Great job! I think what's great about this is you didn't go overboard with the ingredients. Ramen can be intimidating and a lot of people including myself when I first got started try to counteract the "I have no idea what I'm doing" feeling by adding as many ingredients as possible to try to make a more complex flavor. In my opinion (which shouldn't mean much), being more thoughtful and choosing flavors you want in your final bowl is a much better approach. What flavors you leave out is just as important as which flavors you choose to add.
I was really interested to hear your take on this. I was wondering what you’d think the whole video lol! If you did a “review” video of Ethan’s take I’d definitely be interested. I really liked this video though, and I appreciate how approachable this is going to make making my first bowls, knowing I can break up the steps ahead of time. Love both of your channels!
okay so I really can't find the answer for this anywhere. Other than possibly wanting to try a different combinations of soup + tare + oil, is there an actual reason why you can't just do it all at once in one big pot? Assuming you don't break any of the other rules such as not boiling bonito flakes etc.
@@MarekPaarek if you're just making a small serving for yourself it doesnt matter too much. The issue you run into is if you make a large batch of soup and either want to use it to serve different types of ramen, or you season one giant batch of soup and it gets saltier or the flavors diminish if you keep it hot too long or keep reheating it. some of the more delicate flavors disappear if you overheat or reheat them over and over which is why people usually do tares.
Much appreciated! I think similarly about pizza sauce and toppings, I used to throw tons of seasonings in the sauce and toppings on the pie, but now I try to think of what toppings or oils I want to shine on said pizza. Fewer flavors sometimes means more flavor!
pro tip: instead of heating your bowl in an oven, you can simply pour a cup of boiling water into the bowl and let it warm up while you cook your noodles. when the noodles are done, simply discard the water and proceed with building your bowl of ramen.
@@CodyFlock So how do you get boiled water? I guess you use up some resource right? You will heat up a vessel, then the water in it, to heat up another vessel then throw away the water? Yeah, a very efficient transfer of energy that seems like.
@@VardhanShrivastava I won't what is the most energy efficient Water keeps heat a long time, but that also means it takes more time to heat than the bowl So maybe microwave + water in a bowl is the perfect combination
A lot of ppl don’t realize that a few hours of prep on the weekend can set them up for delicious and healthy meals (way better than the nasty chicken n broccoli meal prep where you have 80 containers of the same thing). Great tips man!
Love the "make ahead" approach to so many of your videos! Very appreciative of your understanding that most normal home cooks don't have the time or energy to make homemade noodles... Just wanted to say I love how approachable your recipes are for someone like me with minimal energy most days. It really perks you up to have something homecooked every now and again.
Im glad you went the chicken route, I feel like a majority of every other video about ramen is always pork based so this was very refreshing to see chicken. As someone who doesn't eat pork but still loves meat, it was a big help.
Sure thing, I love a pork based one with a cloudy soup like tonkotsu if I'm going to a ramen place, but if I'm making it at home I'm probably going chicken based most of the time!
I would also recommend changing things up with aroma oils, when eating for leftovers. They take a far shorter time to make than the other components, and can change the flavour quite a bit.
I didnt know I needed a ramen video from you, but I am so glad you did. Its raining outside and cold, just looking at the bowl is warming me up. Love the videos Ethan!
I SERIOUSLY appreciate seeing the amount of carbs per serving as someone who has been T1 Diabetic for over half their life. It's not something that's as common as I would like when looking at other channels. Keep up the awesome work!
As a former ramen chef i enjoy this video a lot, a couple nitpicks would be that you could marinate both the tori chasu and the eggs on the same tare. Also as a sidenote, some honey goes a long way on the tare, the sweetness is amazing in combination with it all.
Question my ramen friend. Is teriyaki sauce the same as tare sauce? Im thinking of adding teriyaki sauce to my chicken based ramen soup but Im a little hesitant.
@@Lure_01 The only difference between teriyaki and tare sauce in this case is the added kombu/dashi to the tare. You could in theory take teriyaki sauce (mirin, sake, soy) and heat it with kombu and dashi then you have tare. you could also take teriyaki sauce and infuse it with dried shiitake mushrooms which wouldn't even need heating and you then have a different kind of tare.
Wow, I think I might give this a go! I’m in college, and I don’t cook much living at a dorm, but I think preparing this dish to be ready for every weekend at some point (can even be shared with friends) could be an excellent way to get me comfortable in the kitchen.
