Man, thank you for the content, you're quite inspiring considering that you make ramen but you're not necessarily an expert yet, so the part where you figure out what works with ramen is really cool, plus you're cooking for people who want to make ramen but are beginners or don't have the necessary ingredients, so the alternatives you give are really nice. Especially your video about the dry pasta alternative. Great work, man! I hope your channel grows bigger. +1 sub!
Actually the thing that really makes the egg peel easy is not the hole nor the age of the egg but the temperature shock room->boiling water->ice bath. It's been researched and documented in Kenji's book.
Thank you! I made this almost-instant ramen for lunch, except I used very strong vegetable stock concentrate and some mushroom “dashi” (I know, it’s not really a thing, but I had some staunch vegans I needed to feed) that I had. I also made your mind-blowing chashu tofu instead of microwaved meat, and that made it all very nice indeed. I was the only one who got to enjoy the 7 minute eggs, though. I know it’s not as good as making almost everything yourself, but the effort+time/hunger satiety makes it a good choice some days. Thank you; I really appreciate your ability to take us all along on your ramen journey. I’ve learned so much along the way.
This is inspirational. The soup looks like it'll go well with wontons as well. Somewhere in between the simple chicken broth of the northern wonton style, and the too overpowering dried flounder/shrimp heads/pork bones of the Hong Kong style. Thanks for sharing.
I just made this yesterday and I have to say it might be my new quick cooking favorite! With other methods (not instant) I have to make or heat the broth in one pot then use a second pot for noodles. Not here! Also, I didn’t have the shiro dashi so I used a little bit of hondashi granules. It was so delicious topped with left over pork roast, bok choy and an egg. Thank you!
You know the recipe is good when the guy just shows it and doesn't rub it in your face that it's faster than any other recipe you've ever seen, good shit.
thanks to this I made the most AMAZING Shio Ramen! Super simple and just needed shio dashi, lard, scallion oil, and sesame oil along with some store bought stock and some salt. not SUPER salty as I had originally imagined at all. I can't wait to try shoyu ramen.
So Shirodashi is worth trying? I'm thinking to atleast try and make a decent chicken stock but i want a quick and easy way for the dashi. Glad i finally saw you use some in your video
Most readily available chicken stock powders/cubes are seasoned western-style with things like celery, rosemary, turmeric, and sage. Is this an issue for the final outcome of the flavor for a quick broth like this? Are there Japanese stock powders you can recommend that have as few vegetable/herb seasonings as possible?
You could just boil a good amount of water with dashi powder (hondashi) as we call it, add salt and let it reduce. I'm Japanese, so I know what I'm talking about. Hope ya have a great bowl of ramen.
i'm gonna make my own from scratch tbh. found a recipe for it online! I already know how to make my own dashi for miso soup, it's just that with some extras!
Luckily, I already had the ingredients on hand when I decided to make this. It was really good, but it's very salty. I don't think additional salt would be needed after already adding chicken powder and shio dashi. Those 2 ingredients alone can send your blood pressure through the roof.
Sesame oil is really strong. you can use chicken fat or i've made some other aroma oils on the channel. the one in the tori paitan video is vegetable based and really good but takes a long time to make.
Didnt have shiro dashi so i replaced it with MSG powder because its basically made from seaweed or kelp, same thing aa dashi right? Felt like i committed a sin there
Is there any way to store the noodles for longer time without compromising to much of the flavor? and Do you think there any good common replacement for the dashi?
If you freeze the noodles right after you make them, it will hold up better, but the color will still be off. Noodles without eggs hold up much better but they are harder to work with and sometimes require a special machine to pull properly. As for replacements for the Shiro dashi, I test some alternatives but they don't taste the same. I have other recipes with different ingredients which I plan to film when it gets a little less hot here.
Could you please make a video of a simple ramen recipe where I dont need 3-4 strange japanese ingredients that are impossible to find? Would it be ok to just make a ramen with chicken stock, noodles, eggs, meat and vege and perhaps soy souce or teriyaki sauce? Or is that just trash?
Has anyone been able to find a good instant shio ramen? I feel like miso, shoyu and even tonkotsu have pretty good options out there (Nissin Raoh, Maruchan Gold), but the only semi-decent shio available is by Sapporo Ichiban and it just isn't quite right. Looking for that Tokyo Shio flavor in an instant noodle! ...or at least as close to it as possible. Does it exist?
What I do these days is make a batch of noodles and freeze them in individual portion sizes. That way whenever I make videos, I just take one out and cook it. They seem to last for a pretty long time in the freezer.
Hello, I’m from India, can you please tell me where can I find best ramen noodle to make this I really really really wanna try this out. You save lives tysm :,)
I cant find dashi here anywhere. But i found fish stock powder. Does that work too? Also if i replace the salt with soy sauce - you think it would ruin the taste?
