wow, such a statement to begin with! love the honesty and also showing some sort of non-perfectness in this world. love your style, keep on going!
@WayofRamen4 жыл бұрын
Thanks very much man!
@alexill4 жыл бұрын
That bowl of ramen looked delicious. You’re such a humble dude.
@WayofRamen4 жыл бұрын
It wasn't terrible, it just didn't fit my criteria of what good ramen is.
@Ice.muffin4 жыл бұрын
Or a perfectionist. They're hardly ever truly satisfied.
@11219tt4 жыл бұрын
The internet is full of “looks good.” McDonald’s uses glue and wax for their commercials
@richardjamesmusictech68383 жыл бұрын
Definitely humble. I’m brand new to making Ramen. And to cooking in general. I love KZbin for learning, but I’m noticing that a lot of KZbinrs say every dish they make is amazing and it’s becoming obvious that they’re just acting *on at least some*. I appreciate Way’s humbleness, but it’s almost too humble. Every video he’s like “it’s okay” or “it wasn’t my best.” 😂
@WayofRamen4 жыл бұрын
I forgot, I also added some MSG into the tare. Timestamps: 0:51 Tare 2:18 Noodles 4:47 Soup 8:28 Aroma Oil 10:02 Toppings 10:13 Bowl attempt #1 11:27 Bowl attempt #2
@ponytheprostituteonvinyl75914 жыл бұрын
Thx, that tare is interesting, soaking konbu in sake
@WayofRamen4 жыл бұрын
@@ponytheprostituteonvinyl7591 yeah it was so weird I wanted to try it. To be honest, I didn't like it.
@desmondmilesful4 жыл бұрын
One thing that is crucial when making this soup. please. please. please. wait until 24 hours for the soup to congeal inside your fridge. the flavors need to set for maximum umami. If you want to maintain the white color of the broth. one you can dilute softly with a lower ratio of soy sauce to keep color. As for salt. yes it is okay to use regular salt as mentioned in the video. but tbh imported salts get a better dynamic to the tare. It is up to you to determine the amount of fishy taste with bonito. the harmony of pork, chicken, and dried fish can create a good bowl. you can go without chicken, it is optional. I recommend using femur bones filled with calcium and you should empty out the contents of the femur bones into the broth. Tonkotsu ramen traditional uses white noodles. and for other styles, shio, shoyu, yellow noodles. which you can use egg/water base yellow food coloring. since we do not have gardenia seeds to use for coloring. I like to use chicken for chi yu oil as garnish. chicken skin, garlic, ginger, scallion cooked slowly with oil to extract the flavor. a secret ingredient I use to make it american style pungency to kick the flavor up a bit. since you are using bonito for a fishy taste. I add a dash of old bay seasoning in the tare, which I dont think they have over seas. I know in korean versions of ramyeon they focus on the fishy and spicy taste. so thats my excuse for using old bay. there are thousand of combinations and styles as to why ochomen TV makes his videos. I plan to open a ramen cart for university campuses down south here. we need new resturaunts. OMG. I FORGOT THE MAIN PART. if this is a different version of tonkotsu that calls for lighter broth than forget this. but if not then, be sure to add pork skin for more collagen and thickness to your soup. the trick to making the soup white is constant agitation. you can use the pressure cooker to save time. they use traditional methods over the stove in japan and boil for hours/days. and if you add ingredients veggies etc to your soup pre boil it can affect the color of the soup. darkening it. because of the sugars with them. onions, cabbage, carrot, etc. so its best to add the aromatics later.
@WayofRamen4 жыл бұрын
I can tell you love ramen but I also feel like you didn't watch the video lol. I talked about or did everything you commented about or if I didn't I explained why I didn't. Glad to connect with a fellow ramen nerd though! I think you'd really like the podcast I put out, I just had a nice discussion with ramen lord. It's on spotify, iTunes, etc. Just search 'way of ramen podcast'. have a good one!
