7 Ingredient Restaurant Style Ramen (Amazing Recipe)
2021 ж. 8 Сәу.
1 741 452 Рет қаралды
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I made this today for lunch for my daughter and myself. It was fantastic! Thanks for breaking this down and making this intimidating dish feel doable. And because of your economical use of pots, I don't have a million and a half dishes to wash!
*Epic !* ❣ Mmmmm mmmm good. 💚 😍 💖
@@readingsbycara That's what ramen soup is, Mmmmm, mmmm good!
This was so much fun. My 13 year-old daughter and I watched this video together. She eats Top Ramen (not with my blessing) and as soon as that was tossed across the kitchen she immediately wanted to see if she could make this herself for us for dinner (she does not cook.) So I took her out shopping at our local Ranch 99 for ingredients. OMG, it was the best because she deboned the chicken herself and made her stock. She caramelized her ginger....she did it all and kept referring to video (it was adorable.) I could not believe it. This was such a fun experience watching her cook this. And the best part of this it was the most amazing tasting ramen!!!!! Priceless experience for me.
Great story, I hope she gets into cooking!
This comment made me tear up, definitely a core memory!! Very sweet, and its great how happy you are about how excited she was 🤧😭
Great healthy fun bonding with family and yummy comfort noodles
Nothing wrong with instant ramen and she shouldn't need your blessing to eat it. However, she needs better taste and should eat Maruchan instead of nasty Top Ramen. 😂
What an absolutely wonderful memory and how incredible for her!?! You, just witnessed the birth of a foodie! HAHAHA! I have to say, that age, my daughter, was just an absolute joy and the best part of my life.
That throw directly under the shelf though.
Dude Perfect would like to have a word with you lmfao!
it just cleanly disappeared after that lmao
I'm happy to see so many other people were pleased with that.
It looks to me that he has deliberately practiced that for a while lol
I came here to say this XD
as a ramen chef i can only complement the cook. he used whatever's at hand with the available time to create a quick and dirty bowl. that's what it's all about. (almost) everyone can make a kickass bowl of ramen with enough time at hand. but creating a quick bowl of ramen without using soup powder or stuff like that really is quite an obstacle. kudos, sir! well done!
Aha... ... and where is the restaurant you are working in?
@@DerSaa why? you wanna pay me a visit and see if I know what I'm talking about? 🤓
Wouldn't it have been easier to cook the ramen in the broth at the end?
@@thejeewee1910 I wouldn't recommend cooking the noodles in the broth, since the noodles consist of starch, which would make the broth thicker. If you cooked a chintan (clear broth) this is something you don't want. however, this does not apply to instant ramen, as you cook the noodles in the soup.
@@kake2000 Yes, because most "I as an expert..." comments are complete bulls**t. And yours, too, I think.
I just tried this for the first time. I followed 98% of the recipe lol I added sliced mushrooms to the broth at the end while I did the book choy and noodles, and my chicken didn't have as much fat rendered out as I expected so I added leftover bacon grease when I cooked the ginger. I also added a few red pepper flakes to the broth when I boiled it. Minor changes, overall the recipe was incredible, I was shocked at the depth of flavour that come together in such a short time. This is absolutely a keeper! And honestly, it's so inexpensive to make even despite current food prices. We recently tried a local really upscale Ramen bar that opened and my kids and husband said this was way better! Thanks so much for this video tutorial, I am going to experiment SO much more with different combinations now! Plus I have tons of miso paste to use lol enough for probably 6-8 more pots full!
This is incredible. I love the ingenuity of showing us what you can do with minimal ingredients to maximize flavor
50 something home cook for life here I love how you teach. You explain the why as well as the how and it's much appreciated. Thank you!
Yeah, that's what I like about him, too. Other cooks may explain the "how", but the "why" does not come to their mind. I think they mostly don't even wonder "why", they just learned it a specific way and continue doing so.
Just made this for my lunch and it was epic! felt like I was finally having a meal at a restaurant! 🤤 Thanks Mike!
This recipe is fantastic! We used to live in Japan and recently really craved for some ramen. Thanks to Mike we now can enjoy our fav dish at home. It came out very rich and flavorful. Love it!
That was a nice ramen throw😂
I was thinking the same thing! So graceful... and he made the package completely disappear! Nicely done.
lol he's probably going to wonder where it went once he's done with the shot. Or he forgets about it and it forever becomes part of the set/kitchen.
