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@@maxwelllightning4133 oh i'm well aware, but you have to admit that this soup is closer to pho than ramen, even if just by an inch on 10 miles Heck, Gordon could have called it a vegetarian Bouillabaisse but he damn well knows that his French mentors would have wrecked his ass for it xD Why not just call it a damn soup ? I don't know
10:34 "He's not making ramen." Exactly. It looks like a good dish, quick and easy to make at home. Call it Egg noodles in Asian broth. Call it Gordon's vegetarian noodle soup. Call it whatever. Just don't call it ramen!
I cook something like this when I get lazy and let my glucose get too low because it's easy to make when you're weak and shaky. I have never called it ramen even when I use ramen noodles. I just say noodles.
Let’s not forget what happened with Clodagh’s Pho, she thinks all noodles take the same time to cook, and use ANY noodles for Pho. That was a big slap in the face
Agreed. Clodagh failed to learn the discern the difference between different types of noodles & certainly not tried to learn from Asian masters (a bow of respect to Chef Brian Tsao even though he is a western trained chef & respects his Asian roots) of Asian cuisine.
I think because tilly his eldest daughter has become vegan Gordon has now been OK with the more vegan and vegetarian meals although with that said this is basically just basically miso noodle soup
As you can tell from my photo, I am not Japanese. But I love Ramen and sadly live far away from a Ramen restaurant so I learned how to make tonkotsu ramen. I spend a couple days making the broth, chashu pork and marinated eggs. Then I make my own sodium carbonate, and homemade ramen noodles. It isn’t perfect but it’s so fun to make for friends and it hits the spot when I’m craving ramen!
All I can say is "Bravo" for taking time to learn that! Making Tonkotsu Miso Ramen requires time and dedication, as I have learned from watching Uncle Roger and Way of Ramen. I have also eaten real Ramen at a Japanese restaurant in New York City which tasted amazing. It is so different from instant Ramen that there is no comparison between the two products.
@@verentyee5413 thank you. It was a fun labour of love. I was very lucky to have visited Japan and it’s my favourite! So if I wanted to eat it regularly this was the only way! The best part is you have to have a party and share because you may as well make a ton! I also love Osaka style okonomiyaki and make that at home too.
Ok I need to say this but i watched Uncle Roger’s video about Gordon Ramsay making Indonesian noodles, but he used Udon noodles, then I remembered this video and the egg noodles in the “ramen” and I was perplexed. Indonesian noodles uses egg noodles.
lol why him, I get that Saiba is awesome, but really? There are other real life examples unlike the unparalleled prodigy chef and a father in a fictional series... granted Idk about those real life chefs that can do vegetarian ramen, but ye Anyways, I am just surprised you used Saiba as an example, sorry if I offended you in any way I typed this comment
Brian repeatedly referred to Gordon’s seaweed as kombu, but I’m 99% sure that was nori, which would fall apart and dissolve even faster than kombu does, hence why chefs remove the kombu out of the pot, when making dashi.
Yes it was Nori and not Kombu. 😑 And as you say, Nori breaks apart in liquids. It is why Japanese do not use Nori for soup broth but rather Kombu. Even Wakame would be better than Nori. Not only does Nori break apart, it becomes slimy in the soup and it adds the least amount of flavor. Gordon should know this as unlike a lot of other RUclips food content creators, he actually knows how to cook well. That is why I was really shocked and more disappointed with this video than with any Jamie Oliver video. I don't expect much from a Jamie Oliver video but Gordon...you should know better sir.☹
@@jayaniceday3602 I agree. Soaked nori is the worst thing. It feels like wet paper in my mouth. Using kombu would be correct. I believe it is one of the popular ingredients for making dashi in Japan. I think some ramen uses chicken bones and kombu for making the broth.
Konbu is one of the base ingredients of dashi. Konbu will pretty much never dissolve, it's super sturdy stuff. Imagine sea leather 😂 Nori is disgusting when wet (to me). But yeah I came here to see that folks had mentioned the seaweed thing 🤣
Chef Tsao's face twisting at 15:30 when Chef Ramsay added cauliflower for "texture" had me tearing up 😂😂😭 His disgust for the dish had reached its peak right then 🤣
@@patrikrathan8705 I definitely would too. Still can't call it ramen, though. Just because someone can dislike the process of something being made, it doesn't mean it won't taste good
I remember this Roger video being put up. And I saw a pretty good comment that sums my opinions up. It was something along the lines of: "You can tell how much Gordon doesn't like it because he keeps tasting it and trying to add more and more into it in attempt to salvage it." Basically he was probably told by the executives to make a vegetarian dish and went, "Psh... this is gonna suck, but lets get this over with."
If you can get it, soybean sprout is a great ingredient to put in your shin ramen, makes the broth taste amazing. although they look similar they're very different from mungbean sprout, and you cook them in the broth as opposed to adding them in later as garnish. probably could get them if you have a korean market nearby.
Reminds me of Gordon's infamous grilled cheese. He's made horrible things with excellent technique and confidence when he doesn't take the time to think it through and/or does massive substitutions out of circumstance.
