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.
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!
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.
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.
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!
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
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.
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.
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?
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
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.
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?
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.
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.
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.
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!
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?
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
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.
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 :,)
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 !
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.
For a shio ramen, check out the "simplest shio tare" video ua-cam.com/video/ImCUTkc17_o/v-deo.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.
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.
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!
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 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/
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.
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.
>"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!"
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.
@@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.
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
![How to make Halal Shoyu Ramen [Simple Recipe Great for Beginners!]](/img/n.gif)
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.
Sorry, this is not right. I tried to make temperature shocks and it did not work with fresh eggs...
@@DerSaa Well, Kenji's method always worked for me... You can try giving this chapter a read
Works for me as well
Age of the egg makes it easier to peel, older eggs peel much better.
You weren't kidding about that cook time! That egg looked absolutely perfect. Definitely saving this recipe for later. 👀
Thanks very much for watching!
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!
Thanks very much!
Truth. Success stories are cool and all, but learning what doesn’t work is absolute gold.
Is freshly frozen okay?
Finally a ramen channel that isn’t going anywhere and I caught it soon enough to grow with it subscribed
Thanks for coming along!
I grew up with those flavors.. the nostalgia is the briny taste of canned sweet corn topping and cabbage soaking up all the flavor...
Ramen is food for the people
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.
RIP leftover spinach at 6:36
hahaha!
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'll need to do some wonton videos in the future! Good stuff!
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.
I agree with your wife.
she's much smarter than me
Why don't you just reverse the process? Spinach first, then egg.
@@LoveShootingEggs good idea
Yeah... Blanching your spinache in Chicken Poop Stock is kinda awful
I also agree with that guy's wife.
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!
Glad it worked out for you
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.
wow this channel is growing quickly, a few hours ago it was at 18.7k subs and now its at 19k, wow
Edit : its been six days and you've gained 9.5k subs
Yeah I don't know what's going on lol
Its a good channel so im not surprised hehe
Way of Ramen the algorithm gods have blessed you
Great recipe!
Why not throw in vege 1st then only follow by the egg?
Because I am not a smart man
@Zagaara have you seen how green the water looks after boiling the spniach? Do u want funky green eggs??
Kenny Cringeworthy who doesn’t want funky green eggs?
@@XNinjaBladesXx Isn't that a Chilly Peppers song?
The only thing that impressed me here was the Egg-Hole poker.
I bought a sewing kit and just stab my eggs with a fat knitting needle for mine
I need to get a new one, it broke.
@@WayofRamen why do you poke the egg?
@@djelikamotochika2992 so the egg will look good after it is done boiling
@@yungtrashlord ohh I see thank you
Title: Super simple
Me: *laughs in instant noodles*
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
Love your videos! keep the good work! very nice that you can explain to us the recipe that are in Japanese in English. soooooo helpful, thank you!!
Thanks for watching! I'll be making more videos as soon as I can get back into my kitchen.
Still my favorite video in this channel. Economical ramen recipes are hard to come by
Hello, I can’t find the shiro dashi in my local shops is there any alternative? Thanks in advance!
I too would like to know the answer to this question
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.
www.amazon.com/shiro-dashi/s?k=shiro+dashi if you have access to Amazon
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!
Great video, I’ve seen a couple of yours now and I love them. I like blanched spinach too, so I’m on your side lol.
Thanks very much Jason!
Like your content! Very instructive and I like your easy way of doing ramen at home without making broth for days. Gotta try it sometime
Thanks very much for watching!
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.
Yeah it's way too salty this was an early video. Just use the simple shio tare and the powders instead. Works a lot better.
I made this using your tare from the 10 minute shoyu ramen video. Delish!
3:11 “it’s just for miso”
Been watching your Channel for a long time.... Tonight was the first time I realized you're a lefty. 👍
yep
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.
I agree. Salmonella too
I love shio ramen at restaurants but when I made it I put way to much lemon and salt in the shio rare
Looks great! Simple and good. What’s gross about blanching spinach?
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?
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
making ramen is a really really hard task
it is. but this video is kind of a cheat recipe
Yeah, I think i'll stick with instant noodles
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.
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?
god thats a rly nice knife. what brand is that
i put spinach in my homemade ramen monstrosity concoctions. Always thought it was weird but I liked it. Glad to know I'm not alone.
Sorry for the late reply! Yeah spinach is super common in Japan! you are definitely not alone!
Can I make the shiro dashi from scratch?
What if don't have chicken stock powder? I can cook like regular checen broth, right? How much of that would I need?
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.
@@WayofRamen Thanks for the answer, i will be waiting for those recipes
Great Video! Is the sesame oil toasted? I have this dark toasted sesame oil at home, and I am afraid it might be too strong for this
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.
Wait why did you squeeze the spinach?
So how often are you making noodles? Do you make enough to eat the day after? Or have you done anything to prolongue freshness of middles?
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.
Is there a difference between shiro dashi and the normal powder dashi (Ajinomoto)?
Are you using roasted sesame oil?
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!
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?
No bean sprouts?
Awsesome video!!
Thanks very much!
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
Say Hello to Salmonella with spinach
Amazimg
whats the name of that tool you used on the egg for the hole?
I'm not sure. My wife bought it at daiso, the Japanese dollar store. You can just use a thumbtack, it works just the same. Thanks for the comment.
@@WayofRamen does the shell go into the egg?
