How To Make Shoyu Ramen At Home - Marion's Kitchen
Vložit
- čas přidán 4. 09. 2024
- My guide to making Japanese shoyu ramen at home. This chicken ramen soup broth is so jam packed full of flavour. I like to serve it with my homemade chashu pork belly. You can find the link to my chashu pork belly recipe below too!
Get the recipe: www.marionskit...
And here's the chashu pork recipe: www.marionskit...
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: bit.ly/2xOQ7zs
Binge watch a whole bunch of my Asian food recipe videos here: bit.ly/2JAKVUg
Come chat with me on:
/ mariongrasby
/ marionskitchen
/ marionskitchen
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: bit.ly/2sNdNOJ
For more super tasty recipes: bit.ly/MKrecipes
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Hands up if you're like me who probably will NOT survive the first chicken wing browning steps and ended up having chicken wings for dinner? That looks sooo yummy!
You say true
I think people usually just put the chicken carcass and bones that you would normally discard of and use that to make the chicken stock.
Yeah, but I'd need som barbecue sauce.
@@IAMDIMITRI That's what I do. I often buy a whole chicken, cut it up and use the bones and wing tips to make stock - but it's not enough when you want to make a lot of stock for noodle soup dishes.
😂😂
She was my favorite MasterChef contestant!!! So glad I found her CZcams channel!!!
oh my god thank you. thats where ive seen her before
Wait she was on master chef. I never really pay attention to it bc its my father who watches it but still
That looks pretty yummy but i like ramen even more with thick udon noodles.
Your mom is adorable. She reminds me of my mom...never wastes anything. Oh my god, so cute. Bet the grandkids just love her to bits.
Your mom is just too cute :) It's amazing the work that goes into a Japanese ramen broth. My dad needs to watch this because he thinks ramen comes in a multi-pack at the dollar store :\
Wait, what!?!? ;)
Cuz instant ramens call themselves ramen as well :/
yes i think wasting the chicken doesnt make sense, you should put the shred back in the soup with ramen
There is only one RAMEN I have ever had that was super simple and tasted really good. I can't remember the name of it but man, They had the noodles there at the market and next to it was the broth's and on the box it gave directions on what to cook to go with it. This was in Japan when I visited for my friends wedding. It was simple but so good. Nothing like what I have ever had state side. But I love Traditional Japanese Ramen. My friends wife toils and makes some great Ramen when I visit.
Maby he just likes it or don't has the time to make this
Japanese ramen chefs often times don't roast the bones before boiling them, but other than that, this recipe looks pretty decent. For those of you here who want to take this shoyu ramen to the next level, definitely check out Way of Ramen and his take on Keizo Shimamoto's recipe. Keizo is one of THE best ramen chefs in the U.S and he sent Way of Ramen his slimmed-down recipe for a video.
Edit: I highly suggest that for those of you seeing this recipe that you look into making a proper tare and aroma oil since both of these weren't really mentioned and they're essential components in ramen.
I checked that video. It was all full of craftsmanship. 7 hours just to broil the chicken stock, not to mention it's double soup recipe. Nahhhh, I'm not gonna do it myself. Just wish to visit Chef Shimamoto's restaurant some day X D
I looked at their video before searching for others. Bc That One takes literal Weeks to do when this takes Hours. I want something for the same Day not the Next Week. Its just a whole hastle to prep something you may as well just go to a restaurant for bc they're paid to do it. When I can do a decent recipe in about 4-5 hrs. However I agree with The Aroma Oils statement. Theirs things with both videos I plan to combine to give it as much flavor as possible. Just dont act like everyone has time for a 1week+ recipe when most ppl just want one like this.
@@palletblossom1882 Way of Ramen? His simple ramens don't take super long, but admittedly you might lose flavor that way. The best ramen stocks I've ever made have taken me 10-11 hours to do in the pot, but it's SO worth it.
@@justalpha9138 Interesting. His "best one" takes a week to stoop. Im glad you've found a decently swift one to do.
@@palletblossom1882 There are several that he's done that are a really good. Even then, homemade ramen is a TIME consuming process no matter what. Its almost always worth it though.