Korean myeokguk does not use nori seaweed. It uses something closer to konbu, but I don't think it's quite konbu. Koreans also make seafood broths using konbu and dried anchovies (other stuff too, but I've never really seen it other than pre-packed at the Korean markets) Dashi is made simmering konbu, then steeping bonito flakes after removing the konbu. Shiitake mushrooms optional.
As much as i love Ramen, i never made Ramen for myself because i'm highly aware of the amount of effort it takes and i respect the dish too much to make a mess out of it. From time to time i make a very own created dish using Udon noodles. But i wouldn't even dare to call it a real "Udon dish". Seeing Gordon performing so bad is just hard to watch and i totally agree to Roger as well as to you Brian. This. Is. Not. Ramen.
There are some types of ramen that are pretty fast if you already have broth made and good fresh ramen noodles like tantanmen, Sapporo miso ramen. Even curry udon is pretty fast with a curry roux cube (I used ramen noodles instead of udon). My ways may be not super authentic but they're for sure pretty good. Those styles don't have chashu, marinated eggs and tare is pretty quick to make. The way of ramen has pretty detailed videos on those styles.
Hey if its homecooked nobody really gives a shit traditional cooking only matters in a professional setting where rules are important and bastardizing a dish is frowned upon but if youre making it for yourself then do whatever the eff you want that you think that works for you mate hell you can even experiment for yourself to find your own personal ramen flavor if you love ramen so much.
It's not that hard or time consuming, except the broth. You have to put the work into the broth, but generally you can do that part in a huge vat and then freeze it in individual sized containers. Also, dammit. Now I have to drink again. But agreed, this is not ramen.
Oh yeah I remember this. Gordon making miso soup with noodles. Actually it kinda looks like what happens if Top Ramen released a miso soup flavored pack
Small correction: pretty sure that the seaweed Gordon was using was more like Nori. Kombu more of a denser, dried leaf. Gordon would not be able to cut kombu with kitchen shears. Great reaction and insight as always.
Kombu is not that hard that it can't be cut with sheers. But then you don't really need to since dried Kombu is brittle enough that you can snap it into smaller pieces.
Agreed on Shin Ramyeon. Fantastic. Best Korean cup noodles. I always toss in egg and sometimes some mandoo or rice cake. A little soy sauce. Guarantee it's better than what Gordon did.
I'd really like for you to do review of different instant Ramen you can get from almost any Asian grocery market. My Thai friend buys everything in his house from them but he has no idea about the cheap food because he just makes everything from scratch
So the other day i tried to make some really delicious restaurant-style ramen. I watched many Japanese videos, learned from them and it turned out really good. I prepared some shiitake stock and kombu stock by soaking some dried shiitake and kombu the day before. Then I used the stock the next day and cooked chicken bones for several hours. At the last hour I added some veggies like onions, leak, carrot, garlic and ginger. Meanwhile, I made some simple shoyu tare and cooking soy sauce, sake, mirin, instant dashi powder and a pinch of sugar. And boy, it turned out so good. For the oil, I just used some mix lard and roasted sesame oil, but some self-made aromatic oil would definitely be an improvement, or maybe you can also use some store bought Asian chili oil. For noodles, I used some dried chinese lamian noodles. Some acceptable ramen hack would be using store bought chicken stock or broth (don't use the cubes but the liquidy stuff), mixing garlic and ginger paste into it and mixing that with the tare. And maybe adding some MSG for extra umami.
I checked the Korean seaweed soup and found it exactly the same like the Chinese version. But what we having here in Malaysia are slightly different. We minced the pork meat, marinade it with soy sauce and white pepper then crack one or two egg into the soup when it almost done. Some will add dried anchovies.
This is basically homemade miso flavoured "instant ramen". Bruhh i just go to the store and bought a pack of that instant ramen and cook it in 3 minutes. I can beat gordon time. 🤣🤣
i usually pump up instant ramen with marinated soft boiled egg, kimchi, extra thick bacon, and some soy sauce even though i know it already has tons of sodium. since i keep a big jar of kimchi and almost always have marinated eggs in the fridge it basically takes no longer than the instant ramen takes to cook normally
The way I usually use the stems of stuff like cauliflower is grate it really fine and add it either to whatever liquid base the dish has or when I add any grated/chopped garlic.
I feel like it would be so much better if theyd be like " Satisfy your ramen craving with stuff already in your pantry" Or "Make a noodle soup when you're smashed from Chef Tsao's Ramen drinking game (and out of instant)"
The overcooked egg noodle is bad enough of a turn off lol. If anyone has tried soggy noodles before you'll feel the same way... At this point I'd rather cook a 3-minute instant noodle that has some springiness at least lol
your discription of what you make when you want a quick ramen sounds exactly like what I make, except for spam or hotdog I typically use blackforest ham slices cut up, or fryed up Italian sausage meat for the extra spice flavor.
When I used to work at a buffet place, what we used to do is we used to chop the broccoli and the cauliflower for the salad bar and then we would shred the stalks of the broccoli and the cauliflower and make an awesome slaw
I honestly feel like he wasn't trying to make traditional ramen, but rather, trying to "elevate" Maruchan style ramen. Doesn't really excuse this mess, but it's slightly more interesting by that point of view. Like you said, it's the sort of thing you make late at night when you want something quick that's vaguely ramen shaped.
