A couple of notes I want to pin! - A few people pointed out it may not be the best idea to cook the egg first in the same water for noodles, so I recommend using a separate pot for that if you want an egg (that's what I do now). - This recipe has a decent amount of sodium, so be aware of that if that's a health consideration for you. Apparently the noodles themselves account for about half of the sodium in the recipe, so if you get a lower sodium noodle, you'll be better off. IMO it's ramen, not a health food, but good to be aware of. - Most of the ingredients can be exchanged for similar things, and feel free to up the water amounts if you want more broth that's a little less seasoned.
Me and my husband also try ramen everywhere we go, and it has made us extremely picky. So I’m truly having a hard time believing I just made this with my own two hands. This is just SO good.
This is great, gotta try it today. Just one suggestion, you may want to cook the ramen first, then boil the egg in that water - to prevent contamination from the egg shell (if any) getting into the ramen.
@CameronMarti Made this for my girlfriend while she was sick today and we both loved it. Really well done and great job presenting everything. I also really enjoyed your explanation of the ingredients. Mine turned out to be a little too salty at first so I watered it down a bit but it's probably because I had to sub a few ingredients. Definitely adding a few things to my shopping list for the next trip to Hmart, this recipe is a keeper 👍
I swapped the sake with rice wine and the doubanjiang with toban djan (which turned out to be the same thing as I'd imagined). I also tossed in pak choi in the broth and added roasted peanuts as garnish. I entirely skipped the sesame oil as topping because the minced pork was already fatty. I'm quite satisfied with how this turned out. 😇
Looks and sounds great. I'm going to try this with 80/20 ground beef since I don't eat pork (which more or less keeps me from ever getting to have it at a restaurant. )
Looks YUMMY! I've been using a chilli crips as my spicy element but it doesn't mix as well with the broth, it's not as creamy. I'll try some paste like this! Thanks
1:40 "Let's leave that water in the pot … 'cause we're going to put the noodles in in a couple minutes." Don't forget to scrub eggs thoroughly before cooking if you live outside the USA when following this recipe. Also don't forget to keep store-bought eggs refrigerated at all times if you live in the USA.
I just made this for my dinner between me and my mom and she LOVED it. Her only complaint though was that there wasn't enough broth, she couldn't get enough. Can I just double the ingredients for the broth to make more or are those measurements off?
i have a question. Do i have to make the noodles separatly or can i just put them in after i have added the chicken boullong and then let all of that be there for a few mins until the noodles are done?
The noodles let out a decent amount of starch that can affect the taste and texture of the soup. It's not the worst thing in the world, but it's worth cooking them separately for that reason.
Well this is a pleasant surprise from my algorithm! Good thing I have an asian supermarket I can easily get to. Potentially bad thing I will probably eat nothing but ramen for the forseeable future. Thank you! :D
@@CameronMarti Update: This slapped me right out of my socks and it has immediately earned a fixed spot in the rotation. Thank you for this. You've opened up a whole world of possibilities for me!
Unfortunately, I've never been, but it looks pretty similar. Kinton looks to be extra creamy, so their broth base may be made from pork bones, but for 15 minutes, I imagine this is pretty close.
I would really try to get a hold of a better brand than LKK Doubanjiang, the price difference is usually minimal and most asian stores will have a pixian doubanjiang. The taste difference is insane tho.
Nice. The way of ramen channel has this recipe up for ages. This is perhaps more accessible with the substitutions but should probably credit the source.
Hey Tristan, thanks for bringing this up. When I develop a recipe, I do a hefty amount of recipe testing and tasting, while also researching experts on the topic. The Way of Ramen is a channel I admire, and I did watch some of their recipes early on in the process, though several other creators, books, restaurant experiences, and my own attempts collectively inspired the final dish. I rewatched their recipe, and you're totally right in noticing that mine landed in a similar place as The Way of Ramen's, so I've updated the description with note to highlight their work. I genuinely appreciate you mentioning it.
The noodles let out a decent amount of starch that can affect the taste and texture of the soup. It's not the worst thing in the world, but it's worth cooking them separately for that reason.
Just be careful, because this recipe has about 5,000-6,000 mg of sodium which, even if you only eat half of it is still more than an entire days worth of sodium in one meal alone.
@@HYPERX-i3r uuummmmmm, people with hypertension and CHD. People who don't want to develop hypertension. People who are at risk for strokes and aneurisms. People on certain medications and diets....not everything is about you; talk about main character syndrome
@@jasonrosa7551 Sugar gives you Alzheimer and diabetes. You don't actually know the stupendous amount of sugar you're eating daily. A study shows that the average American eats 71 grams of sugar per day. That is 2.84 more than the recommended daily dose of 25g. Do I need to say more?
A couple of notes I want to pin!
- A few people pointed out it may not be the best idea to cook the egg first in the same water for noodles, so I recommend using a separate pot for that if you want an egg (that's what I do now).
- This recipe has a decent amount of sodium, so be aware of that if that's a health consideration for you. Apparently the noodles themselves account for about half of the sodium in the recipe, so if you get a lower sodium noodle, you'll be better off. IMO it's ramen, not a health food, but good to be aware of.