"You know Asian moms, they never waste anything"
Yep, same here
Benigno Paraisu haha true Asian parents dont teach their kids wasted
So true. Proud asian here...;-)
@Edlyn Ugalde Owh... I think you misunderstood here...
When Asians said no waste that just mean no leftovers and if there is any, use it for something else
That translated too "using cooking oil over and over until it's dark enough that you can no longer tell that it used to be cooking oil, Chicken leg chips or even Empty Ketchup bottle turned to some other liquid container for some other liquid that is not ketchup anymore or maybe a different brand of ketchup
That what Asian mean when we say "No Waste"
@@moreaxe9829 Or it just means finish the leftovers?
I’m now a 27-year-old Asian son. I wouldn’t waste those chicken wings if I am the person who makes this. I guess my Asian mom just effected me so deeply.
Me before corona-virus: Why spend so long making ramen when you have instant noodles by your side??
Me after corona-virus: Okay guys, it's day 14 of living without ramen. I decided it was time to take into my own hands and make ramen myselfff!
eulouyenn. Idk why but I love you
I don't see the issue with making ramen yourself. Before or after the lockdown. It's not that hard.
Nina M. The problem isn’t the difficulty, it’s the time.
Like I know there is those 10m ones but it’s just not the same.
Now 7 months into corona
I’d never settle with cheap American instant noodles
me: so show me
Marion: I'll Shoyu
🤪🤪
underrated comment.
Omggg loool
💜
Plastic
@@iplyist10 you? yes
Your mother's just too precious, bless her heart
For my stock, I buy a rotisserie chicken (from Costco in my case), eat the meat, then use the carcass to make a couple gallons.
Looks delicious!!
That is a game changing tip, thank you!!
That’s the way to do it, left over bones!!
Good idea. Video has like $12 USD worth of Chicken to make 4 small bowls of broth.
@@noodlesnchill in addition to this, when making broth with the bones, you get a lot more flavour from cutting the bones up (if you can)
My dad and I do that all the time 😁 in one rotisserie we can make at least 3 different meals.
Have to admit it. I was mind-blown by the paper towel hack! Literally this 😳!!!
I'm one guy that'd never do that. I would never be able to get the idea of little, super tiny, microscopic pieces of paper towel left inside the soup- never ever. Even if I couldn't see them, just the thought...
Paper towels are heavily processed and usually have trace chemicals in it from the process like chlorine and formaldehyde. Plus the oil and fat is the best part. A ramen chef would never do this.
That paper towel trick is golden!
It's so good!!!
heads up: you can put paper towel(s) inside your strainer and pour the broth slowly through it (the broth shouldn't be too hot anymore though or the paper tears). It does the job too and you get get rid of most of the fatty surface ;)
I would highly recommend against it. By removing the fat you are losing crucial chicken umami, as well as the fat is also crucial to making the flavor stick to the noodles. I even use the fat from my chashu to make a tare.
No disrespect intended to the chef, that's just my opinion I think the recipe is fantastic otherwise and there is a certain subset of people who might want a clearer broth. Try both ways and experiment with ramen. That is what brought me here! =)
Agreed removing the fat is like half the flavour....
Marion, I have to say YOU ARE A LIFE SAVER with all your recipes...i suck at cooking, but following your recipes i was able to cook and actually give some else to eat without them dying :P Thank you ...
Ultimate comfort food at its best, peace out my soul!
A good mother never wastes good food. Happy for the both of you, and thank you for the wonderful video!
Since I've started watching your recipes I am making more Thai food than ever. And, I already made Thai food a lot. Thanks for another great video Marion!
That's awesome to hear Roby! Thank you!
Mom is so adorable! Great video as always!
Thank you!
The ending was extra special with your mom so adorable!!! I wouldn't want to waste the chicken too .. I probably won't have the patience to make the soup but oh boy the slurping of hot noodles made me so hungry 😇
So glad i found your channel! Not only are you peaceful to watch and listen to, but your recipe also turned out to be incredible!!! Thank you for the tips.
Mama Noi: Are you done?
Marion: Well um I
MN: YOU’RE DONE *grabs chicken*
😂
Oh Marion, I just love your Mom!! She’s so cute... truly like any Asian Mom who loves to cook and wouldn’t waste any morsel at all! Hurray to all Moms of the world!! Please have her in your show often, Im sure she is a very good cook too!
