Making Shoyu Ramen from Just One Chicken (kind of) Recipe

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This was a runback of sorts. i tried to make a bowl of one chicken ramen last year and it was not very good to say the least. I wanted to give it another shot and use everything that I learned over the past year to see if I could actually make it work this time. It turned out much better, but it wasn't as easy as I thought. Had a lot of setbacks along the way and flavors did not come together as easy as I would have liked them to. After a few bowls of terrible ramen though, I was able to find a mix of components that worked pretty well.
Ingredients:
Soup:
1 Chicken (Broken down minus thighs and drum sticks)
Chicken feet (Optional)
double the weight of the chicken parts in water
Green onions
garlic
ginger
Tare:
150ml koikuchi shoyu
20ml Tamari
5ml Mirin
3g brown sugar
Aroma oil
Chicken fat
canola oil
green onions
garlic

[@unironicpanda]

Him picking the green onions and ginger from his garden. Legit goals!!!

[@WayofRamen]

It's very convenient!

[@bryanhumphreys940]

@@WayofRamen I've tried getting ginger to sprout a few times.....one day.

[@kleinebre]

@@bryanhumphreys940 There's no time like the present!

[@nongmaithemborishsingh8257]

I believe that's common in Asia

[@joeys624]

"tasted like a fart, or something" - way of ramen

[@WayofRamen]

💯

[@palooka4830]

Pressed play expecting chicken ramen, finished the video reconsidering my life

[@WayofRamen]

Yay

[@joannabanana2435]

I’m glad you persevered though the ramen struggles and made something amazing!

[@WayofRamen]

I wouldn't say it was amazing but at least it was enjoyable!

[@robmcmurrough1897]

Amazing little ending there mate. Greetings from UK

[@WayofRamen]

Thanks for watching Rob!

[@TheRhythmInside36]

Your story at the end... that's what life is about. I hope others receive your message as I have. Very wise. Very true. Very fricken inspiring. Keep up the good work! I wish you infinite growth.

[@moraxella.catarrhalis]

Bro 200.000 subs! Congrats 👍 Greetings from Germany 🇩🇪🇩🇪🇩🇪

[@russellee5216]

I really like this look at it, the process. I'm just recently embarking on my own way and your channel has helped immensely. It's good that you share your less than perfect bits too so we can see some of the pitfalls on the path as well. Thanks!

[@kaniahankston4310]

I’ve been watching all of your videos and you are such an inspiration! You being a home cook and being passionate about your food is what makes it so wonderful to watch! I can’t wait to try one of your recipes.

[@ndubb100]

Came for the ramen, stayed for some deep philosophy. Love your vids, they've definitely inspired me to make some awesome bowls!

[@WayofRamen]

Thanks for watching til the end!

[@gimletrose1985]

Loved the story time! Needed to hear this today. Thank you 😊

[@WayofRamen]

Thanks for watching

[@DZY49er]

Sup girl

[@rbert1215]

The ending of this one really hit me at the right time in my life. You gave me a newfound hobby at the beginning of quarantine and you're really inspiring me here near the end of it, thank you!

[@peremptory]

Love it! Thanks for sharing the journey. I watched this twice.

[@asdfghjkl9260]

Always a joy to see your videos pop up in the subscriptions. Im really hungry for some noods rn, great job bro!

[@dylanfarnham5164]

Recently found your channel because of your Josh Weissman reaction and stayed for the amazing content. Over the past week I've watched about 15 of your videos but I have to say, this one has been my favorite so far. The story behind it and what you gleaned from your journey with it was very inspirational and intriguing. I hope your journey continues to push you to a richer life.

[@crono1357]

Loved what you had to say at the end. Keep up the amazing work

[@ChefJoshHong]

Awesome job! Definitely going to try this!

[@taggerung890]

Love your message at the end, and as always love your videos!

[@WayofRamen]

Thanks for watching til the end!

[@waynehoffman456]

MY MAN!!! Challenges create greatness. Enjoy what you do and learn from every situation. Learn how to struggle well. Very nicely put!

