How To Make Shoyu Ramen At Home - Marion's Kitchen

[@mengxingzhang3768]

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!

[@МафтунаЮсупова-п2м]

You say true

[@IAMDIMITRI]

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.

[@JoshuaRWorkman]

Yeah, but I'd need som barbecue sauce.

[@Sojourner88]

​@@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.

[@reese7704]

😂😂

[@TerryElisabeth]

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 :\

[@julzamidala2865]

Wait, what!?!? ;)

[@TW-um5hs]

Cuz instant ramens call themselves ramen as well :/

[@mountain85]

yes i think wasting the chicken doesnt make sense, you should put the shred back in the soup with ramen

[@lodunost]

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.

[@maxmustermann1203]

Maby he just likes it or don't has the time to make this

[@moreaxe9829]

"You know Asian moms, they never waste anything" Yep, same here

[@kunkim1703]

Benigno Paraisu haha true Asian parents dont teach their kids wasted

[@sidalpay747]

So true. Proud asian here...;-)

[@moreaxe9829]

@ 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"

[@crazybob1118]

@@moreaxe9829 Or it just means finish the leftovers?

[@jinhuazhang8520]

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.

[@nap163020]

She was my favorite MasterChef contestant!!! So glad I found her KZbin channel!!!

[@momalmhr]

oh my god thank you. thats where ive seen her before

[@Dami_personal]

Wait she was on master chef. I never really pay attention to it bc its my father who watches it but still

[@bertvdlast]

That looks pretty yummy but i like ramen even more with thick udon noodles.

[@SandyRiverBlue]

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.

[@justalpha9138]

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.

[@RebeccaSmith-k2i]

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

[@palletblossom1882]

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.

[@justalpha9138]

@@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.

[@palletblossom1882]

@@justalpha9138 Interesting. His "best one" takes a week to stoop. Im glad you've found a decently swift one to do.

[@justalpha9138]

@@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.

[@sunoolys7201]

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!

[@oh.hey.2045]

eulouyenn. Idk why but I love you

[@ninam.6781]

I don't see the issue with making ramen yourself. Before or after the lockdown. It's not that hard.

[@Kitsunegami]

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.

[@mangart8781]

Now 7 months into corona

[@YukyDoodle]

I’d never settle with cheap American instant noodles

[@heinrey4685]

me: so show me Marion: I'll Shoyu 🤪🤪

[@Kisuji_]

underrated comment.

[@VampireBlack95]

Omggg loool

[@VampireBlack95]

💜

[@iplyist10]

Plastic

[@heinrey4685]

@@iplyist10 you? yes

[@TheFragrantBunch]

That paper towel trick is golden!

[@Marionskitchen]

It's so good!!!

[@AlexBsSecret]

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 ;)

[@Goo762]

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.

[@Goo762]

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! =)

[@kyatsuka]

Agreed removing the fat is like half the flavour....

[@losttribe3001]

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!!

[@noodlesnchill]

That is a game changing tip, thank you!!

[@urbanprojectz]

That’s the way to do it, left over bones!!

[@xx_theartfuldodger_xx1105]

Good idea. Video has like $12 USD worth of Chicken to make 4 small bowls of broth.

[@dinothepenguking8824]

@@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)

[@Fragglerocker93]

My dad and I do that all the time 😁 in one rotisserie we can make at least 3 different meals.

[@TS90111]

Mama Noi: Are you done? Marion: Well um I MN: YOU’RE DONE *grabs chicken* 😂

[@tatlongasodesigns8038]

Make tonkotsu ramen : )

[@Aaron2221]

Do you mean tonkatsu?

[@zzkittykat]

@@Aaron2221 no

[@JTW_Music]

@@Aaron2221 Tonkotsu is pork bone broth ramen. Tonkatsu is deep-fried pork cutlet.

[@jetblackchamp]

Your mother's just too precious, bless her heart

[@inodelacruz1245]

Have to admit it. I was mind-blown by the paper towel hack! Literally this 😳!!!

[@horzen4227]

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...

[@10t0esdown]

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.

[@clawsmedia8752]

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 ...

[@robylove9190]

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!

[@Marionskitchen]

That's awesome to hear Roby! Thank you!

[@shikhab2250]

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 😇

[@inkajoo]

I love how Marion acts like a fashion journalist, except it's over food.

[@delphivinn833]

A good mother never wastes good food. Happy for the both of you, and thank you for the wonderful video!

[@blessedhummingbird4]

Mom is so adorable! Great video as always!

[@Marionskitchen]

Thank you!

[@halfsugar.withpearls]

I'm impressed you wear white while cooking often; I would get stains so fast if I were in your place!

