Make Restaurant Style Ramen in 1 Hour

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There’s really nothing better than a good bowl of ramen from a quality ramen shop. Once you’ve experienced one, you will certainly be hooked on ramen for life! But what if I told you that you can skip the ramen shop and make perfect ramen noodles in your very own kitchen. Sit back, and get comfortable because, over the next hour, we will be unlocking all the secrets to making amazing ramen noodles at home! #ramen #ramenathome #cookingtips
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[@LC_98]

In future videos of this length, i think it’d be great to add the ingredients and tools/ kitchen equipment you’ll need before hand so people can cook along to the video 🤷🏻‍♂️

[@Angelshae]

I love this idea!

[@pirate0bloodyskull]

I feel like if you're going to invest the time into procuring ingredients and gathering equipment to follow along the video, you should probably at least watch the video before. In doing so, you'll see what you might need. Anyway, he puts a lot of emphasis on there being no hard rules to making a bowl of ramen. He even improvises in the middle of cooking the dish, meaning hes not following a recipe.

[@desertfoxminerals2583]

Considering the creation of ramen (like stews and soups) is a philosophy and not a strict recipe, how about learning to be flexible, like cooking was meant to be? This ain't no man or woman thing, making it so is stupid and only shows your ignorance of the actual subject.

[@tralalajjj8362]

Good idea

[@erikhensler7]

Excellent idea

[@SoshiroGames]

People who dont have time to watch this video, probably also dont have the time to cook it. There are so many little tips and tricks in here that make the length of the video justifiable. Loved it! definitely making this at home!

[@pcfverbeek]

Exactly, everybody knows how to make it, just not very well. There are a ton of useful tips that help with that authentic taste.

[@staceygrant4096]

I I like the video. Unfortunately, too much rambling and that cannot be helped. That's why theirs editing. He repeated himself many times on a simple thing such as eggs and having it at room temperature.

[@ksmhkay]

I totally agree!

[@urouroniwa]