[@rogerwhite572]

The obstacle is the way. Thank you for a beautiful recipe and a small reminder that life is struggle, for which we should be thankful

[@joelm1949]

Great video, like the last part as well. Excellent work keep it up

[@NoHobbes]

Watching your videos os a joy. I may never make wonderful ramen, but being an observer of your journey is a gift. Thank you.

[@abhinav1690]

I love this channel and I am rooting for you. I don't know a thing about ramen but I do agree with what you said at the end of the video. Practice trumps talent and a right outlook is what separates the great from the average. Best of luck mate!

[@andyfischer3918]

Thanks for sharing your Ramen adventures. Love the Channel.

[@WayofRamen]

Thanks for watching!

[@alexill]

Loved the philosophy at the end my dude. Mistakes are the BEST teacher. ✌️

[@nusaibahhusain1241]

This is such a simple recipe, will definitely give a try!

[@loganwinter7441]

Watching this on the Xbox at night like I always do and heard your comment about Marcus Aurelius so I went to my bedroom to grab my phone which was charging so I could comment this, Love watching your videos and your journey so far, and I’m always excited when a new video pops up in my feed Love stoicism, love ramen, love that quote, love that you used it in this video it got me pumped up, I’m a tattoo artist so I know how hard it is to be bad at something at first and want to give up but pushing yourself and finding your way is the best journey in life! Thanks for all the amazing videos and good luck with your ramen making adventure!

[@juiceboyone]

Love your videos and your attitude! Keep doing what you do :)

[@WayofRamen]

Thanks very much

[@sammy3347]

tbh you're an inspiration, keep at it man i know you're gonna be really big one day

[@andrewdeonarine2526]

A favorite line from LOST was Locke saying to Charlie that struggle is nature's way of strengthening. It's a neccessary part of growth. Another great bowl and loved the idea of using the spicy oil to supplement the chiyu. Looked pretty tasty!

[@waynehoffman456]

LOVE IT! Cook what get! I raise chickens in Southern Tennessee. Finding anything “authentic” here is an Amazon order away. If I can’t get it there, I either grow it or do without. You gave me some very good ideas in every one of your videos. This one is very cool as I can see more ways to cook with chicken.

[@catboss6720]

Just did a very similar ramen. Had a great dark, rich and deep tone which was really amazing. I used olive oil for the aroma oil instead. My broth had alot more stuff simmering with it like bay leaves cinnamon sticks etc. Thanks for the video!

[@starfishgurl1984]

In addition to homemade ramen and noodles I also make homemade pasta so I totally understand the starting from scratch and working your way up part. I’m now at the stage where I utilize a mixer and mixer attachments in noodle making but I did originally start out learning by hand first to understand the basics and get the feel for it and I definitely had a few flops along the way as a result, you definitely aren’t alone!

[@nathanolson5226]

I finally got around to making this. My broth was not as clear as yours, similar in color to store bought, but the hard work made it taste better. Despite not being very clear the taste was still excellent! That tare also made this amazing! My wife prefers udon noodles, so I replaced the ramen with that. I drank the rest of my bowl. Using the same hawaii sourced veggies i grow in my yard, and i loved it! Great video!

[@con6775]

I watch your cooking videos because you tell everything in details i can learn a lot 😁,

[@oreenx519x]

Love it. Philosophy of life + philosophy of ramen intertwined into a great video.

[@mrobershaw2]

Nice bowl. Awesome outlook. Ramen- the universe in a bowl. Philosophy, history, art.

[@wukong6853]

Actually just found your channel due to Josh Weismans video on ramen. I absolutely love your videos man! I can't wait for more.

[@WayofRamen]

Thanks very much! I love papa josh as well.

[@LeCJosh]

Thank you for always bringing us more and more inspiration in the world of ramen - I actually really started dwelling in the making and tinkering of ramen when I started watching your video. Cheers from Indonesia

[@WayofRamen]

good job alvin!