Dear chef Brian, I agree that he shouldn’t put in the seaweed! But I have to correct you: it is nori he used, not Kombu as you said;) if he would have used kombu, it would have been at least a step towards a traditional Dashi-broth So Kombu for Broth👍(But you have to remove after extracted) and Nori for garnish
Korean Spicy Ramen with prawn or chicken and of course soy sauce and msg + drink beer with it or Japanese Rame with Soy marinated egg, bacon and seaweed + drink tea with it
Ah, a fellow connoisseur of Shin Ramen, I see. I make mine typically with a poached egg and melted American cheese on top (usually Cabot, cuz their cheese rocks the cazbah). On dinner occasions, I add in sauteed chicken.
Should ideas dry up for content, I'm curious how you'd react to the Asian restaurant/street vendor vids. They're somewhat instructive, despite the lack of anything spoken, but more mellow vibing than anything else.
I know it’s for comedy. In Gordon’s defense he did say 10m Vegan. So perhaps should have rolled with that. But this was for the average joe as he clearly knows how to make an authentic dish the right way. I think Roger was to eager to take away his uncle title, when he you know, knows what he is doing.
We Thai peeps love instant noodles and I usually dress it up as well. This reminds me of the time Gordon made "pad Thai" and got roasted by the Thai chef lol. He fundamentally understood what pad Thai was, but his execution was really poor. I forgive him though. lol
Yeah, I add Spam as a treat to my Shin Ramyun too, with some lazy sorta-poached-in-the-broth eggs and a bit of whatever frozen veggies I have on hand. Pan-fried "Less Sodium" Spam, to be specific (which still has a crapton of salt).
I am drunk...I am dwunk...I am duwkn hahahaha. Let's do this again - party down the road. Thanks for all the videos. I enjoy the different opinions/explanations and the laughter. Peace Everyone!!!!!
There's a recipe for vegetarian stock from America's Test Kitchen that uses cauliflower to add a nutty flavor, but you have to simmer it for at least 90 minutes.
Bruh, I love my SHin Ramyun with egg, onions, American cheese, and either Spam or sausage topped with sesame seeds and oil. Fucking amazing for cheap meal. Shin Ramyun is a bit more expensive than typical instant noodles, back from what I remember. Something like $0.70 a pack compared to the $0.17
Shin is more expensive but so much better than “regular” ramen. Even then it is a cheap meal. The noodles themselves are way better with more body and flavor. I buy Shin or Shin Black by the case sometimes or a 4 pack at Walmart. I use Shin Black also and given the option, choose that first. A tip from Aaron and Claire youtube channel…. Cook Shin Ramen and put/dissolve a heaping tablespoon of creamy peanut butter in it after cooking. It is like spicy ramen in a peanut broth (unless you are allergic to peanuts).
🙋🏻♀️ Noodle soup as drunk food is the fucking BEST! Also, my mum always make stir fried broccoli when I was young and the stems were my favourite part. Alkaline noodles are made with soda ash (calcium carbonate). It gives the noodles that springy bouncy feel. Yum. Sometimes you can buy “lye water” from the Chinese market. But it’s not actually made from lye. It’s soda ash water. Sometimes I put both togarashi and Thai chilli flakes cause I’m Thai and I like spicy. I’d need a lot of togarashi and that shit is expensive 😂 Happy noodle days 😌
It was not the shallowness of the bowl that was the issue. It was the wideness of its mouth. The more surface area you give to the same amount of liquid, the more exited molecules can escape at the same time. If it had been just as wide, but had a narrow mouth, with liquid coming up to it. Would have cooled a lot more slowly.
I bought pork belly and made my own chashu ramen (granted I did use instant noodles but I made the marinade and the broth, marinaded the eggs and pork and everything!) a few years ago and it was so good ;3; I was very proud of myself!! I tried it again a few weeks ago and I did everything right, but for some odd reason my pork belly just sort of fell apart while cutting and basically turned into pulled pork :')
Dear lord, remind me to not play drinking games with @chefBrianTsao again because it's not even 1:00 pm on a Wednesday and I'm pretty tipsy. And only halfway through the video!
I've eaten ramen at college broke to pro levels and as soon as I saw him take the scissors to the nori I was like "aaaaaaaaa" Edit: LOL he threw the tofu in, he could have sauteed the tofu hard Edit #2: This is what happens when you see "vegan steak" at Tesco and it's a side-sliced piece of cauliflower. There are so many things that could have been used (particularly tofu) for a vegan ramen. Or egg noodles. Edit #3: um scissors to the cilantro. But yes, looks like lovely egg noodle soup Edit #4: your shin sounds right-- hot dogs, spam, still roastable grillable fryable pork!
