If you dont have lard around, because who does these days, just cut a tab of butter! put it in the bottom of the bowl and when you pour the hot soup over it melts and mixes in just the same as the lard in the video, really nice layer of texture and flavor for the winter time ramen.
Ryan, I'm a half-Japanese guy from Oregon who's always loved a good ramen but considered it something that was just too complex and time-consuming to ever attempt at home. I watched this video, and I felt like all these possibilities opened up. Today I tried to made a quickish vegan ramen soup riffing on some things I saw in your videos. So I badly made a dashi with kombu and shiitake, and then added the dashi to some soy sauce, mirin, green onion, a tiny bit of grated ginger and garlic, a drop of sesame oil, and a little bit of canola oil to make up for the animal fat I was missing. And after a little tinkering, it was better than I expected-a serviceable bowl of ramen that I could see myself eating again. And I can't wait to try my hand at it again, this time with an aroma oil. And someday I want to try making noodles. Thank you so much for making these videos. I didn't even know this was possible, and now I can see this becoming a new hobby of experimenting with quick but decent ramens. It sounds trite maybe, but you've made my life a little better. Thank you.
THIS IS THE ONE THIS IS GONNA BE THE FIRST HOME MADE RAMEN THAT IM GONNA MAKE THIS IS THE BEGINNING OF ME MAKING RAMEN NOODLES Edit: to the ppl asking for an update I can’t make it yet since I don’t have enough money but my birthdays is in 2 months so until then you have to wait for the update Second Edit: I have a problem... I live In finland There are no Asian stores here which means I’m gonna have trouble with stuff like shoyu sake and the Chinese chicken stock powder And let’s it forget... the language I don’t know what shoyu is in Finnish same can be said about lard and chicken stock powder I feel like a baby trying to lift an entire truck so basically doing something that’s not possible for me to do Stop trying to send me money 😂 you guys need it more than I do I’m just trying to make ramen Keep the money No need to give it to me Thank you everyone and have a nice day 👍
I went to Tokyo in 2017, had one bowl of Shoyu ramen. It was the best thing I've ever eaten in my entire life. It was better than all the fancy food we ate. It was better than all the street food I've eaten anywhere. It was in Shinjuku at this place with a pig for a logo where you would literally go, order, eat and leave because the place was so popular. Thank you so much for this easy video, it will really bring a taste of Tokyo back into my life. It's funny, when I was there I was homesick all the time. But now I'm here and I'm missing the lovely people of Japan.
Just made this recipe, my first non instant ramen, and really happy with how it turned out! Instead of straight lard, I made a green onion/garlic aroma oil following your instructions. Thank you Way of Ramen!
i just made this! the flavor shocked me lol. i was like “woah...i can’t believe my hands made this”. destroyed my kitchen in the process but definitely worth it!!
I used dashi stock instead of chicken stock and made my own noodles (I luckily have a pasta machine), took about 90 minutes all in all and was well worth it! I still have lots of noodles left, so the next two bowls of ramen will me much quicker.
This is an easy ramen to do. Whenever I crave, I can make my own. It is very cold here right now and soup is my best option to feed to my family. Great.
I love this! I've been trying out your recipes and watching your channel a lot and I love all the videos you put out! You have definitely changed my thinking on what ramen is and how you can actually make it! I live in Costa Rica and since I don't have a lot of access to a lot of these ingredients, it's awesome to see more of these beginner style videos! I'm planning on using some of the techniques (ajitama eggs, chashu) you've shown to make a shoyu style ramen for my brother's birthday this Monday (he's the one who introduced me to ramen, and it's his favorite food).
Ramen is quickest and easiest when it comes from a package. This has a slight chance of tasting marginally better than Maruchan but you're lying if you say this is "quick and easy." You just are. You can't beat packaged ramen on convenience or simplicity
@@St4rTr3v1Ut10n no one is trying to say they are "beating" packaged ramen, they mean it's a quick and easy dish to make in general. some people actually want delicious and authentically prepared ramen that doesn't take as long as the traditional method. i don't know why you are so threatened by what other people want to eat. stick to your maruchan forever, no one cares and no one is saying it's bad XD
This was a very simple, satisfying, and delicious recipe! I used what I had available in my pantry. I only had the cheap maruchan chicken ramen packs available. I used ginger/garlic powder and the chicken powder that comes with the ramen as my chicken stock. I had Tsuyu laying around so I added an additional tsp of that as well as soy sauce and replaced the lard with butter. I was blown away at how yummy it tasted. You won't regret trying it!