[@imoscared]

with six chickens, he could wipe out half the galaxy

[@veddardstark655]

Appreciate your channel so much. I didn't expect to be reevaluating my life here, but I appreciate it haha. I've been learning over the past year, I definitely have had my share of bad bowls, too.

[@gian323]

Your page is seriously inspirational to every home cook taking on any stressful cooking project. Well done! I'm planning on making ramen asap from watching your vids Would you ever consider warming the bowls before adding the tare, soup, and noodles? Maybe a ladle of water from the boiling noodle water before adding the noodles. Dumping the water and then assembling? I'd love to see your timing for this. Edit: Just seen a few videos of yours where you warmed the bowls, please disregard 2nd half of post

[@justinzorilla7613]

I didn't know that the motivation I needed for my job since I reached my first week with would come from this episode. Thank you for sharing! I'll continue to struggle and fight!

[@WayofRamen]

its all practice

[@mauliporada]

Your channel is a game changer. I watch your videos and try it. Also i learned a lot in here ans tried almost all your recipe. And my family and friends really loved all of it. Thank you. Please continue to make awesome vids.

[@WayofRamen]

Thanks for sticking around man!

[@matthiasdebernardini3388]

Really appreciate the advice to cook with what you can get.

[@WayofRamen]

Yup there are great ingredients everywhere

[@Manmade023]

This video is so peaceful and beautiful.this deserves more views.

[@WayofRamen]

Thanks!

[@andikadennis3088]

dude i love ur video keep it coming!

[@WayofRamen]

Thank you for watching!

[@HuongNguyen-hm9rg]

Love how you show the realness of all of this! I was thinking rendering the chicken fat directly on a pan on low temp may be better for extracting the oil

[@WayofRamen]

You can do it that way too, sometimes it burns though and gives a burnt taste if you're not ready

[@eliasshamoon2953]

Ngl this looks amazing I just wish I had the time to make something looking this dammm good thank you for what you do by making me crave over ramen😋. Also if I can make a vid recomendation, it would be cool making a ramen recipe for college students or beginner cooks who want to make these tasty ramen bowls

[@sallychamness2159]

Nice. Keep on keeping on!

[@Mike-Eye]

Love it!

[@bismarrezaaraisyi384]

Now this is the ingredients I can afford to, thanks man!

[@ilyastouyle4071]

Good stuff!! "To me this is all just practice, to just learn how to struggle better" is literally my philosophy of life

[@WayofRamen]

Awesome

[@Maxaphorical]

I have fish allergies, and so many ramen recipes have a fish component. So excited to try this recipe! Might add a few more aromatics, and try the chicken Chashu

[@alanasnowdee5884]

Could you do a video on Okinawa Soba with Rafute topping! Omg its literally my fav.❤️❤️❤️ Happy cooking!

[@abdulh63]

Hi, thanks for the recipe! Would I be able to substitute the mirin for something else? But if it's essential to the recipe then no worries

[@lemon-wd6ml]

ur videos are so entertaining to watch :D

[@WayofRamen]

Thanks for watching!

[@demsla]

great one dude

[@dannymaharaj5140]

I'm from Trinidad and Tobago and love ramen

[@WayofRamen]

Thanks for watching!

[@robvandenbroeck3143]

Great ending! 👏

[@WayofRamen]

Thanks Rob

[@abnersangalang3849]

So inspiring 😊

[@WayofRamen]

Thanks for watching

[@soiviflute5947]

"A way to struggle better." Love it

[@subbystyle]

I really appreciate your humble honesty! But give yourself more credit! You are doing very very well!

[@xJump12]

You forgot the japanese ramen channel in description. Great video!!!

[@WayofRamen]

Oh yeah I'll add it in

[@shinyshinyrock2031]

can you make a video on how to make a good tare? I'm following a couple of standard recipes but I'm struggling on figuring out to make my own blend.