@desmondmilesful4 жыл бұрын
@@WayofRamen Oh no dude I wasnt correcting you, I actually never thought you would be as active in the comments lol I feel honored actually, you are going into specific styles most people dont even know about yet apart from the big three, shio, shoyu, and tonkotsu. I meant like a hype-man to what your video pointed out. kinda like hey these are the really important points to his vid. people get gung ho about making ramen. once you do it over it becomes easy. but it takes patience as you know which most people kinda have to practice with cooking. you followed all the right steps. I just dont want new comers to skip those crucial parts. keep up the good work tho!
@tylerstills78564 жыл бұрын
@@WayofRamen Obviously he did watch the video tho lol. from what he is saying you should really take in the point of he is trying to say that yes, you are traditionally following all the steps. but at the same time ramen is not limited to traditional methods. the palette of japanese cuisine concentrates on simple clean flavor. but also its contradictory that Japanese palette gets introduced into american culture which they do implement in their dishes. for instance ketchup is becoming a wildly popular condiment in japan, that they have become kinda addicted to that flavor. he mentioned old bay seasoning to connect the flavors together. you mentioned using to much chicken flavor. but if you combine the fish umami with old bay seasoning, with pork bones it will round out and increase the flavor. and Ichigo is a local redditor who has given credit to you recently as well as ochomen. japanese ramen lovers are always looking for the next big. so to wrap it up. basically there are no rules to this. ramen is ramen. unless you find a niche as a chef. you mentioned at the beginning of your video that each thing was competing for attention is probably what he meant.
@AniMewAlex4 жыл бұрын
Apolagies for not being relevant here, but it does annoy me that Japan bas to have this bias for America and have the closest friendship with them, of course it only turned out like this because of Hawaii in the main and the war on pearl habour, but I strongly feel this way because にほん とてm が だいすき です! Plus Japan has alot of strong appeals to the UK, for instance the Japanese love as the tourest location the Cotswolds where a max of 100000 Japanese visit per year and make up at least 1/3 of all visitors and where even a famour Japanese emperor has visited, this along with the Cotwolds the location of 2 animes being Kiniro Mosaic and The Ancuent Magus Bride). The UK is also the most popular location in Europe for Japan to do business because of America being our closest bonding friend and there for using the Uk like a spring board for the rest of Europe (even though that is now under threat from the lockdown and Brexit), plus the UK is 1 of the most used locations outside of Japan for their Japanese animes which at least 40 tittle overall the most notable 1 of course being Black Butler, and around 66000 Japanese live here, mainly being in the London area of Acton in the north west borough of Ealing. So alot of Japanese appeal for the Uk as a whole and we increase out relationship the previous year as well, expecting a record 270000 Japanese tourests to visit (30000 more than the vivious year which has been growing in it's self). EDIT ごめん for the long reply but I just love Japan that much.
@roquea.salcedo8474 жыл бұрын
It takes time and practice to get better at something, keep sharing with us even the things that you need to improve so we can keep learning with you🙌🏻🤙🏻
@WayofRamen4 жыл бұрын
Thank you very much for watching and the kind words!
@kidelliott71224 жыл бұрын
I'm so glad I subscribed to this channel. These videos are so relaxing to watch and informative to boot.
@WayofRamen4 жыл бұрын
Thanks very much
@ponytheprostituteonvinyl75914 жыл бұрын
I wanted to take a bite out of that broth jello, joking aside I noticed your monetized!😁 and ramen lord! I love the podcasts they are very informative about the ramen industry!😁
@WayofRamen4 жыл бұрын
The ramen_lord episode is so epic. I still have to edit it but I want to get it out soon. He literally talked for 3 hours straight about all things ramen.
@ponytheprostituteonvinyl75914 жыл бұрын
@@WayofRamen I definitely look up to ramen lord, this is gonna be awsome 👍🏻😊😁
@panchonorthmann64083 жыл бұрын
Oh man, That salt is the jewel of Kauai. It's so hard to get locals to hand it over anymore. LOL
@Mike-Eye3 жыл бұрын
Making ramen is very hard. Thanks for your videos.