Looks delicious :-) Not sure if you're open to some feedback from a ramen enthusiast who lives in Japan, but I suppose you can always ignore this ;-) I liked your comment that ramen should just be whatever you want it to be. It's true that there are thousands of kinds of ramen and it is only up to your imagination (BTW, for vegan ramen try soy milk as your main "stock" mixed with a little konbu shiitake dashi -- say 3:1 ratio. Mix in a light/sweet miso and lots of fried garlic. Top with a mixture of chilli oil and sesame oil. It won't lose to anything). However, there is a little bit of feedback I would give you if you want to make the ramen a bit more authentic. First, the bowl is actually a touch small for the amount of noodles you have. Second, there is not enough soup. The soup should cover the noodles. Imagine the noodles mounded up on the bottom and the soup level going flat over the top. The noodles should be about half a centimetre below the soup level -- so you need a lot of soup. This is important so that the noodles don't get starchy and heavy. From your description, it's possible that the ramen shops you've been to are also suffering from that problem. Second, try to avoid having vegetables or things in the broth when you add the noodles. It's totally fine to cook mushrooms in the broth, but you shouldn't mix them with the noodles. You can strain them out and add them later on top (though, mushrooms are pretty rare in ramen... to the point where I've never seen them... I add them to mine sometimes, though :-) ). There is a special way to put the noodles in and it's quite important for the texture of the noodle, the starchiness of the broth and also the experience of eating the noodles. Normally ramen noodles are cooked in a wire basket and then the water is shaken off the noodles before they are added to the broth. This is super important, because the cooking water contains a lot of starch. This starch will stick to the noodles and make it slimy. As it sits in the broth, it will eventually get gummy. Most people don't have the right kind of pot (or basket) to drain the water properly, so a good technique is to put the noodles into a kitchen strainer/colander, put a top from a pot over it and quickly/forcibly shake downwards over the sink (making sure that you are holding the strainer in a place where you aren't going to get burned). There's a kind of technique, but basically if you shake the heck out of it, you'll be fine. Next, you want to put the noodles in the bowl and then with chopsticks, grab them, pull straight up, and then lay them back down again. This is essentially trying to untangle the noodles and keep them straight and flat in the bowl (as best as possible). The reason for this is that the soup is really more like a dipping sauce for the noodles. As you pick up the noodles with your chopsticks, you want them to be parallel as much as possible so that the soup sticks to the noodles through capillary action. You don't usually want your soup to be so thick that it sticks on it's own (although there are some styles like that). The really old fashioned style ramen does not have a thick soup (this so called "mukashi nagara" ramen is often very low fat -- no matter what other people are telling you). With the toppings, the sky is the limit (literally). Again, you don't want to interfere with the noodles, though. You should pile it up on top. Some ramen shops have ridiculous mountains of toppings. While meat is most common, there are vegetable versions as well (especially out in the countryside). A ramen shop near me is famous for their wakame seaweed ramen which must have 10 centimetres of wakame piled on top (I can't finish it). It's also common to see massive piles of bean sprouts and even corn! (I hate corn in ramen... but oh well). Again, you should consider that the soup is really a dipping broth. So the vegetables should be neatly piled on top, ready to be dipped in the broth later. As much as possible, try not to interfere with the noodles -- though with bean sprouts it's almost impossible not to because the shapes are similar. It's one of the reasons I don't like bean sprouts in my ramen. Hopefully those tips will up your ramen game. One last tip about eating ramen. When you eat you should slurp. However, you do *not* suck the noodles (or the soup) in. Instead, the slurping is a kind of reverse blowing (obviously). You are cooling the soup and noodles (which should be served ridiculously hot). At the same time, you are pulling in the aromas from the soup into your mouth. It's very much like that trick with wine where you suck air into your mouth while you are sipping the wine -- the idea is not to slurp wine into your mouth, it's to pull air through the wine and into your mouth. It's exactly the same thing. So... (and I don't know how to put it), the quantity of noodles you were putting into your mouth while eating is going to really detract from the enjoyment of the ramen. You need to have enough room to slurp that air in through and around your noodles. It's another reason why straightening the noodles (and making sure that it is not mixed with any other vegetables) is so important. And... I cried a little when you broke up that absolutely perfectly cooked egg (kudos on that, BTW -- great tips). It's kind of rare, but if you like to have the egg mixed up like that, you can actually add a raw egg to the ramen at the last minute (wipe the shell with sterilising solution before you crack it) --- obviously important that the soup is piping hot. It really is ridiculously good and you can pull the noodles through the yolk. You can even do that in place of a fat/oil on the top of the soup.

[@ProHomeCooks]

wow, thanks for this! looks like you really know your stuff. I'm gonna have to dissect this later

[@lilledrum]

yes, I hurt a little for the egg too :(

[@blank_801]

Thanks I learned alot from this

[@pinkyfromhaughtfarms6550]

Great comment! Super informative. Thanks!!

[@ARCHIEBRADLEYSELFTAPES]

Woah, u should do ur own ramen videos😂

[@gransbert]

Dude. I'm not professional chef, but my dad has been a cook most of his life, so I take it seriously and one of my favorite things to make it RAMEN. Seriously, we eat it like 4 times a week. Thanks for making this video. I am constantly thinking of better ways to improve my ramen recipes. Recently, I added grilled leaks and cabbage as a fresh veggie add and it imparts such a sweetness to the broth it was crazy. I did a garlic ginger paste as well and that added a punch of flavor. Also, mushrooms are lovely. I'm going to get some fresh noodles though because I think that will elevate my ramen game to the next level. Love the videos!

[@juliafigueiredo4755]

Please do more videos like this!!!! It was super entertaining and all the talking its part of the process of how to explain the way you do your food so keep at it!!!!!!!

[@ProHomeCooks]

glad you get it and you enjoyed! these will deff slip in from time to time

[@Sirzacharia]

I really love that kitchen. It’s so small but the space is used sooooo well.

[@Robin666_]

Eat this!

