7 Ingredient Restaurant Style Ramen (Amazing Recipe) 

I made this today for lunch for my daughter and myself. It was fantastic! Thanks for breaking this down and making this intimidating dish feel doable. And because of your economical use of pots, I don't have a million and a half dishes to wash!

This was so much fun. My 13 year-old daughter and I watched this video together. She eats Top Ramen (not with my blessing) and as soon as that was tossed across the kitchen she immediately wanted to see if she could make this herself for us for dinner (she does not cook.) So I took her out shopping at our local Ranch 99 for ingredients. OMG, it was the best because she deboned the chicken herself and made her stock. She caramelized her ginger....she did it all and kept referring to video (it was adorable.) I could not believe it. This was such a fun experience watching her cook this. And the best part of this it was the most amazing tasting ramen!!!!! Priceless experience for me.

That throw directly under the shelf though.

50 something home cook for life here I love how you teach. You explain the why as well as the how and it's much appreciated. Thank you!

as a ramen chef i can only complement the cook. he used whatever's at hand with the available time to create a quick and dirty bowl. that's what it's all about. (almost) everyone can make a kickass bowl of ramen with enough time at hand. but creating a quick bowl of ramen without using soup powder or stuff like that really is quite an obstacle. kudos, sir! well done!

This is incredible. I love the ingenuity of showing us what you can do with minimal ingredients to maximize flavor

I just tried this for the first time. I followed 98% of the recipe lol I added sliced mushrooms to the broth at the end while I did the book choy and noodles, and my chicken didn't have as much fat rendered out as I expected so I added leftover bacon grease when I cooked the ginger. I also added a few red pepper flakes to the broth when I boiled it. Minor changes, overall the recipe was incredible, I was shocked at the depth of flavour that come together in such a short time. This is absolutely a keeper! And honestly, it's so inexpensive to make even despite current food prices. We recently tried a local really upscale Ramen bar that opened and my kids and husband said this was way better! Thanks so much for this video tutorial, I am going to experiment SO much more with different combinations now! Plus I have tons of miso paste to use lol enough for probably 6-8 more pots full!

You inspired me to cook my first ramen yesterday. I watched the video 15 minutes after you posted it, when I was thinking what to cook for lunch (in Spain, lunch is closer to the US dinner than to US lunch). And one our later, I had my broth done. I didn't have bok choy, so I added fresh spinach instead. I didn't have scallion, I used tender garlic for the garnish and some greens from green onions for the broth. I had to add a little more oil, as I couldn't render out enough fat from the chicken skin... But it ended up being soooo delicious.... Thanks so much for your videos. I've learnt a lot from you.

I feel like emulsifying the Miso is a game changer for me, I never knew you could do that! Definitely trying this out!

That was a nice ramen throw😂

I made this yesterday and I can honestly say its the best Ramen I've ever made, my wife loved it too. Ive Never understood the different parts or ramen so mine always ended up like a tasty soup... But this was perfect, all the different flavours etc superb. Thank you very much for sharing!!!

Had to comment to say I made this, and it was unbelievably good! I love how you demonstrated the layering of flavour.

Man, it's your style and the way you talk us through your videos that just hits the right spot for me. Right between manageable, known home cooking and that Next Step with the right ingredients and preparations to take it to the next level. Glad you "own" the actual topic that your channel is named after. Keep 'em coming!

I love love LOVE your approach to using the least amount of pots and pans necessary! I love making meals that don’t require a lot of time spent cleaning up afterward.

Just made this ramen, and it is hands down the best homemade version I’ve ever had! It didn’t even take that long (took me about 50min to make the first time but I imagine the more I make it the less time it’ll take). I didn’t have miso so just mixed the chicken fat in the pan with soy sauce, sugar and a bit of sesame oil on medium heat until emulsified, then continued with the rest of the steps. Turned out great. Thank you for this killer recipe!

Just gotta say I really enjoy your channel. You inspire me in my cooking and you teach me so much too. I feel like I'm going to culinary school. I've tried many of your suggestions in my kitchen and my family enjoys them too. Thanks for making cooking fun!

