I Made The Easiest Ramen Ever 

That's a good idea. Don't know why I've never thought of that.

Agreed. Freezing broth or stock saves sooo much time.

Can't wait to cook that last ramen 🍜

That is an excellent idea and I will sure as heck be doing that when I move out thank you for this secret!! I will use spicy tonkotsu and perhaps I will also use a ziploc bag to prepare beef ribs to marinate them with rice all ideas for now. I will prepare ramen for four days at a time, and after those four days ill incorporate another recipe then ill come back to ramen each time changing the recipe slightly.

Do you have a recipe I can follow for that?

Haiya no MSG

@@brandonmiller4698 uncle title revoked!

@@brandonmiller4698If dashi isn't umami enough for you, you may have a problem.

​@@brandonmiller4698msg comes from kombu.

@@brandonmiller4698 The things used in the broth like Miso have it naturally.

cheating D: !

Hello low income person. When I was studying in university I would make stock from cheapest bones in market and then keep that stock to make it with instant noodles to which I added cooked onions, carrots, but if I had more money then some meat. I think I made like a thousand different versions of instant noodles 😂

I’m sorry peanut butter????

​@@milesmccue9388better than nutella 😁

I remember those days!

​@milesmccue9388 I work 2 jobs so I make a peanut sauce for my Ramen noodles that takes like 5 min to make and is delicious

My wife struggled with this a lot, we also watch a lot of Sorted Food and they focus on a lot of that time management stuff, especially in the recipes they release themselves. I know Josh is very subject focused instead of process focused (So you can mix and match the chicken from this, the stock from that, make it your own) in videos like these but if people are looking for those kinds of guides in a recipe when starting out they are out there.

Brian Lagerstorm is good at this and showing how 30 min actually takes 30 min in his weeknighting meals.

Hi❤

I couldnt imagine any american being opposed to corn either, josh is wrong here.

I believe it’s a Hokkaido famous dish?

@@ezura4760 yes, it is!

@@ezura4760 Yep, it is Hokkaido regional specialty ramen. They usually pair it with butter, corn, bean sprouts, spring onions, and minced meat. It is rare occassion where the ramen is creamy, sweet, and savoury instead of typical rich, salty, and savoury.

Miso corny

You shouldn't be so surprised. This dude is a master 😅😅😅

Isn't it more ah-jee-tama? No hard "g". (I'm guessing that's what you meant in writing the gee out.)

Thank you for mentioning that, it was the one thing in this video that was triggering me LOL; it's a portmanteau of ajitsuke tamago after all and not ahitsuke tamago... it sounds more like he's speaking Spanish or Swedish than Japanese XD

Also “tamago” is the word for egg so cutting off the end of it and still saying “ajitama egg” is like saying “hd drive”

LOL, yeah; or the one I've been hearing more frequently as of late which makes a bit more sense because English speakers don't always understand foreign terms but it's still almost as bad... chai means tea and yet I don't think I can count how often I've heard people say chai tea even in commercial contexts.

@@StephenZillwood Yeah I think they meant "jee" sound like you are saying the letter "G"

Those other videos are so we don’t go weeks without content while he promotes his book. he is on talk shows, podcast, and signing tour. Happy for our guy

Big fan here

In my experience a lot of Asian cuisine is heavily ingredient based as opposed to method. Stocking your pantry with Sesame oil, soy sauce, oyster sauce, fish sauce, mirin, chili oil, rice vinegar, miso, nori, peanut oil, tamari, and bonita flakes alone unlocks so many recipes as a base and last a long time in combination with regular pantry staples.

@@brownie3454 - thanks for that tip! Especially living in a rural area, a lot of these ingredients have to be ordered online, and I’m often concerned with the shelf life, so good to know they last a while! Thanks!

@@allamericancooking I just want to clarify, that part of my comment referred less to the shelf life of the ingredients and more about how little is needed of each to make tasty meals. But most of what I listed is either dried or high salt content so it’s still mostly true. With good storage they can last over a year

@@brownie3454 I appreciate your insight, thanks!

If you got around to making it, about how many people did it serve? Planning on making it for a school project.

Yes

Pls drop the warcrime hangover ramen recipe pls pls pls pls

warcrime hangover lol

@mrgalaxy396 nah the ramen recipe is warcrime not the hangover lmao

@@oyster3145 If you insist; but I must say I'm not proud of it and cannot guarantee that it'll taste well at all, unless severely hungover lol: Ingredients: Teaspoon of miso (the dark salty one not the light sweet one) Teaspoon or tablespoon of butter, however you like Beef bouillon cube (ideally a gelatin one, so dissolving is less of a headache lol) boiling water(as little as possible, if you use too much you won't have a soup) regular dry spaghetti, ideally thin but I've used the regular cheaper thicker ones in a pinch If you're feeling fancy: chop some onion and garlic. Saucepan. If you're fit enough, fry the optional onions, garlic, miso and butter then add the water and pasta - if not just throw everything you have into the saucepan at once. Make sure to stir well to get the miso and bouillon to dissolve properly. Once the pasta is cooked to your liking, the soup is ready. Optionally top with spring onion, slices of ham (yes even the one you'd put in a toast works) and corn. If you exclude the time to boil the water you can have this ready to eat in 5 minutes using only a single pan. Funnily enough I've always without exception had these ingredients at hand, I use each of them a lot in a variety of dishes. As I said. not proud of it, ymmv xD

@@THEMithrandir09 Instead of pasta get fresh alkaline noodles and freeze them (tbh idk how you can find miso but not ramen lol, only miso I can get is from an expensive american brand). But same I make ramen with just instant dashi + bouillon + shoyu + mirin and it makes everything so much easier and affordable. Every youtuber is always like make this broth from scratch but that's just so much work for one meal.

And the shells comes out of You same way it went in, as human body cannot absorb it

@@DubultaisT that's why you're supposed to chew properly lol

@@bernieburton6520 dude learn anatomy. humans cannot digest corn kernel shell. 😂

@@DubultaisT doesn't matter if you can't digest the shell, the nutrients are inside the shell. Doesn't matter if it's cooked or raw. You just need to chew the kernels properly to get the shells torn up.

oh my god.

There already was doe

@@jsaiz681593 I mean one where they cook, although I didn’t know he was on the podcast recently

We NEED this question answered please😭

Have you not tried the shin black beef bone broth ramen? Its like 3 dollars a cup for those instant noodles for a REASON! It's my alltime favorite ramen cup even though it's marked up. Imagine if it was made at home by a loving ramen papa? 😮

Who does not?

That sounds Good, I hope you won't mind telling me how to about making that much??

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Hi❤❤