[@user3086]

If you think that kitchen is small...

[@etypiccolo]

This kitchen is bigger than my apartment

[@ksmhkay]

I think he said he designed it this way for convience

[@NivInTheNorth]

I feel like watching this video gave me so much more confidence as a cook. Sometimes I am messy and disorganized and jumping between different things I’m working on and I always thought that that was some sort of proof that I wasn’t a great cook. I feel like I both learned a lot about ramen (which I’m so excited to start experimenting with!) but also a lot about generally handling a kitchen and being comfortable in it. I really appreciate being able to see the unedited, realistic representation of the process.

[@davidsw92]

These types of videos are so helpful and rare to find. Thanks for doing this!

[@cin5597]

I just came home from buying ramen ingredients and saw this video popping up. MAGIC!!

[@humanoid8344]

Cin make that shit bro it's meant to be damn

[@alviltayco3713]

Serendipity

[@GlassoLT]

@ㄒ卄乇〘ABHI〙 always has been...

[@thekarmasniper98]

Liar

[@caseyisaretard]

We're watching 👀 you

[@Submersed24]

I honestly really like the full length version. It's definitely good to learn from

[@changwilliamwang]

I love how chaotic it got in the kitchen at some point, it feels so real and relatable 😂Love this!

[@lindacain3425]

I like the long videos that go into detail on how to prepare and cook various dishes. I actually enjoy watching you cook. You have taught me quite a bit. I love all your tips.

[@kristiemao4275]

Not sure why people are complaining about the length of this video, when he warned you at the beginning it would be a long-form, unedited video.

[@Neth91]

first of all he warned that it's a longer video and youtube always has the option to set a faster speed. Mike articulates still great at 1.5x

[@africancichlids3011]

Millennials

[@Denzo36958]

People need to hate something to feel validated these days. They can't just be happy.

[@Kebabrulle123]

If they want less of brothers green, then why are they watching to begin with?

[@MaZEEZaM]

Exactly the reason why after watching the intro I paused it and I’m going to make a cuppa tea and some toast before sitting down to watch. 😊 I love long in-depth videos if the content is great.

[@fglend73]

Best line in this video is “There’s no rules in cooking.” So true! Enough of the trolls crying about authenticity!!

[@leidaxortiz]

this is honestly one of my most favorite videos on youtube hands down, so glad i discovered this channel you guys are awesome! keep it up!

[@ShellyTish76]

LOVE all these cooking gems you are sharing!!!! And I would love to see some 15 minute meal videos! So glad I found this channel - you all ROCK!

[@keetrandling4530]

As for this live-time vid style, I love it! By not editing out the kerfuffles, you made this complicated recipe so much more accessible! Keep up the good work.

[@anateal5601]

Involved parents are able to explain to their children that some people use curse words. No shock, no horror, simply explain to the children that while some people cuss, we don’t. The big picture with your channel is the creativity and great cooking tips you impart plus home cooked meals are another way to bring families together.

[@kathkwilts]

I taught my kids that sometimes adults curse but kids never do...

[@vampireturtle]

Absolutely loved this video. The cooking process and techniques are so much clearer than just verbal or written directions. I like the slow cooking of the scallions in oil but I'd love to have a taste comparison because this method is a lot easier to time manage your dishes with. Great content and would definitely love more of this longer format!

[@Modulus0]

I know what I'm making next week when I hit the store! This looks amazing! I enjoy your shorter videos, but I can easily sit through these longer ones as well, no problem. I really like to see the ins and outs of how dishes like this are made. This gives me so many more ideas for cooking. Great commentary throughout the video.

[@Epsilon889]

People are saying that others are complaining about the length but i dont see the hate comments

[@suri4Musiq]

Love this format buddy... Please post such long format videos... Can watch you guys cooking all day long... So much to learn...;)

[@ZZ-ih5we]

You're awesome. I love the 'realness' you provide to the viewer of playing in your kitchen with you, experimenting and figuring things out as you go. When you stumbled on something near the end I laughed as if I would if it were my brother with whom I was creating things in the kitchen. Well done, taking us on this interesting cooking adventure.