[@Marionskitchen]

😂I like to live dangerously...have had a few mishaps though LOL

[@HML2004]

I know righttt?? She’s a cooking master.

[@Sloppynoodle69]

Maybe its shocking but most professionell cooks wears white shirts

[@barkingdoggai]

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.

[@00iamcrazy]

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

[@mariadelatorre886]

I would make taquitos with the meat off those chicken wings with a spicy green salsa, queso fresco and creama mexicana. YUMMMM

[@joelgarcia1127]

Well, that sounds great, now make a video on that!!! 👍😁

[@MJorgy5]

That's super smart

[@jx9936]

Ultimate comfort food at its best, peace out my soul!

[@jhoannaacasio1750]

Your mom is so adorable! She reminds me of my mom and grandma

[@enodd_felix12]

Best KZbin cook channels always involve family

[@b3blueblue]

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!

[@beepIL]

7:12 substitute the salt for fish sauce, thank me later

[@lerchan]

Asian mums don’t waste anything. awe makes me miss my mum. She passed 7 years ago

[@saichiirt]

“Asian moms, they don’t wanna waste anything...” hahaha very accurate

[@TheAmberDTaylor]

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!🥰

[@Marionskitchen]

Thank you Amber!!! :-)

[@rainandpetalsss6244]

Nongshim black is the best packaged ramen for me.

[@lymh4850]

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.

[@jasonwhitton8106]

When someone brought me to a ramen restaurant in LA, my life was changed! 🙌🏻

[@davidh9844]

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.

[@WayofRamen]

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.

[@zzkittykat]

I was thinking this while watching as well

[@ms9404]

your mom is so adorable! great video!!!

[@JoshDreonOfficial]

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.

[@mangalamusica]

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!

[@danielerlanggasantiagosila7170]

Agree with Asian mom Part 😂😂 Love my mom

[@Marionskitchen]

😂

[@sethgordon4464]

Your videos are not only delicious and instructive, but so calming!!

[@HillsFrida]

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!

[@kaikyouto4670]

How did it go?

[@HillsFrida]

@@kaikyouto4670 It was great! I added some nori as a topping.

[@sinxycs]

Love your videos. They are actually food you can make at home. Very simple, easy and keeps me eating healthy. Thank you.

[@sorciere_de_la_foret]

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♡♡♡

How sweet is this mom OMG!

[@perlalagadeon4645]

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 😀

[@jemmalou7119]

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

[@sharonparker7697]

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.

[@Marionskitchen]

Thank you so much for your kind words Sharon!

[@joyfulinhope1210]

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! 💕

[@TG-qx4ig]

I appreciate that it's chicken vs. pork broth based. Thanks! Will try to make this recipe this wknd.

[@amorafeli]

Your mom is so adorable! I was smiling from ear to ear when she came out. :)

[@brianboru1975]

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!

[@pattywilliams788]

How adorable is your mother?! This broth looks sooo good. I may have to try it.

[@bonnadowns524]

Love all your recipes Marion🙏👌❤️👍 And thanks you for sharing this video with us 🥰😋🙏

[@megantorres8529]

I’m making this today!! I had to order the shiitakes, mirin, and kombu but I am so excited!!

[@rahulraveendran5529]

I am your mummy fan... I will definitely use the leftover chicken wings. Super recipe... I will try for sure👍💯...

[@stephaniemoncada8295]

I would love to see your version of Pho !!!! I absolutely love it ,but The traditional viet pho is all I can find on KZbin ... would love to see a Thai version of pho 🍲 I absolutely am obsessed with your cooking channel ! ♥️♥️♦️♦️

[@ErenaaLamb]

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.

[@RVZER]

Habe den weeb gefunden

[@RHINO3648]

Cant wait to try your take on this Ramen ! You are very pleasant as well !

[@Marionskitchen]

Why thank you!

[@davidh9844]

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.

[@craftinandstampinwithcarrieb]

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?

[@charlottech9990]

Your mum is the best⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️😂😂😂❤️❤️❤️❤️❤️she really took the noodles

[@lancel.7564]

Mom is so awesome; pop in at the last min to grab the bowl of chicken😘

[@legsofoctopus797]

I love all kinds of soup noodles 😋 this is amazing!

[@tjleonardo530]

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.

[@salmanbaloch2858]

Superb recipe

[@bjewel3751]

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!

[@Marionskitchen]

Thank you for watching Bree!

[@debzlala]

Best broth ever, made it without the chicken and it also fantastic

[@robertoborges3550]

Nice work there, but I am too curious now about what was your mon's plans for that chicken wings. Can u tell us?

