7 Ingredient Restaurant Style Ramen (Amazing Recipe)

so unfortunately when most people think of the words ramen noodles the first thing that probably pops in their head is something that looks like this right here at least in this country in japan hopefully you're thinking about something that looks like this a traditional bowl of japanese style ramen noodles but in this country we've got this and this right here is trash you don't want to be eating that you want to be eating this but to make this at home well it definitely takes time and it takes a lot of ingredients and for me during the week when i'm busier and i don't have all of these ingredients on hand what happens when i am craving a good bowl of ramen noodles so that's the goal of today's video i wanted to challenge myself to see if i could bring together a delicious tasting bowl of noodles that captures all of those same traditional elements but comes together with just seven ingredients and from start to finish a bowl of noodles that won't take that long to prepare so it can be replicated throughout the week out of the five essential elements to a traditional ramen by far the one that is most important is the stock or broth because this is what makes up the foundation of your soup you're not getting very far with one of those packets and also the store-bought stuff you're not going to have good ramen with that but a traditional brother stock well it takes time and it takes a lot of bones and i don't have either of those today but out of these seven ingredients right here i still have a lot of potential flavor to infuse in a liquid it's just not gonna look like a traditional stock or broth so number one i've got these chicken thighs with the bone in so that's very important for this recipe to get the chicken thighs with the bone in and the skin on we're going to be taking advantage of the flavor in the bone for the stock and then we're going to render the fat out for the oil later on so that's going to be the meaty flavor there not much but i'll take it now i've got the ends of these bok choy that's some flavor right there i've got the ends of these scallions we're not wasting anything here and then this ginger root of course that is really great aromatic flavor so what i'll do first is i'll debone these chicken thighs which is such a simple butchering process so don't be scared to get chicken thighs with the bone in you're just basically carving around that bone and then once the bone is exposed you go under it with your knife and just slice it right on out and i'll take the bok choy and i'll cut the root right off of that same goes for the scallion and for the ginger as long as your ginger's clean i'm just going to take a few slices of this leaving the skin on for maximum flavor so i've got a medium saucepan here and i will bring that to a high heat since we want to build out flavor very quickly now we've got our bones our two measly bones but it will have to do and then our aromatics ginger bok choy and scallion roots pop that in and then four cups of water which should make around two bowls of ramen hit that with just a little bit of salt all right broth is rumbling away i'm just gonna monitor that for the next 30 to 45 minutes as that builds flavor but i want to move on to the next essential element which is aromatic oil and if you're new to ramen you might be brand new to this element and generally an aromatic oil is a condiment that's created separately by infusing a bunch of aromatics and oil and then it's drizzled on top of your soup to of course add aroma and just another wonderful layer of flavor but in this case when i'm just trying to throw together a delicious ramen during the week i might not have that aromatic oil already made and i might not want to make one completely from scratch but i can still take that concept and i can build it out right into the dish pretty easily by using two of the ingredients that i have so i've got these chicken thighs with this skin on which has a ton of flavorful oil or schmaltz in that skin so i'm just gonna salt these chicken thighs on both sides and i'm gonna get them in a pot and this pot will ultimately be the pot that this entire ramen is coming together in so just keep that in mind and i'll put that on a medium heat and just slowly start rendering out the fat from that chicken skin now in the meantime i can prep my ginger so i'm going to peel it and i'm going gonna mince up about a tablespoon to two tablespoons of ginger depending on how much kick you want in this aromatic oil so check out all that fat rendered off the skin we've got a nice crispy skin here we're just gonna flip that cook it on the other side just for another minute until it's cooked through okay so crispy on both sides take those out i'll take my ginger and i'll toss it right into that oil and you want to make sure this is on uh pretty low heat like a medium low heat you do not want that ginger to burn so that's rumbling we're gonna check in on this looking great this has been cooking for about 25 minutes the aroma coming off that is amazing so a lot of flavor building here and you might be asking yourself well isn't there ginger in both of these things and yes there is we are trying to maximize flavor with what we have and when you boil ginger in this case you're getting a much different flavor than caramelizing ginger in oil because oil or fat is actually the best carrier of aromatic flavor it's why these aromatic oils like a sesame oil is so intense compared to a sesame water so in this case we have a ginger liquid that's gonna add a nice delicate ginger flavor in our soup and then over here this ginger oil that's that punch you want in your ramen all right see how this ginger has browned not burnt it's browned and we're gonna save that that's gonna be a nice little topping again just really taking advantage of everything we can but you wanna make sure you leave that oil for this next step that's why i'm using this slotted spoon look at that chicken crispy ginger goodness right there so the next element we need to touch on is the tade sauce which gives your ramen its distinct seasoning and again this is another one of those elements like the aromatic oil that's generally built out separately from the ramen and then added on at the end but since this is a quick weekday dinner with seven ingredients we're building it