@CackleJack2 жыл бұрын
I love that you make mistakes, but roll with it anyway. You are an inspiration for all the beginners.
@wilfred_ho4 жыл бұрын
I like that you share your successes and near-hits with equal openness; I think that balance is the essence of making good food. On a side note, if two strong flavors are fighting each other (e.g. chicken vs. garlic), would it help to mellow one of them out? For example, roasting garlic takes out some of the bite, but concentrates the flavor; a different chicken breed may also temper the strength of the chicken flavor (for example, Silkie chicken). Also using a different part of the ingredient may give, such as using garlic greens or using a less fatty chicken bits. Ingredients like ginger, daikon radish, or napa cabbage are also good for taming noisy flavors. If all else fails, add some toasted and powdered dried flounder to the broth, reduce it by about 40% and serve it up tsukemen style! Thanks for sharing.
@WayofRamen4 жыл бұрын
Yeah definitely could have used some ginger in the soup. I think I should have just chose either kuro Mayu or garlic chips, not both. I think that it was just too much. I really want to go back to kumamoto to try the real stuff there so I can taste what I was missing and what I can do to make it better.
@wilfred_ho4 жыл бұрын
@@WayofRamen I wish you luck on rediscovering this dish, though I look forward to the day you present us with a bowl of home-grown, Hawaiian ramen, done your way. I wonder of seared spam could compete with your torched chashu?
@WayofRamen4 жыл бұрын
@@wilfred_ho doing a bowl of saimin is on my list of things I want to do. Been trying to plan it out, but I want it to come out good so I need to do more research.
@BaeWater4 жыл бұрын
I make a chicken based stock, like a tori paitan, for our brunch ramen at work. My tare uses tomato paste as well as some of the typical components. I find the umami of tomato pairs well and doesn't fight with the chicken quite as much :D
@WayofRamen4 жыл бұрын
Tomato tare! Super interesting!
@BaeWater4 жыл бұрын
@@WayofRamen yea it also ends up leaving these pretty little red tomato oil accents on top. Like chili oil
@susangarland68694 жыл бұрын
That "gross skin" isn't fat: it's one of the components of a good bone broth. That skin is a sign that a good amount of connective tissue was extracted in the cooking process, and that the broth is made correctly. Also, it is incredibly flavorful. Ever had a broth that was so rich (not greasy, just full of body and flavor) that it made your lips sticky? That clear skin is an indicator of a sticky soup. The appearance of your soup is perfect -- gorgeous, in fact.
@Arlegria4 жыл бұрын
Thank you for this Video (and many others). 🙏🏼 .. Long time admirer, first time commenter. 😁 I love the way you cook and instruct.... Although you are testing "The Way of Ramen", you are very precise (detailed) and telling us what you should have, could have, and re-experimenting again.. A true Ramen lover. I also enjoy you videos, because they are well-made and you have a nice voice and good attitude. I have subscribed and following you, and appreciate all your post..... and lastly, Thank you for making the mistakes, so that we don't have to. 🤗 ... With appreciation and gratitude, Arle
@WayofRamen4 жыл бұрын
Thank you very much for watching!
@chrisspreacherman74004 жыл бұрын
Wow!! Great job in getting a final product. Wish I could open my own shop. Failing at something is learning in itself. You know what to correct for next time. Nothing is mastered in a day.
@usafan96soren204 жыл бұрын
Man I'm having a marathon of your vids, they're awesome. The pasta trick I'll do it for sure since I live in Italy. I've just one question can the black oil and the crispy garlic oil be made with onions? I'm not a garlic lover at all. When I have to use it I smash it and that's all, so after cooking I can fish it out. Keep smashing it ❤️
@WayofRamen4 жыл бұрын
Thanks for watching the videos. There are different styles of aroma oil that you can use instead of the kuro ma-yu garlic oil if you don't really like garlic. You can definitely try to make an aroma oil using onions. I'll be making more aroma oil videos in the future.
