Great job! I think what's great about this is you didn't go overboard with the ingredients. Ramen can be intimidating and a lot of people including myself when I first got started try to counteract the "I have no idea what I'm doing" feeling by adding as many ingredients as possible to try to make a more complex flavor. In my opinion (which shouldn't mean much), being more thoughtful and choosing flavors you want in your final bowl is a much better approach. What flavors you leave out is just as important as which flavors you choose to add.

pro tip: instead of heating your bowl in an oven, you can simply pour a cup of boiling water into the bowl and let it warm up while you cook your noodles. when the noodles are done, simply discard the water and proceed with building your bowl of ramen.

A lot of ppl don’t realize that a few hours of prep on the weekend can set them up for delicious and healthy meals (way better than the nasty chicken n broccoli meal prep where you have 80 containers of the same thing). Great tips man!

Love the "make ahead" approach to so many of your videos! Very appreciative of your understanding that most normal home cooks don't have the time or energy to make homemade noodles... Just wanted to say I love how approachable your recipes are for someone like me with minimal energy most days. It really perks you up to have something homecooked every now and again.

Ok, hear me out here... a 4 cup pyrex measuring cup with a pouring spout from which you can pour liquids spill free into mason jars.

Im glad you went the chicken route, I feel like a majority of every other video about ramen is always pork based so this was very refreshing to see chicken. As someone who doesn't eat pork but still loves meat, it was a big help.

"The Way of Ramen" and "5 AM Ramen" are two of the ramen channels I learn from, and Mike Satinover's book is GREAT and comprehensive. Good job, Ethan!

I didnt know I needed a ramen video from you, but I am so glad you did. Its raining outside and cold, just looking at the bowl is warming me up. Love the videos Ethan!

I would definitely recommend making some ajitsuke tamago (seasoned eggs), they’re soooo easy but make the eggs unbelievably delicious.

As a former ramen chef i enjoy this video a lot, a couple nitpicks would be that you could marinate both the tori chasu and the eggs on the same tare. Also as a sidenote, some honey goes a long way on the tare, the sweetness is amazing in combination with it all.

I SERIOUSLY appreciate seeing the amount of carbs per serving as someone who has been T1 Diabetic for over half their life. It's not something that's as common as I would like when looking at other channels. Keep up the awesome work!

You've quickly become my favorite foodtuber, I love that you go the extra mile to provide the science and nutrition information for your dishes!

what a coincedence that i wanted to make ramen today lol.

Ethan's taste tests are the most shameless I've ever seen. It's become a staple of this channel and I'm here for it. Ethan: Let's do a quick taste test Also Ethan: *DESTROYS ENTIRE BOWL*

I have been wanting to get into "real" ramen after loving the cheap stuff all my life, but I live way out in the hinterboonies and could never just go to a restaurant and try it. You just made making my own actually seem attainable rather than being ludicrously intimidating. Thank you. I can't wait to try this.

Wow, I think I might give this a go! I’m in college, and I don’t cook much living at a dorm, but I think preparing this dish to be ready for every weekend at some point (can even be shared with friends) could be an excellent way to get me comfortable in the kitchen.

Killing it with the nutritional information Ethan. Probably the only channel I've seen do that. Really nice touch to an already amazing food channel :)

looks delicious, I've had so many failed attempts at ramen but I'm inspired to try again marinate those eggs! the egg marinade is super simple and gives them a beautiful look. we eat with our eyes

Always enjoy these practical, relatable cooking videos. Thank you as always for the content Ethan, and great to see you going strong with your enthusiasm, one year onward from since I’ve began watching you!

All your calorie saving protein giving recipes and options have been a god send for me. 30lbs down! Thank you

I needed this in my life desperately. Great stuff Ethan!

I love how you always provide killer sources and infographics for inspiration and methodology.

For more taste and calories, quickly searing the thigh chunks on one side (avoiding overcooking) and adding salted fried chicken skins would be great.