Okay so I made this recipe and it was actually pretty good. It wasnt crazy flavorful but it definitely hits the spot if your craving ramen but don’t want basic store bought ramen.For the Chinese soy sauce I used regular kikoman soy sauce. For the powder bouillon I used better than bouillon premium chicken base. I used half of the suggested amount. Didn’t have ginger so I used powder and for the lard I just used unsalted butter. This recipe is a great base for you to play around with and make it to your taste buds.
It's cool and valuable info to know what you did turned out good, but you did not "make" the recipe lol. BTB tastes very little like bullion. , powdered ginger very little like fresh ginger. And butter little like lard. To stress there is nothing wrong substitutions or these ingredients but what you made almost certainty tasted very different than what's posted. :)
Okay, so watching this at 4am and thinking, "you know what? I have all those ingredients in my kitchen. Let me just try and make the broth by itself and see if it works..." it was done in under 5 mins thanks to my Keurig always having hot water at hand. A whole new word has just been opened up for me! The broth tasted just like what I've had at restaurants! So awesome.
Honestly I was worried about the broth not having enough flavor, but for something you whip up so quickly it was pretty dang good. Definitely gonna keep doing this
For all the people here who are trying their hardest to make ramen for their family. Just know that they might not say it, but they love you very much.. i give you all the praise for being a loving parent or family member also. Youre a rare breed of people
I just made this and it was really tasty and super easy! I used the ajitama eggs tare for the soup rather than straight soy and it was delicious. Wasn't too rich just really great! Thanks for this vid!
As a tip, if you don't have an egg poker, warm them up to room temperature first and cook in boiling water for 5.5-6 mins. The eggs split because they are shock warming, being at room temperature should stop that from happening 😊
Its a soft boiled egg. Ita not necessary to poke a damn thing. Just lay it in carefully and you might lose 1 of 10 at the most. Also steam them instead and the texture is better and it wont happen anyway
This is what I have been looking for. My kids and I love ramen but I am just learning how to cook. And any recipe where I am not boiling pork bone for 6 hours is a great one!
Did all the same, except I replace de chicken powder what ever with nutricional yeast and the nory with spirulina, the sake with a few drops of Cynar... It was what I had at home, was delicious, thanks!
Hey, I'm really glad that you listed what I need at the beginning of the video so that I wouldn't have to watch through it just to find out what I need. Thanks, you're so helpful in that regard.
I did a fully fledged tonkotsu ramen (the one that take a considerable amount of time) and ended up really great. But after seeing this i think I'll be doing this recipe more often.
THIS WAS AMAZING. The only thing I didn’t have was Sake, and instead I put a few drops of Worcestershire sauce and it was *chefs kiss* fast, easy and yummy. Definitely saving this video😩🙏
@@oh-ohstinky5819 totally normal, it happens when you edited hearted comment. If you wanna keep the heart, never ever edit the comment after it got hearted. The channel very rrely gives heart to the same comment second time.
if you want to cook the soft-boiled egg without cracking it's shell because of the bvoiling water try adding white vinegar to the water before inserting the egg
For a recipe so simple and quick, the ramen turned out suprisingly well. I had a couple of slices of chasu in the freezer i warmed up and it was better than some of the resturants in my area. I will definately be making this again.
Thanks again for the recipe! Also thanks to @hallobre for the linguini suggestion. My wife appreciated this bowl of ramen a lot! When I made lard from salo, I added some garlic to it, which fits my taste. Thanks again!
