggs even after boiling!!
Life's to short to worry about poop on your egg shells!
Would there still be bacteria or anything harmful after boiling tho?
@@gewreid5946 I wouldn't know, but i wouldn't drink treated sewage water...
Arent eggs washed in north america? that's why we need to refrigerate them?
@@pierrechristen7221 yup.
I feel like emulsifying the Miso is a game changer for me, I never knew you could do that! Definitely trying this out!
Yea with miso soup the miso is added in generally after you gently simmer the Dashi. With miso ramen however it's always added first and usually the miso or tare is the first thing that gets added into the pot before the broth. Usually either stir fried a bit first in your aroma oil or mixed with pork mince, etc just to bring out the flavour a bit more. Really cool technique and it does really boost the flavour. Happy ramen journeys! :3
I made this today to rave reviews from all parties who had this. THANK YOU SO MUCH!!! I did actually make an aromatic oil by just adding a ton more oil to the pan that I cooked the chicken in after I took the chicken off but that was my only change. Fantastic!
Great job, Mike. I make ramen from scratch all the time and it’s always good to have a ramen that gets you 90%+ the way there without spending 24+ hours combined. When the cravings start this is excellent to have in your food library.
Just did this, making the broth out of the left over carcass of a broiled chicken I made the day before, was absolutely delicious!
Ohh, that sounds smart! Do you think I could use left over rotisserie chicken for the broth? 🤔
@@FairiesOfDarkness u could
This recipe is fantastic! We used to live in Japan and recently really craved for some ramen. Thanks to Mike we now can enjoy our fav dish at home. It came out very rich and flavorful. Love it!
Had to comment to say I made this, and it was unbelievably good! I love how you demonstrated the layering of flavour.
I’m an Asian growing up with ramen noodles and our family cook differently but have to say your version is very creative and I’m confident it tastes really yum. I gonna try it your way!
Yum, I made this tonight for dinner with the roasted chicken broth from your episode on breaking down a whole chicken. It was fabulous. I just started following you a couple weeks ago and am so inspired! I have already made many dishes! Thank you for creating this show!
Great recipe inspiration, although I wouldn't cook the eggs in the same water as other items since they can be quite dirty on the outside, other than that thanks for the video!
He follows food safety, as the eggs are literally boiled. Maybe a preference... but doing separately isn't necessary.
Just cooking chicken in itself, the stock making and lastly the soup, you're essentially doing the same element in one pot, raw chicken from the onset. Chicken in general, especially factory chicken is the issue, but only if undercooked is it risky. This is about efficient cooking.
It is interesting that US has different food laws compared to e.g. Europe so eggs are actually washed and cleaned before distribution. On one hand they are clean and can be used as in the video, on the other hand protective layer on the egg was destroyed and they must be stored in refrigerator.
@@majro9 i wonder why people cant wash them themselves
I was thinking the same. I have a separate pot for cooking eggs, because I buy them on the local food market and they are always quite dirty.
Where are you people buying eggs?? I shop at Wegmans and my eggs are clean. Just wash em first
Interestingly enough is that those "trash cup noodles" are insanely popular in Japan. Its a humongous industry and most japanese eat them several times per week. Its not as good as a restaurant made ramen for sure but its not as shameful or taboo as westeners usually think. Great video!
"As *some pretentious Westerners* think." Ftfy. As someone who has loved ramen my entire life, the only time I question someone eating instant ramen is when they're eating nasty Top Ramen over Maruchan. 😂
Also, the packages we have in the USA are decisively less quality than those available abroad. Some USA brands can be salvaged by adding actual miso and ginger during preparation.
@D Didnt expect a reply a year later but yes. You are completely accurate in your assessment. Oh btw.. have you ever had authentic ramen in Japan? :)
I’ve seen tons of videos with lots of vending machines, stores that are strictly for different instant ramen noodles, etc in Japan!
To be fair, the Japanese and Korean cup noodles are a thousand times better than the UK ones. I'm guessing it's the same in America. I only buy imported ones now
With a couple of simple improvements you can make it even better. First thing I'd do is add a bit of dashi powder to the stock.
You can buy a whole two pound bag that'll last you months that has kombu, bonito flakes, mushroom powder and such in it.