I don't like tofu. Usually when I order Chinese, I get some Mei Fun, no meat and I love vegetables in it. I don't want tofu in any vegetable dish I eat. I would love to see someone make it though. I have no idea what noodles are used, just that it's thin noodles. I usually get fried spring rolls with it. I love me some spring rolls
Listen... Listen... - Instant ramen flavor of choice (I prefer beef or pork) - Veggie mix of choice (I prefer the deluxe or stir fry mix) - chili oil - garlic - ginger - egg of choice (fried or whole, I prefer whole) - hoison sauce (can't remember how to spell it right off) --- fish and oyster sauce if you choose a seafood ramen ---- - protein to match ramen flavor Adjust flavors to your preference. Takes 10 minutes. Is it authentic? No. But it's damn delicious and filling and at the end of a long day or for a midweek meal, it's awesome.
next video u probably would like to follow up is the video that Gordon called up to uncle roger after this reaction video 😄 and Gordon actually gave uncle roger two of his non-stick pan that which okay to use metal utensil on it (as u mentioned, technology had advanced)
The best ramen I've ever had was at a pho place. They used the same broth as for the pho minus the spices. Delicious! No cauliflower or any of this nonsense is required.
6:55 Gordon said that in "Mie Goreng" weejio where he travels Indonesia more than Uncle Roger has... that weejio is a call out for Uncle Roger 🤣🤣 9:25 well, you don't put soy sauce and miso together in the tare 12:58 that's Nori, you definitely can't use that for the broth... I think you're talking about dried miyeok or wakame 22:05 yeah, coriander is not for Ramen... yeah, definitely for Pho and also Tom Yum, maybe some Indian dishes that uses coriander leaves 22:29 you can do that, too lol... I mean it's already bad honestly, I just don't like that dish... so disappointing to watch so he deserved that title taken away for f*cking up 😢😢 I think even Alex the French guy's Ramen, which is made out from scraps better than Gordon's Ramen fiasco
This is what I make with instant Wai-Wai noodles when I came home from a drunken celebration after Midterms during Uni 🥸 this is a famous Asian-American dish called Not-Ramen
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whats funny is that he dosnt even edit his own videos. and his editor dosnt use filmora
Im a ramen chef and this makes me want to cry.
I'm not even a chef and I want to cry too. Gordon joining the dark side is a sad thing.
he basically made a cheap quick pho and called it ramen >.> but if he called it pho his korean chef teacher would have spank him for doing so.
honestly, that "ramen" is a joke
@@daemok4752 bro u’re insulting the Vietnamese calling that shit pho
@@maxwelllightning4133 oh i'm well aware, but you have to admit that this soup is closer to pho than ramen, even if just by an inch on 10 miles
Heck, Gordon could have called it a vegetarian Bouillabaisse but he damn well knows that his French mentors would have wrecked his ass for it xD
Why not just call it a damn soup ? I don't know
10:34 "He's not making ramen." Exactly. It looks like a good dish, quick and easy to make at home. Call it Egg noodles in Asian broth. Call it Gordon's vegetarian noodle soup. Call it whatever. Just don't call it ramen!
You can whack egg noodle in any soup with MSG and its good to go. Its just eh. No skill and thats basically what instant noodle is
I cook something like this when I get lazy and let my glucose get too low because it's easy to make when you're weak and shaky. I have never called it ramen even when I use ramen noodles. I just say noodles.
I’m drunk now. But taking a shot for every time he says “This is not ramen” was a fun game.
Ditto
damn you took all twelve shots?
I aguee. Too much alohol...
Me too. Maybe I shouldn't have watched it twice haha
@@darrel7382 What kind of shots are you taking?
Let’s not forget what happened with Clodagh’s Pho, she thinks all noodles take the same time to cook, and use ANY noodles for Pho. That was a big slap in the face
Agreed. Clodagh failed to learn the discern the difference between different types of noodles & certainly not tried to learn from Asian masters (a bow of respect to Chef Brian Tsao even though he is a western trained chef & respects his Asian roots) of Asian cuisine.
I think because tilly his eldest daughter has become vegan Gordon has now been OK with the more vegan and vegetarian meals although with that said this is basically just basically miso noodle soup
As you can tell from my photo, I am not Japanese. But I love Ramen and sadly live far away from a Ramen restaurant so I learned how to make tonkotsu ramen. I spend a couple days making the broth, chashu pork and marinated eggs. Then I make my own sodium carbonate, and homemade ramen noodles. It isn’t perfect but it’s so fun to make for friends and it hits the spot when I’m craving ramen!
All I can say is "Bravo" for taking time to learn that! Making Tonkotsu Miso Ramen requires time and dedication, as I have learned from watching Uncle Roger and Way of Ramen. I have also eaten real Ramen at a Japanese restaurant in New York City which tasted amazing. It is so different from instant Ramen that there is no comparison between the two products.
@@verentyee5413 thank you. It was a fun labour of love. I was very lucky to have visited Japan and it’s my favourite! So if I wanted to eat it regularly this was the only way! The best part is you have to have a party and share because you may as well make a ton! I also love Osaka style okonomiyaki and make that at home too.
Nice!
I'm still convinced Gordon did this as a troll video.