"I know this seems kind of gross, but you need a teaspoon of lard" Doesn't sound gross to me brother! My "weeknight" ramen recipe is basically this exact recipe that I learned from this video, but I also make a quick dashi w/ katsuobushi, kombu, and dried shitake which I always have in my pantry, and I add that into the bowl instead of water to build the soup. I also add a few drops of store-bought sesame oil and peppercorn oil that I also always have in the pantry into the bowl before I pour in the dashi. As far as toppings go I use some thick cut bacon which I always have in my freezer, a thick slice of onion to get a caramelized "onion steak" type deal which is packed with umami, and a little pile of freshly chopped garlic that I just fry together all in the same pan. While all that's cooking I'm slicing up my scallion and soft-boiling my egg. Here's how I do it: "Raw" ingredients placed straight into the bowl: - Shoyu - Mirin - Chicken stock powder (or the Chinese chicken granules that I rub into a powder in the bowl) - Grated ginger - Lard - Sugar - Peppercorn oil - Sesame oil Dashi: - Katsuobushi - Kombu - Dried Shitake Toppings: - Thick cut bacon - Caramelized "onion steak" - "Burnt" garlic - Sliced green onion Noodles: - Either store bought dried ramen noodles (the legit kind, not instant ramen) OR spaghetti/cappellini cooked w/ the baking soda method 1) Start boiling your water 2) Start cooking your bacon + onion in a skillet while you're waiting for the water to come to a boil 3) Add the "bowl" ingredients into the bowl 4) Start cooking your egg(s) when the water is boiling (these aren't ajitama; I make real ajitama when I'm going all out and making a "real" ramen recipe, otherwise I just use regular soft boiled eggs. But you could easily do the method in this video as well) 5) Simultaneously start making your dashi (I make it by waiting for the water to boil -> adding in kombu and shitake and turning it down to a simmer for a bit -> turning off the heat and adding the katsuobushi and letting that steep for a few minutes) 6) Once your egg(s) are done, take it out and add your noodles into that same pot of boiling water 7) At this point, bacon + onion should be mostly done. Add your little pile of garlic into the same skillet and let everything finish cooking 8) Assemble! Strain your dashi and add it to the bowl and give it a stir. Then strain your noodles and add it to the bowl. Then add your egg, bacon, onion, garlic, and scallion toppings. Super easy, quick, and delicious weeknight ramen that is _miles_ better than a package of instant ramen! All you need a few staples in your pantry/freezer and you can make awesome ramen any time of the week in ~20 mins :)
Is there an alternative for the lard and the chicken powder? I'm vegetarian and this is the easiest recipe with the most accesible ingredients I could find. :(
@@cocolessthanslashthree I'm also a bit late to the party, but better late than never: You can substitute with simple vegetable broth. As powder, as a cube or with these small jelly-like pots (one can find here at germany at least). In essence it's just broth + tare + noodles + toppings. For the lard you can substitute with butter or flavored oils. If you have, chili oil or spice oil is a great thing. Also sesame oil works great - but be careful with that. That stuff is strong.
If you don’t want lard I substituted it with the meat juices from the meat I cooked at the same time. Idk if anyone else wants to try that but it was delicious
Just wondering - if I don’t have access to chicken oil or lard, can I substitute it with butter? Would that have the same effect? Thanks for the videos too!
You can make an aroma oil with canola oil. Youll just need to fry some scallions, garlic and ginger until they start to brown. It's not as good as using animal fats, but it will work.
I’ve been binging all your videos! I’m so happy I stumbled across your videos. I remember my first tonkotsu ramen, and it was bad-pork water bad. I’ve always been fearful of making ramen ... and I love making fresh pasta. But I think now, I’m ready to step into the process of learning ramen. I hope to get some videos up too!
Thanks very much! if you can already make fresh pasta, you'll have no issues making ramen noodles. it's very similar. I have a video coming up for beginner ramen noodles.
@@WayofRamen I'm in the process of cooking the tori shoyu ramen! I'm excited. I've already cleaned the bones, cooked the pork belly, and made all the tare. I just need to make some noodles, and cook the soup.
just made this bc i dont have time to make anything extravagant and when i tell you it's so so so good 😩😩😩😩 also i dont eat pork so i substituted lard with butter and it tastes amazing
Kimchi, cheese, curry variations as well please! Especially the curry one will be super easy with the japanese curry bases! btw, you are the only person i press like on their videos
If you dont have lard around, because who does these days, just cut a tab of butter! put it in the bottom of the bowl and when you pour the hot soup over it melts and mixes in just the same as the lard in the video, really nice layer of texture and flavor for the winter time ramen.
Oh thank you so much!
Tysmmmm
Thank you so much
Thank you
Can I use Ghee?
Person: Hey, whats a quick, easy and cheap ramen recipe?
Me: Here, I'll shoyu.
Your not doing it right ill shoyu how to do it right
Man man man that pun
well that made my day slightly better, thanks for the pun. LOL!
Thanks for shoying me that pun.
You already shoyed me
Man, I envy your family - they have access to so much Ramen
My kid is my taste tester
@@WayofRamen NANI NO FAIR
im lucky my dad always cooks ramen
@@mangonow6350 hi dad, I'm your lost son... Please pick me up
My dad never comes home and spend time with meh, so I am my father myself..