I grew up ('70s) with the instant ramen, using the included "broth" packets, as a regular meal. We *loved* that stuff! In college (early '80s) I ate a lot of it as part of my poor student lifestyle, along with "free food" such as potatoes, onions, and other whole foods. It was only much later that someone told me ramen should have things added to it! Now we generally just toss out the flavor packet, and add Better Than Bouillon to the water we cook the noodles in, as well as tossing in various veg and other ingredients in the last minute or so. Basic ramen comes in at some ridiculously low cost per serving, like 0.20 USD, and even adding the other ingredients it remains very cheap, and quite satisfying. Now that we're back to almost no earned income, that low price is more important. I don't have a job. I don't have a car. I don't have a house. I live in a trailer, with a motorcycle under my bed. But I can still eat very well!

For the oil.. please try this: 50 grams szechuan pepper, 50 grams of red thai chillies and 50 grams of leek. I call that oil happy juice. Also you should drop your 6 minute eggs in a mix of 50% water and 50% teriyaki sauce for 36 hours. It will change your life.

Thank you so much for incorporating shelf life!!! I'm always too careful (after getting really sick once) and throw away way to much food because of it

I so appreciate that you note that aromatics will loose too much flavor by cooking them for much time. Ginger, ok time helps, but garlic deserves to be added late. Thank you for your great videos.

I’m happy he got the pickled onions in there. Great job as always.

What an amazing piece of cooking! I personally like the eggs fried and then flipped in the pan, in butter, which takes care of the fat component of the soup, and allows me to spice it as I see fit.

finally a youtuber that makes ramen with ramenlords book! this seems like someone who KNOWS about ramen and thats so refreshing!

That's the reason why I love ramen. I spend 1 day in the kitchen preping everything (also my own noodles) and than I have an amazing dinner for next 6-7 days that takes 30 mins to assamble :)

Ramen and pho are one of my favorite "diet" meals especially if you use the unfried ramen noodles you can have a giant filling delicious bowl around 500 calories.

Use a japanese curry cube (the dried bricks you break down to make japanese curry), and use some gochujong or sriracha in the tare. Then, top with silken tofu (fried or not), a variety of crisp veggies sliced extra thin (carrots, onions, even kosher dill pickles work well here), and you have a curry ramen that's fairly close to the vegan curry ramen at Wagamama. Coconut milk is another route, as is sliced poached chicken breast or shrimp.

Perfect for fall weather! Ramen is my favorite food.

Excellent .. you always do a fantastic job .. no nonsense very clear and alround pro !!!! .. always makes me head to my kitchen :))) ... Love your work !

I loved how the sponsor was a perfect match for this video :D I usually don't watch sponsorships but it was just too good.

Literally dumps in an entire bottle of soy sauce. "Then add the kombu for umami" 😂

I love the way you explain the process, and all those tips and tricks for the homecook. Perhaps you could make Pho sometime in the future

if ethan made a video of just him eating i’m pretty sure i’d watch it lol, every video this guy makes is so spot on and oddly soothing. keep it up !

Gotta say if you're looking for a healthier version of the noodles themselves, try and find noodles that are air dried instead of dehydrated by deep frying. That's why a lot of the cheapest bulk ramen has so many more calories/fats than the slightly more expensive versions. I can usually find a few options at my grocery store.

Viste Ramen cost $18.30. / lb. That’s $5.50 / packet. For extra protein, add a bit more chicken or tofu. It’s hard to believe this is a sustainable business model.

My family really enjoyed this! I topped it with the chicken, eggs (marinated 😋), green onions, sea weed, garlic, bok choy and imitation crab... just thing I had on hand. It was so fun but definitely recommend doing the prep ahead of time. I'd like to prep it all ahead sometime and do a "build your own Ramen" with friends! The chicken definitely took longer than I'd planned and having it done ahead would have been handy.

Hey Ethan, I recently went on a Keto diet for health reasons (IBS) , can you do a video on carb replacements/alternatives? For instance, what material is the best to make noodles out for a keto diet.

Looks super tasty. The only things I would add to elevate this dish is making two-day marinated ramen eggs over the weekend, and using a broiler or a blowtorch to sear the chicken and give it a lovely char. Do these two things and *chefs kiss* perfection.