One aditional ingredient but it instantly puts this an entire level higher. For noodles unless you buy them from an asian market most "ramen" noodles aren't that good and you honestly get much better result just boiling some decent thin spaghetti in water with baking soda.
The turn this channel has taken has been a great one man. I have used to many of the techniques in the kitchen to help make good food without having to follow a recipe. Keep up the great work!
I agree. I love this channel more now with his new direction.
i would recommend a chili oil. just sesame seeds and red chili flakes warmed up in some sesame oil. bonus points if you throw in some garlic too.
Super easy and tasty! I made some fried shallots with this, fried 3 shallots slowly in 0.2L of cannola until they turn golden brown and crispy. It was a fitting addition + the oil is extremely tasty and served as a nice extra topping as well for leftover portions:)
Can we just talk about how satisfying that ramen throw was?!
lol
@@MikeMike-gj9vg that bowl of ramen is still underneath the shelf. already forgotten about by the chef.
That was 'Dude Perfect' worthy lol 🧢😎🔥
That looks so bomb! Chili oil would top that off perfectly!
I made this for dinner for my kids and I and it was flipping delicious. Everyone loved it. I didn’t have fresh ginger so I doubled up on fresh garlic and used powdered ginger in the stock.
Hi, what type of miso paste did you use? Looking forward to making this soon. Thank you in advance.
@@Sensi919 he uses what I would say is not a full red miso [strong] and not a white [mild]. So find one in the middle or just use less red or more white. Find a local maker is my preferred or one close. I'm lucky enough to live in New England and we have a semi local Massachusetts woodfired/organic maker of the different types that I order a bulk order once a year from. South River Miso...you can find it throughout New England at Whole Foods, and is available via mail order. Uncomplicated answer? Hit any Asian market. Just remember the darker, the more fermentation and saltiness.
Love how you minimise the amount of pots n pan used…by reusing the same pot previously used 👍
Will give this a go.!
I always thought I would never be able to make ramen, but you proved me wrong. I made this a few days ago and it was AMAZING. A spectacular bowl of comfort. Thank you!
I've even used re-seared sausages in ramen (turned out pretty good)! Ramen is beautiful bcs it has principles, but you can go crazy with it.
This video made me realise that I've been kinda complicating ramen, im not trying to become a ramen master, I just whant good ramen here in my small town in Brazil. I love your channel 'cause you teach us what my dad (a chef) consider's as one of the most important skills for a chef: improvising. Don't got many bones? Just use two thighs. Dont got any fancy oils? Use the fat from the thighs. You dont just give us a step by step flawless tutorial, you teach us the in's and out's of food and tell us to just be creative, and I LOVE that. So honestly, thank you
I keep coming back to this video. I’ve followed this recipe probably 6 times now. So delicious! 🤤
this is great. I never used ginger or miso paste. but this was awesome, had to try it and it worked.
I made mine today with sliced picanha (used the rendered picanha fat for the sauce) and was blown away. Thanks for the amazing insight!
This recipe (which I have tried about 5 times) was a major breakthrough in understanding what home cooking is. Traditional ramen would take a long time to prepare, as is mentioned in the video, but this recipe is a masterful essay on how flavors work and how much can actually be achieved using very simple methods. The final outcome is a satisfying ramen noodle experience, not with all the richness and nuances of one prepared by a professional, but one that is in the realm of the 1-2 hours I have in an evening. The concept of simple recipes suitable for home cooking is not a new concept, but what was so helpful to me in the explanation that Mike gives in this video is the importance of another principle at play, that achieving the best with what we have is what matters most.
Had Tonkotsu (Pork) Ramen in Kawasaki City, Japan a few years ago. It was without a doubt the most delicious meal I've had in my life and left a huge impression. If I can get even 10% of that taste using this recipe then I'm on to a winner. Thanks
I really enjoyed this recipe. The second time I added some mirin to the miso and it make the broth tangy, loved it! Thank you for the recipe.
After watching this yesterday, I went to my grocery store to pick up items to make it at home. They didn't have any miso paste so I just used the chicken packet that was in the noodle pack. Everything else I followed 1-to-1.
I have zero complaints.
