How to Make an Old School Shoyu Ramen (Recipe)

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This recipe was inspired by a shop called G麺７ in Yokohama Japan. It's an old school inspired chuka soba aka, old school shoyu ramen. Its interesting because it has no dashi components in the soup, just chicken and pork. The tare for this bowl is very simple too. Despite all this, I think its a great bowl of shoyu ramen and is even better if you simplify it even more and swap the aroma oil with just plain chicken fat.
Simple Shoyu Tare Recipe: • How to Make an Awesome...
Ingredients:
Soup (around 12 servings)
6L Water
1.1 kg Pork Bones (Femurs and neck bones)
1.25 kg Chicken Backs
500g Chicken Feet
200g Pork Skin
Green Onion tops
1 Head of Garlic
1g Dried Japanese Chili Peppers
Aroma Oil
500g Pork Fat
500g Chicken Skin
100g Peanut Oil
100g Olive Oil
Recommended ratios:
30ml tare, 15-20ml aroma oil, lemon zest, 300ml soup, 130g noodles
Chashu Recipe: • Ramen_Lord's Chashu mi...
Noodle Recipe from Ramen Lord's Book: docs.google.com/document/d/1q...

[@pizzabella_2356]

me: "mom found an awesome ramen recipe!" mom: "cool! what is it?" me: "well, i need chicken feet and backs, and pork bones and skin. and it simmers for 7 hours!" my mom: 👁👄👁

[@WayofRamen]

haha yeah the 7 hours is kind of rough

[@pizzabella_2356]

@@WayofRamen it's not even the cooking time, she's just too uncultured to respect animal bones 😤

[@buffed_puff9908]

@@pizzabella_2356 I relate to this really hard lmao

[@veddardstark655]

Nobody in my house can stand the smell when I make ramen soups. I tend to cook them outside in a pressure cooker, but I blanch the bones inside before hand. It drives everyone nuts.

[@buffed_puff9908]

@@veddardstark655 Same, my family refers to my ramen as "stinky soup".

[@wilfred_ho]

I think this bowl can be best described as nostalgic, though the memories may not be your own. Glad to you see doing okay.

[@WayofRamen]

Thanks very much Wilfred!

[@103drs]

You really have a way of making all of this stuff seem so doable, thank you!!

[@WayofRamen]

Thanks for watching!

[@AJ-Skiba]

Love the simplicity! I’m not a huge fan of fish based soups so this is something I will be trying in the future. Thank you!

[@WayofRamen]

Yeah if you don't like fish, this one is really good.

[@asdfghjkl9260]

This VID was the bees knees as always, you have grown so much as a ramen chef, really inspiring!

[@WayofRamen]

Thank you very much. This channel is all about the journey.

[@patrickmurray4418]

Mahalo for sharing. I think this might be right up my alley.

[@ndubb100]

Your timing on this video is insane! I was just reminiscing over Chuka Soba Inoue in Tokyo and this popped up in my feed

[@WayofRamen]

The KZbin algorithm can read your mind

[@attaleacornell3362]

Ahh, Lard. The best Aroma Oil.

[@WayofRamen]

one of the best!

[@KamKing19]

I’m actually allergic to fish so this is great

[@WayofRamen]

yeah this one is great and no fish!

[@Frore]

Now this one I'll be studying heavily. Thank you.

[@WayofRamen]

It's actually really good considering how few ingredients it has.

[@RamenLarbs]

I"ve been really keen to get back to chintan soups too. Spent a lot of lockdown making paitans. Thanks for this!

[@WayofRamen]

Thanks for watching Martin. I'm probably gonna go the other way haha. Haven't done a paitan I liked in a while.

[@vbrotherita]

Great job, thanks and keep it up! Respect from Switzerland.

[@WayofRamen]

Thank you very much

[@landamanda4622]

The Ramen god heard my prayers! The Way of Ramen uploaded a video again

[@WayofRamen]

Thanks for watching!

[@whitesonar]

im so into this with your changes at the end

[@WayofRamen]

Yeah it was really good with those tweaks

[@hilalyendork7371]

That T-shirt 🔥🔥🔥 Also the ramen looks fam goooooood!

[@cadekaufman5069]

I love these videos so much

[@WayofRamen]

Thanks very much for watching

[@Fatbutnotflat]

daaaaaaaaaammnn dat intro. upping the game again and again. been waiting for the vid as always.

[@WayofRamen]

Thanks very much for watching!

[@nomad9693]

I followed this recipe, except I didn’t use any pork because I can’t eat it. Was delicious. Thanks for sharing.