I so appreciate that you note that aromatics will loose too much flavor by cooking them for much time. Ginger, ok time helps, but garlic deserves to be added late. Thank you for your great videos.
Killing it with the nutritional information Ethan. Probably the only channel I've seen do that. Really nice touch to an already amazing food channel :)
Always enjoy these practical, relatable cooking videos. Thank you as always for the content Ethan, and great to see you going strong with your enthusiasm, one year onward from since I’ve began watching you!
looks delicious, I've had so many failed attempts at ramen but I'm inspired to try again marinate those eggs! the egg marinade is super simple and gives them a beautiful look. we eat with our eyes
For the oil.. please try this: 50 grams szechuan pepper, 50 grams of red thai chillies and 50 grams of leek. I call that oil happy juice. Also you should drop your 6 minute eggs in a mix of 50% water and 50% teriyaki sauce for 36 hours. It will change your life.
Thank you so much for incorporating shelf life!!! I'm always too careful (after getting really sick once) and throw away way to much food because of it
I grew up ('70s) with the instant ramen, using the included "broth" packets, as a regular meal. We *loved* that stuff! In college (early '80s) I ate a lot of it as part of my poor student lifestyle, along with "free food" such as potatoes, onions, and other whole foods. It was only much later that someone told me ramen should have things added to it! Now we generally just toss out the flavor packet, and add Better Than Bouillon to the water we cook the noodles in, as well as tossing in various veg and other ingredients in the last minute or so. Basic ramen comes in at some ridiculously low cost per serving, like 0.20 USD, and even adding the other ingredients it remains very cheap, and quite satisfying. Now that we're back to almost no earned income, that low price is more important. I don't have a job. I don't have a car. I don't have a house. I live in a trailer, with a motorcycle under my bed. But I can still eat very well!
Ethan's taste tests are the most shameless I've ever seen. It's become a staple of this channel and I'm here for it. Ethan: Let's do a quick taste test Also Ethan: *DESTROYS ENTIRE BOWL*
@@EthanChlebowski makes sense would be a little extra to eat 3 normal meals and then make stuff for videos only to try (taste test) and either finish eating or save for another day. Instead, just making the videos of food and eating them the same day is way easier and makes more sense.
@@EthanChlebowski you could further improve your ramen by adding menma (flavored bamboo shoots), pork belly char siu, nori (seaweed), some ichimi pepper, and some better noodles than the instant ones you used. Make some fresh ramen noodles next time! :D
Use a japanese curry cube (the dried bricks you break down to make japanese curry), and use some gochujong or sriracha in the tare. Then, top with silken tofu (fried or not), a variety of crisp veggies sliced extra thin (carrots, onions, even kosher dill pickles work well here), and you have a curry ramen that's fairly close to the vegan curry ramen at Wagamama. Coconut milk is another route, as is sliced poached chicken breast or shrimp.
What an amazing piece of cooking! I personally like the eggs fried and then flipped in the pan, in butter, which takes care of the fat component of the soup, and allows me to spice it as I see fit.
Gotta say if you're looking for a healthier version of the noodles themselves, try and find noodles that are air dried instead of dehydrated by deep frying. That's why a lot of the cheapest bulk ramen has so many more calories/fats than the slightly more expensive versions. I can usually find a few options at my grocery store.
That's the reason why I love ramen. I spend 1 day in the kitchen preping everything (also my own noodles) and than I have an amazing dinner for next 6-7 days that takes 30 mins to assamble :)
I make my own recipes for noodles. I know how certain ingedients change the texture of the noodles so I alwas change my recipe, but If you want really good recipes for noodles you can check recipes from the book of ramen which was mentioned in that video ;)
I store them in the fridge up to 10 days. When your noodles rest they change their texture as well. Some noodles taste better after 1 day and some after 3 days of resting in the fride
Hey Ethan, I recently went on a Keto diet for health reasons (IBS) , can you do a video on carb replacements/alternatives? For instance, what material is the best to make noodles out for a keto diet.
Ramen and pho are one of my favorite "diet" meals especially if you use the unfried ramen noodles you can have a giant filling delicious bowl around 500 calories.
Looks super tasty. The only things I would add to elevate this dish is making two-day marinated ramen eggs over the weekend, and using a broiler or a blowtorch to sear the chicken and give it a lovely char. Do these two things and *chefs kiss* perfection.