@nhrdy4 жыл бұрын
I've been listening to the podcast! Great work!
@WayofRamen4 жыл бұрын
Thanks for listening! The next episode with Mike (Ramen lord) is epic!
@md_plays4 жыл бұрын
I like this channel❤ I just got into ramen craze in october and been watching ur vids since dec so I can get some info on the different Ramen styles Keep up the good work👍 *subscribed
@WayofRamen4 жыл бұрын
Thanks very much!
@tomd80304 жыл бұрын
For the broth I reccomend youmake one with pork bones only and one with chicken only then combine them. You can start with 50/50 and find your way from there
@WayofRamen4 жыл бұрын
That's a really good idea! I will try that next time I'm trying to figure something out. Thanks!
@Devinerealestate2014 жыл бұрын
I had no idea there were so many elements to a bowl of ramen.
@WayofRamen4 жыл бұрын
There's quite a bit in ramen made from scratch. Doesn't have to be so complicated though :)
@aguirrecf3 жыл бұрын
These videos are really interesting to see how much time and patience is put into ramen. I appreciate it, but it's not something that most people can make at home especially on a budget. Honestly how much do you spend on ingredients? Not being an ass just curious.
@6uiliny4 жыл бұрын
I read in a book about cooking that to harmonise the flavors, one could add a dash of fish sauce. Not sure if it would've worked in this case but do give this tip a try next time and let me know!
@DryPsylocibin4 жыл бұрын
Amazing stuff. Also really enjoying the podcast. Have you tried your hand at making mazemen? My first try at tonkotsu was, as expected, rather terrible. After many bowls of mazemen I have the feeling that I can create something tasty but it really feels like I'm just winging it without truly knowing what I'm doing. Perhaps with some guidance I can go from "acceptable" to "pretty decent".
@WayofRamen4 жыл бұрын
Haven't tried it yet, but probably will give it a go during the summer when its just way to hot to eat regular ramen.
@Anthony-kg2hr4 жыл бұрын
Just came across your videos and they are great! Seems like you've been doing these for years. Your style and recipes are awesome. You should definitely try recreating some famous ramen like Ichiran Ramen. Can't get it here in Canada so would be great to get some inspiration. Keep up the great work!
@WayofRamen4 жыл бұрын
Thanks very much! I'm still learning, making ramen is so much harder than I thought when I first started trying. I'll definitely try to make more tonkotsu bowls in the future like Ichiran and Ippudou style. I really need to go somewhere so I can taste them again to remember what they taste like
@thetipsycookery82684 жыл бұрын
Really interesting way to make the tare! Love your videos!
@WayofRamen4 жыл бұрын
It wasn't that great tbh.
@thetipsycookery82684 жыл бұрын
@@WayofRamen LoL! Thanks for being honest 😅
@hoder48574 жыл бұрын
My first time in your channel and I love the ramens that you do! Although I can't make ramen, I just think the flaw in this is the stock. Maybe a little less chicken next time but I'm glad you know your mistakes :)
@WayofRamen4 жыл бұрын
Yeah I'm still learning and I have a long way to go! Thanks for the comment!
@samphoto8083 жыл бұрын
I didn't know you live in Hawaii. (I used to live in Oahu.) I'm from Kumamoto, and to me, your first soup looks closer to our ramen than the second one. I'm not a ramen chef, but I've seen people making soup before. If the soup is brown like that, you can't call it Kumamoto ramen. Can you try making komi abura with some of the skimmed pork fat instead of all vegetable oil? Maybe add some fat to the vegetable oil. That way you got unified flavor soup and the oil.
@mariaerikahernandez92934 жыл бұрын
Looks so yummy
@WayofRamen4 жыл бұрын
It was not that great tbh haha
@realzhella68174 жыл бұрын
Bro would u try other noodles stuff as well like udon n soba etc....would love to see a tsukemen or match tea soba episode..tnx
@WayofRamen4 жыл бұрын
Tsukemen is definitely on my list to try to improve. I have a long way to go.