straight in to this ramen so it's gonna be very simple there's three types of traditional tare sauces you've got the shio which is just a salt base you have a shoyu which is a soy which you could totally add soy sauce i'm going with the miso right here so i have some miso paste which is just umami salty goodness instant flavor great for quick meals and what i'm gonna do is add it right into this aromatic ginger oil and caramelize it a bit and i have to give full credit to my man ivan ramen well i don't know the guy but i saw this technique on his chef's table and i tried it and he blew my mind but the flavor you get here is incredible so i'm just gonna cook this down for two minutes so that's looking great and now think about the flavor that's been created here we have caramelized miso paste in an aromatic ginger oil insane so what i'm gonna do now is pop that open which has been cooking away for about 35 minutes and i'm just gonna slowly start emulsifying this stock in there and i love this technique because you know how miso generally separates in a miso soup from the actual broth that's fine for a basic miso soup but when you use this technique and slowly drizzle in this stock you'll see this incredible emulsification here like you could stop right there and just use that as an incredible miso ginger sauce but we're gonna keep going and turn this into a soup of course and just like that you've got a delicious ramen broth i'm just gonna taste it for seasoning oh wow oh doesn't even need salt nailed it there plenty of salt in that miso broth fully created now we just have to work on the final two elements which is the noodles and the toppings and everything is gonna happen actually in this pot right here we still have these leftover ingredients that's totally fine just keep those in there it's just gonna add more flavor to your final ramen but i'm filling this up with water and getting that on a boil and we're just going to start rumbling through ingredients first we're going to half boil that egg then we're going to work on our bok choy then finally our noodles and this whole entire ramen will come together so this liquid is now boiling and for me no ramen is complete without a half boiled egg so that had to be one of the ingredients on the list what i'm going to do is just dip these up and down to get them acclimated to that hot water so they don't crack pop those in set the timer for 6 minutes full boiled egg 12 minutes half boiled egg six minutes anywhere in between totally fine and in the meantime while these eggs are cooking i'm gonna prepare my final garnish which is the top of those scallions so i'm just gonna slice those up on a bias really thin i would recommend a very sharp knife for this technique well for cutting any scallions you want a sharp knife or you're going to run into some issues and you get these nice little thin scallion shreds that not only look good on top of your ramen they also taste great six minutes up eggs coming out and then we're gonna just slowly well my strainer didn't fit into this measuring cup same thing on the other side just slowly dip those in so they don't crack into some cold water okay same exact water like i said we're rumbling through ingredients we have this bok choy right here and i'm going to toss that in and just blanch them very quickly now you could totally chop those bok choy up and throw them right in there but like uncle roger says usually for ramen the topping and broth you mix separately because if bok choy improv too long it becomes salty and gross now the bok choy is only going to take about a minute to a minute and a half you just want to soften it and then i'll put that right in the same bowl as those eggs and get that cooled off so we know the texture is perfect to top our ramen so i'll keep this water boiling for the noodles but i just want to get everything prepared so it's not complete chaos i gotta peel these eggs make sure just things are cleaned up and then we'll slate up this ramen [Music] all right so watch how this comes together we have our ramen bowl we've got our boiling water over here and i'm just going to dump in those ramen noodles and they won't take long at all ramen noodles are alkaline so they're a little chewy by nature and that's the whole point you want that nice chew to on that bite to give your soup a little texture now we have our beautiful miso broth over here and i'm just gonna lay it all some of that oh yeah look how much flavor we've built in a short amount of time and look at that that's a creamy miso because i emulsified that in it's not just tossing in the miso paste where it will separate all right i've lost the noodles within the other ingredients but i think i can fish it out a little bit yep there's a chicken bone in there oops i needed a proper ramen strainer there noodles going in we'll lay those right over toss in some of those bok choy over there hit it with that chicken half boiled egg just gonna slice that right in half gooey gooey gooey pop that right there ramen is just creating art that's why i love it so much hit it with some of those scallions now this is like your secret little garnish topping right here this crispy ginger and some chicken skin in there as well seven ingredients come on my friends come on epic i was so hungry that i had to just eat a little bit before i spoke on it and there's really not that much to say only critique i'm missing a little bit of spice action but i didn't have anything spicy other than that ginger which isn't really that spicy to add to this so if you do want to add an eighth ingredient a little bit of chili of some sort would be perfect it's craving it just a bit or maybe my palate is just craving it but i would say mission accomplished really taking advantage of seven common ingredients and just pushing them to the limit to create an incredible ramen i'm gonna eat the rest of this i will see you in the next video

Channel: Pro Home Cooks

Views: 1,021,194

Keywords: easy ramen, authentic ramen, quick ramen, restaurant ramen, Japanese ramen, ramen at home, best ramen recipe, miso ramen, authentic miso ramen, aromatic oil, ginger ramen, ginger bok choy, half boiled egg, perfect ramen, beginner ramen, ramen dinner, ramen like the restaurants, ramen shop, best ramen noodles, sun noodles

Id: 9gNIqtmYg5o

Length: 13min 0sec (780 seconds)

Published: Fri Apr 09 2021