My family really enjoyed this! I topped it with the chicken, eggs (marinated 😋), green onions, sea weed, garlic, bok choy and imitation crab... just thing I had on hand. It was so fun but definitely recommend doing the prep ahead of time. I'd like to prep it all ahead sometime and do a "build your own Ramen" with friends! The chicken definitely took longer than I'd planned and having it done ahead would have been handy.
i just got into making ramen. its such a fun hobby. your techniques and info are spot on. you can make so much soup then make such different bowls of ramen with the same soup. highly recommend the soy marinated egg. making a pork chashu is fairly simple too and you can use the left over braising liquid for the eggs to marinate. i just made a spicy miso for the first time after a many shio and shoyu and wow, it was by far my favorite. give it a try. it is so delicious. ramen is the best and each bowl you make gets better. i got the system down.
Marinating those eggs in some of that tare makes them next level. I also like adding some chili crunch and some of the crunchy chicken skin. Soooo good!
can't skip steps on ramen but definitely ends up being the most rewarding dish. great to see this video, this is my fav food and ive been waiting for a recipe that doesn't miss out the time consuming but authentic steps
Tak you for information of tare. I 've been scared of making homemade ramen because of tare. And now when i know that I can let the rest of the souse on the frige I have to make it. Thank you ❤️
Excellent .. you always do a fantastic job .. no nonsense very clear and alround pro !!!! .. always makes me head to my kitchen :))) ... Love your work !
Ethan, great video as always! I suggest you try to make a little hole in each egg's shell (bottom part) with a needle or something like that to prevent the shell from cracking, to have a more spherical egg shape (as the air under the egg's membrane will be released) once they are cooked and to let you peel the eggs easier once they are out of the iced water bath. I heard it works great.
I've always been intimidated by ramen, but I've also always wanted to make it. I finally started by using this recipe first and it was friggin delicious. One note for anyone else who may try this recipe. I needed about 5-10 more grams of the tare for my soup. So 35 - 40 grams per 350ml of soup. Unsure if maybe it was because of the soy sauce I used or some other factors but 30g was simply not enough.
i love ramen, i never cooked it but whenever i eat it the egg is my favourite part. provided it's marinated and not just a plain soft boiled egg. believe me there is a huge difference and it doesn't take much to do at home.
I'm late to this particular party, but damn, this one is the one that earned the sub from me tbh... I haven't seen many mainstream cooking channels do ramen right... by right I mean actually addressing the typical components that make it what it is, not trying to be elitist, but ignoring something, and addressing it without adding it are different things... but you took something that's very complex, made a good case for it being week night, and made it a good reference for someone just starting to delve the depths of ramen.... as someone who initially found your channel when you were going after ragusea to drive clicks.... it's a pleasant surprise
Great vid! I love making homemade ramen. The only critique I have (and it's a small one) is that you didn't go the ajitsuke route with the eggs by marinating them in a shoyu base!
There’re three other simpler stock that you can use for Raman. With Bonito Flakes with/or without Kombu and chicken breast, you can make broth for your ramen
This was a really impressive Ramen. Only thing I'd tweak would be to marinate the chicken in some soy sauce in the fridge for a couple hours after cooking and then chop and serve on the bowl. The extra flavor it gives is really worth it. You could also marinate the eggs too :)
i just followed this recipe for Tare but i replaced the bonito flakes with shittake grains (wife is vegetarian, i'm close but still eat seafood now and again). Holy hell Ethan. Even with your awesome instructions, i can't believe that i actually made something this delicious. i housed a full bowl, and still can't believe i made this. Thanks so much for these videos!!
Hey Ethan long time fan here is there anyway you can consider making a video solely on what you said about the noodles keeping you full since they have si much protein that caught my attention and wanted to see you break down the science of how protein keeps someone full I had no idea
Excellent video. I’ve made a lot of ramen of various kinds. This hits all the high points perfectly. This year I’m working on making bowls of ramen with amazing flavor much quicker.
Just made this for me and my partner. Took me 7 hours straight but Holy moly it bangs so hard. Fully recommend. May be time consuming but was very fun and easy
Your videos are always so good. When I make broth or stock, I use a strainer, and then pour the liquid into a pancake dispenser. Since the liquid comes out of the bottom, the fat stays on the top, and it's much faster, easier, and I don't need assistance.