Ok I need to say this but i watched Uncle Roger’s video about Gordon Ramsay making Indonesian noodles, but he used Udon noodles, then I remembered this video and the egg noodles in the “ramen” and I was perplexed. Indonesian noodles uses egg noodles.
lol why him, I get that Saiba is awesome, but really? There are other real life examples unlike the unparalleled prodigy chef and a father in a fictional series... granted Idk about those real life chefs that can do vegetarian ramen, but ye
Anyways, I am just surprised you used Saiba as an example, sorry if I offended you in any way I typed this comment
@@Natsu7500 well actually there was one chef which tried to make saiba’s veggie ramen. But maybe I just want to make a reference
He hate vegen thats why ;) ..saiba aslo make disgusting food too so ..
@@adrianusnicholas8600 I see, well that's alright, thanks for the answer and I hope you didn't get offended by my comment hahaha, have a nice day
@@Natsu7500 there’s a youtuber called chefpk. He made said vegan ramen and it did look legit.
The Korean seaweed soup is miyeok guk. Uses a more dried seaweed. Very far from the seaweed paper commonly used in sushi, kimbap, etc.
Brian repeatedly referred to Gordon’s seaweed as kombu, but I’m 99% sure that was nori, which would fall apart and dissolve even faster than kombu does, hence why chefs remove the kombu out of the pot, when making dashi.
Yes it was Nori and not Kombu. 😑 And as you say, Nori breaks apart in liquids. It is why Japanese do not use Nori for soup broth but rather Kombu. Even Wakame would be better than Nori. Not only does Nori break apart, it becomes slimy in the soup and it adds the least amount of flavor. Gordon should know this as unlike a lot of other RUclips food content creators, he actually knows how to cook well. That is why I was really shocked and more disappointed with this video than with any Jamie Oliver video. I don't expect much from a Jamie Oliver video but Gordon...you should know better sir.☹
@@jayaniceday3602 I agree. Soaked nori is the worst thing. It feels like wet paper in my mouth.
Using kombu would be correct. I believe it is one of the popular ingredients for making dashi in Japan. I think some ramen uses chicken bones and kombu for making the broth.
Konbu is one of the base ingredients of dashi. Konbu will pretty much never dissolve, it's super sturdy stuff. Imagine sea leather 😂
Nori is disgusting when wet (to me).
But yeah I came here to see that folks had mentioned the seaweed thing 🤣
Chef Tsao's face twisting at 15:30 when Chef Ramsay added cauliflower for "texture" had me tearing up 😂😂😭 His disgust for the dish had reached its peak right then 🤣
he said it looks beatiful
@@patrikrathan8705 The disgust isn't over the aesthetic. The disgust is over what he's doing to the dish and the ingredients that are being used.
@@37theEnigma he also said he would 100% eat the shit out of it
@@patrikrathan8705 I definitely would too. Still can't call it ramen, though. Just because someone can dislike the process of something being made, it doesn't mean it won't taste good
😂
13:00 this is not kombu. It is Nori. Kombu is used at the beginning for making danshi.
I remember this Roger video being put up. And I saw a pretty good comment that sums my opinions up. It was something along the lines of:
"You can tell how much Gordon doesn't like it because he keeps tasting it and trying to add more and more into it in attempt to salvage it."
Basically he was probably told by the executives to make a vegetarian dish and went, "Psh... this is gonna suck, but lets get this over with."
😂
I'd hope so
If you can get it, soybean sprout is a great ingredient to put in your shin ramen, makes the broth taste amazing. although they look similar they're very different from mungbean sprout, and you cook them in the broth as opposed to adding them in later as garnish. probably could get them if you have a korean market nearby.
Do it! I, along with many others, I'm sure, want to see an episode of 'Pimp My Instant Ramen!'
Reminds me of Gordon's infamous grilled cheese. He's made horrible things with excellent technique and confidence when he doesn't take the time to think it through and/or does massive substitutions out of circumstance.
well considering "grilled" cheese doesnt go anywhere near a grill , im pretty sure no one can make it.
Korean myeokguk does not use nori seaweed. It uses something closer to konbu, but I don't think it's quite konbu.
Koreans also make seafood broths using konbu and dried anchovies (other stuff too, but I've never really seen it other than pre-packed at the Korean markets)
Dashi is made simmering konbu, then steeping bonito flakes after removing the konbu. Shiitake mushrooms optional.
I usually enchance instant ramen with a bit of garlic oil and cayenne pepper. I like spicy food so i need to pump up the heat on most of them
As much as i love Ramen, i never made Ramen for myself because i'm highly aware of the amount of effort it takes and i respect the dish too much to make a mess out of it.
From time to time i make a very own created dish using Udon noodles. But i wouldn't even dare to call it a real "Udon dish".
Seeing Gordon performing so bad is just hard to watch and i totally agree to Roger as well as to you Brian.
This. Is. Not. Ramen.
There are some types of ramen that are pretty fast if you already have broth made and good fresh ramen noodles like tantanmen, Sapporo miso ramen. Even curry udon is pretty fast with a curry roux cube (I used ramen noodles instead of udon). My ways may be not super authentic but they're for sure pretty good.
Those styles don't have chashu, marinated eggs and tare is pretty quick to make. The way of ramen has pretty detailed videos on those styles.
Exactly, I'd much rather get closer to an authentic ramen by eating at my local ramen restaurant than butchering it myself 😂
Hey if its homecooked nobody really gives a shit traditional cooking only matters in a professional setting where rules are important and bastardizing a dish is frowned upon but if youre making it for yourself then do whatever the eff you want that you think that works for you mate hell you can even experiment for yourself to find your own personal ramen flavor if you love ramen so much.