I made this today to rave reviews from all parties who had this. THANK YOU SO MUCH!!! I did actually make an aromatic oil by just adding a ton more oil to the pan that I cooked the chicken in after I took the chicken off but that was my only change. Fantastic!

Really good techniques here can't wait to try. Only thing is, don't put food with your unshelled eggs, there might still be some fecal matter stuck to the eggs even after boiling!!

Made a version of this tonight and it was maybe the prettiest thing I've ever made. I can't wait to make it again. Thank you!

If you want to go super simple, miso and water makes a suprisingly passable broth. It'll definitely be lacking a bit, but since it takes essentially zero minutes, it's kind of worth it. Then you can top it with a bit of butter and some canned corn for a faux Hokkaido-style ramen that's as quick to make as instant ramen. Also, if you like egg in your ramen, I recommend trying poached egg instead of the usual soft-boiled. Once you learn how to do it, it's even easier than boiling since you don't have to peel them. The yolk will be much more runny and blend into the broth making it thick and creamy. It's not everyone's thing, but it's worth trying.

Great job, Mike. I make ramen from scratch all the time and it’s always good to have a ramen that gets you 90%+ the way there without spending 24+ hours combined. When the cravings start this is excellent to have in your food library.

Thank you so much for the easy breakdown! I feel confident I can actually give this a go! ☺️

Yum, I made this tonight for dinner with the roasted chicken broth from your episode on breaking down a whole chicken. It was fabulous. I just started following you a couple weeks ago and am so inspired! I have already made many dishes! Thank you for creating this show!

Just made this for my lunch and it was epic! felt like I was finally having a meal at a restaurant! 🤤 Thanks Mike!

This recipe is fantastic! We used to live in Japan and recently really craved for some ramen. Thanks to Mike we now can enjoy our fav dish at home. It came out very rich and flavorful. Love it!

I just made this, and holy cow, absolutely incredible and took me about an hour. Super rad, thanks for making this recipe so approachable 👍

I keep coming back to this video. I’ve followed this recipe probably 6 times now. So delicious! 🤤

I just cooked this after having thought about making Tonkotsu Ramen at home, but always shying away because of the commitment/time needed. Absolutely love that it is made to be cooked in quite a short amount of time and that it uses both chicken bones and Miso. What's great about it as well is that I usually omit or replace stuff I don't like/have at home, but here I actually followed the instructions and it turned out great. Easy, quick steps, great explanations and a delicious, creamy end result. Will absolutely use this recipe more often.

The turn this channel has taken has been a great one man. I have used to many of the techniques in the kitchen to help make good food without having to follow a recipe. Keep up the great work!

That looks so bomb! Chili oil would top that off perfectly!

I cooked this for dinner last night. The family loved it. Thank you!

Really, really delicious. I've been making home made ramen from scratch for some time but this dish is far more savory and delightful. Thank you!!

Incredible recipe !!! Miso substitute for shoyu ramen : - 3 tbsp soy sauce - 2 Tbsp mirin (or a pinch of sugar) I just made it the exact same way you said except i added this at the time where you’re supposed to add miso.

Super easy and tasty! I made some fried shallots with this, fried 3 shallots slowly in 0.2L of cannola until they turn golden brown and crispy. It was a fitting addition + the oil is extremely tasty and served as a nice extra topping as well for leftover portions:)

Your channel is by far my favorite. Keep up the good work. Awesome work!

I want to say THANK YOU for making this video. all camera ankle and tools that you on together.

Taking the mystery, and sometimes intimidation out of creating a ramen. Thanks man

Just did this, making the broth out of the left over carcass of a broiled chicken I made the day before, was absolutely delicious!

Simply outstanding. Tried it last night. Couldn't believe how satisfying it was. Thank you!

Made this tonight but added a few of my own twists. Came out beautifully. Bravo brother this is really a master class!

Does anyone else feel like ramen is going to keep skyrocketing in popularity for a long time to come?

Interestingly enough is that those "trash cup noodles" are insanely popular in Japan. Its a humongous industry and most japanese eat them several times per week. Its not as good as a restaurant made ramen for sure but its not as shameful or taboo as westeners usually think. Great video!