[@noobmaster2117]

Love the fact that ur being honest with the food u made. I mean they look decent tho. However, some people be like making random receipt without much effort and say like "this is the best thing I have ever tasted blah blah blah"

[@crashzone6600]

As for the smell that might because your chicken was infected with salmonella, you should've been able to smell it prior to cooking though, however if you cooked it from frozen that could explain why you wouldnt. One way to combat that smell while it is cooking is to simply add bay leaf, this should also add a nice subtle flavor that you would probably like in your ramen anyway. One of the best way to increase the umami of meat is to sear it to get the mailard reaction, if youre trying to get the most umami out of a meat then it should definitely be seared, if you had simply browned the meat, while you were doing the initial leech of impurities in the bone, I think it wouldve turned out better. You could look up the french methodology for creating stock and then incorporate it into your ramen making, in the case of this shoyu ramen, i dont think it would have been bad had your stock had color to begin with, as you were gonna put the soy sauce in it anyway. If you were going for simple clarity you can look up how to create a consommé, you can also impart alot of flavor like that too, while making the soup crystal clear. It would still retain color but, like i said before color probably isnt that important for a shoyu. You can impart alot of depth into a stock, by adding alcohol. During french stock making, after your blanched the bones your would proceed to add all your aromatics and wine when you go again for the long simmer. You are pretty much doing the method already, however I believe you do it longer than an hour, while white stock is goes for 45-60 min. my guess is though is if you added some sake or any other white wine, you would greatly benefit from it. The other stock that you should really learn is the Escoffier brown stock, which is much more of an umami bomb, and definitely learn about the proceeding sauce called demi-glace. imagine if you reduced a stock to like a tenth of it was, that is pretty much what demi-glace is. The addition of tomato paste to roasted bones, roasted meat and roasted vegetables and aromatics, when you began making the stock is reduced to that of a sauce or syrupy consistency after which you can store them in ice cube tray. It is no lie when i say this is one of the biggest meat umami bomb that I think you can experience in cooking. The aromatics for stocks as you should know are highly customizable, so even adding things like mushrooms is very possible. Honestly I think the japanese learned alot of cooking methods from the french and visa versa that is why the way of cooking ramen is pretty identical to that of the french, so I really think you owe it to yourself to learn the above.

[@catboss6720]

Great advice man I appreciate the write up!

[@DZY49er]

Respect bro!!!

[@WayofRamen]

Thank you

[@sevenchambers]

Epic bowl

[@WayofRamen]

Thanks andru

[@wissn]

Man, since you made the reference three times. I gotta ask, what does a fart taste like in the context of a bowl of ramen? coz I mean, it's oddly specific.

[@WayofRamen]

A fart tastes exactly like the ramen I made last year

[@bretthumphries7911]

looks good. I started adding a little "better than boullion" or "kitchen accomplice" chicken stock base, to give it another layer of complexity. good luck.

[@ZainxIqbal]

Came for the ramen; stayed for the life lesson. Props. 💪🏽

[@WayofRamen]

Thanks Zain

[@trillium7582]

Hey man, I was not ready for this moving "hope you're learning how to struggle better" ending.

[@minhhuynhquoc3491]

which brand of shoyu do you think is best for making tare?

[@chrisw7347]

Ramen wisdom!

[@naterivers6107]

What about the leg and thigh quartner makes the ramen so funky? I use those parts for chicken stock all the time with no ill effect.

[@johnnyesleo]

Men you are great, I enjoy your videos brah 🤙🏽🤙🏽🤙🏽

[@WayofRamen]

Thanks for watching!

[@puru7976]

on a diet so I made this recipe for my brother, he reallly enjoyed it

[@madamemoody4170]

I love Ramen buy due to allergies I'm allergic to wheat (not gluten actual wheat) any non wheat noodles you would suggest?

[@CYI3ERPUNK]

making ramen and quoting marcus aurelius =] ; stay awesome dude =] ; sano-san was probably a stoic XD

[@haisai8289]

Pro Tip: Use dishwasher to wash your chicken, not only that it's gonna be squeaky clean but also medium rare

[@superweirdvideoz]

How did you get the ramen ROTAS book in the states? I’ve been tryin to find a way to get my hands on it since it came out

[@WayofRamen]

i ordered it from amazon japan. they ship to the US. shipping is a LOT though.