I just cooked this after having thought about making Tonkotsu Ramen at home, but always shying away because of the commitment/time needed. Absolutely love that it is made to be cooked in quite a short amount of time and that it uses both chicken bones and Miso. What's great about it as well is that I usually omit or replace stuff I don't like/have at home, but here I actually followed the instructions and it turned out great. Easy, quick steps, great explanations and a delicious, creamy end result. Will absolutely use this recipe more often.
People in Japan eat instant ramen all the time. They have a lot more flavors and brands than we do. Instant ramen was invented in Japan. A convent food during ww11.
Their corner/convenient stores have hot water stations specifically for instant ramen, the way US stores have coffee/tea stations with hot water.
Ww2
ramen became popular in Japan after WW2.
order instant Ramen on line... you can get still extremely cheap but sooo much better quality.
@@edwnx0 It was indeed "invented" after WW2 but has nothing to do with it. Its strange why people try to make WW2 seem important with instant ramen that was first made 13 years after ww2 ended...
Made this tonight for dinner and oh my goodness it was so delicious! Thank you so much for simplifying it, I was so intimidated to make it! Will definitely be making this again!
Just made this for my lunch and it was epic! felt like I was finally having a meal at a restaurant! 🤤 Thanks Mike!
First of all, yes. Second of all, the way you threw that ramen and it flew under the shelf...impeccable
Does anyone else feel like ramen is going to keep skyrocketing in popularity for a long time to come?
ooooh yeah, because it's the ultimate comfort food!
@@SoapyCilantro There's nothing better on a cold day!
@pj bakes he said KEEP
Honestly hope it does it it means more restaurants serving good ramen pop up
@@FlukeyFood yeeees!!
6:09 Guys if you don't know how to make any of these tare sauces (like me) I can recommend adding 2 tb of soya sauce and a needed amount of salt and black pepper powder to the stock. (I didn't measure how much salt and bp I used but you can keep adding those until you get a good taste.)
And, no I've never eaten ramen in a restaurant. And I don't know how a regular ramen tastes like. But I think my made-up replacement was good, that's why I wanted to share it.
I must say thank you so much ! I've been looking for a such accessible ramen recipe for a looooong time. And now I finally got it ! I made this just tonight for my family of 4 and we were all unanimous that it's been a delicious moment for the eyes and for the taste. I will do it again for sure - with less chaos in the kitchen next time now that I have a better understanding of the whole process :D Thanks again !
I just made this for lunch amd wow it rocked my socks off! Lol I made a few adaptations since I didn’t have all of the ingredients but the emulsified broth is one of tue best things I ever tasted! I used okra instead of bom choy since I didn’t have any, and a brown rice/millet ramen noodle! Delicious!!! For tue meat I had some pork belly already sliced thin and voila! Perfect bowl of ramen for the first snowfall here in Canada! Thank you Mike!
I just made this, and holy cow, absolutely incredible and took me about an hour. Super rad, thanks for making this recipe so approachable 👍
Amazing. I made the same, but instead of water, I used chicken stock for the broth. It was great!
Amazing recipe! As a student I love this simpler and quicker take on ramen with only a few cheap ingredients.
I never done ramen before. Basically, normal ramen has 15 ingredients or more and according to what i watch on youtube it takes really long time to cook ……
I've never heard someone call them "half boiled" or "full boiled" before. It's always Soft boiled or Hard boiled. Anyway, can't wait to try this!
Same. Never heard of a "half boiled" egg before. Sounds kinda weird, TBH, like it's not done.
It's common in many countries
Taking the mystery, and sometimes intimidation out of creating a ramen. Thanks man
This is not really a Ramen but a quick Ramen. No reputable Ramen shop would serve this so the mystery has not really been taken out.
That said, don't get me wrong, I really respect this as something achievable that any home cook can do and here you are getting like 80% of the flavour of a real Ramen with like 20% of the effort. So it is a great trade off with a fantastic bowl of noodles (but needs some kick) in a half hour or 40 minutes.
Been eating this for 2 days straight! And I didn't even have miso paste! Wow! Thanks! Building flavor! Game changer! 🤯🍜
Made a version of this tonight and it was maybe the prettiest thing I've ever made. I can't wait to make it again. Thank you!
Used this method with completely different ingredients than the video and made the best ramen at home I've ever had. Excited to try it with new ingredients!
What I learned from my mother is not to slice or cut ginger. It's best to bust it, or break it with your hand. Or mallet, it bleeds better into the water when boiling. Slicing it doesn't let the flavor drain as good
Thanks for the tip!