@samuelpertin14812 жыл бұрын
Hello brother, I wanted to know if I can reuse kombu after soaking it overnight?
@BboyMADC4 жыл бұрын
Thanks for sharing also mistakes. I try to cook tonktosu, inspired by your videos! I try to improve as you do here :)
@WayofRamen4 жыл бұрын
please give it a try! The technique to make the soup were correct but I just had too much chicken. Also if you want the soup to be thicker for different styles of tonkotsu, you need to boil it longer and reduce more of the water content or add more gelatin like pigs feet or chicken feet.
@MinDyDave1134 жыл бұрын
im currently eating a bowl of chicken stock in which i throw a slice of cheese, bread and drizzle it with olive oil microwaved for 3 minutes and then pour a bunch of packaged chicken strips... its fucking delicious because of this video
@Momotaicho4 жыл бұрын
I know this has nothing to do with ramen but I was hoping that Kumamon, the Kumamoto mascot, would be in this! On another note this looks great regardless of your criticisms and sure it was awesome.
@WayofRamen4 жыл бұрын
You're right, I missed an opportunity not getting kumamon in the video
@naterivers61073 жыл бұрын
If you're going to add chicken, I'd do a package of chicken feet, and any weight needed beyond that I'd use wings. The main reason is just the sheer amount of thickening power they have, and it will result in a fav more thick broth.
@stonemusic224 жыл бұрын
ラメン が好きです。私は インドネシア人です🤩
@lisajong76354 жыл бұрын
I just discovered your channel and I love your videos. The way you approach these recipe videos is so refreching! Its really nice seeing you discover recipes, learn, “fail” and try again. It feels like I learn a lot from these videos, and also can come along on your journey of learning how to make great ramen
@WayofRamen4 жыл бұрын
Thank you Lisa!
@JavierCob4 жыл бұрын
Amazing content!! I love how much details you give in your videos! Is your plan to become a pro ramen chef and open your own restaurant?
@WayofRamen4 жыл бұрын
Not sure about opening a restaurant, but I do want to do pop ups in the future. I have a long way to go though.
@JavierCob4 жыл бұрын
@@WayofRamen be cool to see it! Looking forward for more ramen videos
@wy45534 жыл бұрын
Really enjoy how you talk about your process + reflect on your errors while staying to the point. Just found your channel today and have watched most of your vids now. Also, I love the music you use! Can you share the name of the song at 8:53?
@WayofRamen4 жыл бұрын
Thanks Wendy, All the songs I use come from youtube's free song library. I think that one is called 'A caring Friend'
@vized24154 жыл бұрын
Thanks... Im dying for some ramen now...
@zyrusmatthewruelos4714 жыл бұрын
It look so good
@WayofRamen4 жыл бұрын
It looked much better than it tasted to be honest. Thanks for watching!
@knightsofneeech4 жыл бұрын
Can you give some ideas as to how long it would take on the stovetop? For those of us without a pressure cooker or instant pot
@RunEscaqe33 жыл бұрын
I realize this is from 2019 but since I just found this channel I wanted to make a comment. I am personally not a fan of garlic chips and especially in ramen I like raw grated garlic. I feel that garlic chips often get stuck in the teeth and feel less crispy and more chewy. That being said I love the ramen and it looks great! ... oh but if you add kikurage don't leave out moyashi, they like to die together. lol
@mewpeach94 жыл бұрын
Yay I’m just in time
@WayofRamen4 жыл бұрын
Thanks for stopping by!
@ilfacone4 жыл бұрын
Hey Man. Love the honesty. Thank you for sharing your experiences and open opinions on how it went. Fried garlic (especially the charred kind) is so strong in flavor that it doesn't surprise me when you say that it was fighting for your attention. Id maybe just go with the infused oil instead of using oil and pounded garlic chips?
@WayofRamen4 жыл бұрын
Yes I think that probably would have been a better idea. In hindsight, I would usually see kumamoto ramen bowls with only one of the two, either ma-yu or fried garlic. not both.