Ryan, I'm a half-Japanese guy from Oregon who's always loved a good ramen but considered it something that was just too complex and time-consuming to ever attempt at home. I watched this video, and I felt like all these possibilities opened up. Today I tried to made a quickish vegan ramen soup riffing on some things I saw in your videos. So I badly made a dashi with kombu and shiitake, and then added the dashi to some soy sauce, mirin, green onion, a tiny bit of grated ginger and garlic, a drop of sesame oil, and a little bit of canola oil to make up for the animal fat I was missing. And after a little tinkering, it was better than I expected-a serviceable bowl of ramen that I could see myself eating again. And I can't wait to try my hand at it again, this time with an aroma oil. And someday I want to try making noodles.
Thank you so much for making these videos. I didn't even know this was possible, and now I can see this becoming a new hobby of experimenting with quick but decent ramens. It sounds trite maybe, but you've made my life a little better. Thank you.
Trust me, the time is worth it
that's great bro. you should invest in some fat like tally or lard, ramen with canola oil sounds kinda nasty lmao
@@winterwarden I think he's vegan so that's why he uses oil
I gotta say, unless you're missing limbs and work all week... then you just plain lazy.
go ducks!
It's funny to watch people freaking out about 5 grams of lard, while in Hungary we spread it on bread like butter and eat it with paprika :D
👍👍
Dániel Rapp in Germany too a good slice of bread with lard and salt is soooo good
🤢
jaya jay have you ever tried it?
Alexander Benkert no. pork is against my religion. if it’s beef lard, i could consider
I made this for dinner and my family absolutely loved it.
Thanks very much for giving it a try and commenting!
I am actually about to make it for my family too hope they like it 😅
should i use dark soy sauce or normal soy sauce
i think they don't want to make you sad
@maham8581 i am also wondering the same thing. Dark soy sauce or normal soy sauce 🤔🤪🤣
THIS IS THE ONE
THIS IS GONNA BE THE FIRST HOME MADE RAMEN THAT IM GONNA MAKE
THIS IS THE BEGINNING OF ME MAKING RAMEN NOODLES
Edit: to the ppl asking for an update
I can’t make it yet since I don’t have enough money but my birthdays is in 2 months so until then you have to wait for the update
Second Edit: I have a problem... I live In finland
There are no Asian stores here which means I’m gonna have trouble with stuff like shoyu sake and the Chinese chicken stock powder
And let’s it forget... the language I don’t know what shoyu is in Finnish same can be said about lard and chicken stock powder
I feel like a baby trying to lift an entire truck so basically doing something that’s not possible for me to do
Stop trying to send me money 😂 you guys need it more than I do
I’m just trying to make ramen
Keep the money
No need to give it to me
Thank you everyone and have a nice day 👍
book 1: genesis
ME TOO
me too man
How did it go
Where’s the update???
I went to Tokyo in 2017, had one bowl of Shoyu ramen. It was the best thing I've ever eaten in my entire life. It was better than all the fancy food we ate. It was better than all the street food I've eaten anywhere. It was in Shinjuku at this place with a pig for a logo where you would literally go, order, eat and leave because the place was so popular. Thank you so much for this easy video, it will really bring a taste of Tokyo back into my life. It's funny, when I was there I was homesick all the time. But now I'm here and I'm missing the lovely people of Japan.
What's the name of the place?
@Cute Girl x no they didn’t, they only stated the location and a vague logo. Do you know how many ramen shops there would be in Tokyo?
@@UuU1001. exactly - anyone got the name for that place?
im sure if any of you ACTUALLY go to tokyo you'll find it if you really want to.
@@winterwarden ah yes I'm sure the average person will be able to find that specific ramen shop out of HUNDREDS
Just made this recipe, my first non instant ramen, and really happy with how it turned out! Instead of straight lard, I made a green onion/garlic aroma oil following your instructions. Thank you Way of Ramen!
Instant ramen is quicker and easier though right?
@@St4rTr3v1Ut10n and not as good or authentic
Thanks for the tip, how much oil did you use?
i just made this! the flavor shocked me lol. i was like “woah...i can’t believe my hands made this”. destroyed my kitchen in the process but definitely worth it!!
You should sue the owner of the channel for lying to you. The video is titled "quick and easy" not "destroy your kitchen with this recipe" lmao
LOL the hardest part is probably the egg. Nothing else should be kitchen destroying xD
"Destroyed my kitchen" 😅
I used dashi stock instead of chicken stock and made my own noodles (I luckily have a pasta machine), took about 90 minutes all in all and was well worth it! I still have lots of noodles left, so the next two bowls of ramen will me much quicker.