I love how Marion acts like a fashion journalist, except it's over food.
I would make taquitos with the meat off those chicken wings with a spicy green salsa, queso fresco and creama mexicana. YUMMMM
Well, that sounds great, now make a video on that!!!
👍😁
That's super smart
I love everything about your channel! You, your recipes, the preparation techniques, the crazy-good little pointers here and there and the ceramics! Me and my mom are big fan of yours and your recipes are a family favorite! Much, much love to you♡♡♡
Your mom is so adorable! She reminds me of my mom and grandma
Make tonkotsu ramen : )
Do you mean tonkatsu?
@@Aaron2221 no
@@Aaron2221 Tonkotsu is pork bone broth ramen. Tonkatsu is deep-fried pork cutlet.
We've been looking for a good ramen recipe and this recipe together with your pork chashu are excellent. By the way, I lived in Bangkok in the 1970's and graduated from ISB when it was still on Soi 15. My parents also had a home in Pattaya and I have wonderful, happy memories of my years in Thailand. Fortunately, I have Thai friends who taught me some of my favorite recipes so I'm still able to enjoy Thai food at home. Khawp khun khrap for sharing this seriously delicious recipe!
Love your videos. They are actually food you can make at home. Very simple, easy and keeps me eating healthy. Thank you.
I love all kinds of soup noodles 😋 this is amazing!
Love the video, thank you. Being a bit of a coffee geek I have a spare coffee sock type cloth filter, perfect for filtering for more clarity without removing all the lovely texture/mouthfeel that a paper filter might.
so glad you had a recipe Marion. Next time my step daughters come i said ill make ramen for them for dinner and my first thought was to check out your recipes. Can't wait to try this
Your videos are not only delicious and instructive, but so calming!!
I appreciate that it's chicken vs. pork broth based. Thanks! Will try to make this recipe this wknd.
I made it...absolutely delish...I didn't have the seaweed or the mirin, so had to skip both...added half a white onion and chili flakes during the slow cook...turned out amazing!
This looks so so delicious Marion! I've made broth using chicken feet but it jeebed my family too much so using wings are perfect 😊
Don't mind them, chicken feet bring a lot of gelatin and thickness to your soup.
Best CZcams cook channels always involve family
In Austria we get chicken backs. Basically spines with attached ribs ans very little flesh and skin. Thought perfect for making chicken stock. I used a couple of theses to make this ramen soup. Tasted absolutely delicious. Soo pleased 😀
Cooking the broth right now. It needs to simmer for two more hours. Can't wait, I love ramen way too much! Thank you so much for this recipe!
How did it go?
@@kaikyouto4670 It was great! I added some nori as a topping.
Marion coming thru again with another banger of recipe! 🔥 I can’t wait to try this!! I love your videos and instructions so much PLUS we get to see Ms Noi! 💖 thank you!
Thank you for watching Bree!
My son wants ramen for his birthday dinner, but with covid our usual restaurant is closed. Thanks to your channel I’ll be able to recreate his favorite meal! 💕
In authentic ramen, you don’t add any salt flavoring to the broth it. The broth should just be bones and aromatics and all the saltiness should come from a tare. So for Shoyu ramen, you use a shoyu tare.
I was thinking this while watching as well
I am your mummy fan... I will definitely use the leftover chicken wings. Super recipe... I will try for sure👍💯...
Mom is so awesome; pop in at the last min to grab the bowl of chicken😘
I would love to see your version of Pho !!!! I absolutely love it ,but The traditional viet pho is all I can find on CZcams ... would love to see a Thai version of pho 🍲 I absolutely am obsessed with your cooking channel ! ♥️♥️♦️♦️
How adorable is your mother?! This broth looks sooo good. I may have to try it.
This looks amazing Marion. Thank you for your wonderful posts, you liven up my appetite and you are such a beautiful soul, blessings to you and yours.
I would shred the chicken and add some caramelised onions, garlic ... and make wontons to drop into the boiling soup.
Thank you so much for your kind words Sharon!
I’m making this today!! I had to order the shiitakes, mirin, and kombu but I am so excited!!
