I Made The Easiest Ramen Ever

Easiest Ramen (that's not instant ramen) 3 different ways.

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[bertol]

pressure cooker tonkotsu broth is game changer. I usually make 4 liters of it and transfer it to the ziplock bags and keep it in the freezer. I can whip up pretty good ramen in around 20 mins which is amazing.

[Nazzerii]

I just finished cooking and eating the Spicy Miso Ramen, and honestly, it took me back to Japan when I was there 8 months ago. I found every ingredient and followed every step of the recipe, and it was worth it! It took me one and a half hour from preping to indulging the heavenly warm almost authentic bowl of ramen. Thank you for teaching us how cooking is easier than it looks.

[rattatat]

I love that people are decorating their instant noodles as well, growing up it was sometimes the only thing we had before stamps came in, and you can dress them up lovely, my mom always has dried chives, garlic, peanut butter, and if we were lucky and egg or spam and that is my ultimate comfort meal❤️❤️❤️

[Whaccd]

As someone who lived in Japan and ate a lot of ramen growing up, I was genuinely amazed by just how authentic looking these dishes turned out

[liamrichards]

Very considerate of Josh to give Uncle Roger his next video

[vitaliiskalskyi]

Ok so I cooked the spicy miso ramen following this recipe for ~15 times now and it's ABSOLUTELY DELICIOUS, it's better than 85% of ramens I had in different restaurants. Here's what I have learned while cooking and trying:
1) Gochujang works perfectly as well
2) Last time I used chicken broth cubes, just some regular Knorr - and it turned out AMAZING, even though it's not authentic and cheating and blah blah blah...
3) If you can't get your hands on dashi broth - you can just use chicken stock + miso dashi paste (of course if you are able to find one)
4) Regular white onion works just fine instead of shallots
5) Don't skip gochujang/doubanjang - you will end up eating chicken noodle soup. This paste is not just about heat, it adds up a lot to the flavor
6) I forgot to buy ramen noodles once and used some spaghetti (yes I now run away from italian inquisition till this day). I tasted very good as well, so missing noodles it not a showstopper

Thank you mr. Weissman, this video was a lifechanger for me :)

[CrunchyElia]

I feel as though (and this has benefited me when I'm following Josh's recipes in a home cooking setting and in my cook job/day job) you might want to consider stressing the important of time management and prioritization to cook a meal as quickly as possible, that could help a lot of home cooks that are struggling for enough time.

What can be started first, what to do while other components are cooking/cooling, what components are fine to leave unattended vs components to keep an eye on, what to use immediately, the list goes on.

I think people (such as myself) can benefit a lot from more specific details about these things

[atomblack]

This is literally the best video of how to cook ramen I’ve seen. You are a brilliant teacher, please keep teaching me. Subscribed, bell whatever all, all other cooking things I’ve watched are slow and boring. Thank you for trusting your audience to keep up with all the value that you are just constantly spitting. I appreciate you

[ayabeth]

Miso corn butter ramen is a very common menu at a ramen shop in Japan so I think corn in ramen is amazing

[JahirCameron]

Bro just saved my life 💜🙏 i actually really love you bro, you still don’t get enough credit for the work you do honestly. Thank you so much bro I’d literally worship you bc I wouldn’t have any idea how to do anything this difficult on my own. You break everything down so easily, idk if it’s your voice or just knowledge and wisdom towards this craft. Literally making me a better cook every single video I watch. God bless you bro. 🙏

[blackforestwaltz]

Oh my gosh just the video I needed!! I've made ramen before (starting all the way at the basics of making the dashi myself), but it was *so* time consuming that I found it hard to gather up the energy and willpower to make it again while also taking classes and working. Now I do :)

[allamericancooking]

I cook a lot. But many Asian dishes, I won’t lie, are intimidating for me to attempt to make myself. This… this was inspiring. Thank you! Keep up the amazing work, Chef!

[joshualiford]

Now this is the Josh Weissman I’ve been waiting to see again. Just straight tips on how to improve my own game in the kitchen. Great video!!

[cbrownjc]

I just made the Shoyu ramen today -- WITH some homemade Dashi added in it -- and OMG I am stunned by how good it is! I'm already planning to make and stock some more Dashi tomorrow and try the spicy miso broth once I'm done with the Shoyu one. Thanks so much for the recipes!

[brainbrainJP]

You nailed it Josh! I love your focus on the Dashi authenticity. Just to add to your authenticity, we pronounce Ajitama as ah-gee-tah-mah instead of ah-hee-tah-mah😉 お疲れ様！

[KnutNukem]

I'd love some timestamps on this vid

[Lily-cxvo]

I could actually see myself making the first one and my own dashi. I love the technique aspects of your videos. You make it seem so doable and fun, it’s a huge confidence boost.

(I tried GBD fried chicken after watching a bunch of your content and it came out with great texture!)

[islandendeavor]

Would really like to see a video on prepping - what holds up after 5 days in the fridge. - just in case you were looking for a possible video idea.

[dandy]

Finally a recipe video! Really wish you’ll make more of these like you used too.

[carlyjeanlara]

Josh this is so cool, I’ve been waiting to make ramen and craving it then here you are doing it easy and with all the flavors… thank you!! 🌽🫶 🍜