Ericson, do you have blog or channel depicting your experience in opening up your ramen shop? I've been thinking of doing that in the past few years and have been experimenting with various recipes. For personal consumption, I make my own noodles from scratch. When I have extra, I send to my family :). Hope your shop is doing well, although with Covid-19 you may be temporarily out of customers.
@@Davecity65 hello David. sorry man, I don't have a channel or blog. I have been planning to open a business way back 2017 and have the business plan and everything written under my laptop but don't have the courage to pursue it until I saw this channel and learned how to make ramen. I've been practicing making ramen and enjoying it with my family. I opened my shop with only 2 ramen options : either torigara or tonkotsu. Then, after few more videos from this channel, I was able to add more variety on our menu. I make our own noodles as well as it is cheaper to make ramen noodles than to buy ramen noodles in our country. And due to COVID our sales dropped. We also offer rice bowls so we are not just limited to ramen. I got my japanese cuisine ideas from Adam Liaw and Marion's Kitchen. hope this helps!
Yes. Down to business menus, without beating around the bush. I hate playing any instructional video where the host spends the first 10 minutes giving you their life story. Or even worse - telling you what they're about to show you instead of simply showing you. Love the recipes on this channel - I've tried a few and I've yet to be disappointed.
I made this last night for myself and my Japanese flatmate and my god it was incredible. Both of us could not believe how good it is for a quick and simple Miso Ramen. Cant wait to delve deeper into making ramen
i tried this recipe, it's good and very tasty but its definitely not 90% close to a real ramen. if you use the right type of noodles i would say its almost 50% there, otherwise less but still great. if anyone that's planning to make this has more time, throw in some pork bones or chicken feet if you have them available and simmer for at least 30 minutes (1h ideally), it greatly improves the texture and mouthfeel of the broth.
I made this tonight for dinner. Had to substitute gochujang for the dobanjan, but it came out wonderfully! I will definitely make this again. Thank you for posting this!
just made this…came out perfect. Brought me back to our japan trip for a second. Wasn’t hard either. Took about 30 minutes after a short trip to H Mart. I would agree, it’s about 75% of the way there… which is more than what I can ask for being in the states
Awesome content in your channel! I'm living in Germany and it is also possibe to find the ingredients here. Pretty please make veg-ramen for Veganuary, you cool Ramen-Lehrling-san...!!
You can make a batch of the miso base and freeze what you don’t use. Then defrost or cook directly by adding the water and other ingredients to make the some miso soup on the fly 70% of the work is covered :)
Made this recipe last night, so good! I substituted the pork with chicken thighs and instead of water, I used home made chicken stock. The umami was on another level.
Hi Alberto, sorry for the delayed reply! The recipe for the pork takes a lot longer, but I have a video for it. You can watch it here: ruclips.net/video/vP40yfcSMF4/видео.html
This recipe is amazing!! Can't be believe I could cook ramen at home and surprisingly fast! The taste is delicious and very comparable to actual ramen restaurants
@@WayofRamen i just did your recipe. Even without few ingridients it was absolutely amazing. It tasted just like very expensive miso i had in a restaurant on the other side of my country. THANK YOU THANK YOU THANK YOU
Hey! If I wanted to substitute the chicken powder for homemade chicken stock, how much should I use? Should I use the same measurement as was intended for the chicken powder or a different measurement?
I'm really loving your channel. Each video I watch inspires me to keep trying more recipes for ramen, but this video took the winner as the first I'll try. Thanks for the awesome content!
I'm so happy your video popped up on my recommended! Thank you for keeping your video concise while showing all the steps involved. I love that you adjust the recipe so that I can use the ingredients available to me!
Hey Way of Ramen, could you do a video on the different toppings for the various styles of ramen? Specifically, could you do a video on how to prep the marinated bamboo shoots? Thanks for all your work and insight on those videos!