Well done! One of my favorite videos you have done so far!

I really enjoyed this recipe. The second time I added some mirin to the miso and it make the broth tangy, loved it! Thank you for the recipe.

I've even used re-seared sausages in ramen (turned out pretty good)! Ramen is beautiful bcs it has principles, but you can go crazy with it.

Can we just talk about how satisfying that ramen throw was?!

I always appreciate how you explain everything. Just the concept of things that have flavour and keeping that around in oil just baffles me. I feel like every one of your videos I watch has a 1up-mushroom in it (or more)

Just wanted to thank you for this video! I just made it today and it was superb! I just changed one thing: since I already had made vegetable stock previously, I used that instead of plain water for the initial stock. I'll make this one over and over again! Thank you, thank you!

I must say thank you so much ! I've been looking for a such accessible ramen recipe for a looooong time. And now I finally got it ! I made this just tonight for my family of 4 and we were all unanimous that it's been a delicious moment for the eyes and for the taste. I will do it again for sure - with less chaos in the kitchen next time now that I have a better understanding of the whole process :D Thanks again !

Amazing recipe! As a student I love this simpler and quicker take on ramen with only a few cheap ingredients.

What an amazing recipe! I added one Thai red chilli in with the ginger to make the aromatic oil and crunchy bits to add the extra spice. Best recipe I've made from RU-vid, hands down. Keep making videos!

Just made this for dinner tonight and it is BOMB. I will now be making this recipe on the regular, thank you sooo much!

looks really good. I really like the miso broth method.

This recipe was unreal - so much flavor. My broth came out a little darker than Mike’s, which may have been from the chicken sticking to the pan a bit (I used a little oil). Nonetheless, for a “ramen rookie” chef, I could not have been happier.

Amazing recipe. You make the best recipies! Out of all the cooking youtubers you´re the one i've learned the most from. The ramen turned out mouthwateringly good, especially with some chili like you said to add some more spice

I’m an Asian growing up with ramen noodles and our family cook differently but have to say your version is very creative and I’m confident it tastes really yum. I gonna try it your way!

No one: Literally no one: Mike: FLAVOR BOMB

shichimi togarashi or chilli crisp on top would be good I think. Looks like a great mid week meal cant wait to give it a try!

Just made the ramen! Made it exactly as you did it was outstanding! Emulsifying the miso with broth was key. Thank you!!

Love how you minimise the amount of pots n pan used…by reusing the same pot previously used 👍 Will give this a go.!

I watched your 1 hour video and made some ramen of my own. I ended up kind of doing a shoyu/miso because I had some soy sauce that had cooked with scallions and ginger for chashu. It was a little strong so I'm going to try again with something more mild. Thanks for these videos

I've never heard someone call them "half boiled" or "full boiled" before. It's always Soft boiled or Hard boiled. Anyway, can't wait to try this!

I always thought I would never be able to make ramen, but you proved me wrong. I made this a few days ago and it was AMAZING. A spectacular bowl of comfort. Thank you!

I made this tonight for my wife and I. So good!!!!!! Thanks for sharing.

After watching this yesterday, I went to my grocery store to pick up items to make it at home. They didn't have any miso paste so I just used the chicken packet that was in the noodle pack. Everything else I followed 1-to-1. I have zero complaints.

Had Tonkotsu (Pork) Ramen in Kawasaki City, Japan a few years ago. It was without a doubt the most delicious meal I've had in my life and left a huge impression. If I can get even 10% of that taste using this recipe then I'm on to a winner. Thanks

I used some of the techniques you mention here (along with a couple from previous videos) in my ramen tonight, easily the best one I've ever made, thanks for the tips!

I made mine today with sliced picanha (used the rendered picanha fat for the sauce) and was blown away. Thanks for the amazing insight!

I've tried a few simple Ramens from RU-vid and they've all been lacking, mainly because of the stock. I'm going to give this one a try as I really like how you used all those pieces to add flavour then combined it with the miso paste.