[@WayofRamen]

You made what's called mizodori-kei ramen. It's pretty popular in japan right now.

[@alecfoster4375]

So excited!

[@WayofRamen]

Wow you guys are quick!

[@-_-_-_-_-_-_-_-_-_-_-_-__--]

I've been playing around with the idea of a single animal bowl of ramen. ie. Chicken stock, chicken breast "chashu", aroma oil from the rendered fat of same bird. I like using rendered chicken skin as a topping for rice bowls and I reckon it'd play wonderfully in a bowl of ramen.

[@WayofRamen]

yup that sounds very much like the mizodori-kei style going on in Japan right now.

[@alexill]

There is no school like the old school. Quality content as always!!

[@WayofRamen]

Thanks very much Al!

[@crabapples1995]

This is perfect

[@WayofRamen]

Thanks for watching

[@MaRLoNpl0x]

Going to add this to my list to try it out. For some reason I want to try to make that BLT Ramen from Ivan's book, but I also want to try and make a Shio ramen. Last one I made was bad lol. Anywho, glad you are doing good, Ryan.

[@WayofRamen]

Thanks very much. All those sound like great ones to try

[@tanjitsingh5291]

Holy...thats an amazing looking bowl. Do you think you've gotten a lot better in your Ramen skills this past yearish? That bowl adds a nice aesthetic

[@WayofRamen]

Thanks very much. I've definitely learned a lot since last year! Looking forward to learning a lot next too!

[@noobs4lyfe]

End of year Ramen tier list perhaps?

[@WayofRamen]

Was thinking about that

[@CarnivoreConfidential]

Looks DELISH !!

[@chokoanders6546]

Im gonna try this someday soon ice been looking for a ramen recipe without sesame as im allergic

[@kadeenmorris9013]

I love ramen

[@MnMnBahr.]

This is intersting

[@Lazrsquadbig10]

Dude the intro music reminds me of flcl/samurai Champloo vibes. Noice

[@VovchikPlay2024]

It's a great!

[@WayofRamen]

Thanks for watching!

[@pothed21]

looks amazing cant wait to make it once the weather cools down here in April next year. Do you reckon this broth would freeze down all good so I can make a full batch and save some for a later date?

[@WayofRamen]

yeah it should freeze pretty well. I'm not sure how long but I would guess its the same as other frozen stocks.

[@Sanskrit10]

i will do this without pork skin and fat and i hope it will be good great recipie btw

[@brucereeves6713]

Yum. 😋

[@WayofRamen]

Thanks Bruce!

[@EiffelVale]

sounds like my next project after the tsukemen 😀

[@WayofRamen]

awesome. i liked it and I think it will be a great one to try.

[@acesanchez818]

B r o could you make a video on gyukotsu ramen ?? I have been really looking for a recipe on it and I haven’t been able to find many since it’s a rare ramen bowl

[@dgitpadre]

If I were to cut the pork fat out of the aroma oil, what would you recommend the ratios to be? Can I just omit it completely or should I compensate with more chicken skin for that amount of oil?

[@TehREALdeadmatters]

I kinda feel the same way about the simplicity topic. I usually strive to make some special and unique bowls of ramen, making a special tare combined with aroma oils, using various toppings, the soup is a special blend of dashi, chicken and/or pork broth. To be completly honest, it's always a hassle and in the end everything is overflowing and vying for the top spot of being the main flavour. They are good bowls of ramen, but in the end they are jack-of-all-trades ramen but not specifically aiming to be underlining a certain flavour or being completly balanced. I guess I will try to make a simple ramen like this for once, this video made me remember eating a simple old school tokyo shoyu ramen in 2017, and I almost had tears welling in my eyes how simple but so darn good the bowl was.

[@WayofRamen]

using less ingredients also makes you focus on the quality of the ingredients and handling them properly. nothing to hide behind. its a fun exercise!

[@pelakful]

Could the pressure cooker method be used with this recipe?

[@tobychang682]

If I don’t have chicken backs, is there any alternatives I could use instead? Thanks :)

[@johnnyCheeseburger]

I'd love to see a video of a black shoyu (of Toyama fame). I haven't seen anyone else attempt it.

[@WayofRamen]

It doesn't seem like its pleasant to eat

[@cliffleverett1982]

Hey might I suggest crushing the garlic. Part of. Thier peppery flavor only. Comes out. If the skin is bruised.

[@chasehowdahl6599]

I'm looking for the strongest noodle maker I can find for low hydration noodles. Any good recommendations that won't break right away?