Had a craving for miso ramen and this really hit the spot. Thank you and Happy New Year! By the way, I had awesome ramen last year at a shop near Kanazawa Station that had what they called "kuromiso ramen", which was made with squid ink. Now that was a great bowl of ramen!
Living here in Japan, I’m definitely more a eating out person when it comes to ramen. But man, I might actually give this one a try when winter comes around! Thanks for sharing!
Thats the difference to other countries, like mine. Very few cities have ramen shops. And then it is quite expensive or atleast not as cheap as other casual takeaway meals. So if you want to have it (affordable) you were stuck with pimping instant soups. This is way better
never put garlic in at the start. The meant needs longer to fry than the garlic to burn. Frie the meat to a brown state (optionaly with onions and then put the garlic and the Ginger in. You want the fresh flavor of the ginger and the garlic taste, thats only possible if you DON'T burn them. Add the leeks and stir for 1 min so the flavor spreads and then add some stock (Dashi, better 1 to 2 of Dashi miced with Chickenstock), miso and the rest. You will see you will get a totaly different and for every Japanese will aprove, a far more authentic flavor.
Made this today and it was soooooo good. Just eyeballed the ingredients listed so you can’t mess this up. It’s that easy. This is my first time trying Miso and this recipe tastes like something you get at a 5 star Asian Restaurant. Its in regular rotation now haha Thanks!!!!
If you declare with your mouth, Jesus is Lord and believe in your heart that God raised him from the deadyou will be saved Romans...10:9,Pls Repent And accept Jesus Christ as your Lord and Saviour Rapture and Hell is the consequence pls
I loved the recipe but gotta rage at the skin removal for the ginger, my mom's hack is to use a spoon to scrape the skin off, you dont waste any ginger flesh. Sorry for being pedantic XD
Thanks very much. In this video I think I might have used some sun noodles, but I usually make my own noodles. That way I can try to make a noodle that matches the soup I'm making.
Your channel is quickly becoming one of my favorites. You have a really straightforward way of presenting recipes that are manageable by a home cook. I want to make this tonight but there are a few ingredients I am uncertain about - toubanjan and hon tsuyu. I am an avid cook but even I don't have these sauces in my pantry. i can buy them but I am wondering if they are commonly used in other ramen recipes or elsewhere. Otherwise it's two bottles that i'll only use 1-2 teaspoons of. Can anything be used in their place?
Hi, so sorry for the delayed reply. To make this recipe, you kind of need those two things. I use tonbanjan a lot for chinese cooking and the hontsuyu, can be used for a lot of other things but the way that I use it the most is with grape tomatoes and a little bit of vinegar. its a great side dish.
Yooo it's easier for me to do a full on tonkotsu ramen in my kitchen than this cause I can't find half of the ingredients in my local city like nowhere...
Love Miso ramen! Underrated here in the UK, restaurants only go for Tonkotsu and very rarely do miso ramen. Looks like we'll get sous vide chashu recipe?
Hi!! I really love how simple and do-able your recipes are. Thank you so much for sharing them. I have a request. Once upon of time I had a bowl of dry ramen. It consist of chicken, sesame paste or some kind of peanut paste, and sliced cucumber. I remember the bite...it was fresh like early Summer but rich and flavorful. Any chance you could create the sauce and suggest a type of noodle to go with it? Thank you!
What does miso taste like? I recently tried Ramen for the first time; tonkatsu to be exact and it was pretty good! But I've never tried miso in itself and since I'm fairly new, to these kinds of flavors I'm kind of skeptical
I am watching your channel first time.. and guess what, I subscribed your channel before your recipe finishes.. bcoz I know it is going to be great and gonna learn many tasty asian recipes from your channel so I will stay tuned 😅
I didn't have some of the ingrediants but it was still very good. I used shallots instead of leeks, soy sauce instead of hon tsuyu, garlic powder instead of grated, and a different chilli oil. The modified recipe was still very good with just noodles. I usually don't drink the soup but with this I finished the whole thing. I can 100% see myself buying this in a restaurant.