Agree with Asian mom Part 😂😂
Love my mom
😂
Your mom is so adorable! I was smiling from ear to ear when she came out. :)
Cant wait to try your take on this Ramen ! You are very pleasant as well !
Why thank you!
Aww I love your mom, she has such a great sense of humour! Thanks for the amazing recipe again! :)
This looks like an amazing recipe I will probably never but want to do.
I'm totally hook on this girls Chinese recipes, absolutely delicious
There is no way I could eat packaged ramen ever again after watching this video. I love ramen, but I prefer authentic flavors. The packaged stuff just doesn’t do it for me. There is no complexity. I bet this ramen is worth the wait!😋 Another great video, especially since o got to see Noi!🥰
Thank you Amber!!! :-)
Nongshim black is the best packaged ramen for me.
Try the Japanese namamen (生面), it is a genre of packaged ramen that try to mimic the real thing both in the noodle and broth part, and is usually only available from Japanese stores (e.g. Raoh series by Nissin). With this you only need to worry about the toppings.
When someone brought me to a ramen restaurant in LA, my life was changed! 🙌🏻
Store boughten ramen is fine in extreme emergencies. Like total starvation and nada in the fridge or the freezer. It's on par with spaghetti and a jar of tomato sauce at midnight. But with a bit of preparation, the soup base freezes well, and dried noodles last forever. Time to break out the instant pot, and the 10lbs of shrimp and lobster carcasses I have in the freezer.
your mom is so adorable! great video!!!
Another hack to replace paper towel trick- use a slice of white bread! Edible and gets the job done!
That's an awesome idea!!!
I love the fact your mom sneaks into the video. Sweet video.
Just love your mum! She cracks me up 💖
1. The paper towel trick is beyond brilliant! When my wife roasts a prime rib, her trick is to add ice to the (pre) gravy to solidify the fat, scrape it up, and just boil down the melted ice. She taught that trick to one of the French Laundry chefs in Napa California. Next, I do a shoyu broth, but I soak a major chunk of bonito flakes is very hot water for 10 minutes. Add the soy/mirin/sugar to the broth, and voila! Noodle stock. And it freezes perfectly. Must try your chicken wing prep. Our Shiba inus will probably love the so called flavorless chicken meat. The puppies love when I cook.
The homemade soup looks better than instant noodles. I plan on making it one day. Please post more videos of your cooking!
This episode is adorable hahaha... the ending is such a nice touch
Love all your recipes Marion🙏👌❤️👍
And thanks you for sharing this video with us 🥰😋🙏
“Asian moms, they don’t wanna waste anything...” hahaha very accurate
I made this broth and its amazing
Making this right now for Mother's Day!
ah so glad for a chicken based broth recipe! the only ingredient that isn't quite possible for me is mirin but I've heard mirin can be substituted with vinegar 🤔
i'm in Tokyo next week and the thing I am most looking forward to is ramen :-)
How you can travel?Its a problem to travel in Europe.I heard that Japan will not allow to enter nobody...
I'm impressed you wear white while cooking often; I would get stains so fast if I were in your place!
😂I like to live dangerously...have had a few mishaps though LOL
I know righttt?? She’s a cooking master.
Maybe its shocking but most professionell cooks wears white shirts
Au Contraire, mon ami. She keeps a duplicate set of Whites in case she stumbles on the way from the oven to the camera spot.
But won't it be the easiest to clean? I mean, you could just throw into a bucket of bleach nad it's new again. Haha
Superb recipe
How sweet is this mom OMG!
Your mum is the best⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️😂😂😂❤️❤️❤️❤️❤️she really took the noodles
Love the bit with Mama Noi sneaking on set the make sure she gets those tasty morsels before they’re gone...Priceless!!
Oh my gosh!!! Just cooked this and it was amazing!!! Great recipe, however it didn’t make as much broth as I had hoped...I’m think it could be because I boiled the broth too hot and it evaporated to quickly...could that be it?
Best broth ever, made it without the chicken and it also fantastic
I’m new to your channel and I’ve been very hooked on your videos! Thanks for these great recipes Marion!