[@rosalinarivera7313]

I love this guy! Real talk, using explicit language totally hooked me. Makes me laugh and makes me feel right at home!

[@cherryman1337]

I always poke a tiny hole in my eggs with a small needle. It helps the air to come out once you boil the eggs and prevents them from cracking. Always works and the best thing: no mess and cracks

[@elsentidocomun71]

But, you do the hole before you put it in the water or after?

[@cherryman1337]

Before

[@shirlebug]

René K I heard of that a longtime ago. Thanks for reminding me

[@derpnville]

Great! Now I have to cook this. Thank you.

[@ProHomeCooks]

yes please, that would be the point

[@kandellemile3379]

Just found you this morning. So EDUCATIONAL!!!! Mahalo nui loa -- love you, love your food!

[@satanicoldlady8060]

I love this video. I think for dishes that require as much depth as this deserve a full video. Really enjoyed this, learned a lot as well

[@enigmaoftheechidna6279]

I love this format, this is the closest I may ever get to watching you cook live and in person. I love watching people cook, like hibachis or grill masters.

[@FlockofAngels]

Nice video, great cooking tips and you are entertaining to watch and listen to. 👍

[@IreneLiew_sodafox]

Love to see more. Educational, entertaining and the use of more authentic ingredients and techniques is fabulous. Even my mom cannot explain fully how to cook asian dishes.

[@jayharvey964]

LOVE the long video format, got my notepad out and everything taking notes! Can't wait to try this whole process

[@KuraMad2000]

Ooh, never thought to use that ginger oil for ramen. Always been for eating chicken, but yeah I can see that. Love that ginger onion oil.

[@96yessie]

Loved it, felt like we were in person just cooking together. So nice to see your love for cooking and sharing recipes is still there bc I love it!

[@alexanderchu312]

I sorta knew how to cook ramen, but this video has totally up'd my ramen game. Great tips and techniques. Looking forward to making my own again! Love you guys too. Great vibes and videos!

[@broad100]

I love the long videos and hope you keep making them. These videos really help me and I learn a lot. Thank you!

[@natubb]

I say: “calm down” to my oiled hot pan too, lol 😂

[@counterstrike1110]

wow this was a really good watch

[@ophthalmictechnician3570]

Love the organic feel of your videos! It's relaxed simple cooking for anyone! 👍

[@VollFlippi]

OMG I HAVE BEEN CRAVING RAMEN FOR MONTHS This is going to be soooooo goood I can tell already

[@gj6291]

To anyone who feels like this is too long: just watch it at 2x speed. (Click the gear at the bottom right of the player window) Both the Brothers are still very easy to understand at 2x speed and it cuts a video like this down to 30mins.

[@violette9706]

1,5x speen was enough for me

[@thomasdaymond7271]

Or just watch and relax with an IPA. Mmm.

[@hasinakassam]

I loved this! Not sure if ill ever make ramen at home but I just loved watching how you cook, your thoughts & tips. I hope you keep doing these!!

[@dadifr95]

Loved it. Watched the entire video in different parts and really enjoyed seeing the process in details. Keep these types of videos up, I bet a lot of people learn a lot from them.

[@brainstorm88benitez60]

You guys are the truth!!!!!

[@veralife95905]

The long format is a good change of pace from most cooking videos on KZbin. So many channels focus on what's become the streamlined formula, but it's nice to see cooking happen in real time for a change. For example, Tasty (I think) recently put out a video about making mozzarella cheese from basic ingredients, but there's no way the average person could make it on their first try without pure luck. A more in depth video is necessary, like in the format of this one. Keep it up!

[@CLAYMEISTER]

I like your free style / laissez-faire approach in the kitchen. Of course the tricks and tips are what keep me coming back, like blanching the broccoli rabe, keeping the egg yolks soft with the ice bath, cracking and peeling the eggs, resurrecting stock meat by sautéing with scallion-ginger oil, etc. Thank you!