Not sure, browning meat is kind of a western thing. There are very few recipes written in Japanese that call for meat or bones to be roasted or browned. You can give it a try though and let me know if it made it better.
From my understanding, you'd usually want to brown the meat if you want a deeper, meaty flavor. Since this is a miso recipe, I'd assume that the intent is to focus on the miso rather than the flavor of the pork. For example, I know that for Mapo Tofu, a recipe I saw calls to brown the ground pork. The purpose of the pork is the add flavoring to the tofu rather than providing substance, as tofu provides the substance for the dish. For a miso ramen, browning the meat would bring in more pork flavor and could off the intent of the recipe. This could be a matter of preference though, a porky miso ramen bowl might pretty good, but the intent of the dish matters too.
I've already eaten, had like a liter of (nonalcoholic) christmas punch for desert and am nearly falling asleep on my couch. But am I strongly considering making this even though I don't have several of these ingredients? Very much so!
Just made this. Screwed up by using 3 teaspoons of miso instead of tablespoons and didn't realize it until I'd already finished eating and it was still delicious. So simple and so easy.
I never had real ramen like this, only instant ramen. I just made this and it was absolutely amazing 🤤. I just swapped some ingredients that I didn't have
There’s a pretty nice method I tried, the pork mince you marinade it with the doubanjian, garlic, green onion, ginger and soy sauce. I let it marinate for about one day and it was nice.
Good stuff! Only change I made was to add the miso at the end, after broth had cooked. Just take some broth out partway and mix the miso into that to create a paste to add into the broth at the end. That way you avoid overcooking the miso!
Just want to say, I was able to open up a small ramen business because of your videos! Thank you! This will be a new addition to my ramen menu 😊
Haha right on man! Best of luck!
I literally subscribed after seeing this! Amazing
Ericson, do you have blog or channel depicting your experience in opening up your ramen shop? I've been thinking of doing that in the past few years and have been experimenting with various recipes. For personal consumption, I make my own noodles from scratch. When I have extra, I send to my family :). Hope your shop is doing well, although with Covid-19 you may be temporarily out of customers.
@@Davecity65 hello David. sorry man, I don't have a channel or blog. I have been planning to open a business way back 2017 and have the business plan and everything written under my laptop but don't have the courage to pursue it until I saw this channel and learned how to make ramen. I've been practicing making ramen and enjoying it with my family.
I opened my shop with only 2 ramen options : either torigara or tonkotsu. Then, after few more videos from this channel, I was able to add more variety on our menu.
I make our own noodles as well as it is cheaper to make ramen noodles than to buy ramen noodles in our country. And due to COVID our sales dropped.
We also offer rice bowls so we are not just limited to ramen. I got my japanese cuisine ideas from Adam Liaw and Marion's Kitchen.
hope this helps!
@@KR-jz9xv yeah. He explains everything in details that makes learning to make ramen easier.
This channel is literally gold, good recipes and no 5 minute intros or anything! Easily my favorite cooking channel on youtube. /Ramen enthusiast
Thanks very much!
This is why I've subbed. Recipe is in the description, video is straight to the point. Perfect.
Yes. Down to business menus, without beating around the bush.
I hate playing any instructional video where the host spends the first 10 minutes giving you their life story. Or even worse - telling you what they're about to show you instead of simply showing you.
Love the recipes on this channel - I've tried a few and I've yet to be disappointed.
I made this last night for myself and my Japanese flatmate and my god it was incredible. Both of us could not believe how good it is for a quick and simple Miso Ramen. Cant wait to delve deeper into making ramen
Pro tip. Use a table spoon to peel ginger. Takes off way less, and it's easy as hell.
Yeah I usually do that, but this was an old piece of ginger so I had to cut away a lot of the dried part
i tried this recipe, it's good and very tasty but its definitely not 90% close to a real ramen. if you use the right type of noodles i would say its almost 50% there, otherwise less but still great. if anyone that's planning to make this has more time, throw in some pork bones or chicken feet if you have them available and simmer for at least 30 minutes (1h ideally), it greatly improves the texture and mouthfeel of the broth.