Thank you and welcome!!! :-)
Looks absolutely delicious!! Your mom is so sweet. ❤️🌷💐🌼
you make it look so easy and all of your recipes look for goood! I would definitely buy your book soon! I'm all the way in Trinidad but I'll find a way
I love when mom is there. I tried to make Thai spring roll and its so delicious. I might try this one soon!
I can't wait to try this recept.
7:12 substitute the salt for fish sauce, thank me later
It looks sooooo amazing 🤤 Love the paper towel trick!!! 🤓💡
Asian mums don’t waste anything. awe makes me miss my mum. She passed 7 years ago
Wow love your personality! Thanks for sharing how to make this with what we have in our kitchens and adore you mom! She’s super cute like my mother! Haha
As a Ramen lover I was first sceptical, since your Miso Ramen video was sadly only a shortcut version and not the real deal. But looking at how you made the Shoyu here you nailed that one. Everything was correct, some people may even cook the broth a little longer tho. For people who wanna do the Miso broth from scratch: it's actually not that much different from here. Ingredients are a little different and you mostly just skip soja and add miso instead. But it's the same effort as here. Would be great if you do Tonkotsu now, then you have the 3 main Ramen tastes together. And a last add: Tantanmen. You already made "Spicy Korean Chicken Ramen" which is more based on Kimchi, if you love spicy noodle soups the chinese Ramen are great too.
Habe den weeb gefunden
I learn something every day and night
This is something I want to accomplished because PATIENCE is something I am working on so cooking is a great pastime! 🧑🏾🍳🧑🏾🍳🧑🏾🍳🧑🏾🍳
Chicken backs are my secret weapon for flavor. The meat from the wings, you can just make chicken fried rice.
Can we talk about the video quality please? Dear God people. It's as golden as that broth...
Skip the carrots, put the ginger and the sliced garlic head in the oven together with the chicken. Use much much much less shitake it´s about chicken not shitake flavour, especially not dried shitake. Use a pressure cooker, 30min pressure cooking equivalents 4h normal cooking. So u are able to do a real intensive soup base in less than 60min.
i think the point of the carrots in the oven is to have a taste of sweetness from the carrots (which is quite different from the one from chicken). Also, when you use the pressure pot, you cant take the bubbles out from the surface, later it will ruin the whole soup base. Sometimes, saving time is not that worth xD
@@anhquannguyen4135 one night in the fridge and all flakes are on the ground and all fat on top. Yet, I do filter through kitchen towel anyway.
Dont use pressure cooker, its alotta steps to making a broth that she skipped over, and i mean alot. However, if you have no experience making ramen , she actually did a very good, simple, easy, beginner ramen.
@@carysjobakken3628 I use pressure cooker for creating the very basic chicken broth from chicken bones, garlic and ginger and this works fantastic. I am doing ramen for several years, spend a long time in Hong Kong. My Ramen doesn´t need to hide, they work without any artificial food chemistry, providing a rich and deep chicken taste.
Thorium Heavy Industries thats great, like i said. Pressure cooker skips steps in making a aunthetic ramen broth. You want a quick easy fix do what youre doing. Ive been making ramen for 15+ years and grown up in a ramen shop my family own. Ramen isnt some hype i started on the past 5 years. Its alot more to it and its all about CONTROL. You have 0 control when using a pressure cooker
I love your channel! you make asian food look so easy to make at home!
Thank you so much!
Love eating soup
I made this. My whole family loved it. Thank you for such a great recipe. My ramen was almost like jello when cold. Is that normal?
Marion....I love your mom...so cute,and thankyou for the super yumm recipe
I had it last night and my paid guests loved it! (Catering).
I was sold the moment she said soy sauce and chicken in the same sentence
Forget the soup, how cute is her mom at the end??? (Okay, the soup looks amazing too.) 🍜
Never seen anyone simmer Kombu for that long,,, that broth must taste like a tide pool.
Also, I never add soya sauce into my broth. Only when I'm dishing into my bowl to eat
Finally a ramen broth that's not pork. I am excited to try this.
Beautiful kitchen too!!
Love it and love all your videos and love how frequently you post the videos. I wonder if you’re in Australia?
I'm half Australian and half Thai Richik :-) But I live in Bangkok!