What kind if knife is this? Brand?
What would be a good substitute for the Shiro Dashi? Something that is more common in supermarkets?
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.
Where can I buy the exact products that you have?
Hej spróbuj zrobić Polski rosół dobra opcja :P
All I need to know is where do I get these noodles
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 :,)
he has a video where he teaches you to make your own ramen noodles
what can I use to substitute Dashi?
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 !
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.
Its a knife from Japan and I was just so shocked how much sharper it was than the knife I was using. I'm slowly getting used to it ☺️
Do you think this recipe is still good ? I want to try shio ramen but the tare recipe is a lot for one bowl
It's ok but check out the simple shio tare video I have on the channel. If you make that, you can make a lot more with it.
I dont have shiro dashi, but i have hon tsuyu - can i use hon tsuyu as a substitute for shiro dashi for this recipe?
I've tried before, it's OK but I would recommend the other easy ramen recipes on the channel.
I thought using noodles the same day is not good.......thought people always say to let them rest overnight
The fat on it's own doenst have a lot of flavour, what does it add to the soup?
the fat/oil helps the soup stick to the noodles so they have more taste when you eat them.
Sorry for so many questions, I got everything other than the shiro dashi. I just can't find it in Germany/Europe. Are there any alternatives?
For a shio ramen, check out the "simplest shio tare" video ua-cam.com/video/ImCUTkc17_o/v-deo.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.
I can’t find shiro dashi anywhere. What about just regular hondashi?
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 Way of Ramen awesome! 🙏
You do know about chicken poop on those eggs, right? XD
You sound just like my wife lol
Just do the spinachs first, makes sense
@@tzacal2 you're a genius! Haha why didnt I think of that. 😅
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?
That would all work. Check out the easy shoyu ramen videos on the channel too. The latest one i put up doesn't require too many fancy ingredients.
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!
Can the blanched spinach be replaced by Ohitashi?
Sure, you can put any kind of topping you want
Not sure if you forgot to put the chicken oil, or it was just not in the final cut.
I think this recipe didn't use chicken oil, but if you have it use it. its better than sesame oil
fair play to you for saying microwaved chashu is awful :)
It was terrible and I even filmed the whole process to make it thinking it would come out good haha. What was waste of time that was.
@@WayofRamen well done for at least trying :) I do mine in the oven or pressure cooker
You have really handsome hands :D
Uhhhh thanks? lol
Ok Kira
I made this and it came out crazy salty! is it possible to just leave out the kosher salt? Thanks
yeah you can Shiro dashi is already really salty. You can just adjust the amount of that you use
Why poke the egg?
I know you said ramen noodles but do you know what type of noodles they are exactly? udon, soba, etc.
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 just prepare for when we get locked inside cause of the rona virus
i plan to make more lockdown recipe videos. I think we're going to be stuck at home for months
The Way of Ramen yeah we need recipes that are good but need like nothing cause thats all were gonna have after awhile
Can you link the Brand chicken stock powder you used? I used an American brand and it tasted way too much like Chicken soup at 1Tablespoon.
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?
The Way of Ramen Knorr’s Chicken Boullioux
@@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/
Could you please make the spicy noodle of 辛麵屋一輪ichirin?
Thanks for the comment! I'll look into it. I got some other requests for spicy ramen so I'll see what I can do.
I can only source bonito dashi stock powder, how do i use this compared to liquid shiro dashi?
If you really want to do a shio ramen, check out the 'simplest shio tare' and use that with some Chinese chicken stock powder.
@@WayofRamen if i use stock powder do i still use the chicken oil?
I like a soy sauce based ramen so I substitute soy sauce for the salt since soy sauce is salty already.
that's basically a broth of instant ramen.
yeah pretty much home made instant ramen 😅
I can not find shiro dashi!! is there somthing else i can put instead?
*something
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.
@@WayofRamen thanks alot !!!!!
What could you use to substitute for the Shiro dashi?
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.
@@WayofRamen thanks a bunch!
Does it taste good though
Tastes pretty good for how easy it is to make.
what song is the bgm for this video
I think its called Bovi and its in the youtube sound library.
My first attempt at this the soup ended up being too salty
I tried it again without the salt and it was a lot better. I used a Calnort's chicken stock cube for the chicken stock.
Noods may not have been as good because you lost the boil when you added them to the pot. That will effect things.
Could be, still learning. Thanks man!
@@WayofRamen aren't we all brother!
well yeah. Chicken eggs are always exposed to chicken poop soooo
Its boiling water...do not be so squeamish...being so clean sometimes make us sick...
thanks very much for watching! I hope you have a great day
Tried making it, Too salty tbh
Sorry it didn't work out. The amount of salt can be cut down. Shiro dashi is already pretty salty.
>"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!"
Lololol so basically only good ingredient is that egg but the rest naaahh 😂😂
Your wife is soooooooo RIGHT!! I don't like that either
What does w mean in japanese? Google translate doesn’t know, so I’m here
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.
Quick reply lol
that is a lot of sesame oil.
Yeah, most ramen recipes have at least 1 tablespoon of some sort of fat or oil. There's a reason ramen is considered "junk food" in Japan.
Cmon bro the egg came from the chickens ass dont boil the veggies in it as well
Wish you would have laid the water down so we could see how much it was. Disappointed.....
Sorry about that, the ingredient amounts are in the description.
@@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.
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