I accidentally put a tbs of toubanjan instead of a tsp! AAAAAHHH!
I made this tonight for dinner. Had to substitute gochujang for the dobanjan, but it came out wonderfully! I will definitely make this again. Thank you for posting this!
just made this…came out perfect. Brought me back to our japan trip for a second. Wasn’t hard either. Took about 30 minutes after a short trip to H Mart. I would agree, it’s about 75% of the way there… which is more than what I can ask for being in the states
Awesome content in your channel! I'm living in Germany and it is also possibe to find the ingredients here. Pretty please make veg-ramen for Veganuary, you cool Ramen-Lehrling-san...!!
I've gotten a lot of request for a vegetarian ramen so I am looking into it! I need to do some R&D
@@WayofRamen I second that, PLEASE do vegan Ramen recipes, also vegan flavour oils and stock/tare recipes would be highly appreciated!
That miso ramen looks delicious will try out later, Looking forward to that chashu video!
I need to make more chashu to film the recipe because I ate it all 😅 thanks so much for watching!
You can make a batch of the miso base and freeze what you don’t use. Then defrost or cook directly by adding the water and other ingredients to make the some miso soup on the fly 70% of the work is covered :)
Ok
Made this recipe last night, so good! I substituted the pork with chicken thighs and instead of water, I used home made chicken stock. The umami was on another level.
Good stuff! Thanks for giving it a try! Glad it worked out for you!
I am going to use chicken wings and I don’t have most of the Japanese ingredients but still I will try my best. And eat it too 😬
That pork looks so delicious! Quick and easy, nothing on the stove for 12h, just how I like it. I wanna learn the recipe for the pork too.
Hi Alberto, sorry for the delayed reply! The recipe for the pork takes a lot longer, but I have a video for it. You can watch it here: ruclips.net/video/vP40yfcSMF4/видео.html
It looked disgusting to me. 🤢
This channel is gonna blow up, great vids!
Thank you so much
First time here and not only does the recipe look great, but hot damn the editing, recording, and style of filming are all on point. Nice job, Subbed!
Thanks very much. I'm still learning to make ramen and film and edit. Hoping to get better at all 3 this year!
This recipe is amazing!! Can't be believe I could cook ramen at home and surprisingly fast! The taste is delicious and very comparable to actual ramen restaurants
My store has 2 miso pastes that are pretty big and expensive. If i just buy it and keep it in the fridge will it go bad fast?
miso should last a long time in the fridge. its already fermented.
@@WayofRamen thank you for fast response!!!
@@WayofRamen i just did your recipe. Even without few ingridients it was absolutely amazing. It tasted just like very expensive miso i had in a restaurant on the other side of my country. THANK YOU THANK YOU THANK YOU
Hey! If I wanted to substitute the chicken powder for homemade chicken stock, how much should I use? Should I use the same measurement as was intended for the chicken powder or a different measurement?
I'm really loving your channel. Each video I watch inspires me to keep trying more recipes for ramen, but this video took the winner as the first I'll try. Thanks for the awesome content!
Thank you very much. This one is an easy one so it's a great first try! please let me know how it comes out.
I'm so happy your video popped up on my recommended! Thank you for keeping your video concise while showing all the steps involved. I love that you adjust the recipe so that I can use the ingredients available to me!
Thanks very much for watching!
Hey Way of Ramen, could you do a video on the different toppings for the various styles of ramen? Specifically, could you do a video on how to prep the marinated bamboo shoots? Thanks for all your work and insight on those videos!
I tried this recipe for the first time today. It lives up to the hype even if you just have white miso for the miso ramen. It´s legit that good.
Thank you very much for giving it a try! Glad it worked out for you!