*As of right now I'm watching this at 3 am and starving because I watched this video.*
Instant ramen is good for those times
wha..? i just read your comment and checked the time, its 3am
Me too.
lol its 3 am for me right now... try doing what you described, but high. 10 times worse
Warning : don't watch this when you are hungry 😂😂
*I made a mistake now im starving*
me same problem
Argh, me now at 2am 🤣
I couldn’t help myself
Never poke a hole in my egg and my eggs always come out perfectly shaped but thank you so much for the recipe I really love it
I thought the video sounded incorrect as well
I can finally make a ramen that's actually ramen ;-;
XD
"If you can boil water, than you can make this"
Can you boil water?
Me : Good question.
Good luck!
I'm so lucky that I probably would burn it.
Yes
Burn water.
Ngl I do cook some quality H2O
Remembers me of Akane from Ranma 1/2 xDD
This is an easy ramen to do. Whenever I crave, I can make my own. It is very cold here right now and soup is my best option to feed to my family. Great.
I love this! I've been trying out your recipes and watching your channel a lot and I love all the videos you put out! You have definitely changed my thinking on what ramen is and how you can actually make it! I live in Costa Rica and since I don't have a lot of access to a lot of these ingredients, it's awesome to see more of these beginner style videos! I'm planning on using some of the techniques (ajitama eggs, chashu) you've shown to make a shoyu style ramen for my brother's birthday this Monday (he's the one who introduced me to ramen, and it's his favorite food).
Good luck!
an ingredient i would reccomend, being half japanese half tico is MSG, it helps alot with flavoring. they sell it at maxipali!
Ramen is quickest and easiest when it comes from a package. This has a slight chance of tasting marginally better than Maruchan but you're lying if you say this is "quick and easy." You just are. You can't beat packaged ramen on convenience or simplicity
@@WayofRamen Is this quicker and easier than packaged ramen? Why you lying to the whole world?
@@St4rTr3v1Ut10n no one is trying to say they are "beating" packaged ramen, they mean it's a quick and easy dish to make in general. some people actually want delicious and authentically prepared ramen that doesn't take as long as the traditional method. i don't know why you are so threatened by what other people want to eat. stick to your maruchan forever, no one cares and no one is saying it's bad XD
I substitute lard with sesame oil and it is 😋delicious.
This was a very simple, satisfying, and delicious recipe! I used what I had available in my pantry. I only had the cheap maruchan chicken ramen packs available. I used ginger/garlic powder and the chicken powder that comes with the ramen as my chicken stock. I had Tsuyu laying around so I added an additional tsp of that as well as soy sauce and replaced the lard with butter. I was blown away at how yummy it tasted. You won't regret trying it!
If by "simple" you mean overly complicated. Maruchan is simpler and easier than this, it's okay to admit that
Okay so I made this recipe and it was actually pretty good. It wasnt crazy flavorful but it definitely hits the spot if your craving ramen but don’t want basic store bought ramen.For the Chinese soy sauce I used regular kikoman soy sauce. For the powder bouillon I used better than bouillon premium chicken base. I used half of the suggested amount. Didn’t have ginger so I used powder and for the lard I just used unsalted butter. This recipe is a great base for you to play around with and make it to your taste buds.
Thanks for trying it out.
Solid! I bought better than bouillon to fuck around with, thanks for confirming it goes
It's cool and valuable info to know what you did turned out good, but you did not "make" the recipe lol. BTB tastes very little like bullion. , powdered ginger very little like fresh ginger. And butter little like lard. To stress there is nothing wrong substitutions or these ingredients but what you made almost certainty tasted very different than what's posted. :)
I appreciate that this video shows mistakes and isn't top of the notch perfect. It really gives me confidence as a person who can't cook
Pp
Okay, so watching this at 4am and thinking, "you know what? I have all those ingredients in my kitchen. Let me just try and make the broth by itself and see if it works..." it was done in under 5 mins thanks to my Keurig always having hot water at hand. A whole new word has just been opened up for me! The broth tasted just like what I've had at restaurants! So awesome.
Omg it's 4 am whilst I'm reading this.
Just used this recipe for my family and extended family. They absolutely loved it! Made it with steak and beef stock instead of chicken.
Used bok choy instead of green onion and coconut cream instead of lard. Came out pretty good. Know its changing recipe but you use what you have.