Cheers to that
It's not that hard or time consuming, except the broth. You have to put the work into the broth, but generally you can do that part in a huge vat and then freeze it in individual sized containers.
Also, dammit. Now I have to drink again. But agreed, this is not ramen.
Oh yeah I remember this. Gordon making miso soup with noodles. Actually it kinda looks like what happens if Top Ramen released a miso soup flavored pack
To be fair, that is essentially what the original miso ramen is according to the legends.
Small correction: pretty sure that the seaweed Gordon was using was more like Nori. Kombu more of a denser, dried leaf. Gordon would not be able to cut kombu with kitchen shears.
Great reaction and insight as always.
Kombu is not that hard that it can't be cut with sheers. But then you don't really need to since dried Kombu is brittle enough that you can snap it into smaller pieces.
Hot Take: Gordon Ramsay is still allergic to vegetarians and created a "terrible ramen dish" for vegetarians.
What a tare-bble dish.
lmao
Would love a series of videos where you take things like instant ramen and make them better
Agreed on Shin Ramyeon. Fantastic. Best Korean cup noodles. I always toss in egg and sometimes some mandoo or rice cake. A little soy sauce. Guarantee it's better than what Gordon did.
🤤
I always use brocoli stems and make Brocoli fries in the air fryer. Slice them thin, oil and season and right into the air fryer. so good.
I'd really like for you to do review of different instant Ramen you can get from almost any Asian grocery market. My Thai friend buys everything in his house from them but he has no idea about the cheap food because he just makes everything from scratch
Finally, thank you for reacting to this one!
So the other day i tried to make some really delicious restaurant-style ramen. I watched many Japanese videos, learned from them and it turned out really good. I prepared some shiitake stock and kombu stock by soaking some dried shiitake and kombu the day before. Then I used the stock the next day and cooked chicken bones for several hours. At the last hour I added some veggies like onions, leak, carrot, garlic and ginger. Meanwhile, I made some simple shoyu tare and cooking soy sauce, sake, mirin, instant dashi powder and a pinch of sugar. And boy, it turned out so good. For the oil, I just used some mix lard and roasted sesame oil, but some self-made aromatic oil would definitely be an improvement, or maybe you can also use some store bought Asian chili oil. For noodles, I used some dried chinese lamian noodles.
Some acceptable ramen hack would be using store bought chicken stock or broth (don't use the cubes but the liquidy stuff), mixing garlic and ginger paste into it and mixing that with the tare. And maybe adding some MSG for extra umami.
Lots of legit ramen videos out there in Japanese language. In English, not so much.
Cool. Do vegetarians eat eggs? As in real chicken eggs?
@@lm-pw9ul Usually yes, but Lacto-vegetarians don't. Vegans don't either, of course.
I checked the Korean seaweed soup and found it exactly the same like the Chinese version. But what we having here in Malaysia are slightly different. We minced the pork meat, marinade it with soy sauce and white pepper then crack one or two egg into the soup when it almost done. Some will add dried anchovies.
This is basically homemade miso flavoured "instant ramen". Bruhh i just go to the store and bought a pack of that instant ramen and cook it in 3 minutes. I can beat gordon time. 🤣🤣
i usually pump up instant ramen with marinated soft boiled egg, kimchi, extra thick bacon, and some soy sauce even though i know it already has tons of sodium. since i keep a big jar of kimchi and almost always have marinated eggs in the fridge it basically takes no longer than the instant ramen takes to cook normally
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11:53
Lol, I love that synchronized "now?" It was hilarious.
Bro! I killed half a bottle of scotch before the dish was finished. You’re killing me man!
That said, love your videos. Keep it up.
Thanks dude!
Tell your liver I said sorry 😂
The way I usually use the stems of stuff like cauliflower is grate it really fine and add it either to whatever liquid base the dish has or when I add any grated/chopped garlic.
I feel like it would be so much better if theyd be like " Satisfy your ramen craving with stuff already in your pantry" Or "Make a noodle soup when you're smashed from Chef Tsao's Ramen drinking game (and out of instant)"
Things not to let Gordon cook.
1. Grilled Cheese
2. Ramen
The overcooked egg noodle is bad enough of a turn off lol. If anyone has tried soggy noodles before you'll feel the same way...
At this point I'd rather cook a 3-minute instant noodle that has some springiness at least lol
your discription of what you make when you want a quick ramen sounds exactly like what I make, except for spam or hotdog I typically use blackforest ham slices cut up, or fryed up Italian sausage meat for the extra spice flavor.
im so glad I discovered Brian late. Binging the heck out of these!!! Thank you Brian Tsao!!!!!
10AM on a Sunday and I'm black out drunk. Thanks Chef Brian (and Gordon).
Just make instant ramen. It's easier, faster and will taste better.