Is there any substitute for hon tsuyu? Can't find it on Indonesian Supermarket
Soy sauce, mirin and a bit of fish sauce also a bit sugar:)
Had a craving for miso ramen and this really hit the spot. Thank you and Happy New Year! By the way, I had awesome ramen last year at a shop near Kanazawa Station that had what they called "kuromiso ramen", which was made with squid ink. Now that was a great bowl of ramen!
Thanks very much. Happy new year to you too!
Like Shoyu and Shio, Miso paste is used as "tare" for miso ramen. Here "tare" was included with the soup. That's miso soup with noodles.
Best one yet for quick and easy
Bless you sir now I can make it for the wife at home. Thanks!
This was amazing, I just replaced hon-tsuyu with Shirodashi and msg instead of chicken powder. Really delicious
if i dont have any leftover pork at home, is there a quick and easy replacement for the pork? fish sauce etc
probably not for this recipe as the pork is actually what is kind of flavoring the soup. I wouldn't know how to sub it out.
Living here in Japan, I’m definitely more a eating out person when it comes to ramen. But man, I might actually give this one a try when winter comes around! Thanks for sharing!
Nama Japan yeah it’s hard to beat going out for ramen in Japan. It’s so cheap and good. It should be really easy to get all these ingredients though 😉
@@WayofRamen Oh yes of course, the ingredients are not really a problem here :)
Thats the difference to other countries, like mine. Very few cities have ramen shops. And then it is quite expensive or atleast not as cheap as other casual takeaway meals. So if you want to have it (affordable) you were stuck with pimping instant soups. This is way better
Just started my ramen cart inspired by this recipe. So far so good. Thanks for this video! #sidehustle
never put garlic in at the start. The meant needs longer to fry than the garlic to burn. Frie the meat to a brown state (optionaly with onions and then put the garlic and the Ginger in. You want the fresh flavor of the ginger and the garlic taste, thats only possible if you DON'T burn them. Add the leeks and stir for 1 min so the flavor spreads and then add some stock (Dashi, better 1 to 2 of Dashi miced with Chickenstock), miso and the rest. You will see you will get a totaly different and for every Japanese will aprove, a far more authentic flavor.
Nice job, man🤤
What is your most favorite ramen style?
I'm partial to kotteri tonkotsu ramen, but good ramen is good ramen no matter what the style.
Incredible! It should be difficult to cook miso ramen soup, I sincerely respect you😊
いえいえ、cookpad のレシピだから凄く簡単です😅。僕も本格的なラーメンが作れる方を尊敬します。
Made this today and it was soooooo good. Just eyeballed the ingredients listed so you can’t mess this up. It’s that easy. This is my first time trying Miso and this recipe tastes like something you get at a 5 star Asian Restaurant. Its in regular rotation now haha Thanks!!!!
I just made ramen noodle from scratch following your tutorial video. And I made this spicy miso stock for it. Yummy! 😊
If you declare with your mouth, Jesus is Lord and believe in your heart that God raised him from the deadyou will be saved Romans...10:9,Pls Repent And accept Jesus Christ as your Lord and Saviour Rapture and Hell is the consequence pls
just buy instant ramen, and add what you want to it to make it more delicious!
I loved the recipe but gotta rage at the skin removal for the ginger, my mom's hack is to use a spoon to scrape the skin off, you dont waste any ginger flesh. Sorry for being pedantic XD
This video was EXCELLENT. What kind of noodles are those? are they your favorite?
Thanks very much. In this video I think I might have used some sun noodles, but I usually make my own noodles. That way I can try to make a noodle that matches the soup I'm making.
I tried this recipe and it’s delicious!!!!! I have to multiple everything by 5 since I have big family))))
I went to my local Asian market looking for Hon Tsuyu and only found Kombu Tsuyu. Adequate substitute?
Sir, this not quick and easy 🤦🏽♂️🤦🏽♂️🤦🏽♂️
This is my go-to recipe when I have a craving for ramen, but don't have the patience to make a 12 hour broth.
Just made this and it was amazing!!