What an amazing recipe! I added one Thai red chilli in with the ginger to make the aromatic oil and crunchy bits to add the extra spice. Best recipe I've made from RUclips, hands down. Keep making videos!
That was a nice ramen throw😂
I was thinking the same thing! So graceful... and he made the package completely disappear! Nicely done.
lol he's probably going to wonder where it went once he's done with the shot. Or he forgets about it and it forever becomes part of the set/kitchen.
You beat me to this comment.
It relly did just dissapear
like the breaking bad pizza throw
Just wanted to thank you for this video! I just made it today and it was superb! I just changed one thing: since I already had made vegetable stock previously, I used that instead of plain water for the initial stock. I'll make this one over and over again! Thank you, thank you!
shichimi togarashi or chilli crisp on top would be good I think. Looks like a great mid week meal cant wait to give it a try!
Looks very tasty! Miso ramen is often topped with bean sprouts, canned corn, butter, etc. Try it!
This recipe was unreal - so much flavor. My broth came out a little darker than Mike’s, which may have been from the chicken sticking to the pan a bit (I used a little oil). Nonetheless, for a “ramen rookie” chef, I could not have been happier.
What kind of miso paste did you use? I’m on Amazon and all the choices are a bit overwhelming.
@@naynorth2347 Just go to a Asian supermarket and pick some up.
@@naynorth2347 Don't know if you ever went out to get some but I know there are several types of miso paste. Since I also just make miso soup I get the White Miso of whichever brand is cheapest in the asian market or says "white miso" in english since I can't read the other types :(
Type of miso used can also radically shift color.
i followed this recipe step by step and my mind is blown. what a truly BADASS recipe. nice work man. I absolutely love the way you forced yourself to use resources from one ingredient to create a whole separate ingredient of its own, very surprised at how much chicken fat rendered out, for example. This was an amazing dish and I can't wait to make it again.
I watched your 1 hour video and made some ramen of my own. I ended up kind of doing a shoyu/miso because I had some soy sauce that had cooked with scallions and ginger for chashu. It was a little strong so I'm going to try again with something more mild. Thanks for these videos
I made this tonight for my wife and I. So good!!!!!! Thanks for sharing.
I just made this and I just had to stop eating it to leave this comment, this is so amazing and tastes very similar to the ramen I get at the ramen bar. Thank you for this recipe it’s blowing my mind!
I have been making my own broth and freezing it, for when my grandson comes over. I don't want him eating that packaged stuff. He is 9. He likes to add the boiled eggs and scallions and seaweed.
I watched your video to strengthen my courage ...See what new tip I can learn. I have more grandsons who love noodles😊 Thank you for your ramen video. We made a very happy bowl...Uncle Roger would approve. Ha ha! Grandson introduced me to uncle Roger too😊
No one:
Literally no one:
Mike: FLAVOR BOMB
Delicious! I made this for lunch and it was simple yet delicious. The broth is so tasty! Thanks for sharing.
This was great, I tried it even though I'm pretty hung over today, but I got to say salt + water really is the best cure, so I'm feeling loads better 👍
Now thats a chef kitchen. Very useful, neat and pleasing for the eye to see.
Can you make a video about vegetarian or vegan meal prep for the week
Thanks for the simpler ingredients to make this soup! My first time cooking with bok choy and your recipe was great!!
This is also beginner ramen too. I was craving it yesterday. With the pandemic, I got to the point where instead of buying take out, I make it. I have the best ramen place in Toronto beside my house, but I still thought I could learn to make it myself. Well guess what I am doing tomorrow evening 🤷🏼♀️😍 I needed this video in my life
Would you tell me the restaurant name? I'd like to try it out
@@PerpetualPrograstinator Konjiki Ramen at 5051 Yonge St. It's honestly, the best Ramen you will ever have. I recommend dining in once it's available, because nothing beats the hot ramen. They only have like three or four types of ramen, but the broth is to die for. Enjoy!
@@HurricaneShiro4
A women who cooks. Your husband’s a lucky man
@@HurricaneShiro4Yess konjiki!! Their Smokey Black ramen is my absolute favorite!
@@HurricaneShiro4 thanks a lot!