Ok, I made Joshua Wiseman's ramen and was horribly disappointed. So, I'm actually going to make this and then report back on how good it is. This is recipe number four of Ethan's that I would be recreating and so far everything has been as good as it's looked on screen so my hopes are pretty high.
Also adding dried shitake mushrooms to the hot broth is a great way to add more flavor to the broth and then cutting them up and adding on top at end! =)
and now we wait for way of ramen to review this incredibly consistent and easy bowl. also, gotta try that "chashu" next time I make ramen (which may be soon thanks to this video!)
I just add homemade shrimp oil or chicken oil and soy or oyster sauce to instant ramen pack in the end after cooking according to the package, sometimes if i have chicken stock or beef stock I use it instead of water.
Great job! I think what's great about this is you didn't go overboard with the ingredients. Ramen can be intimidating and a lot of people including myself when I first got started try to counteract the "I have no idea what I'm doing" feeling by adding as many ingredients as possible to try to make a more complex flavor. In my opinion (which shouldn't mean much), being more thoughtful and choosing flavors you want in your final bowl is a much better approach. What flavors you leave out is just as important as which flavors you choose to add.
I was really interested to hear your take on this. I was wondering what you’d think the whole video lol! If you did a “review” video of Ethan’s take I’d definitely be interested. I really liked this video though, and I appreciate how approachable this is going to make making my first bowls, knowing I can break up the steps ahead of time. Love both of your channels!
okay so I really can't find the answer for this anywhere. Other than possibly wanting to try a different combinations of soup + tare + oil, is there an actual reason why you can't just do it all at once in one big pot? Assuming you don't break any of the other rules such as not boiling bonito flakes etc.
@@MarekPaarek if you're just making a small serving for yourself it doesnt matter too much. The issue you run into is if you make a large batch of soup and either want to use it to serve different types of ramen, or you season one giant batch of soup and it gets saltier or the flavors diminish if you keep it hot too long or keep reheating it. some of the more delicate flavors disappear if you overheat or reheat them over and over which is why people usually do tares.
The notes you don’t play are just as important as the ones you do!
Much appreciated! I think similarly about pizza sauce and toppings, I used to throw tons of seasonings in the sauce and toppings on the pie, but now I try to think of what toppings or oils I want to shine on said pizza. Fewer flavors sometimes means more flavor!
pro tip: instead of heating your bowl in an oven, you can simply pour a cup of boiling water into the bowl and let it warm up while you cook your noodles. when the noodles are done, simply discard the water and proceed with building your bowl of ramen.
but wouldnt that be a waste of water?
@@VardhanShrivastava vs wasting the electricity to heat up the oven?
@@CodyFlock So how do you get boiled water? I guess you use up some resource right? You will heat up a vessel, then the water in it, to heat up another vessel then throw away the water? Yeah, a very efficient transfer of energy that seems like.
@@VardhanShrivastava I won't what is the most energy efficient
Water keeps heat a long time, but that also means it takes more time to heat than the bowl
So maybe microwave + water in a bowl is the perfect combination
@@ageofamvs9105 Agreed!
A lot of ppl don’t realize that a few hours of prep on the weekend can set them up for delicious and healthy meals (way better than the nasty chicken n broccoli meal prep where you have 80 containers of the same thing). Great tips man!
@@Elm0xz you can also use the individual parts for other things so it’s not bad to just make more whenever you run out
Few hours..?
Well, ramen is non exactly "healthy"
@@PauerRenger Where'd you take that?
Love the "make ahead" approach to so many of your videos! Very appreciative of your understanding that most normal home cooks don't have the time or energy to make homemade noodles... Just wanted to say I love how approachable your recipes are for someone like me with minimal energy most days. It really perks you up to have something homecooked every now and again.
Ok, hear me out here... a 4 cup pyrex measuring cup with a pouring spout from which you can pour liquids spill free into mason jars.
Yes 😭
Yeah I've got one of those and mine spills like a drunken sailor
@@anonimushbosh I find mine doesn't spill as much if I poor super slowly, but yeah those things make a huge mess 😅
Or just a jar funnel
Keep talking dirty to me 🥵
Im glad you went the chicken route, I feel like a majority of every other video about ramen is always pork based so this was very refreshing to see chicken. As someone who doesn't eat pork but still loves meat, it was a big help.