Honestly I was worried about the broth not having enough flavor, but for something you whip up so quickly it was pretty dang good. Definitely gonna keep doing this
I used your recipe today when I made ramen for the first time. It put a smile on my face so thank you 😁❤️
For all the people here who are trying their hardest to make ramen for their family. Just know that they might not say it, but they love you very much.. i give you all the praise for being a loving parent or family member also. Youre a rare breed of people
wrong subreddit
Looks easy, and as a lover of the "simplest shio tare" for my lazy spirit, I'll add this to the mix.
Thanks very much!
This is awesome ramen for a quick dinner night! Can’t beat it! Thanks.
I made this and now i eat it once a week, thank you for this!
I just made this and it was really tasty and super easy! I used the ajitama eggs tare for the soup rather than straight soy and it was delicious. Wasn't too rich just really great! Thanks for this vid!
As a tip, if you don't have an egg poker, warm them up to room temperature first and cook in boiling water for 5.5-6 mins. The eggs split because they are shock warming, being at room temperature should stop that from happening 😊
So taking this slow and complicated recipe really to that next level of "you are never eating this because it takes too long" lmao
ANY old pin does the job perfectly well
Its a soft boiled egg. Ita not necessary to poke a damn thing. Just lay it in carefully and you might lose 1 of 10 at the most. Also steam them instead and the texture is better and it wont happen anyway
Thank you for taking the time to show such a delicious recipe.
I will be making this again.
This is what I have been looking for. My kids and I love ramen but I am just learning how to cook. And any recipe where I am not boiling pork bone for 6 hours is a great one!
Did all the same, except I replace de chicken powder what ever with nutricional yeast and the nory with spirulina, the sake with a few drops of Cynar... It was what I had at home, was delicious, thanks!
I just made this recipe and it came out surprisingly great, thank you for teaching me how to make this amazing plate 😋👍👍
I just made this and it’s bomb. I didn’t have lard but I had sesame oil so I used that. Amazing. Thank you.
It’s soooo goooodddd ... instant noodles in my kitchen: my time has come
Thanks for trying it out
I made some chili oil in the bowl before adding other ingredients - also added some MSG. Came out fantastic - thank you!
Fantastic recipe. Used garlic oil instead of lard. Nice quick but tasty meal! Thank you :)
I really appreciate you making these videos in such an easy to follow way
i dont rly have any methods of properly doing ramen by hand. is instant noodles an acceptable alternative?
Sure, but nothing wrong with just eating instant noodles
@@WayofRamen Especially if you add a boiled egg and a bit of fresh green onions.
No Asian markets in your area? I buy fresh noodles that way. Much improvement over dried noodles. Especially 'instant noodles'.
Hey, I'm really glad that you listed what I need at the beginning of the video so that I wouldn't have to watch through it just to find out what I need. Thanks, you're so helpful in that regard.
I did a fully fledged tonkotsu ramen (the one that take a considerable amount of time) and ended up really great. But after seeing this i think I'll be doing this recipe more often.
Tonkotsu takes a long time, good job!
I make this recipe at least once a month, paired with some pork belly (Gordon Ramsay's recipe). It's so easy, and my favorite! Thank you for sharing!
I made this ramen and my entire family loved it! Thank you so much for the great recipe.
just tried this, Best midnight snack EVER
This is I really good recipe, just made it today. I couldn’t find Lard at my local store so I used butter instead, it tasted just as good!
Hey how much butter did you use?
THIS WAS AMAZING. The only thing I didn’t have was Sake, and instead I put a few drops of Worcestershire sauce and it was *chefs kiss* fast, easy and yummy. Definitely saving this video😩🙏
Sake is alcohol
@@enrott8560 with a unique taste
That looks so delicious!!! I love messing around with ramen recipes. I’ll probably try this one
thank you for showing this easy shoyu ramen recipe :DD i tried making the egg and its so good
Title:Cheap, Quick and Easy Shoyu Ramen Recipe
Me:Instant noodles take it or leave it
Edit:Thanks for the likes and for hearting my comment
And you edited it, so your heart is gone.
the heart is gone
@@oh-ohstinky5819 totally normal, it happens when you edited hearted comment. If you wanna keep the heart, never ever edit the comment after it got hearted. The channel very rrely gives heart to the same comment second time.
@@user-mc5vy2vk5n oh alright ty for explaining
if you want to cook the soft-boiled egg without cracking it's shell because of the bvoiling water try adding white vinegar to the water before inserting the egg
Is there an alternative for sake? Im 17 and i cant use any alcohol and im not planning on drinking even if i could lol
Just use water for this one, it's a really small amount. Good luck with your ramen man!
You could also use miran it has some alcohol but you can buy it at any age and it will cook off when heated
wha-
No you’re 15. Trust me, I would know.