You beat me to this comment.
It relly did just dissapear
like the breaking bad pizza throw
I made this yesterday and I can honestly say its the best Ramen I've ever made, my wife loved it too. Ive Never understood the different parts or ramen so mine always ended up like a tasty soup... But this was perfect, all the different flavours etc superb. Thank you very much for sharing!!!
Great job, Mike. I make ramen from scratch all the time and it’s always good to have a ramen that gets you 90%+ the way there without spending 24+ hours combined. When the cravings start this is excellent to have in your food library.
Had to comment to say I made this, and it was unbelievably good! I love how you demonstrated the layering of flavour.
I feel like emulsifying the Miso is a game changer for me, I never knew you could do that! Definitely trying this out!
Yea with miso soup the miso is added in generally after you gently simmer the Dashi. With miso ramen however it's always added first and usually the miso or tare is the first thing that gets added into the pot before the broth. Usually either stir fried a bit first in your aroma oil or mixed with pork mince, etc just to bring out the flavour a bit more. Really cool technique and it does really boost the flavour. Happy ramen journeys! :3
You inspired me to cook my first ramen yesterday. I watched the video 15 minutes after you posted it, when I was thinking what to cook for lunch (in Spain, lunch is closer to the US dinner than to US lunch). And one our later, I had my broth done. I didn't have bok choy, so I added fresh spinach instead. I didn't have scallion, I used tender garlic for the garnish and some greens from green onions for the broth. I had to add a little more oil, as I couldn't render out enough fat from the chicken skin... But it ended up being soooo delicious.... Thanks so much for your videos. I've learnt a lot from you.
Man, it's your style and the way you talk us through your videos that just hits the right spot for me. Right between manageable, known home cooking and that Next Step with the right ingredients and preparations to take it to the next level. Glad you "own" the actual topic that your channel is named after. Keep 'em coming!
I love love LOVE your approach to using the least amount of pots and pans necessary! I love making meals that don’t require a lot of time spent cleaning up afterward.
If you want to go super simple, miso and water makes a suprisingly passable broth. It'll definitely be lacking a bit, but since it takes essentially zero minutes, it's kind of worth it. Then you can top it with a bit of butter and some canned corn for a faux Hokkaido-style ramen that's as quick to make as instant ramen. Also, if you like egg in your ramen, I recommend trying poached egg instead of the usual soft-boiled. Once you learn how to do it, it's even easier than boiling since you don't have to peel them. The yolk will be much more runny and blend into the broth making it thick and creamy. It's not everyone's thing, but it's worth trying.
Oh damn, never thought of trying poached eggs for ramen. I'm definitely going to give that a try next time I make a good homemade ramen, sounds like an excellent idea! Thanks :)
I used a poached egg when I just want an egg in a soup noodle thing, but if you want a nice bowl of ramen and want that little extra presentation, I'd still go with the half-boiled egg. I also tend to do a few extra to use for breakfast the next day.
This method will also keep the miso bacteria alive :)
A splash of milk goes a long way too. Mmmm
If you make a quick dashi if you can get a hold of bonito or kombu or just ready made chicken stock from your butcher then mix it with equal parts, soy, mirin and white miso then that's a pretty good start to make an awesome broth to go with your ramen. Asian markets have an array of fresh ramen noodles as well so saves you the aggravation of making it. Then cook some chicken or pork to act as your chashu with an egg and some spring onions. Then just buy a good quality chilli oil. Delicious and not much time to prepare.
Just gotta say I really enjoy your channel. You inspire me in my cooking and you teach me so much too. I feel like I'm going to culinary school. I've tried many of your suggestions in my kitchen and my family enjoys them too. Thanks for making cooking fun!
You should have a look at ‘Food Wishes’ too, different style but great cooking
@@TheAjRae Thank you for that suggestion!
And there's a lot of ways to dress up the instant kind in really satisfying ways
I made this today to rave reviews from all parties who had this. THANK YOU SO MUCH!!! I did actually make an aromatic oil by just adding a ton more oil to the pan that I cooked the chicken in after I took the chicken off but that was my only change. Fantastic!
Made a version of this tonight and it was maybe the prettiest thing I've ever made. I can't wait to make it again. Thank you!