Yeah, especially when there are so many people who don't eat pork for various reasons, nice to see something else
I'm not religious, but I do live in a house where pork is forbidden for religious reasons (Adventists), so this recipe helps me out a lot too.
Sure thing, I love a pork based one with a cloudy soup like tonkotsu if I'm going to a ramen place, but if I'm making it at home I'm probably going chicken based most of the time!
Big facts, glad to see its a chicken one barely any good chicken ramen recipes out there
@@EthanChlebowski Yo no bull this vid comes thru, you got a chicken recipe, with healthier noodles. Thanks brother
"The Way of Ramen" and "5 AM Ramen" are two of the ramen channels I learn from, and Mike Satinover's book is GREAT and comprehensive. Good job, Ethan!
@@djdeep4 Thanks for the tip! We are all still learning.
I would definitely recommend making some ajitsuke tamago (seasoned eggs), they’re soooo easy but make the eggs unbelievably delicious.
Never heard of these before but looked up a recipe, looks amazing. Thanks for the tip!
I was going to, but then forgot to soft boil them the day before filming the final bowl assembly!
I would also recommend changing things up with aroma oils, when eating for leftovers. They take a far shorter time to make than the other components, and can change the flavour quite a bit.
@@EthanChlebowski they're best if you leave them in the seasoning for 2-3 days
I didnt know I needed a ramen video from you, but I am so glad you did. Its raining outside and cold, just looking at the bowl is warming me up. Love the videos Ethan!
Perfect for that colder weather coming in!
@@EthanChlebowski You know it buddy, cheers
I SERIOUSLY appreciate seeing the amount of carbs per serving as someone who has been T1 Diabetic for over half their life. It's not something that's as common as I would like when looking at other channels. Keep up the awesome work!
You've quickly become my favorite foodtuber, I love that you go the extra mile to provide the science and nutrition information for your dishes!
As a former ramen chef i enjoy this video a lot, a couple nitpicks would be that you could marinate both the tori chasu and the eggs on the same tare.
Also as a sidenote, some honey goes a long way on the tare, the sweetness is amazing in combination with it all.
Question my ramen friend. Is teriyaki sauce the same as tare sauce? Im thinking of adding teriyaki sauce to my chicken based ramen soup but Im a little hesitant.
@@loboyd691 I would recommend against it, teriyaki sauce is not the same as tare, teriyaki is for completely different uses.
@@Lure_01 The only difference between teriyaki and tare sauce in this case is the added kombu/dashi to the tare. You could in theory take teriyaki sauce (mirin, sake, soy) and heat it with kombu and dashi then you have tare.
you could also take teriyaki sauce and infuse it with dried shiitake mushrooms which wouldn't even need heating and you then have a different kind of tare.
All your calorie saving protein giving recipes and options have been a god send for me. 30lbs down! Thank you
Wow, I think I might give this a go! I’m in college, and I don’t cook much living at a dorm, but I think preparing this dish to be ready for every weekend at some point (can even be shared with friends) could be an excellent way to get me comfortable in the kitchen.
For more taste and calories, quickly searing the thigh chunks on one side (avoiding overcooking) and adding salted fried chicken skins would be great.
I so appreciate that you note that aromatics will loose too much flavor by cooking them for much time. Ginger, ok time helps, but garlic deserves to be added late. Thank you for your great videos.
Killing it with the nutritional information Ethan. Probably the only channel I've seen do that. Really nice touch to an already amazing food channel :)
Always enjoy these practical, relatable cooking videos. Thank you as always for the content Ethan, and great to see you going strong with your enthusiasm, one year onward from since I’ve began watching you!
looks delicious, I've had so many failed attempts at ramen but I'm inspired to try again
marinate those eggs! the egg marinade is super simple and gives them a beautiful look. we eat with our eyes
I love how you always provide killer sources and infographics for inspiration and methodology.
I needed this in my life desperately. Great stuff Ethan!
We all need more ramen in our life :)
For the oil.. please try this: 50 grams szechuan pepper, 50 grams of red thai chillies and 50 grams of leek. I call that oil happy juice.
Also you should drop your 6 minute eggs in a mix of 50% water and 50% teriyaki sauce for 36 hours. It will change your life.
finally a youtuber that makes ramen with ramenlords book! this seems like someone who KNOWS about ramen and thats so refreshing!
what a coincedence that i wanted to make ramen today lol.
What a coincidence I am literally MAKING a ramen today!