You don’t need Id or anything to buy cooking wine tho
For a recipe so simple and quick, the ramen turned out suprisingly well. I had a couple of slices of chasu in the freezer i warmed up and it was better than some of the resturants in my area. I will definately be making this again.
Great recipe for my level of lazyness. Gonna combine it with bicarbonate spaghetti and test it on a Japanese person!
Try linguini instead! It will appear more like “expensive ramen”
@@hallobre thanks for the suggestion! I'll try it out!
Thanks again for the recipe! Also thanks to @hallobre for the linguini suggestion. My wife appreciated this bowl of ramen a lot!
When I made lard from salo, I added some garlic to it, which fits my taste.
Thanks again!
Respect for not using any filters (on camera).
As Bob Ross always says: there is no mistakes, just happy accidents
At the beginning of the completed product, I thought you did a *cat-ear ajitama* 😂
🐱🥚
Thank you for this video! I want to be a ramen master one day! ❤
This looks heavenly. Flavorful and relatively easy on the wallet? You really gonna make me cry, man 😂😂
Don't cry over ramen haha. Thanks for watching
Thank you❤🌹🌹
"I know this seems kind of gross, but you need a teaspoon of lard" Doesn't sound gross to me brother!
My "weeknight" ramen recipe is basically this exact recipe that I learned from this video, but I also make a quick dashi w/ katsuobushi, kombu, and dried shitake which I always have in my pantry, and I add that into the bowl instead of water to build the soup. I also add a few drops of store-bought sesame oil and peppercorn oil that I also always have in the pantry into the bowl before I pour in the dashi.
As far as toppings go I use some thick cut bacon which I always have in my freezer, a thick slice of onion to get a caramelized "onion steak" type deal which is packed with umami, and a little pile of freshly chopped garlic that I just fry together all in the same pan. While all that's cooking I'm slicing up my scallion and soft-boiling my egg.
Here's how I do it:
"Raw" ingredients placed straight into the bowl:
- Shoyu
- Mirin
- Chicken stock powder (or the Chinese chicken granules that I rub into a powder in the bowl)
- Grated ginger
- Lard
- Sugar
- Peppercorn oil
- Sesame oil
Dashi:
- Katsuobushi
- Kombu
- Dried Shitake
Toppings:
- Thick cut bacon
- Caramelized "onion steak"
- "Burnt" garlic
- Sliced green onion
Noodles:
- Either store bought dried ramen noodles (the legit kind, not instant ramen) OR spaghetti/cappellini cooked w/ the baking soda method
1) Start boiling your water
2) Start cooking your bacon + onion in a skillet while you're waiting for the water to come to a boil
3) Add the "bowl" ingredients into the bowl
4) Start cooking your egg(s) when the water is boiling (these aren't ajitama; I make real ajitama when I'm going all out and making a "real" ramen recipe, otherwise I just use regular soft boiled eggs. But you could easily do the method in this video as well)
5) Simultaneously start making your dashi (I make it by waiting for the water to boil -> adding in kombu and shitake and turning it down to a simmer for a bit -> turning off the heat and adding the katsuobushi and letting that steep for a few minutes)
6) Once your egg(s) are done, take it out and add your noodles into that same pot of boiling water
7) At this point, bacon + onion should be mostly done. Add your little pile of garlic into the same skillet and let everything finish cooking
8) Assemble! Strain your dashi and add it to the bowl and give it a stir. Then strain your noodles and add it to the bowl. Then add your egg, bacon, onion, garlic, and scallion toppings.
Super easy, quick, and delicious weeknight ramen that is _miles_ better than a package of instant ramen! All you need a few staples in your pantry/freezer and you can make awesome ramen any time of the week in ~20 mins :)
Is there an alternative for the lard and the chicken powder? I'm vegetarian and this is the easiest recipe with the most accesible ingredients I could find. :(
1 year late, my best guess would be oil, maybe sesame ? And for the chicken powder i think there's vegetarian versions that mimick the taste
@@flo7096 ah ok thank you!
@@cocolessthanslashthree I'm also a bit late to the party, but better late than never: You can substitute with simple vegetable broth. As powder, as a cube or with these small jelly-like pots (one can find here at germany at least). In essence it's just broth + tare + noodles + toppings. For the lard you can substitute with butter or flavored oils. If you have, chili oil or spice oil is a great thing. Also sesame oil works great - but be careful with that. That stuff is strong.
@@kalamir93 thanks!