- Most of the ingredients can be exchanged for similar things, and feel free to up the water amounts if you want more broth that's a little less seasoned.
WHY DID I GET RECOMMENDED THIS A 1AM IM HUNGRY NOW
make it 🙏
It’s 11 for me help now im hungry
Me too…
This was a satisfying watch. That looks like a great bowl of ramen. I also like to sample the local ramen wherever I travel too!
I just tried this and substituted 2/3 of water with soy milk for extra creaminess. Absolutely delicious. Thank you!!
Whoa that sounds amazing, I gotta try that
Me and my husband also try ramen everywhere we go, and it has made us extremely picky. So I’m truly having a hard time believing I just made this with my own two hands. This is just SO good.
The ground pork is an amazing shortcut, it works so well.
I like how you mention white pepper instead of black pepper. This is key.
Miso ramen and white pepper is magical
This is great, gotta try it today.
Just one suggestion, you may want to cook the ramen first, then boil the egg in that water - to prevent contamination from the egg shell (if any) getting into the ramen.
That's a good point! I always wash my egg before doing this incase anything is still around, but that's probably a good call.
I can’t wait to try this
Really looking forward to trying this. The last couple ramen recipes I've found felt like they were missing something.
Hope you enjoy it!
@CameronMarti Made this for my girlfriend while she was sick today and we both loved it. Really well done and great job presenting everything. I also really enjoyed your explanation of the ingredients.
Mine turned out to be a little too salty at first so I watered it down a bit but it's probably because I had to sub a few ingredients.
Definitely adding a few things to my shopping list for the next trip to Hmart, this recipe is a keeper 👍
Just tried your recipe, it’s amazing! For 15 minutes (excl cutting 😉), you can have a ramen as good as you can find in a common Asian restaurant.
Glad you enjoyed it!
I swapped the sake with rice wine and the doubanjiang with toban djan (which turned out to be the same thing as I'd imagined). I also tossed in pak choi in the broth and added roasted peanuts as garnish. I entirely skipped the sesame oil as topping because the minced pork was already fatty. I'm quite satisfied with how this turned out. 😇
Ohh I love the idea of adding roasted peanuts, this sounds great!
Gumbo. Ramen. I clocked out of work and went home and went to bed when I heard this.
Looks and sounds great. I'm going to try this with 80/20 ground beef since I don't eat pork (which more or less keeps me from ever getting to have it at a restaurant. )
Ohh I bet that would be delicious, hope you enjoy it!
Same here! How did it turn out?
You kinda look like my dad lmao
Love this dish. I’ve added shiitake mushrooms to the mince and also sometimes top with battered white fish baked for 10min in oven
Can't wait to try this!!! Picking up the ingredients ASAP!!!
Thank you for your recipes. Definitely a 10!
Glad you like them!
Looks YUMMY! I've been using a chilli crips as my spicy element but it doesn't mix as well with the broth, it's not as creamy. I'll try some paste like this! Thanks
PERFECT!!! I love your vid thanks!!!😵💫 My mouth is watering😭
this video is just perfect! how is your channel not famous yet? everybody should know about your cooking!
Thanks so much, I really appreciate it!
1:40 "Let's leave that water in the pot … 'cause we're going to put the noodles in in a couple minutes." Don't forget to scrub eggs thoroughly before cooking if you live outside the USA when following this recipe. Also don't forget to keep store-bought eggs refrigerated at all times if you live in the USA.
I just made this for my dinner between me and my mom and she LOVED it. Her only complaint though was that there wasn't enough broth, she couldn't get enough. Can I just double the ingredients for the broth to make more or are those measurements off?
Looks so good but I thought you had to be very careful w miso, not boil it or heat it too much but just add it in the end?
I believe you're correct, but the cook time for this is so short that it doesn't ruin the miso.
that Chili bean paste i was going to ask if you could substitute with sambalolek but you said your sugestions
Sambal olek would definitely work!
I don't have any Chicken broth powder can i use a cube instead?@@CameronMarti
@@timkarlsson1750 yeah that would work in place of the bouillon (the chicken paste you see me use)
Thanks for sharing ! ❤
Thanks for watching!
This look legit
Looks absolutely delicious
Is this not overly salty? Chunk of miso, two tsp salt, chicken bouillon, chilli bean paste. Sounds like a lot of salt for 700ml
just had to throw away a load, really far too salty, even without extra salt
So the receipt is not good and I should adjust the salt level?
thanks Cameron!
i have a question. Do i have to make the noodles separatly or can i just put them in after i have added the chicken boullong and then let all of that be there for a few mins until the noodles are done?
The noodles let out a decent amount of starch that can affect the taste and texture of the soup. It's not the worst thing in the world, but it's worth cooking them separately for that reason.
@@CameronMarti thank you
Did you have an old video with the same recipe??? Wondering because its so similar to an old video I used to follow
also i can't find Ramen noodles in the stores were I live. are there any form of noodles I can use instead?