[@WayofRamen]

The old school cast iron noodle makers can handle that. They're hard to get though, you have to buy them off yahoo auctions japan.

[@TheNaaahhhh]

Does anyone know what ramen noodles to buy if I'm not gonna make my own noodles at home?

[@ppman3637]

Guy, I HAVE to know what the music you use is called. It's super chill.

[@WayofRamen]

its just stuff off of epidemic sound

[@jamesfleming1155]

If you like this look up some lo-fi stuff

[@mykeln892]

Sir how long is the soup stay in fridge?

[@csonoda1]

have you experimented with an instantpot to reduce cook time? that way you don't have to worry about the soup boiling either

[@WayofRamen]

Yeah I have, I have mixed results with it. I feel like sometimes it gets too hot in there and you lose some of the flavor for chintans. Will need to mess with it some more.

[@csonoda1]

looking forward to your videos on it!

[@phillipko5120]

Hi! Where’d you get your bowls and serving ladles?

[@WayofRamen]

I got them on Amazon japan

[@Sheepy007]

I was wondering why an „old school“ japanese ramen recipe would ask for olive oil of all things

[@WayofRamen]

its a modernized version. real old school would just use lard

[@Tsaips]

Do you reckon it'd be a good idea if I wanted to add dashi to this or nah?

[@WayofRamen]

You definitely can. Just keep the tare simple and it should work out

[@xorpen]

Did something similar with pork leg recently, but the gelatine got to me. Felt like every spoonfull was about 500 calories. It was tasty, but I won't be able to eat pork leg for at least another year.

[@ruskokollektiv5457]

If you have an electric pressure cooker (Instant Pot or thereabouts) you might be able to simplify the cooking process by choosing a no-pressure cook at a specific temperature that never boils. Lets you have really fine-grained control.

[@edwardkenemorales]

Anyone knows whats the shelf life of aroma oil?

[@Ryan_F.]

What size stock pot is good for making ramen? Biggest I have is 8 qt

[@WayofRamen]

i have a 16qt. I never fill it up to the top, maybe a 12 would work for most people.

[@Ryan_F.]

@@WayofRamen thanks so much! Also thank you for the great content. This ramen looks fantastic 😃

[@Ario26]

I want to ask about the soup. What if I divide the boiling times for several day like 3 hours per day? Will it ruin the result? 6-7 hours are too hard

[@justalpha9138]

You can

[@nerfheardingfuzzball]

Is 6L of water correct? I made soup with similar proportions and only 5L of water, and it seems pretty week.

[@11219tt]

What does the apple do? And is that traditional to this bowl?

[@WayofRamen]

Apple is kind of a newer thing to ramen but there are more chefs adding it to shoyu ramen. it adds a subtle sweetness and depth of flavor. I prefer swapping it with some lemon zest though for a little acidity though

[@sheepgoesmoo4281]

Have you ever tried reusing the chicken n pork after making a cintan broth? If those bones had the potential to make a cloudy but was only used for a cintan. Do you think there could still be flavour left in the bones

[@WayofRamen]

Yes that's called a niban paitan and a lot of people do it to stretch their bones. You just have to add a but of fresh bones back in to the second soup.

[@sheepgoesmoo4281]

@@WayofRamen btw I just tried your tori paitan recipe while also using ramen lord’s book of ramen. And i gotta say... that was AMAZING! Best bowl of ramen i’ve ever made. Few hours from now im gonna share that bowl with a friend of mine xdd

[@sheepgoesmoo4281]

@@WayofRamen how do you know its called niban paitan? Im really keen on learn on how to make ramen esp during the pandemic. Any suggestions on where to start?

[@WayofRamen]

Check out my buddy ramen lords book. It's free and it's the best book on making ramen out there. Just search book of ramen by ramen lord

[@pcjoiner42389]

I'm trying to make a seafood ramen. I've made chicken stock, and that works ok, but I really want to make a seafood stock. What would I use? Fish bones? Crab and lobster shells?

[@WayofRamen]

I did a fish ramen on the channel. It was really good.

[@pcjoiner42389]

@@WayofRamen the fish head ramen!!!! Idk why I didn't see it until now. Thank you, boss!

[@faekalkardinal]

uhm can i use just chicken lard as aroma oil?

[@WayofRamen]

Yup I like that better actually

[@100s3c]

Why there is no a cucumber base soup ? I think the cucumber soup taste really sweet.

[@ladyfadga]

How often do you make ramen exclusing the ones you film for yt

[@WayofRamen]

Not too often outside of youtube since its not super healthy to eat all the time. sometimes I do make it for friends and family though or to do research on my own.