😂
When I used to work at a buffet place, what we used to do is we used to chop the broccoli and the cauliflower for the salad bar and then we would shred the stalks of the broccoli and the cauliflower and make an awesome slaw
11:53 love how Brian and Uncle Roger synchronized with that Wow there
It's hilarious that Gordon (and Jamie) would make Ramen without ramen noodles 😂
It's like cooking penne and calling it spaghetti 🤣
I honestly feel like he wasn't trying to make traditional ramen, but rather, trying to "elevate" Maruchan style ramen.
Doesn't really excuse this mess, but it's slightly more interesting by that point of view. Like you said, it's the sort of thing you make late at night when you want something quick that's vaguely ramen shaped.
Everytime you say "this is Not ramen" i have to think of David Bowie "this is Not america" 😂
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Chef Brian... no, not the drinking game. You're gonna kill me!
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i drink every single time i hear the word ramen now i have ascended
Watching this in rehab so no drinking game for me. Still entertaining to watch you man!
“Take a shot every time i say this is not ramen”… are you trying to destroy our livers? 😅
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Dear chef Brian,
I agree that he shouldn’t put in the seaweed! But I have to correct you: it is nori he used, not Kombu as you said;) if he would have used kombu, it would have been at least a step towards a traditional Dashi-broth
So Kombu for Broth👍(But you have to remove after extracted) and Nori for garnish
I honestly would've rather had instant ramen than what Gordon just put together 😂.
A 10 minute ramen is like trying to make a 10 minute brisket...
Just saw you are at 100K! CONGRATULATIONS
Korean Spicy Ramen with prawn or chicken and of course soy sauce and msg + drink beer with it
or
Japanese Rame with Soy marinated egg, bacon and seaweed + drink tea with it
🤤
Ah, a fellow connoisseur of Shin Ramen, I see. I make mine typically with a poached egg and melted American cheese on top (usually Cabot, cuz their cheese rocks the cazbah). On dinner occasions, I add in sauteed chicken.
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Should ideas dry up for content, I'm curious how you'd react to the Asian restaurant/street vendor vids. They're somewhat instructive, despite the lack of anything spoken, but more mellow vibing than anything else.
I know it’s for comedy. In Gordon’s defense he did say 10m Vegan. So perhaps should have rolled with that. But this was for the average joe as he clearly knows how to make an authentic dish the right way. I think Roger was to eager to take away his uncle title, when he you know, knows what he is doing.
OMG... this is a veg noodle soup. NOT ramen. You could get so drunk watching this reaction! 😂😂😂😂 love it!
Yeah, in 10 minutes it's better to use instant ramen as base and use the time on the toppings and egg.
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U really tried to kill us with that drinking game. 😂
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After watching one of Brian's videos, I always get this music stuck in my head. 😊
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We Thai peeps love instant noodles and I usually dress it up as well. This reminds me of the time Gordon made "pad Thai" and got roasted by the Thai chef lol. He fundamentally understood what pad Thai was, but his execution was really poor. I forgive him though. lol
Brother fermented and pickled broccoli stalk is way different than boiled or cooked
Yeah, I add Spam as a treat to my Shin Ramyun too, with some lazy sorta-poached-in-the-broth eggs and a bit of whatever frozen veggies I have on hand. Pan-fried "Less Sodium" Spam, to be specific (which still has a crapton of salt).
I am drunk...I am dwunk...I am duwkn hahahaha. Let's do this again - party down the road. Thanks for all the videos. I enjoy the different opinions/explanations and the laughter. Peace Everyone!!!!!
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Not really a good man...but i can't believe i had a soju liying around when watching this vid 🤣😭
There's a recipe for vegetarian stock from America's Test Kitchen that uses cauliflower to add a nutty flavor, but you have to simmer it for at least 90 minutes.
Bruh, I love my SHin Ramyun with egg, onions, American cheese, and either Spam or sausage topped with sesame seeds and oil. Fucking amazing for cheap meal. Shin Ramyun is a bit more expensive than typical instant noodles, back from what I remember. Something like $0.70 a pack compared to the $0.17
Shin is more expensive but so much better than “regular” ramen. Even then it is a cheap meal. The noodles themselves are way better with more body and flavor. I buy Shin or Shin Black by the case sometimes or a 4 pack at Walmart.
I use Shin Black also and given the option, choose that first.
A tip from Aaron and Claire youtube channel….
Cook Shin Ramen and put/dissolve a heaping tablespoon of creamy peanut butter in it after cooking. It is like spicy ramen in a peanut broth (unless you are allergic to peanuts).
This is the video where Uncle Gordon became Nephew Gordon
I am worried about the noodles, they were in the broth for 10 minutes. I don't think they would be edible.
"I might do it as a Patreon exclusive.." be careful there, buddy. Don't go corporate on us now. We've been supporting you from the off. Stay grounded.
🙋🏻♀️ Noodle soup as drunk food is the fucking BEST! Also, my mum always make stir fried broccoli when I was young and the stems were my favourite part.
Alkaline noodles are made with soda ash (calcium carbonate). It gives the noodles that springy bouncy feel. Yum. Sometimes you can buy “lye water” from the Chinese market. But it’s not actually made from lye. It’s soda ash water.