Just made this ramen, and it is hands down the best homemade version I’ve ever had! It didn’t even take that long (took me about 50min to make the first time but I imagine the more I make it the less time it’ll take). I didn’t have miso so just mixed the chicken fat in the pan with soy sauce, sugar and a bit of sesame oil on medium heat until emulsified, then continued with the rest of the steps. Turned out great. Thank you for this killer recipe!
Can we just talk about how satisfying that ramen throw was?!
lol
@@MikeMike-gj9vg that bowl of ramen is still underneath the shelf. already forgotten about by the chef.
That was 'Dude Perfect' worthy lol 🧢😎🔥
Yum, I made this tonight for dinner with the roasted chicken broth from your episode on breaking down a whole chicken. It was fabulous. I just started following you a couple weeks ago and am so inspired! I have already made many dishes! Thank you for creating this show!
Super easy and tasty! I made some fried shallots with this, fried 3 shallots slowly in 0.2L of cannola until they turn golden brown and crispy. It was a fitting addition + the oil is extremely tasty and served as a nice extra topping as well for leftover portions:)
I've even used re-seared sausages in ramen (turned out pretty good)! Ramen is beautiful bcs it has principles, but you can go crazy with it.
I keep coming back to this video. I’ve followed this recipe probably 6 times now. So delicious! 🤤
I just made this, and holy cow, absolutely incredible and took me about an hour. Super rad, thanks for making this recipe so approachable 👍
Thank you so much for the easy breakdown! I feel confident I can actually give this a go! ☺️
I must say thank you so much ! I've been looking for a such accessible ramen recipe for a looooong time. And now I finally got it ! I made this just tonight for my family of 4 and we were all unanimous that it's been a delicious moment for the eyes and for the taste. I will do it again for sure - with less chaos in the kitchen next time now that I have a better understanding of the whole process :D Thanks again !
Really good techniques here can't wait to try. Only thing is, don't put food with your unshelled eggs, there might still be some fecal matter stuck to the eggs even after boiling!!
Life's to short to worry about poop on your egg shells!
Would there still be bacteria or anything harmful after boiling tho?
@@gewreid5946 I wouldn't know, but i wouldn't drink treated sewage water...
Arent eggs washed in north america? that's why we need to refrigerate them?
@@pierrechristen7221 yup.
Really, really delicious. I've been making home made ramen from scratch for some time but this dish is far more savory and delightful. Thank you!!
That looks so bomb! Chili oil would top that off perfectly!
The turn this channel has taken has been a great one man. I have used to many of the techniques in the kitchen to help make good food without having to follow a recipe. Keep up the great work!
I agree. I love this channel more now with his new direction.
I just cooked this after having thought about making Tonkotsu Ramen at home, but always shying away because of the commitment/time needed. Absolutely love that it is made to be cooked in quite a short amount of time and that it uses both chicken bones and Miso. What's great about it as well is that I usually omit or replace stuff I don't like/have at home, but here I actually followed the instructions and it turned out great. Easy, quick steps, great explanations and a delicious, creamy end result. Will absolutely use this recipe more often.
I’m an Asian growing up with ramen noodles and our family cook differently but have to say your version is very creative and I’m confident it tastes really yum. I gonna try it your way!
shichimi togarashi or chilli crisp on top would be good I think. Looks like a great mid week meal cant wait to give it a try!
Just did this, making the broth out of the left over carcass of a broiled chicken I made the day before, was absolutely delicious!
Ohh, that sounds smart! Do you think I could use left over rotisserie chicken for the broth? 🤔
@@FairiesOfDarkness u could
I made mine today with sliced picanha (used the rendered picanha fat for the sauce) and was blown away. Thanks for the amazing insight!
I cooked this for dinner last night. The family loved it. Thank you!
looks really good. I really like the miso broth method.
I watched your 1 hour video and made some ramen of my own. I ended up kind of doing a shoyu/miso because I had some soy sauce that had cooked with scallions and ginger for chashu. It was a little strong so I'm going to try again with something more mild. Thanks for these videos
Made this tonight but added a few of my own twists. Came out beautifully. Bravo brother this is really a master class!
Thanks for making this video. I don't have access to the things needed to make tare sauce so seeing the way you used everyday ingredients to create flavor works for me. I can definitely combine this with the udon noodles that you showed us.
Had Tonkotsu (Pork) Ramen in Kawasaki City, Japan a few years ago. It was without a doubt the most delicious meal I've had in my life and left a huge impression. If I can get even 10% of that taste using this recipe then I'm on to a winner. Thanks
Amazing recipe! As a student I love this simpler and quicker take on ramen with only a few cheap ingredients.