Marinating those eggs in some of that tare makes them next level. I also like adding some chili crunch and some of the crunchy chicken skin. Soooo good!

i just got into making ramen. its such a fun hobby. your techniques and info are spot on. you can make so much soup then make such different bowls of ramen with the same soup. highly recommend the soy marinated egg. making a pork chashu is fairly simple too and you can use the left over braising liquid for the eggs to marinate. i just made a spicy miso for the first time after a many shio and shoyu and wow, it was by far my favorite. give it a try. it is so delicious. ramen is the best and each bowl you make gets better. i got the system down.

can't skip steps on ramen but definitely ends up being the most rewarding dish. great to see this video, this is my fav food and ive been waiting for a recipe that doesn't miss out the time consuming but authentic steps

Ethan, great moves! Keep it up! Proud of you.

Another fantastic video, the effort you put into every aspect of your content truly shows with each upload. Thanks Ethan!

This looks so good!! My problem is that I am terrible at planning ahead. I never know what I want until right when I need to be cooking.

Mike's a legend. Great job doing your research for this video Ethan!

You deserve 10 times the subs you have right now. This is golden content.

Ethan, great video as always! I suggest you try to make a little hole in each egg's shell (bottom part) with a needle or something like that to prevent the shell from cracking, to have a more spherical egg shape (as the air under the egg's membrane will be released) once they are cooked and to let you peel the eggs easier once they are out of the iced water bath. I heard it works great.

Tak you for information of tare. I 've been scared of making homemade ramen because of tare. And now when i know that I can let the rest of the souse on the frige I have to make it. Thank you ❤️

"The Book of Ramen" happens to be the most definitive book on Ramen!

Really nice recipe 👍 love how you study all the right components necessary for the success of the recipe 😊

i love ramen, i never cooked it but whenever i eat it the egg is my favourite part. provided it's marinated and not just a plain soft boiled egg. believe me there is a huge difference and it doesn't take much to do at home.

Since taking a ramen class, tare and kombu dashi have become my secret ingredients for a lot of my dishes, not just ramen.

You should release a list of cooking books you recommend! I want to read them all!!

Ethan, do you think there is a way to make a “low sodium” version of not only ramen, but soups in general? Heart patients typically avoid soups because they have to be so heavily salted to taste good. I would say 1000mg of sodium for a bowl would be a good target. I would bet this bowl at a restaurant has at least 2500mg.

Also good for weekends

I made it and it was soooo good. Really as ideal balance of flavours

Ok, I made Joshua Wiseman's ramen and was horribly disappointed. So, I'm actually going to make this and then report back on how good it is. This is recipe number four of Ethan's that I would be recreating and so far everything has been as good as it's looked on screen so my hopes are pretty high.

I'm late to this particular party, but damn, this one is the one that earned the sub from me tbh... I haven't seen many mainstream cooking channels do ramen right... by right I mean actually addressing the typical components that make it what it is, not trying to be elitist, but ignoring something, and addressing it without adding it are different things... but you took something that's very complex, made a good case for it being week night, and made it a good reference for someone just starting to delve the depths of ramen.... as someone who initially found your channel when you were going after ragusea to drive clicks.... it's a pleasant surprise

Ramen is my love language! My spirit noodles!

Great vid! I love making homemade ramen. The only critique I have (and it's a small one) is that you didn't go the ajitsuke route with the eggs by marinating them in a shoyu base!

i just followed this recipe for Tare but i replaced the bonito flakes with shittake grains (wife is vegetarian, i'm close but still eat seafood now and again). Holy hell Ethan. Even with your awesome instructions, i can't believe that i actually made something this delicious. i housed a full bowl, and still can't believe i made this. Thanks so much for these videos!!

Super awesome you mentioned Ramen Lord from Reddit. Been following his stuff for a long time now!!