[@reconfox82]

Can u store the stock if there's left overs?

[@WayofRamen]

yup, i portion them out and then store them in the freezer. If you don't have too much room you can store in ziploc bags and lay them flat.

[@reconfox82]

@@WayofRamen thanks sensei

[@donttouchthisatall]

loovely!

[@WayofRamen]

Thanks Arbalest!

[@mnakamura467]

Caught that Quang Tran reference

[@someminorities]

is there a reason you don’t clip the toenails before the pre boil ?

[@WayofRamen]

They were frozen so its easier to cut them off after

[@makanih808]

What pork belly chashu did you use?

[@WayofRamen]

Ramen lord method

[@makanih808]

@@WayofRamen Makes sense.

[@stupidthefish1979]

I should not be watching this hungry

[@ZSNES]

Hi ramen zaddy

[@WayofRamen]

Hello

[@redrobotmonkey]

If you pre-boil it for longer you would get almost no scum. you need to do at least 10 minutes, and the water needs to be a bit hotter. You will not lose pork bone flavours with 10 minutes of boiling. You can boil that thing for 24 hours and still get flavour from it. Pho Broth is usally cooked overnight and it is more flavourful.

[@WayofRamen]

There is a shift in ramen making to no preboiling at all. That is how a lot of my friends do it now, I still like a short preboil best.

[@caleb9274]

Damn

[@rawy_89angry21]

When u made for urself the second time, did u grate apple and lemon zest into the bowl, or just lemon zest?

[@WayofRamen]

Just lemon zest

[@je6340]

What's your way of ramen?

[@VincentImmortal]

I have some pork belly fat in my fridge but sadly no bones to make broth. Bummer this lockdown

[@WayofRamen]

Time to bring out the instant chicken stock powder

[@VincentImmortal]

@@WayofRamen I do have beef stock powder! Hmmmm could be something then

[@Raza9428]

I made hand cut noodles but whenever I try to cook them, they turn out soggy no matter what time I put them In. Does anyone know why?

[@dry_ranch8096]

Are you cooking them all at once or portion by portion??

[@Raza9428]

@@dry_ranch8096 all at once.

[@WayofRamen]

try cooking them one serving at a time

[@Raza9428]

@@WayofRamen oh my god it’s him! Thanks for the tip love your vids

[@fingerbottom]

I'm curious why you trim the nails off the chicken feet.

[@WayofRamen]

i don't want to risk them ending up in someone's soup. I had a comment on an earlier video from someone who said they accidentally cracked a tooth on a chicken nail in a soup. It also helps the gelatin extract better too but its mainly so i don't hurt anyone haha.

[@deadpeach07]

It's also kinda gross An 800 year old Arabian cookbook says that the cook should always cut their nails so dirt don't collect under it

[@fingerbottom]

@@WayofRamen Are they harder than bone? The idea of nails simmering in my soup base is off-putting, but the soup is getting strained so I was wondering if there was another reason. Don't get me wrong, I would cut them off too (the chicken feet I buy are already de-clawed).

[@chaido]

Cleaning that food processor after blitzing the skin and fat could not have been easy

[@WayofRamen]

Yeah that sucked

[@stevew1643]

i cant find chicken backs or pork skin :(

[@xXDarkXBeatzXx]

alright now how about that bomb ass beat that's playing in the background?

[@WayofRamen]

They're all from epidemic sound

[@revealzed1853]

It blows me away that it takes that long and that much ingredients for a bowl or two.

[@WayofRamen]

Yeah all for around 12 servings

[@mysimon2003]

Wow that was complicated

[@Qwxsey]

Discord gang

[@WayofRamen]

:melt:

[@pun5649]

Mannn. Lots of dish washing wasnt it

[@WayofRamen]

Oh yeah

[@garya3056]

Love your channel but can’t watch these meat/fish vids. I hope you’ll be doing a plant-based one again soon. 🤗

[@Leon-ld8kr]

Pls Everyone Repent Now before its too late and accept Jesus Christ as your Lord and Saviour,If you declare with your mouth, Jesus is Lord and believe in your heart that God raised him from the deadyou will be saved Romans..10:9,Rapture is near pls i love you i dont want u to suffer

[@assoarditguid8453]

13:43 I love that. Do you love me? 😍💋 💝💖❤️

[@izziottisgiul5827]

Fantastic 😍💋 💝💖♥️❤️

[@izziottislaur7085]

Very nice 😍💋 💝💖♥️❤️