Sometimes I put both togarashi and Thai chilli flakes cause I’m Thai and I like spicy. I’d need a lot of togarashi and that shit is expensive 😂
Happy noodle days 😌
10:40 you forgot to add the cheers picture
After I watched this I became ramen as an equal and opposite reaction to the absence of it
It was not the shallowness of the bowl that was the issue. It was the wideness of its mouth. The more surface area you give to the same amount of liquid, the more exited molecules can escape at the same time. If it had been just as wide, but had a narrow mouth, with liquid coming up to it. Would have cooled a lot more slowly.
I bought pork belly and made my own chashu ramen (granted I did use instant noodles but I made the marinade and the broth, marinaded the eggs and pork and everything!) a few years ago and it was so good ;3; I was very proud of myself!! I tried it again a few weeks ago and I did everything right, but for some odd reason my pork belly just sort of fell apart while cutting and basically turned into pulled pork :')
Did you let the pork rest after cooking before cutting?
@@ChefBrianTsao That's possibly the reason why! I didn't -- will remember to do so next time!
It's 5 am and i decided to go with your drinking game.... Back to bed.. lol
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"Today we gonna make the Mighty Ramen", is this the Second JO!!!. Haiyah!!!
Next I'll show you how to make my version of Ramsey's Beef Wellington in 1 min. Start with a frankfurt and a hot dog roll ...
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I'll be terrified of Gordon's attempt of making a Newfoundland dish of Fish & Brewis 😬
Dear lord, remind me to not play drinking games with @chefBrianTsao again because it's not even 1:00 pm on a Wednesday and I'm pretty tipsy. And only halfway through the video!
I've eaten ramen at college broke to pro levels and as soon as I saw him take the scissors to the nori I was like "aaaaaaaaa"
Edit: LOL he threw the tofu in, he could have sauteed the tofu hard
Edit #2: This is what happens when you see "vegan steak" at Tesco and it's a side-sliced piece of cauliflower. There are so many things that could have been used (particularly tofu) for a vegan ramen. Or egg noodles.
Edit #3: um scissors to the cilantro. But yes, looks like lovely egg noodle soup
Edit #4: your shin sounds right-- hot dogs, spam, still roastable grillable fryable pork!
Great job on the videos bro your great I can’t help but coming back and watching more vids love your stuff
🙏thank you
I'd love to relax about nonstick and metal utensils, but it's just a reflex at this point
I don't like tofu. Usually when I order Chinese, I get some Mei Fun, no meat and I love vegetables in it. I don't want tofu in any vegetable dish I eat. I would love to see someone make it though. I have no idea what noodles are used, just that it's thin noodles. I usually get fried spring rolls with it. I love me some spring rolls
I need to watch this with a couple drinks and play the drinking game version of This is not ramen.
Grade the stuff!
Listen... Listen...
- Instant ramen flavor of choice (I prefer beef or pork)
- Veggie mix of choice (I prefer the deluxe or stir fry mix)
- chili oil
- garlic
- ginger
- egg of choice (fried or whole, I prefer whole)
- hoison sauce (can't remember how to spell it right off) --- fish and oyster sauce if you choose a seafood ramen ----
- protein to match ramen flavor
Adjust flavors to your preference.
Takes 10 minutes.
Is it authentic? No.
But it's damn delicious and filling and at the end of a long day or for a midweek meal, it's awesome.
Damn it Chef Brian.... it's 10 am here and you have a drinking game in a video released 6 hours ago? LOL
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next video u probably would like to follow up is the video that Gordon called up to uncle roger after this reaction video 😄 and Gordon actually gave uncle roger two of his non-stick pan that which okay to use metal utensil on it (as u mentioned, technology had advanced)
The best ramen I've ever had was at a pho place. They used the same broth as for the pho minus the spices. Delicious! No cauliflower or any of this nonsense is required.
So good!
6:55 Gordon said that in "Mie Goreng" weejio where he travels Indonesia more than Uncle Roger has... that weejio is a call out for Uncle Roger 🤣🤣
9:25 well, you don't put soy sauce and miso together in the tare
12:58 that's Nori, you definitely can't use that for the broth... I think you're talking about dried miyeok or wakame
22:05 yeah, coriander is not for Ramen... yeah, definitely for Pho and also Tom Yum, maybe some Indian dishes that uses coriander leaves
22:29 you can do that, too lol... I mean it's already bad
honestly, I just don't like that dish... so disappointing to watch so he deserved that title taken away for f*cking up 😢😢
I think even Alex the French guy's Ramen, which is made out from scraps better than Gordon's Ramen fiasco
This is what I make with instant Wai-Wai noodles when I came home from a drunken celebration after Midterms during Uni 🥸 this is a famous Asian-American dish called Not-Ramen
"Take a drink every time I say, 'this is not ramen'" Dude you're gonna send people to the hospital XD
😂😂😂
He may be allergic to vegetarians, but he isn't allergic to money.
Egg noodles are actually ramen noodles for hokkaido style ramen which are super rich and nice….
I need to stop watching your videos in the morning… I get so drunk before 10am
Totally digging the original Batman and Robin picture behind you. I also use DaVinci Resolve because it was free. I rock the Dog in my saimin!!!!
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best restaurant by my house..
the chef makes the best ramen
bbq slice beef
broccoli
soft boil egg & the
BROTH is so delicious 😊😊