I never done ramen before. Basically, normal ramen has 15 ingredients or more and according to what i watch on youtube it takes really long time to cook ……
Just made this for dinner tonight and it is BOMB. I will now be making this recipe on the regular, thank you sooo much!
I used some of the techniques you mention here (along with a couple from previous videos) in my ramen tonight, easily the best one I've ever made, thanks for the tips!
Taking the mystery, and sometimes intimidation out of creating a ramen. Thanks man
This is not really a Ramen but a quick Ramen. No reputable Ramen shop would serve this so the mystery has not really been taken out. That said, don't get me wrong, I really respect this as something achievable that any home cook can do and here you are getting like 80% of the flavour of a real Ramen with like 20% of the effort. So it is a great trade off with a fantastic bowl of noodles (but needs some kick) in a half hour or 40 minutes.
I've tried a few simple Ramens from KZhead and they've all been lacking, mainly because of the stock. I'm going to give this one a try as I really like how you used all those pieces to add flavour then combined it with the miso paste.
Made this tonight for dinner and oh my goodness it was so delicious! Thank you so much for simplifying it, I was so intimidated to make it! Will definitely be making this again!
Love how you minimise the amount of pots n pan used…by reusing the same pot previously used 👍 Will give this a go.!
Great recipe inspiration, although I wouldn't cook the eggs in the same water as other items since they can be quite dirty on the outside, other than that thanks for the video!
He follows food safety, as the eggs are literally boiled. Maybe a preference... but doing separately isn't necessary. Just cooking chicken in itself, the stock making and lastly the soup, you're essentially doing the same element in one pot, raw chicken from the onset. Chicken in general, especially factory chicken is the issue, but only if undercooked is it risky. This is about efficient cooking.
It is interesting that US has different food laws compared to e.g. Europe so eggs are actually washed and cleaned before distribution. On one hand they are clean and can be used as in the video, on the other hand protective layer on the egg was destroyed and they must be stored in refrigerator.
@@majro9 i wonder why people cant wash them themselves
I was thinking the same. I have a separate pot for cooking eggs, because I buy them on the local food market and they are always quite dirty.
Where are you people buying eggs?? I shop at Wegmans and my eggs are clean. Just wash em first
Does anyone else feel like ramen is going to keep skyrocketing in popularity for a long time to come?
ooooh yeah, because it's the ultimate comfort food!
@@kenhimself There's nothing better on a cold day!
@pj bakes he said KEEP
Honestly hope it does it it means more restaurants serving good ramen pop up
@@FlukeyFood yeeees!!
Did it for lunch today with my gf. That hit the spot!! Added little spiciness to it and it was perfect. Thanks and keep it up! A
I always thought I would never be able to make ramen, but you proved me wrong. I made this a few days ago and it was AMAZING. A spectacular bowl of comfort. Thank you!
Incredible recipe !!! Miso substitute for shoyu ramen : - 3 tbsp soy sauce - 2 Tbsp mirin (or a pinch of sugar) I just made it the exact same way you said except i added this at the time where you’re supposed to add miso.
After watching this yesterday, I went to my grocery store to pick up items to make it at home. They didn't have any miso paste so I just used the chicken packet that was in the noodle pack. Everything else I followed 1-to-1. I have zero complaints.
I really enjoyed this recipe. The second time I added some mirin to the miso and it make the broth tangy, loved it! Thank you for the recipe.
Just wanted to thank you for this video! I just made it today and it was superb! I just changed one thing: since I already had made vegetable stock previously, I used that instead of plain water for the initial stock. I'll make this one over and over again! Thank you, thank you!
This was great, I tried it even though I'm pretty hung over today, but I got to say salt + water really is the best cure, so I'm feeling loads better 👍
I made this for dinner for my kids and I and it was flipping delicious. Everyone loved it. I didn’t have fresh ginger so I doubled up on fresh garlic and used powdered ginger in the stock.
Hi, what type of miso paste did you use? Looking forward to making this soon. Thank you in advance.
@@Sensi919 he uses what I would say is not a full red miso [strong] and not a white [mild]. So find one in the middle or just use less red or more white. Find a local maker is my preferred or one close. I'm lucky enough to live in New England and we have a semi local Massachusetts woodfired/organic maker of the different types that I order a bulk order once a year from. South River Miso...you can find it throughout New England at Whole Foods, and is available via mail order. Uncomplicated answer? Hit any Asian market. Just remember the darker, the more fermentation and saltiness.