[@joshuawilliams9560]

Love seeing your growth man! I remember subscribing to this with only 1,000 people! Get it dude!!!

[@WayofRamen]

Thanks for sticking around!

[@Magius61]

A really good hack if you’re dealing with a low collagen situation is to add a sheet or packet of actual unflavoured gelatin to your stock pot just before straining. It’s shelf stable and cheap. If the flavour is there but you just need a bit more stickiness it works great.

[@shawngipson5403]

Great video. I think we are all failing upwards together in our ramen journey.

[@timothyhurley4037]

Awesome! I love messing with the broth as well. What was your final volume of soup for the 2kgs of chicken parts? Another way to render fat from chicken skin: Use a non-stick pot (I swear chicken skin is the stickiest stuff on earth so stir frequently when they start to stick), cut the skin into small pieces with a pair of scissors (its easier to cut after they have boiled a bit.) Add water like you did but keep cooking it until the water evaporates and the skin is frying in its own fat (kind of like carnitas). If you let the skin turn golden brown and crispy all you have to do is strain out the chicken cracklings (maybe grind up and sprinkle on your bowl.) The chicken fat will still be yellow-ish and have a faint roasted chicken flavor. Just trying to help :)

[@WayofRamen]

I got around 1.6L of soup at the end.

[@stevenkim6869]

another simple way to use a whole chicken for broth is hainanese chicken rice, only using the broth for the ramen rather than the rice ... very flavorful broth, despite the relatively short cooking time

[@Yorea]

Would this be enough to make 4 bowls or do I need to double it?

[@joelwilliam624]

I was super sleepy since its almost midnight, but ofc yt had to recommend me this

[@WayofRamen]

Thanks for watching late at night!

[@ruskokollektiv5457]

Dude, what you said about using what's around you really struck a cord with me. I do understand and respect the hyper-traditional Japanese styles, but ramen was originally taken from Chinese immigrant dishes and changed by local ingredients and tastes. I think too many home cooks get stuck with doing something they'd find in Tokyo or Hokkaido and never end up finding the incredible tastes and flavors that make them and where they are special. You really hit that out of the park with the Saimen episodes and I like that it came to this episode as well.

[@WayofRamen]

Thanks man

[@KamilHaddadM]

King!

[@cheesypuffkins]

What brand of tamari do you use? The one I have seems to taste exactly like my regular Japanese soy

[@WayofRamen]

I used one that I sell on my website. It's good but expensive

[@johnw3408]

How do you preserve the broth, tare, etc? Can I just freeze them? I would like to make multiple servings at once. :)

[@WayofRamen]

Freeze and it'll be fine

[@johnw3408]

@@WayofRamen omg you replied me so fast! Thanks for your help and your recipes.

[@SupaaMann]

I see WoR I watch instantly

[@WayofRamen]

Thank you

[@layefaokunwei1577]

Question can I make this ramen soup with vegetables because I work at a cafeteria in a company and like make this at work any tips

[@zzkittykat]

Like without chicken? No you can't haha. That's be an entirely different recipe

[@kosrulesful]

Use Mary’s organic chicken from Whole Foods. It’s super flavorful - just dump in the bones and half a chicken breast. You’ll get super flavorful and clean/clear broth. You can save the fat for the chiyu and all the dark meat for something else. BTW I made your recipe last night using that chicken. Pretty flavorful

[@WayofRamen]

Yeah the better the chicken the better it will taste.

[@caleb9274]

Ye

[@Motorboatsnooki]

yehhhh buddyy

[@KimoKimochii]

thanks for letting me know it’s worth every dollar paying for my bowl of ramen instead of making it myself

[@ArmoogumKenny]

What do you do with the chicken used for the soup?? After 6 hours it is dry