[@cefarther3945]

Thank you explaining what some of these things are; Miso has always been a mystery to me. Thanks, been watching a long time and always learn something and put out great dinners.

[@alfiewilson2885]

Create your own recipe book !!!

[@josh2045]

YonkYonk Alex from French guy cooking has announced his. So pumped to get my hands on it!

[@Sirzacharia]

I thought they had a book?

[@curlysierf_]

Seriously

[@alfiewilson2885]

curlysierf ur cute

[@Iam2Sik4UU]

Josh L a trim on pop and a

[@luckyowl451]

More videos like this please

[@robertolozano4266]

Amazing, I love this video. Great to see all the process on making it.... i will make it!! Keep the good work!!!

[@jhome64]

I recently discovered your channel and I want to say thank you. I'm an experienced cook, but your level of enthusiasm is contagious! I'm making pulled pork today for another use, and this video inspired me to make ramen using what will be left over from that pork. I can't wait to make this!! Thank you!

[@n.b.2595]

Have you seen the Ramen addiction Video by Alex? Its great and combined with this one you know everything about ramen you need to know! Really love both channels!!

[@ProHomeCooks]

thats the point! my favorite foodtuber!

[@yanch51]

I don’t get the hate, this was possibly my favourite video you’ve put out.

[@sevendayoptions6704]

Yes!! Live format is best; you definitely learn waaayyyy more from it, and its more fun to watch.

[@sherleishagounden532]

Great video Mike! I enjoyed watching you cook and develop this meal. I cant wait to get in the kitchen myself and try this! Please do more videos like this!

[@sofiaversoza6375]

Love the way you filmed this!!! This is the video ive always wanted from the food network: an hour of ramen. Lol

[@ProHomeCooks]

well i'm glad you have it in your life now!

[@nikitaandrew8065]

i scrolled through all of these comments and all them have the word: "love"

[@dreidrey]

I love these live videos!! This Ramen video was amazing, thank you!!

[@maimasters6561]

Thank you for making this video. And thank you for taking the time to do it!! For all of us who want to make good food at home much appreciated!!!

[@wendymull619]

Love this video! I am curious as to what type of oil was used with the scallion/ginger mix? Thanks for your creativity!

[@dirkstonsommers3776]

More than likely seasame oil.

[@justinmiller3294]

It appears to be vegetable oil. He did express omitting sesame, and it appears to be more color neutral than sesame. Just my 2 cents

[@adamrobertson7215]

@@dirkstonsommers3776 Almost definitely not sesame oil, both by the light color, and the overpowering flavor it would have. That would also have been about $10-15 of sesame oil as well. My vote would be to use vegetable or peanut.

[@scottdavidson7543]

Could it be grape seed oil?

[@adamrobertson7215]

@@scottdavidson7543 it could be any neutral oil. Not familiar with grapeseed being used in Asian cooking, but as long as it’s neutral, it shouldn’t matter

[@chriso8733]

you should try pickling your mushrooms, I use soy, rice wine vinegar and some brown sugar.

[@101doreen]

Love you kitchen and you technique. Yes, to getting into the flow. It's like dance. I love it. I'll be repeating your day! Thx for sharing. 🍜

[@CierraFua]

Love love loved this video! I enjoyed Watchung this very much, thank you!

[@giuliapugliese1507]

Fun hack: put like a teaspoon of white vinegar in with the boiling eggs and it will make it easier to peel.

[@joedanero5360]

Why?

[@giuliapugliese1507]

It's some sort of chemical reaction. look up videos where eggs are fully boiled in vinegar. The egg shell turn to rubber. So adding the vinegar makes the egg over all more maleable and easier to peel.

[@joedanero5360]

Do you have any links I can use?