What an amazing recipe! I added one Thai red chilli in with the ginger to make the aromatic oil and crunchy bits to add the extra spice. Best recipe I've made from KZhead, hands down. Keep making videos!
I always appreciate how you explain everything. Just the concept of things that have flavour and keeping that around in oil just baffles me. I feel like every one of your videos I watch has a 1up-mushroom in it (or more)
Interestingly enough is that those "trash cup noodles" are insanely popular in Japan. Its a humongous industry and most japanese eat them several times per week. Its not as good as a restaurant made ramen for sure but its not as shameful or taboo as westeners usually think. Great video!
"As *some pretentious Westerners* think." Ftfy. As someone who has loved ramen my entire life, the only time I question someone eating instant ramen is when they're eating nasty Top Ramen over Maruchan. 😂
Also, the packages we have in the USA are decisively less quality than those available abroad. Some USA brands can be salvaged by adding actual miso and ginger during preparation.
@D Didnt expect a reply a year later but yes. You are completely accurate in your assessment. Oh btw.. have you ever had authentic ramen in Japan? :)
I’ve seen tons of videos with lots of vending machines, stores that are strictly for different instant ramen noodles, etc in Japan!
To be fair, the Japanese and Korean cup noodles are a thousand times better than the UK ones. I'm guessing it's the same in America. I only buy imported ones now
This is doable, I will definitely make it!!
I just made this for lunch amd wow it rocked my socks off! Lol I made a few adaptations since I didn’t have all of the ingredients but the emulsified broth is one of tue best things I ever tasted! I used okra instead of bom choy since I didn’t have any, and a brown rice/millet ramen noodle! Delicious!!! For tue meat I had some pork belly already sliced thin and voila! Perfect bowl of ramen for the first snowfall here in Canada! Thank you Mike!
Amazing recipe. You make the best recipies! Out of all the cooking youtubers you´re the one i've learned the most from. The ramen turned out mouthwateringly good, especially with some chili like you said to add some more spice
The link to the full recipe comes up blank
This recipe was unreal - so much flavor. My broth came out a little darker than Mike’s, which may have been from the chicken sticking to the pan a bit (I used a little oil). Nonetheless, for a “ramen rookie” chef, I could not have been happier.
What kind of miso paste did you use? I’m on Amazon and all the choices are a bit overwhelming.
@@naynorth2347 Just go to a Asian supermarket and pick some up.
@@naynorth2347 Don't know if you ever went out to get some but I know there are several types of miso paste. Since I also just make miso soup I get the White Miso of whichever brand is cheapest in the asian market or says "white miso" in english since I can't read the other types :(
Type of miso used can also radically shift color.
Just made the ramen! Made it exactly as you did it was outstanding! Emulsifying the miso with broth was key. Thank you!!
Simply outstanding. Tried it last night. Couldn't believe how satisfying it was. Thank you!
No one: Literally no one: Mike: FLAVOR BOMB
I've never heard someone call them "half boiled" or "full boiled" before. It's always Soft boiled or Hard boiled. Anyway, can't wait to try this!
Same. Never heard of a "half boiled" egg before. Sounds kinda weird, TBH, like it's not done.
It's common in many countries
I've attempted to make Ramen before and it came out pretty okay, but this is going to take it to the next level. Thank you so much!!
Your channel is by far my favorite. Keep up the good work. Awesome work!
This made me take living in Japan for granted lol I don't want to have to make it myself but this looks amazing
This is also beginner ramen too. I was craving it yesterday. With the pandemic, I got to the point where instead of buying take out, I make it. I have the best ramen place in Toronto beside my house, but I still thought I could learn to make it myself. Well guess what I am doing tomorrow evening 🤷🏼♀️😍 I needed this video in my life
Would you tell me the restaurant name? I'd like to try it out
@@PerpetualPrograstinator Konjiki Ramen at 5051 Yonge St. It's honestly, the best Ramen you will ever have. I recommend dining in once it's available, because nothing beats the hot ramen. They only have like three or four types of ramen, but the broth is to die for. Enjoy!
@@HurricaneShiro4 A women who cooks. Your husband’s a lucky man
@@HurricaneShiro4Yess konjiki!! Their Smokey Black ramen is my absolute favorite!