@@deant.4382 who doesn't want to make ramen every day? It's delicious!
same here, i was creating a shopping list for next week
Same here, I just got back from the store with some super healthy ramen noodles
I’m happy he got the pickled onions in there. Great job as always.
Thank you so much for incorporating shelf life!!! I'm always too careful (after getting really sick once) and throw away way to much food because of it
I grew up ('70s) with the instant ramen, using the included "broth" packets, as a regular meal. We *loved* that stuff! In college (early '80s) I ate a lot of it as part of my poor student lifestyle, along with "free food" such as potatoes, onions, and other whole foods. It was only much later that someone told me ramen should have things added to it! Now we generally just toss out the flavor packet, and add Better Than Bouillon to the water we cook the noodles in, as well as tossing in various veg and other ingredients in the last minute or so. Basic ramen comes in at some ridiculously low cost per serving, like 0.20 USD, and even adding the other ingredients it remains very cheap, and quite satisfying. Now that we're back to almost no earned income, that low price is more important. I don't have a job. I don't have a car. I don't have a house. I live in a trailer, with a motorcycle under my bed. But I can still eat very well!
Ethan's taste tests are the most shameless I've ever seen. It's become a staple of this channel and I'm here for it.
Ethan: Let's do a quick taste test
Also Ethan: *DESTROYS ENTIRE BOWL*
I am inclined to believe that, yes he’s making these meals for the videos, but they’re also genuinely his lunch/dinner for that day
You know it’s bomb when he shakes his head
@@legendarygary2744 You are correct, basically everything I make on this channel is my actual lunch and dinner that day lol.
@@EthanChlebowski makes sense would be a little extra to eat 3 normal meals and then make stuff for videos only to try (taste test) and either finish eating or save for another day. Instead, just making the videos of food and eating them the same day is way easier and makes more sense.
@@EthanChlebowski you could further improve your ramen by adding menma (flavored bamboo shoots), pork belly char siu, nori (seaweed), some ichimi pepper, and some better noodles than the instant ones you used. Make some fresh ramen noodles next time! :D
Use a japanese curry cube (the dried bricks you break down to make japanese curry), and use some gochujong or sriracha in the tare. Then, top with silken tofu (fried or not), a variety of crisp veggies sliced extra thin (carrots, onions, even kosher dill pickles work well here), and you have a curry ramen that's fairly close to the vegan curry ramen at Wagamama. Coconut milk is another route, as is sliced poached chicken breast or shrimp.
What an amazing piece of cooking! I personally like the eggs fried and then flipped in the pan, in butter, which takes care of the fat component of the soup, and allows me to spice it as I see fit.
Gotta say if you're looking for a healthier version of the noodles themselves, try and find noodles that are air dried instead of dehydrated by deep frying. That's why a lot of the cheapest bulk ramen has so many more calories/fats than the slightly more expensive versions. I can usually find a few options at my grocery store.
That's the reason why I love ramen. I spend 1 day in the kitchen preping everything (also my own noodles) and than I have an amazing dinner for next 6-7 days that takes 30 mins to assamble :)
What recipe do you use for the noodles, and how do you store them?
I make my own recipes for noodles. I know how certain ingedients change the texture of the noodles so I alwas change my recipe, but If you want really good recipes for noodles you can check recipes from the book of ramen which was mentioned in that video ;)
I store them in the fridge up to 10 days. When your noodles rest they change their texture as well. Some noodles taste better after 1 day and some after 3 days of resting in the fride
I love the way you explain the process, and all those tips and tricks for the homecook.
Perhaps you could make Pho sometime in the future
Hey Ethan, I recently went on a Keto diet for health reasons (IBS) , can you do a video on carb replacements/alternatives? For instance, what material is the best to make noodles out for a keto diet.
You deserve 10 times the subs you have right now. This is golden content.
Ramen and pho are one of my favorite "diet" meals especially if you use the unfried ramen noodles you can have a giant filling delicious bowl around 500 calories.
Looks super tasty. The only things I would add to elevate this dish is making two-day marinated ramen eggs over the weekend, and using a broiler or a blowtorch to sear the chicken and give it a lovely char. Do these two things and *chefs kiss* perfection.
This looks so good!! My problem is that I am terrible at planning ahead. I never know what I want until right when I need to be cooking.
I loved how the sponsor was a perfect match for this video :D I usually don't watch sponsorships but it was just too good.