A spicy version would be great for an alternative
Subtitles to your videos would be most welcome - half the time was wondering the names of ingridients - at least for the brands etc
I make it today. Taste so good but i don't know why my broth taste so sweet. Lol. Will remove sugar in the future making this
This is not quick plus I would need to do a fetch quest just find those ingredients.
How about teaching us to make Ringer Hut style jampong or champon
LITERALLY BEST MISO RAMEN EVER
This recipe was really good. I didn't have the doubanjan so I used gochujang paste instead and it still turned out great.
Thanks for trying it out!
Your channel is quickly becoming one of my favorites. You have a really straightforward way of presenting recipes that are manageable by a home cook. I want to make this tonight but there are a few ingredients I am uncertain about - toubanjan and hon tsuyu. I am an avid cook but even I don't have these sauces in my pantry. i can buy them but I am wondering if they are commonly used in other ramen recipes or elsewhere. Otherwise it's two bottles that i'll only use 1-2 teaspoons of. Can anything be used in their place?
Hi, so sorry for the delayed reply. To make this recipe, you kind of need those two things. I use tonbanjan a lot for chinese cooking and the hontsuyu, can be used for a lot of other things but the way that I use it the most is with grape tomatoes and a little bit of vinegar. its a great side dish.
Yooo it's easier for me to do a full on tonkotsu ramen in my kitchen than this cause I can't find half of the ingredients in my local city like nowhere...
The fact that you're not dragging out these videos is phenomenal sir. Take my like and subscription. You've earned it.
Thanks very much!
I tried making this with a nice smoked bacon cut into fine pieces instead of the minced pork 😁 try it! It was really nice! 😁
Oh very nice!
Can you do a vegetarian or vegan ramen?? Great channel btw!!! Loads of love from india !!
I've got a lot of requests for this, I'm still trying to decide how to do it but it's definitely something I want to do.
Butter tho?? They don't do like that at the restaurants...
As an European this ramen is almost impossible to make unless u order the ingredients on the internet lol
This recipe was super delicious :) Thank you😃😃
Thanks for trying it out!
Mine did not come out like this... Idk what i just cooked xD
Love Miso ramen! Underrated here in the UK, restaurants only go for Tonkotsu and very rarely do miso ramen.
Looks like we'll get sous vide chashu recipe?
Yeah Tonkotsu is definitely the most popular style outside of Japan. Lots of different chashu stuff coming!
This looks really good. May I ask, how much did you spend for the entire ingredients? :)
I'm sorry I can't remember. With all the toppings, probably too much.
From the looks of ingridents, and the implication of an asian market is say ball parking it 35-45$ (give or take sales taxes)
1:18 Now I know how you got that Band-Aid on your finger! 🤣
add miso ?! ok.... i love burger anyways
Instead of Tobanjan I use Gochujang... >.>
Could you use chicken broth instead of the powder?
If it's homemade you can. A lot of the box broths I found don't really work as well because they add turmeric for color and I can taste it.
Thanks!
Love lot of these ramens just hate getting that grizle fat on some of the meat
Is there an ingredients list someplace for this recipe?
How to double up this recipe multiple servings
I Change the pork with Venison. It does not end well.
what is toubanjan and what brand do you recommend?
are those noodles the same as your ichiraku recipe?
Will this work without the chili oil?? I can’t eat the chili.
Hi!! I really love how simple and do-able your recipes are. Thank you so much for sharing them. I have a request. Once upon of time I had a bowl of dry ramen. It consist of chicken, sesame paste or some kind of peanut paste, and sliced cucumber. I remember the bite...it was fresh like early Summer but rich and flavorful. Any chance you could create the sauce and suggest a type of noodle to go with it? Thank you!
Were the noodles cold? Sounds like it could have been some kind of hiyashichuuka.
@@WayofRamen yes, cold noodle!
Shaowen Lo got it. Ok I think it was probably a hiyashichuuka noodle dish. I’ll look for something that I can do.