@@cocolessthanslashthree No problem. :)
making this for the first time took me 45 minutes but I enjoyed it a lot!
same took me way longer lol
There’s so many types of ramens and they all look good😭🤣
If you don’t want lard I substituted it with the meat juices from the meat I cooked at the same time. Idk if anyone else wants to try that but it was delicious
Wait...what is gross about lard?
It really works!! I had to swap out ginger for chopped red chilli becausei was out of ginger. delicious!
Just wondering - if I don’t have access to chicken oil or lard, can I substitute it with butter? Would that have the same effect? Thanks for the videos too!
You can make an aroma oil with canola oil. Youll just need to fry some scallions, garlic and ginger until they start to brown. It's not as good as using animal fats, but it will work.
Maybe sesame oil is good
Butter is common with miso ramen in Hokkaido, especially in winter.
I needed this channel I'm glad I found it
Thanks very much!
I’ve been binging all your videos! I’m so happy I stumbled across your videos. I remember my first tonkotsu ramen, and it was bad-pork water bad.
I’ve always been fearful of making ramen ... and I love making fresh pasta. But I think now, I’m ready to step into the process of learning ramen. I hope to get some videos up too!
Thanks very much! if you can already make fresh pasta, you'll have no issues making ramen noodles. it's very similar. I have a video coming up for beginner ramen noodles.
@@WayofRamen I'm in the process of cooking the tori shoyu ramen! I'm excited. I've already cleaned the bones, cooked the pork belly, and made all the tare. I just need to make some noodles, and cook the soup.
10/10 best recipe I’ve had out of all
Would love to see a nabeyaki ramen recipe!! Just throwing it out there.. lol 🤞🏾
with the cold this is pretty much the only thing I crave.
This is cool and all until i realize i cant cook
You can do it!
This doesn’t even involve cooking...I’m convinced that people that say they can’t cook are just too lazy to try/learn
Gotta start somewhere, and this is as good as any! Try it, what's the worst that can happen?
Overcooked noodles and a hardboiled egg are edible, too.
1:50 i deadass have one of those things and i never had a clue about what to do with it
Ginger grater? They're great!
I love that this is quick, made from scratch and traditional.
Anyone that thinks lard is weird or gross should gtfo of cooking in general
Slavs eat lard on black bread or pita with salt and onion
@@user-xc1qy7ed8l and pickles
People who think it's gross probably thrive off of pizza pockets and call it delicious
Cavan Cheong wtf do you mean a hot pocket
Cavan Cheong they are both fatty and essentially unhealthy what kind of comparison are you trying to make lmao
I just made this with chicken stock that I had left over, and it was amazing.
I burned water in a pot..
This looks delicious!! I love adding corn and butter to my ramen 🤤
It's nice but Ichiraku ramen better😁
Nice and clean, one of the most accessible ramen recipes I've seen!
Thank you for watching!
What if I don’t have sake? Could I just pour tequila? 🇲🇽😌
Late reply but I imagine with some sugar it would be good
Ryan, I did this with duck fat instead of lard and it was a new level. Almost French ramen!
Duck fat is super underrated for ramen!
3:05 amongus egg
I always make this for my family. Thanks for the recipe. I substituted the lard of course with something else.
it was disgusting
You said add hot water to the ramen. Boiling water? How hot exactly? & thanks, the vid is super helpful!
just made this with spaghetti baking soda noodles and my god..... its divine. took just over 10 mins!!
just made this bc i dont have time to make anything extravagant and when i tell you it's so so so good 😩😩😩😩 also i dont eat pork so i substituted lard with butter and it tastes amazing
It's better than most long preparation! That's incredible!
Masterpiece.
Cheers to your talent and dedication 🍻🍻
すごくおいしそうです！ 完璧！
Thank you so much! Loved your version of Ramen; tried both with pork and substituted with chicken fat both amazing 😮
Finally something that's ACTUALLY simple and not the people making the trimming noodles put of scratch.
Kimchi, cheese, curry variations as well please!
Especially the curry one will be super easy with the japanese curry bases!
btw, you are the only person i press like on their videos
Thanks very much!
Perfect ramen! Kid and I liked it better than local ramen restaurant.
My 13-year old showed me this recipe and now he's going to make it. Thank you
Thats awesome. Tell him to check out all the videos in the quick and easy playlist. Maybe he can get more ideas for future bowls of ramen.
That ajitama hack is great. Sometimes I forget to make them or feel like impromptu ramen. This will be way better than just plain boiled egg!