[@giuliapugliese1507]

kzbin.info/www/bejne/bWmbhYWGqaepp7s

[@unsaltedtomato899]

Instead of looking the tip up myself (like you said) would you mind terribly if I asked you to come cook it the entire dish... (bring the ingredients)

[@PianoSamurai]

Tip: If you put the scallions and ginger in a metal bowl or saucepan before pouring in the hot oil then you don't have to worry about cracking a glass bowl.

[@abdieljose21]

Do you know what oil he used? I don't remember catching it in the video.

[@lapismosi8065]

@@abdieljose21 I don't think he saiid what kind it was, but he sure used a ton of it!!! I could hardly believe my eyes!!!

[@laurarivera2582]

OMG please do more of these videos i love long videos, it gives me the feeling of real interaction and company while im also cooking by mysel. Thanks for this format and content 🥰😃👍

[@danteloparco6708]

Love this style of video! It's almost like a 1 on 1 hangout sesh while you cook! hope to see more of these in the future!

[@4hrbigos]

Me yelling, " I AM THE BOSS OF MY OWN KITCHEN! " at all my appliances after this

[@plainsroamer405]

I was terrified that glass bowl was going to shatter with the hot oil. Congratulations! You have made your ramen video suspenseful.

[@americanmomma3025]

My heart stopped lol. Not sure if I would do that lol!

[@ipodman371]

its pyrex not glass. pyrex is next to impossible to heat to fracture

[@BTSARMYJIMIN13]

I actually really like these hour long videos :) its great background for when I'm doing other things but still paying attention and learning as I go! thank you :)

[@floh4730]

Love this video because you are so real and honest. I do agree with Lewis, because I would love to cook along to the video. Thank you.

[@notkaitlyn5368]

Why are people complaining loool. Don’t click on the video if you see that’s an hour long . People love being negative 🙄🙄

[@Sencires]

You are'nt kayitlin

[@cyantwo936]

Spoken like a real kaitlyn

[@mikadotakimura]

What did you do with the real kaitlyn?!

[@maxiem1990]

#2018 haha

[@desertfoxminerals2583]

I'm complaining because I've been an Oriental chef for over 20 years, and they are doing many things wrong, starting off with putting broth in before the noodles. Tell me, what professional experience do you have in this field to be making ANY statement at all?

[@vineconnected5761]

What kind of oil did you use for the ginger and scallions?

[@AnthonyBottari]

DaughterofGod1177 probably a neutral oil

[@dwightpilsner9906]

yeah something neutral, most likely canola

[@inisus]

@@dwightpilsner9906 yup canola oil would be a good choice

[@GeneralTrusty]

personally i would choose toasted sesame oil. canola is nasty.

[@Thomasalexandria29407]

Love the video man. I like the longer format and live feel to it. It's like a podcast that's for cooking. I personally have a lot to learn when it comes to cooking so this type of video is very helpful. Keep making great videos bro!

[@ElephantBandMusic]

I love the format man and how you've organized the galley kitchen. One of the best parts of cooking is the rhythm of the kitchen however many switcheroonies or long it takes.

[@yummycookies3898]

This title should be call "How to cook 2 minutes noodles in 1 Hour" :)

[@kaiiand_5424]

"If you have the patience to sit through a long video" *has watched 114 episodes of critical role. Grabs popcorn*

[@idrissamorehouse5776]

Def one of the best cooking vids ever !! Felt like i was sitting at the counter over looking your stove and we are just chillin while you cook - wish there were videos like this back when i first got into cooking -def shares the true vibe that leads to great food -that can help people relax in the kitchen and understand that it can and should be your own art first -later as you get better it can become a science - mad props brudah!!

[@bellgarion64]

outstanding!!!! My first attempt will be new years eve. Keep up the amazing work . And love the long video, toss them in here and there they really help. Happy new years guys!!

[@YanickMarti]

Curse words are only a big thing in america. In the rest of the world we really don't care. Here in the Netherlands people can actually curse on tv an so on. For example, if you'd be interviewed on the biggest live show here you could say; this is fucking amazing! And no-one would bat an eye.