@@HurricaneShiro4 thanks a lot!
Been eating this for 2 days straight! And I didn't even have miso paste! Wow! Thanks! Building flavor! Game changer! 🤯🍜
Love ramen so much I've tried the authentic recipe and its a full time job. Love this, definitely going to try it! Emulsion idea is great.
Can you make a video about vegetarian or vegan meal prep for the week
People in Japan eat instant ramen all the time. They have a lot more flavors and brands than we do. Instant ramen was invented in Japan. A convent food during ww11.
Their corner/convenient stores have hot water stations specifically for instant ramen, the way US stores have coffee/tea stations with hot water.
Ww2
ramen became popular in Japan after WW2.
order instant Ramen on line... you can get still extremely cheap but sooo much better quality.
@@edwnx0 It was indeed "invented" after WW2 but has nothing to do with it. Its strange why people try to make WW2 seem important with instant ramen that was first made 13 years after ww2 ended...
This was amazing! I'm really looking forward to trying this! Ramen looks so intimidating to make but not anymore! Thanks! 😊
I want to say THANK YOU for making this video. all camera ankle and tools that you on together.
I lived in Japan for several years and never had the need to make miso ramen at home, because I could take a short walk and get the best ramen in the world. After moving back to the states, making a good miso ramen has been my holy grail. I can make a mean bowl now, but I learned a few great tricks from this video. Thanks!
He bought that pack of ramen just to throw 😂😂😂
... and it was funny. He probably got it out and fixed it so he could compare.
He wouldn't do that to it if he was in prison, those things are like gold when you're locked up
@ProHomeCooks Your videos are amazing and one of the best cooks on KZhead. As someone who's very inefficient in the kitchen... how do you keep up with the constant cleanup? Cleanup and dishes really keep me from attempting so much cooking. You make it look easy!
This is the kind of meal I wanna make. saving this. THis is my next cooking night recipe!
This was delicious! I think I need to be careful with the salt though..Miso is naturally salty and I may have added too much..I'll refrain from salting the broth and then adjust flavour after I've tasted all the elements. So nice to have a recipe for Ramen that is quick!!!
you can try a bit of nori (seaweed) for the umami flavor but with a bit less sodium.
What I learned from my mother is not to slice or cut ginger. It's best to bust it, or break it with your hand. Or mallet, it bleeds better into the water when boiling. Slicing it doesn't let the flavor drain as good
Thanks for the tip!
This comes in handy for the miso tare as I am preparing a tonkotsu broth right now following your old video recipe. Awesome work!
Just made this it was delish! And I've never made ramen before 🎉 The miso in the home made stock was the BEST
Students: hey that's our trash and we took that personally 😂😜
Packet Ramen is just the entry level 'drug' to the real stuff. Hopefully the students are educated....
This feels so close to home. I still eat packet ramen once in a while, out of nostalgia, even though i learned to make the real thing
@@mr.dalerobinson true
@@gleipnirrr real quality stuff Is temporary but pocket ramen is eternal
This was a super interesting watch! I love kitchen shortcuts here and there so good to see how quickly flavour can be built! As a veggie I'm wondering what i could use to build similar flavour 🤔
Watch Wil Yeung on Yeung Man Cooking (YT channel). I believe he’s written a book on vegan ramen.
Well done! One of my favorite videos you have done so far!
I honestly love your content because as a home cook, I can see and agree with everything you do.
One question: are american eggs cleaned when you get them? Cause here in Germany its not uncommon to have some dirt on them. I get mine organic from a farm nearby an there are regulary some fethers, straw and so on on them. Nothing i would love to have in my greens and noodles...
Hi yes they are if store bought . I live in Belgium , and I’d cook my eggs separately
I'm from austria and i thought the same thing. i would never want to eat anything that touched the egg shell
Same in Spain, I was surprised when he did that
Yes American eggs come washed, still it's a bit weird to see him boiling it in the stock I am from India, here we can get both types in stores
Yes. American eggs are cleaned thoroughly.
I see what you did there. Trying to get Uncle Rogers attention. Fuyoo! I approve.
Who?
FUYOOOOO
I just made this and I just had to stop eating it to leave this comment, this is so amazing and tastes very similar to the ramen I get at the ramen bar. Thank you for this recipe it’s blowing my mind!
I made it about a month ago and it was amazingly delicious! Today, I'm here again to repeat it. Thanks for this hidden gem!