[@murzkatze]

shred it and fry it in a pan. It will get extra crispy. Great for onigiri. you can flavor ist with soy and oyster sauce or with caramalized sugar, apple vinegar and salt an pepper. And aalways alot of garlic of course.

[@snifey2233]

I would stir fried the wings for the bowl

[@DocGr8pples]

I would fry the wings probably come out real good

[@icecreamcake5381]

If it was me, I would just eat it straight with rice. Maybe add a bit of soy sauce or fish sauce. Edit: If I'm in the mood, I would stir fry it with some veggies.

[@BillSikes.]

I'm totally hook on this girls Chinese recipes, absolutely delicious

[@jucklowe]

Never seen anyone simmer Kombu for that long,,, that broth must taste like a tide pool.

[@baron6797]

Also, I never add soya sauce into my broth. Only when I'm dishing into my bowl to eat

[@jtbuffalo1]

Another hack to replace paper towel trick- use a slice of white bread! Edible and gets the job done!

[@Marionskitchen]

That's an awesome idea!!!

[@jademacote1848]

I can't wait to try this recept.

[@brandiholland9279]

The homemade soup looks better than instant noodles. I plan on making it one day. Please post more videos of your cooking!

[@jovinlai3717]

This episode is adorable hahaha... the ending is such a nice touch

[@saywhat7150]

I love the fact your mom sneaks into the video. Sweet video.

[@Stalkingwolf]

i'm in Tokyo next week and the thing I am most looking forward to is ramen :-)

[@MonicaC143-_-]

How you can travel?Its a problem to travel in Europe.I heard that Japan will not allow to enter nobody...

[@Mezaluna30]

Making this right now for Mother's Day!

[@mels109]

I love your channel! you make asian food look so easy to make at home!

[@Marionskitchen]

Thank you so much!

[@Snigelkotten]

Aww I love your mom, she has such a great sense of humour! Thanks for the amazing recipe again! :)

[@snifey2233]

I learn something every day and night

[@welit2287]

Love eating soup

[@simonriedel9410]

It looks sooooo amazing 🤤 Love the paper towel trick!!! 🤓💡

[@paulpires268]

Love the bit with Mama Noi sneaking on set the make sure she gets those tasty morsels before they’re gone...Priceless!!

[@twomeyjl]

This looks like an amazing recipe I will probably never but want to do.

[@bexg2902]

Your mama is precious! ❤❤

[@bisma1352]

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 🤔

[@ThoriumHeavyIndustries]

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.

[@anhquannguyen4135]

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

[@ThoriumHeavyIndustries]

@@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.

[@carysjobakken3628]

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.

[@ThoriumHeavyIndustries]

@@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.

[@carysjobakken3628]

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

[@justauryon]

Mom is so adorable! Will have to make this soon - thank you for sharing!

[@desertwaterdemon]

This is something I want to accomplished because PATIENCE is something I am working on so cooking is a great pastime! 🧑🏾‍🍳🧑🏾‍🍳🧑🏾‍🍳🧑🏾‍🍳

[@btsdancestudio5691]

I had it last night and my paid guests loved it! (Catering).

[@lyliandelaperrelle]

Just love your mum! She cracks me up 💖

[@WhiteGhost2212]

Can we talk about the video quality please? Dear God people. It's as golden as that broth...

[@tropicalblooms4106]

Beautiful kitchen too!!

[@SK-rc1vo]

Finally a ramen broth that's not pork. I am excited to try this.

[@Dr.Pepper001]

I can't tell the difference between the many styles of noodles, such as soba and Raman. So it's the broth that makes Raman good or bad. I'm looking forward to trying your recipe.

[@debsinpalmsprings4938]

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 😊

[@justalpha9138]

Don't mind them, chicken feet bring a lot of gelatin and thickness to your soup.

[@XiaLingLing]

Your mum is adorable ! 💕

[@Chancer02]

Great vid with magic tips

[@MoniqueFurutaGomesdeBarros]

Hi, Marion G. What's up? I love this recipe. Thank you 4 posting it to all of us. Just like ya, I am Japanese descendant from motherside, and Brazilian from my father. See ya! ;)

[@justsomeguywithasmugface645]

6:00 MY MIND IS ABOUT TO BE BLOWN AWAY!!!!

[@sippakornbunraksa4263]

I’m new to your channel and I’ve been very hooked on your videos! Thanks for these great recipes Marion!

[@Marionskitchen]

Thank you and welcome!!! :-)

[@AtoZenLife]

Forget the soup, how cute is her mom at the end??? (Okay, the soup looks amazing too.) 🍜

[@mrunalpatel1271]

I was sold the moment she said soy sauce and chicken in the same sentence

[@justeyoung]

Your mom is so lovely. ❤️❤️❤️