[@ProHomeCooks]

interesting

[@jewlis4876]

I’ve heard nudity is treated the same way on American TV. I don’t understand the big deal

[@YanickMarti]

Jewlis well, when a whole generation is raised in that way it's normal for them. A culture is a culture. Imo it's all a bit overdone there, because blurring things out or beeping over cursewords emphesises those things. So it becomes something which is curious to the kids. Oh well, let it be.

[@jewlis4876]

Yanick Marti I’m coming from someone in America, lol. Sadly it is considered normal and things become a lot more shocking when the censors are lifted. I just wish it wasn’t this restricted

[@notbanksy2977]

You can curse on german TV also you see nude people all the time on it, nobody cares at all. In germany actually most Waterparks and Beaches, have a nude area or it's mixed.

[@hgiq]

You should stream!

[@saurabhsonic]

Such a good video. I learned so much! Can't wait to do this myself! Maybe even film it like you did! Thank you so much!

[@CourageChronicles18]

I really enjoy your channel. I really appreciate having the creativity of making food. I love being able to control what goes into my food and then what happens is I end up making it better than the restaurant.

[@diasporachick]

only question running through my head while watching this video: "is he single?"

[@eingram0989]

Just had to say KP is hater. I, too, think he is very charming and attractive.

[@americanmomma3025]

Elizabeth Ingram I think he mentioned that he is married in a previous video and he’s wearing a ring also. I haven’t watched all his videos and not sure if she makes an appearance at all. But you gotta love a guy that can cook!

[@Misty_Raine_97]

I want to watch this whole thing but I’d like a list of ingredients first so I can go ahead of time to buy the ingredients and cook along side with you

[@SecretplaceintheGlory]

I love doing that.

[@felishiarae332]

Whoa. I've got to try this! Thanks for sharing your in-depth tutorial on making homemade ramen!

[@message3381]

Thank you brother. Will be making this for the family really soon. Keep up the good vids. Life changing stuff right here

[@RM_3D]

How to make ramen in 1 hour, first make a stock over 8 hours

[@ShubhendraSingh2808]

Broth is the main ingredient. Gotta deal with it.

[@ashaf3561]

Just go buy a stock for less flavor but save you 8 hours

[@LucisFerre1]

The entire video is completely ridiculous.

[@conaldeugenepeterson2147]

If you want absolutely CRAZY flavorful stock, instead of using water with chicken parts, use store bought stock or bone broth with chicken parts.

[@Jacob-Vivimord]

Bleeps are just as bad or worse. They draw attention to it. Down with bleeps!

[@Jacob-Vivimord]

Also, I'm loving the video! That flavour bomb oil tip is great.

[@kwanhoe888]

Love the content of your channel and have been watching your channel for a really long time back then. Keep doing what you are doing and you guys inspire me to learn more about cooking and enjoying it!

[@tyleranderson6029]

This was an awesome video. Really helps people learn when you can see every step and every mistake. I love the way you’re yourself on video made me feel like I was just chillin in the kitchen with you while you made this. It looked delicious when all put together great job definitely need more videos like this!

[@rosymendez9996]

Who else watch the entire video???🙋🏻‍♀️

[@shpuply]

I've watched your videos forever. And this long form video was great! Would love to see more!

[@stephaniespriggs4081]

Watched this yesterday and made the best rice noodle ramen to date! Thanks Mike, keep videos like this coming! It really helps me to see the thought process because that’s where I get overwhelmed or over/under cook

[@ProHomeCooks]

;)

[@taylorrathbone5638]

This is so relaxing to watch. Thank you

[@annakitsen3349]

Just followed the recipe today and it turned out amazing. Thank you!

[@thomass5169]

love the real-time process video. It's better for actual expectations, nuances, and the audience learns much more.

[@chenzillah]

I really enjoyed the long format, super nice to have the close up camera to add a different view every once in awhile to switch things up a bit.

[@Melgizmo541]

Where have you guys been all my life! Love the content, keep up the great work!

[@cheyennemccormack9358]

I love this channel so much, it gives me inspiration and makes me excited to cook!