There’re three other simpler stock that you can use for Raman. With Bonito Flakes with/or without Kombu and chicken breast, you can make broth for your ramen

put the eggs in a marinade with soja and spices is awesome too

❤ perfect indeed! Homemade Ramen is the best. Thank you so much for sharing!❤

I've always been intimidated by ramen, but I've also always wanted to make it. I finally started by using this recipe first and it was friggin delicious. One note for anyone else who may try this recipe. I needed about 5-10 more grams of the tare for my soup. So 35 - 40 grams per 350ml of soup. Unsure if maybe it was because of the soy sauce I used or some other factors but 30g was simply not enough.

Tip - I highly encourage you peeps to make ramen eggs if you are already making soft boiled eggs Add 500 mls of water 100mls of soy sauce 100mls of mirin (or if you don’t have it, substitute for any kinda vinegar or rice vinegar preferably and around 6.75 teaspoons of sugar) Make sure all the eggs are submerged in the marinade and wait from 2hrs for the night to 2 days for best results

This was a really impressive Ramen. Only thing I'd tweak would be to marinate the chicken in some soy sauce in the fridge for a couple hours after cooking and then chop and serve on the bowl. The extra flavor it gives is really worth it. You could also marinate the eggs too :)

Brilliant and comprehensive, the reason I'm subscribed to this channel. Nicely done Ethan

Yoo, im literally so shocked to see vite ramen here xd. originally developed for freerunners by freerunners, woulda thunk that it would end up on Ethan's channel. Dope.

I like dropping in fresh mushrooms and bok choy to up the flavor, sometimes with a splash of black vinegar.

Excellent video. I’ve made a lot of ramen of various kinds. This hits all the high points perfectly. This year I’m working on making bowls of ramen with amazing flavor much quicker.

Just bought the Vite Ramen and I'm stoked to try! Thanks for introducing us to these cool companies and products!!

Just made this for me and my partner. Took me 7 hours straight but Holy moly it bangs so hard. Fully recommend. May be time consuming but was very fun and easy

You made a chicken "char siu" for a sandwich in one of your videos and I've actually been using that as a Ramen topping every since I saw it.

Thank you , thank you , THANK YOU!!! this is easy to follow , no too far out ingredients and NO PORK !!! thanks , I will try on a free weekend ! :)

I actually do this with Chinese-style Lanzhou Beef Soup! It lasts a long while

Vite Ramen! I love those guys. Been using their instant Raman for a while and love the Naked Noods the most. Keep up the videos Ethan!

This is a great recipe for people to use as a reference and start off on their ramen journey!

this looks good, really good, imma have to give it a shot at somepoint

thank you for all the detailed information you provide in this video! I learned so much about how to construct the different flavors that make a good ramen broth!

Thanks for the "Way of Ramen" Content, it's his best series 🙏

I love your content and how you prepare things ahead. Keep up the great work!

The chicken skin and the scallion whites (if chopped and crispy) make excellent topping as well.

Fill cup to inside line with boiling water from kettle or microwave. 2. Close lid and let stand for 3 minutes. Stir well and enjoy. - cup o noodles

Also adding dried shitake mushrooms to the hot broth is a great way to add more flavor to the broth and then cutting them up and adding on top at end! =)

Your videos are always so good. When I make broth or stock, I use a strainer, and then pour the liquid into a pancake dispenser. Since the liquid comes out of the bottom, the fat stays on the top, and it's much faster, easier, and I don't need assistance.

I absolutely love ramen! Will definitely try these noodles! 😍😍😍😍

Hey Ethan, This looks awesome! Thank you - I’ll be trying this next week

New set up Ethan? Very nice and once again very good, well made video, thanks as per usual.

Just a suggestion: when you’re telling us to roast the chicken thighs at 275 degrees til they hit 165 internal (might have said that wrong) you should tell us an estimate of how long that takes? I have no cooking skills and am following this lol

if you want real umami you should add inosinate (which you can get from making a simple dashi broth from bonito flakes (inosinate) and konbu (glutamate) ) it boosts the umami flavor to the roof.

Bro I am learning so much from you. Great channel, keep up the great work!

The secret to good ramen is, use what you can easily access, and start experimenting with that. The magic is basically in the soup.