Perfect for fall weather! Ramen is my favorite food.
My family really enjoyed this! I topped it with the chicken, eggs (marinated 😋), green onions, sea weed, garlic, bok choy and imitation crab... just thing I had on hand. It was so fun but definitely recommend doing the prep ahead of time. I'd like to prep it all ahead sometime and do a "build your own Ramen" with friends!
The chicken definitely took longer than I'd planned and having it done ahead would have been handy.
i just got into making ramen. its such a fun hobby. your techniques and info are spot on. you can make so much soup then make such different bowls of ramen with the same soup. highly recommend the soy marinated egg. making a pork chashu is fairly simple too and you can use the left over braising liquid for the eggs to marinate. i just made a spicy miso for the first time after a many shio and shoyu and wow, it was by far my favorite. give it a try. it is so delicious. ramen is the best and each bowl you make gets better. i got the system down.
if ethan made a video of just him eating i’m pretty sure i’d watch it lol, every video this guy makes is so spot on and oddly soothing. keep it up !
"The Book of Ramen" happens to be the most definitive book on Ramen!
You should release a list of cooking books you recommend! I want to read them all!!
Marinating those eggs in some of that tare makes them next level. I also like adding some chili crunch and some of the crunchy chicken skin. Soooo good!
can't skip steps on ramen but definitely ends up being the most rewarding dish. great to see this video, this is my fav food and ive been waiting for a recipe that doesn't miss out the time consuming but authentic steps
Tak you for information of tare. I 've been scared of making homemade ramen because of tare. And now when i know that I can let the rest of the souse on the frige I have to make it. Thank you ❤️
Excellent .. you always do a fantastic job .. no nonsense very clear and alround pro !!!! .. always makes me head to my kitchen :))) ... Love your work !
Super awesome you mentioned Ramen Lord from Reddit. Been following his stuff for a long time now!!
Mike's a legend. Great job doing your research for this video Ethan!
Another fantastic video, the effort you put into every aspect of your content truly shows with each upload. Thanks Ethan!
Ethan, great video as always! I suggest you try to make a little hole in each egg's shell (bottom part) with a needle or something like that to prevent the shell from cracking, to have a more spherical egg shape (as the air under the egg's membrane will be released) once they are cooked and to let you peel the eggs easier once they are out of the iced water bath. I heard it works great.
You can also just spin and roll the eggs around for the first few minutes of boiling
I've always been intimidated by ramen, but I've also always wanted to make it. I finally started by using this recipe first and it was friggin delicious.
One note for anyone else who may try this recipe. I needed about 5-10 more grams of the tare for my soup. So 35 - 40 grams per 350ml of soup. Unsure if maybe it was because of the soy sauce I used or some other factors but 30g was simply not enough.
i love ramen, i never cooked it but whenever i eat it the egg is my favourite part. provided it's marinated and not just a plain soft boiled egg. believe me there is a huge difference and it doesn't take much to do at home.
Really nice recipe 👍 love how you study all the right components necessary for the success of the recipe 😊
Ethan, great moves! Keep it up! Proud of you.
I'm late to this particular party, but damn, this one is the one that earned the sub from me tbh... I haven't seen many mainstream cooking channels do ramen right... by right I mean actually addressing the typical components that make it what it is, not trying to be elitist, but ignoring something, and addressing it without adding it are different things... but you took something that's very complex, made a good case for it being week night, and made it a good reference for someone just starting to delve the depths of ramen.... as someone who initially found your channel when you were going after ragusea to drive clicks.... it's a pleasant surprise
Great vid! I love making homemade ramen. The only critique I have (and it's a small one) is that you didn't go the ajitsuke route with the eggs by marinating them in a shoyu base!
There’re three other simpler stock that you can use for Raman. With Bonito Flakes with/or without Kombu and chicken breast, you can make broth for your ramen
You shouldn’t waste chicken breast making stock, it’s a premium cut, you’ll get far more flavour with chicken carcasses or anything with bones in.
@@robinisathakur Chicken breast are cheap cut in Asia：）
I made it and it was soooo good.
