I Made 4 'Instant' Ramen Broths From Scratch...

Learn to make GREAT BROTH and then turn it into MAGICAL INSTANT BROTH. After Instant Ramen Noodles, Instant Ramen Broth. Now you Trash that packet seasoning, will you ? 4 completely different instant ramen broths at 4 different level of engagement.

This video is part of my instant ramen addiction series, where I re create a better instant ramen soup by focusing on each and every of its components.

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My Favorite Cooking / Baking ware
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MY FILMING GEAR
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You want to Help everyone understand that F* French ??

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Music by Juncherre Beatz : Deeper

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BIG love,

Alex

[masha]

I'm a broke uni student, so I don't have a euro to spare as your patreon. But I sit through every ad before your video so you get that revenue at least 😊

[AJSin]

I've now realized that you're just a mad food scientist. Your hair only makes it better!
I LOVE your content :)

[htme]

Hey one of our fans just told us about you! I love what I see so far!

[ChuckCanada]

Vegetarian, onion, carrot, celery, garlic, ginger, bell pepper and leeks roasted in the oven on a cookie sheet at 350F for 45 minutes to one hour- until caramelized. Deglaze the cookie sheet with white wine and put it all in a large pot and cover with cold water. Add a couple bay leaves, some thyme and salt and pepper, on a low simmer ''never bring to boil'' cook for 3 hours and keep skimming any foam off the top, that helps keep the stock clear. Finish with soy sauce to adjust salt and if you want add some miso paste. A good alternative to Alex's recipes.

[lmarcelus]

Alex, take a look on Portable Soup, soldier's food from the 18th century. Easy to carry, small, when disolved in boiling water makes a KILLER broth for ramen. Basically the same principle, with a little twist on the seasoning. Worth a try.

[daniela]

My mom banned ramen from the house so I’m retaliating by attempting to make it from scratch

[jayyyzeee]

Hi Alex, I've really enjoyed your videos and especially this ramen series! Your approach to food, attention to detail, and style are unique. As a vegan, I also appreciate how you think about your vegan audience. You've truly earned the $10/month pledge I made on Patreon today.

[klappstuhl]

Spice powders: Coriander, Ginger, Garlic, Onion, Ground Sesame seeds, Salt (and maybe white pepper). Mix spice mix into sesame oil or molten garlic butter. This is where you can also add red/white/green onions, fresh garlic, fresh ginger to thinly sliced carrots and celery instead of their powder equivalents.

Add Thai chili x2 to soup broth to make it spicy. Add good Sake to it as well.

Tare: Soy Sauce, Mirin, Sake and small amount of Worcestshire sauce or fish sauce.

Roast meat in pan with Tare, pour over finished soup broth and noodles.

That's how I usually do Ramen. I prefer to use Soba noodles as well, mostly because they work nicely with the Tare.

[Imru_gamer]

Not only your a brilliant chef but a bloody smart dude too. I am so impressed.

[aoki]

alex is the type of god for broke college students

[jacktraveller]

Hey Alex, really enjoy your videos. Did you know that in the 18th century they did a very similar thing to your 'drying' method to make 'portable soup' which soldiers could take on campaign and store for a very long time. It's worth looking up if you're interested. If you type portable soup into youtube there's a channel that does 18th century recipes which has a good video on it.

[konda]

FYI one of the Key ingredients in most Dashi Ramen Broths is Katsuobushi also known as bonito flakes you can get them in asian supermarkets.
If you get them and steep them in the water used to make the broth for number 3 (remove them before adding the water)
They also sell instant dashi at supermarkets those might be a good addition to broth number 2
I make dashi by steeping bonito and shitake mushrooms in water and adding this water to a broth base like you made it for number 3 and 4
the different steps i take are that i boil all meats for 5-10 minutes before adding the relatively dry bones meats to the vegetables (makes a cleaner broth) also i add Kombu

[kaijeart]

Alex, as a middle aged man from the Midwestern United States with a passion for ramen, this spoke to me on so many levels! Thank you for making this content, and if I had the money to be a patron, just know that I would!

[adamotlewski]

you are so awesome. thank you so much. This is the video I was waiting for most in your series--since it's pretty easy to get high quality fresh ramen noodles where I live, but a quick solution to a broth that isn't the gross chemically packet included with the noodles is the part I have always been stumped with!!! Thanks thanks thanks

[ImRhys]

Anyone else just found Alex recently and been binge watching his videos? - I'm fascinated by the amount of effort in each one, and the quirkiness. I'm hooked.

[ilhamilham]

I've been making my broth for ramen since ages because I was afraid of all the debate on the unnatural stuff in those packages. What I do is that I make chicken broth(Only chicken, salt and pepper), divide it put it in the freezer up to whenever I need some and it's the basic source of the good stuff. To the chicken broth I'll add garlic and persly powder with salt and pepper. That's it it makes the basic soup, really quick and It tastes like my favorite ramen. When I have time I just add on the go fresh ingredients to the base.

[goalsfirst]

MERCI, for this series it is absolutely an enticing watch and I am pleased with the quality. I hope you continue to make plenty more videos in the future. Very excited to try out this process!

With much adoration,
Your Loving Viewer

[fadedkrill]

The laziest way is to use knorr (chicken bouillon) and soy sauce

[kaiderhaiii]

Damn so much effort and fun in this. No 5 minute just talking how his day was, just full content. Really nice!

[kelseys.tobias]

I love how you always create your own homemade 'machines.' Dry age beef machine, a sous vide machine, a ramen drying machine, etc. Can you recreate a kimchi refrigerator? I've read the ideal kimchi is fermented at a lower temperature for a longer amount of time than the typical mak kimchi most home-cooks make. And it apparently has an ideal pH level too, which a kimchi machine is supposed to achieve - I think I'm going to experiment with trying to make my own and taste testing various methods to see if it truly matters but I'd love to see your spin in the subject. I don't think I'd ever even consider trying it myself if it weren't for your videos - you're an inspiration, Alex. Keep being the amazing you!