I made this for dinner for my kids and I and it was flipping delicious. Everyone loved it. I didn’t have fresh ginger so I doubled up on fresh garlic and used powdered ginger in the stock.

Thanks for making this video. I don't have access to the things needed to make tare sauce so seeing the way you used everyday ingredients to create flavor works for me. I can definitely combine this with the udon noodles that you showed us.

I honestly love your content because as a home cook, I can see and agree with everything you do.

This was great, I tried it even though I'm pretty hung over today, but I got to say salt + water really is the best cure, so I'm feeling loads better 👍

Great recipe inspiration, although I wouldn't cook the eggs in the same water as other items since they can be quite dirty on the outside, other than that thanks for the video!

Did it for lunch today with my gf. That hit the spot!! Added little spiciness to it and it was perfect. Thanks and keep it up! A

@ProHomeCooks Your videos are amazing and one of the best cooks on RU-vid. As someone who's very inefficient in the kitchen... how do you keep up with the constant cleanup? Cleanup and dishes really keep me from attempting so much cooking. You make it look easy!

This is doable, I will definitely make it!!

People in Japan eat instant ramen all the time. They have a lot more flavors and brands than we do. Instant ramen was invented in Japan. A convent food during ww11.

Made this tonight for dinner and oh my goodness it was so delicious! Thank you so much for simplifying it, I was so intimidated to make it! Will definitely be making this again!

Thank you for the recipe❤

The link to the full recipe comes up blank

This is also beginner ramen too. I was craving it yesterday. With the pandemic, I got to the point where instead of buying take out, I make it. I have the best ramen place in Toronto beside my house, but I still thought I could learn to make it myself. Well guess what I am doing tomorrow evening 🤷🏼‍♀️😍 I needed this video in my life

Best vid, searching for a quick simple recipe and still coming back to use it!

Beautiful! Can’t wait to make it - thanks for showing us how simple it is to make!

This made me take living in Japan for granted lol I don't want to have to make it myself but this looks amazing

Can you make a video about vegetarian or vegan meal prep for the week

made it and came back to say thank you! so good, truly!

Love ramen so much I've tried the authentic recipe and its a full time job. Love this, definitely going to try it! Emulsion idea is great.

What I learned from my mother is not to slice or cut ginger. It's best to bust it, or break it with your hand. Or mallet, it bleeds better into the water when boiling. Slicing it doesn't let the flavor drain as good

This was a super interesting watch! I love kitchen shortcuts here and there so good to see how quickly flavour can be built! As a veggie I'm wondering what i could use to build similar flavour 🤔

Been eating this for 2 days straight! And I didn't even have miso paste! Wow! Thanks! Building flavor! Game changer! 🤯🍜

Thanks for sharing this amazing unorthodox but very effective way of making ramen. Tried at home and it was a hit !!! 🎉🎉🎉

I lived in Japan for several years and never had the need to make miso ramen at home, because I could take a short walk and get the best ramen in the world. After moving back to the states, making a good miso ramen has been my holy grail. I can make a mean bowl now, but I learned a few great tricks from this video. Thanks!

He bought that pack of ramen just to throw 😂😂😂

Thank you so much for making this ramen. I made it last night and it was delicious. It is just my hubby and I now. We are empty nesters now. Your recipes are just perfect.

This is the best break down for Japanese ramen I have seen. Thank you.

This was delicious! I think I need to be careful with the salt though..Miso is naturally salty and I may have added too much..I'll refrain from salting the broth and then adjust flavour after I've tasted all the elements. So nice to have a recipe for Ramen that is quick!!!

Students: hey that's our trash and we took that personally 😂😜

I just made this for lunch amd wow it rocked my socks off! Lol I made a few adaptations since I didn’t have all of the ingredients but the emulsified broth is one of tue best things I ever tasted! I used okra instead of bom choy since I didn’t have any, and a brown rice/millet ramen noodle! Delicious!!! For tue meat I had some pork belly already sliced thin and voila! Perfect bowl of ramen for the first snowfall here in Canada! Thank you Mike!

I love the kitchen studio. Really nice. Oh yea I love the way you teach.