Really as ideal balance of flavours
Thanks for the "Way of Ramen" Content, it's his best series 🙏
This was a really impressive Ramen. Only thing I'd tweak would be to marinate the chicken in some soy sauce in the fridge for a couple hours after cooking and then chop and serve on the bowl. The extra flavor it gives is really worth it. You could also marinate the eggs too :)
You made a chicken "char siu" for a sandwich in one of your videos and I've actually been using that as a Ramen topping every since I saw it.
i just followed this recipe for Tare but i replaced the bonito flakes with shittake grains (wife is vegetarian, i'm close but still eat seafood now and again). Holy hell Ethan. Even with your awesome instructions, i can't believe that i actually made something this delicious. i housed a full bowl, and still can't believe i made this. Thanks so much for these videos!!
Also good for weekends
I like dropping in fresh mushrooms and bok choy to up the flavor, sometimes with a splash of black vinegar.
put the eggs in a marinade with soja and spices is awesome too
Hey Ethan long time fan here is there anyway you can consider making a video solely on what you said about the noodles keeping you full since they have si much protein that caught my attention and wanted to see you break down the science of how protein keeps someone full I had no idea
Excellent video. I’ve made a lot of ramen of various kinds. This hits all the high points perfectly. This year I’m working on making bowls of ramen with amazing flavor much quicker.
Immediately went to the page and i bought the 12 pack of noodles. Thanks ethan
Ramen is my love language!
My spirit noodles!
Just made this for me and my partner. Took me 7 hours straight but Holy moly it bangs so hard. Fully recommend. May be time consuming but was very fun and easy
Half a teaspoon of marmite in the tare by the way. VERY GOOD addition
Your videos are always so good. When I make broth or stock, I use a strainer, and then pour the liquid into a pancake dispenser. Since the liquid comes out of the bottom, the fat stays on the top, and it's much faster, easier, and I don't need assistance.
Thank you , thank you , THANK YOU!!! this is easy to follow , no too far out ingredients and NO PORK !!! thanks , I will try on a free weekend ! :)
Ok, I made Joshua Wiseman's ramen and was horribly disappointed. So, I'm actually going to make this and then report back on how good it is. This is recipe number four of Ethan's that I would be recreating and so far everything has been as good as it's looked on screen so my hopes are pretty high.
did you make Ethan's recipe?
I’ve heard bad things about Josh’s recipes
Brilliant and comprehensive, the reason I'm subscribed to this channel. Nicely done Ethan
I actually do this with Chinese-style Lanzhou Beef Soup! It lasts a long while
Also adding dried shitake mushrooms to the hot broth is a great way to add more flavor to the broth and then cutting them up and adding on top at end! =)
Since taking a ramen class, tare and kombu dashi have become my secret ingredients for a lot of my dishes, not just ramen.
This is a great recipe for people to use as a reference and start off on their ramen journey!
Ive been putting pickled onions on my ramen since that vid came out, glad Way of Ramen and Pro Home Cook gets to see it as a topping now
❤ perfect indeed! Homemade Ramen is the best. Thank you so much for sharing!❤
Just bought the Vite Ramen and I'm stoked to try! Thanks for introducing us to these cool companies and products!!
Great work Ethan! Would love something like this for pho
Glad to see you getting closer to the 1mill subs
The chicken skin and the scallion whites (if chopped and crispy) make excellent topping as well.
I saved them for a fried rice for dinner that night :)
this looks good, really good, imma have to give it a shot at somepoint
I'm learning so much from you. Please, keep it up.
Vite Ramen! I love those guys. Been using their instant Raman for a while and love the Naked Noods the most. Keep up the videos Ethan!
When the classic Ethan background music comes on, you know it's going to be good!
This is happening... Mouth was just watering looking at the prep
and now we wait for way of ramen to review this incredibly consistent and easy bowl. also, gotta try that "chashu" next time I make ramen (which may be soon thanks to this video!)
New set up Ethan? Very nice and once again very good, well made video, thanks as per usual.
I actually encountered a Vite Ramen booth at a convention a few years ago. I bought 2 packs and gotta say, they were pretty good. Interesting....
I love your content and how you prepare things ahead. Keep up the great work!
do a recipe for additional toppings, such as soya marinated eggs, crispy pork, etc!
This is great, thanks. I would totally crisp up the chicken skins and chop them up as topping, rather than the plain chicken. Or both.
I just add homemade shrimp oil or chicken oil and soy or oyster sauce to instant ramen pack in the end after cooking according to the package, sometimes if i have chicken stock or beef stock I use it instead of water.
I absolutely love ramen! Will definitely try these noodles! 😍😍😍😍