I have to say: today I was craving ramen, didnt want to go to a restaurant, but also didnt want instant ramen, until i found this video. I like to cook, and consider myself decent at it, but this recipe was just so GOOD and so easy! I can say it could easily pass off as a restaurant recipe, I cant believe I just made it at home! I am so so proud of myself and i will keep using this recipe from now on. Thank you so much!!
that's amazing. Im glad you liked it !
This was delicious! I think I need to be careful with the salt though..Miso is naturally salty and I may have added too much..I'll refrain from salting the broth and then adjust flavour after I've tasted all the elements. So nice to have a recipe for Ramen that is quick!!!
you can try a bit of nori (seaweed) for the umami flavor but with a bit less sodium.
I wanted to say I tried this recipe and it came out great..I took your advice and added some hot chili sauce and it added a great contrast of flavor.
The only thing was the broth tasted too ginger-y, and wasn't that good. I would give the broth a 6/10, but the entire dish a 7.5/10. If there is anyway you could make the broth taste better with only a few more ingredients and time, this recipe would probably be a 10/10.
Thank you so much, looking forward to see what you come up with.
Really, really delicious. I've been making home made ramen from scratch for some time but this dish is far more savory and delightful. Thank you!!
I made this tonight, topping it with a little brine from hot peppers I canned last summer. Very ginger-y and flavorful.
I've tried a few simple Ramens from RUclips and they've all been lacking, mainly because of the stock. I'm going to give this one a try as I really like how you used all those pieces to add flavour then combined it with the miso paste.
@ProHomeCooks Your videos are amazing and one of the best cooks on RUclips. As someone who's very inefficient in the kitchen... how do you keep up with the constant cleanup? Cleanup and dishes really keep me from attempting so much cooking. You make it look easy!
The beautiful person who is reading my comment right now.....May success be with you always ❣️
Whoops. I accidentally read this
And to you as well!!❤🌼
I'm not beautiful per se but ok thanks.
I am beautiful! And you are too! Thanks!
Thank you so much for making this ramen. I made it last night and it was delicious. It is just my hubby and I now. We are empty nesters now. Your recipes are just perfect.
looks really good. I really like the miso broth method.
Did it for lunch today with my gf. That hit the spot!! Added little spiciness to it and it was perfect. Thanks and keep it up! A
I lived in Japan for several years and never had the need to make miso ramen at home, because I could take a short walk and get the best ramen in the world. After moving back to the states, making a good miso ramen has been my holy grail. I can make a mean bowl now, but I learned a few great tricks from this video. Thanks!
This is a nice vid, you created a restaurant style soup. I have been making a veggy type of ramen. Basically some shredded veggies , say a tablespoon each, sometimes with peas and or corn , or shredded fresh or frozen shredded carrots. Premade beans ground or whole are good for some protein. A dash of soysauce sometimes. A teaspoon of peanut butter is really a nice treat...and its just a small amount , and you dont taste it as a peanuts peanut butter ssndwich, but just be sure it gets mashed in and-or dissolved before esting it. Add in any spices that you like... garlic powder, onion powder, dash of vinegar, hot pepper, etc......Variety helps.
Thank you so much for the easy breakdown! I feel confident I can actually give this a go! ☺️
Tried it and loved it. Just not enough broth, so I will use more water next time. For two large bowls I would use 8 cups. Certainly depends on how much you cook it.
This made me take living in Japan for granted lol I don't want to have to make it myself but this looks amazing
I just made this recipe. It was amazing snd better than restaurant quality. I made it exactly the same way as listed in this video with only 2 minor modifications. I added 1/8 of a teaspoon of cayenne pepper to the ginger oil mixture (although I think 1/4 or 1/2 teaspoon might have been better). I also used bones from 4 thighs instead of 2 for the broth. I suggest measuring the salt and adding either 1/2 or 1/4 teaspoon to the broth at the start (I wasn’t sure what a pinch of salt meant). Excellent taste and relatively simple recipe.
Better than restaurant quality? lol....you must not eat at real ramen restaurants
The link to the full recipe comes up blank
I made this in Korea because it's really hard to get out and get food due to covid.
I didn't have the Japanese noodles so I used the noodles that come with instant Korean ramen
And the advice to add something spices was good I add Korean chill powder and made everything better.
Anyways thank you very much 😌 easy but very delicious