I work at a ramen shop and our spicy miso is kind of similar
What does miso taste like? I recently tried Ramen for the first time; tonkatsu to be exact and it was pretty good! But I've never tried miso in itself and since I'm fairly new, to these kinds of flavors I'm kind of skeptical
It’s like an elevated version of the packs of ramen you get at the store. But more distinct and flavorful.
What are you cutting ??? 3:00 I did get the name thanks
I wish I knew before I started that this made two servings lol
Yeah sorry 2 servings, or 1 serving for 1 hungry boi
No lie this is one of the best meal I've ever made for myself
Glad it worked out for you!
Beyond bad cooking technique but even worse was using a soup mix "sauce". There are better and easier ways to make good Miso broth on RUclips.
If you want a more authentic miso ramen recipe, check out the other videos on this channel.
I am watching your channel first time.. and guess what, I subscribed your channel before your recipe finishes.. bcoz I know it is going to be great and gonna learn many tasty asian recipes from your channel so I will stay tuned 😅
If thats from cooking you really need to practice knife skills..or just keep buying bandaids
the bandaid was from doing yard work 😅
Thank you so much for the posting. It's really good. I surprised myself... 😁🙏
i see u cut ur fingie when u were grating the garlic and ginger
I didn't have some of the ingrediants but it was still very good. I used shallots instead of leeks, soy sauce instead of hon tsuyu, garlic powder instead of grated, and a different chilli oil. The modified recipe was still very good with just noodles. I usually don't drink the soup but with this I finished the whole thing. I can 100% see myself buying this in a restaurant.
Is browning the meat so they release more umami would be better ?
Not sure, browning meat is kind of a western thing. There are very few recipes written in Japanese that call for meat or bones to be roasted or browned. You can give it a try though and let me know if it made it better.
From my understanding, you'd usually want to brown the meat if you want a deeper, meaty flavor. Since this is a miso recipe, I'd assume that the intent is to focus on the miso rather than the flavor of the pork. For example, I know that for Mapo Tofu, a recipe I saw calls to brown the ground pork. The purpose of the pork is the add flavoring to the tofu rather than providing substance, as tofu provides the substance for the dish. For a miso ramen, browning the meat would bring in more pork flavor and could off the intent of the recipe. This could be a matter of preference though, a porky miso ramen bowl might pretty good, but the intent of the dish matters too.
I've already eaten, had like a liter of (nonalcoholic) christmas punch for desert and am nearly falling asleep on my couch. But am I strongly considering making this even though I don't have several of these ingredients? Very much so!
Just made this. Screwed up by using 3 teaspoons of miso instead of tablespoons and didn't realize it until I'd already finished eating and it was still delicious. So simple and so easy.
This is so delicious! I had to sub chorizo for ground pork (don't roast me) and fish stock powder for chicken powder. Even still, so good!
I never had real ramen like this, only instant ramen. I just made this and it was absolutely amazing 🤤. I just swapped some ingredients that I didn't have
I love your channel it reminds me so much of the ramen I had when I studied in Japan. Back before ramen went all bourgeois in the US.
is the chicken powder a must or can i skip it?
There’s a pretty nice method I tried, the pork mince you marinade it with the doubanjian, garlic, green onion, ginger and soy sauce. I let it marinate for about one day and it was nice.
How long does miso last in the fridge ?
Good stuff! Only change I made was to add the miso at the end, after broth had cooked. Just take some broth out partway and mix the miso into that to create a paste to add into the broth at the end. That way you avoid overcooking the miso!
I had to look up menma as it looked like tripe to me, possibly strips of stomach. Apparently it's just bamboo :D
I'm not the only one who cooks miso from the ladle so it doesn't have a burning taste like every Japanese ramen chef does, right?
It's a very delicious miso ramen.
There are a lot of ingredients on it, and I think it's very satisfying.
Just made this ramen, was absolutely brilliant 👏🏼 thank you
The porn music hits different