If you get things regularly from Amazon, I linked in the description to the ramen noodles I use often!
@@CameronMarti thanks.
Like nr. 1560
that looks super tasty. Thx for sharing my friend!
best regards from germany 🥰
Well this is a pleasant surprise from my algorithm!
Good thing I have an asian supermarket I can easily get to.
Potentially bad thing I will probably eat nothing but ramen for the forseeable future.
Thank you! :D
I really hope you enjoy it! Glad you found the channel!
@@CameronMarti Update: This slapped me right out of my socks and it has immediately earned a fixed spot in the rotation. Thank you for this. You've opened up a whole world of possibilities for me!
Is it comparable to Kinton spicy pork ramen?
Unfortunately, I've never been, but it looks pretty similar. Kinton looks to be extra creamy, so their broth base may be made from pork bones, but for 15 minutes, I imagine this is pretty close.
I would really try to get a hold of a better brand than LKK Doubanjiang, the price difference is usually minimal and most asian stores will have a pixian doubanjiang. The taste difference is insane tho.
I actually picked up a massive jar of pixian doubanjiang because of you! Cheers
What kind of noodle do I need for ramen ? any recommendation?
I have a noodle that I use at home a lot, there’s a link to it in the description. It’s what I use in this video, they’re good and last a long time
Nice. The way of ramen channel has this recipe up for ages. This is perhaps more accessible with the substitutions but should probably credit the source.
Hey Tristan, thanks for bringing this up. When I develop a recipe, I do a hefty amount of recipe testing and tasting, while also researching experts on the topic. The Way of Ramen is a channel I admire, and I did watch some of their recipes early on in the process, though several other creators, books, restaurant experiences, and my own attempts collectively inspired the final dish. I rewatched their recipe, and you're totally right in noticing that mine landed in a similar place as The Way of Ramen's, so I've updated the description with note to highlight their work. I genuinely appreciate you mentioning it.
can i substitute the green onion with yellow onion?
The yellow onion would be too sweet in this case, you could probably use leek though if you can find that.
This looks like an Italian recipe for some reason
No dashi I'm in south America. Any recommendations for dashi replacement?
You could totally leave it out and just use all chicken broth!
u r the best
Please tell me can i double all the ingredients if i want to add 700ml+ more water?
Yeah for sure, this could definitely be scaled up by doubling the recipe
Can’t find sake. Will Cooking wine suffice?
It could work, but you could also leave it out!
Thank you sir
Plsss help me, i don't have a La Yu chili oil, can i use different chili oil instead? Or is it a deal breaker for me? 😢
Definitely not a dealbreaker, feel free to use a different kind!
@@CameronMarti plsss tell me what chili oil should I replace with Ra Yu? Lao Gan Ma? Kaijia?
Whichever you’ve got should honestly work! Lao Gan ma would be a great option, I’d recommend using mostly the oil rather than the crunchy bits though
why are youtube commenters the most unadaptable people in the world
Definitely takes more than 15 min even with everything prepped
why not cook the noodles directly in the broth??
The noodles let out a decent amount of starch that can affect the taste and texture of the soup. It's not the worst thing in the world, but it's worth cooking them separately for that reason.
@@CameronMarti makes sense. i just assumed it would be better to let them absorb the broth
Spicy spaghetti bolognese.
Can I serve two people with this recipe?
Yes! It’s two servings
@ thank you! I want to make this for my boyfriend and I :)
Thankyou for the slurp warning i have misoponia
No problem!
Just be careful, because this recipe has about 5,000-6,000 mg of sodium which, even if you only eat half of it is still more than an entire days worth of sodium in one meal alone.
Tbh, who actually cares about sodium intake when eating good food
@@HYPERX-i3r uuummmmmm, people with hypertension and CHD. People who don't want to develop hypertension. People who are at risk for strokes and aneurisms. People on certain medications and diets....not everything is about you; talk about main character syndrome
@@rahl169 Ok, I see your point now, but 5,000-6,000mg still it's realistically *less* than what people's sodium intake is on a daily basis.
Can I also ask when I came across as 'selfish' /genq (This isn't passive agressive but I just want to know why you say this)
Just don't add salt
is there a nice gf noodle you also love :)
Ohh let me see what I can find! I do think miso sometimes has gluten in it, so I recommend an all soybean one!
You shouldn't cook eggs before noodles in the same water.
I always wash my eggs before doing this, but you could totally do them separate
Why? Give me a legit reason.
@@anorawalker441 it's basic kitchen hygiene
I cant take you seriously if you put SUGAR in your food.
You'd hate how much taco bell I eat
Sugar is a common component in Asian cooking to help balance the salty flavors. This recipe sounds delicious and spot on.
@@jasonrosa7551 Sugar gives you Alzheimer and diabetes. You don't actually know the stupendous amount of sugar you're eating daily. A study shows that the average American eats 71 grams of sugar per day. That is 2.84 more than the recommended daily dose of 25g. Do I need to say more?
@@mclo-fi1276no one cares. You do you, but the recipe is spot on.