The Way of Ramen cool thanks! Its so hard to find proper ingredients here where i live. I watched a bunch of your videos but this is the first one only with powders. Heck i cant even find Lard! How emberassing. But i might make one of those oils you made on other vids. Thanks man!
For a shio ramen, check out the "simplest shio tare" video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ImCUTkc17_o.html and use that and an aroma oil with some instant chicken stock powder. Shiro dashi is hard to get.
@@WayofRamen Thank you so much for your patient help! I found a bottle of "Kappou Shiro Dashi" in a store, and I hope that will taste good as well. It does contain soy sauce, but apparently that's not dark soy sauce.
So, I have basic ingredients like green onions, garlic, ginger, temari, fish sauce, beef and chicken bouillon, and certain spices and some other sauces, what soup can I make with those simple ingredients? like most people have? I like making ramen but it seems to have an almost muted flavor. I don’t know what goes good with what.
Noah Hunt separate the salty components from the soup components. Use the Tamari, fish sauce and some salt to make a tare. It should be very salty, way too salty when you taste it on its own. Typical ratios for tare to soup is 1 to 10. So 1 table spoon of tare would be enough to salt 150ml or soup. Then make a broth with some kind of meat or bones and vegetables without adding any salt. You could even try a salt free store bought broth or stock. Then use your garlic and ginger to make an aroma oil. Fry the garlic and ginger in some vegetable oil until they start to turn brown then strain and keep just the oil. Then put some tare and aroma oil into a bowl then pour in some soup and find the right ratio that tastes good to you. Good luck !
It is possible to make it at home but it takes a long time. Check out the latest video I did (mirin substitute video), I do a simple shio tare there that can be used to make shio ramen.
yeah, it'll taste a little different but it still works. Check out my instant ramen 2.0 video or my lockdown ramen video for recipes with easier to find ingredients.
The noodles I used for this video were a homemade recipe for ramen noodles or chuuka men (中華麺）. In Japan, ramen is considered Chinese food so chuuka men means Chinese noodles. You can use any type of ramen noodle, homemade or store-bought.
I am determined to find some way to make authentic ramen in Brasil, I've had to cut down on some ingredients, or find substitutes, or just make the darn things myself (wich is the case with the noodles and chicken stock) Ps: obviously i live in Brasil
I am curious about shio, I have never had it. I never order it because of the feeling of "opportunity cost". like whenever there is shio somewhere, there is always something else. and i always feel like something else > shio. It looks so sad and watery. but i have to try it one day!
I used the Lee kum kee chicken stock powder for this recipe. It's a red and yellow can. If you can get a Japanese brand it should work even better. Which brand did you use?
@@jtj1128 I checked the ingredients for Knorr's and its a bit different than the Lee Kum Kee stock powder. The cornstarch might be the thing making it taste like chicken soup as it acts like as a thickening agent. Give the LKK version a try: www.amazon.com/Lee-Kum-Kee-Chicken-Bouillon/dp/B0001DMTNC/
Thank you for sharing these tips, trick and techniques for making great tea men in a short time. I especially appreciate the noodle comment, as I was about to make a massive batch and refrigerate for a dinner with friends and family next week. AND I was not looking forward to the very long cooking times required to make the soup. I’m still going to have longer cooking times than this super fast version, but knowing I can make it up quickly after work on a cold autumn night makes me happier than I can say.
Hey sorry for the delayed response. check out my simple shio tare video. You can make that instead and use that to make some easy shio ramen with a chicken stock.
In most countries eggs are not washed before being sold to customers, to prevent washing away the egg's natural protective film. By boiling the egg with shells on, you are also boiling the dirt, dried chicken urine and shit particles together with the soup, lol. It's a new kind of Tare.
Hey Brandon, Sorry for the late reply. I have another video on my channel for a super simple shio tare, check that one out, you can use that to make pretty good easy shio ramen.
Don’t be afraid of your knife, just flip it over and scrap the stuff with the spine towards your hand (end edge away from it). It will also save the edge for cutting only.
>"Salt" ramen >40 different things besides salt added Wtf japan? That would be like if I gave you a big slice of black forest cake and told you "try some of my baking powder cake!"
@@WayofRamen it was a joke, if you laid it down the water would spill. Because of your videos I've been making ramen from scratch. Keep up the good work.
It means 'double' Since 'w' in English is pronounced 'double u' they use 'w' as a shorthand for double. Also online in chat or text, 'w' means 'lol' which is different.
Your wife is right. Do It the other way round, its the same. Spinach goes first then in that boiling Water you Cook the egg. Sanitation-wise its much better
This made me laugh way to hard when you were kind of sad explaining why you were blanching the spinach, and that your wife thinks it's gross. Seems like it has been a topic of many debates.