@fengxue6466 Жыл бұрын
Where can I buy this ramen bowl, please?
@jademejia55833 жыл бұрын
What is the spelling of kuru mayo?? Cant find
@Lixx348992 жыл бұрын
Why do you have your instant pot outside?
@pstain86694 жыл бұрын
THE PINK LADLE RETURNS
@WayofRamen4 жыл бұрын
It's retired now.
@jeanpablo10314 жыл бұрын
i always wanted to know what is the yellow liquid that the guy from the channel you posted in the beggining of the video puts in his noodle dough.
@WayofRamen4 жыл бұрын
It's just water dyed with gardenia pods.
@thebeastguitar1234 жыл бұрын
What ratio of chicken to the 500 grams of pork bones you used would you say would’ve been ideal instead? I really want to try this one out!
@WayofRamen4 жыл бұрын
probably 25% of total weight of pork bones. You're going to need more like 1kg or 2kg of pork bones to make it worth it.
@thebeastguitar1234 жыл бұрын
The Way of Ramen luckily I bought 3 kgs! I might play around and do three 1 kg batches then
@thebeastguitar1234 жыл бұрын
So I finally got around to making it with your suggested improvements and I just gotta say wow, this was probably the best bowl of ramen I’ve ever had. Wish I could post pictures in here. I made the tare from your Tori Paitan video instead
@jzhu44 жыл бұрын
what type of flour do you use, all-purpose?
@WayofRamen4 жыл бұрын
I used bread flour. All purpose flour works too though, it's all personal preference.
@TV-ll9ij4 жыл бұрын
Kumamoto ramen👍
@eedricdude4 жыл бұрын
U awesome dude
@WayofRamen4 жыл бұрын
Thanks very much Edric!
@jayj3402 Жыл бұрын
Can you share me the link of the KZbinr you talking about on the video
@conord50434 жыл бұрын
Ah well even if it’s flawed gonna make this ramen with some adjustments... it’s just exactly what I want in ramen
@WayofRamen4 жыл бұрын
good luck! check out my iekei video that i just put up. that might be a better place to start.
@s7robe2974 жыл бұрын
All of the ramen shops I’ve been to in Japan have that “gross skin” thought it’s just the gelatin hardening.
@WayofRamen4 жыл бұрын
Yeah its the animal fats congealing at the top. Some people are able to do it so its not so bad though. The tori paitan in the my most recent video didn't have skin issue so I feel it is possible.
@danny180g4 жыл бұрын
Are you going to make a second video on this ramen when you improved it?
@WayofRamen4 жыл бұрын
I'll eventually come back around to it. I'll do other tonkotsus though.
@ceoofhotdogs54524 жыл бұрын
Who's here laying down on the bed in the midnight?
@tubher58194 жыл бұрын
Should have done two stocks. One pork and one chicken so you can control the ratios a bit better.
@WayofRamen4 жыл бұрын
Yeah i learned from this. Thanks for the comment!
@thricexalliance4 жыл бұрын
Why are you introducing the bones to boiling water instead of cold/room temp water, and are you using pi-water?
@WayofRamen4 жыл бұрын
Alex Park I do a soak in cold water then pre-boil the bones in boiling water. This is how a lot of Japanese recipes say to do it so I’ve just been doing it this way. I read some research on how different types of water are better for drawing out flavor from different types of meat and bones. Hard water is better for some and soft water works better for others. I need to do some experiments to test it out.
@thricexalliance4 жыл бұрын
@@WayofRamen Interesting...I've always just started the bones in cold tap water to extract the impurities which are only soluble in said temperature and blanch in the same water, then scrub and rinse off all of the gunk, then start with cold pi-water... I DO start my Tonkotsu off low and slow, mainly to extract clean flavors from the bones then high for the last few hours to emulsify.
@NamaJapan4 жыл бұрын
Another great video! Keep it up! Wondering when you will join me for a ramen video in the future.
@WayofRamen4 жыл бұрын
Sure, but I probably can't go to Japan for a while, my kid is 5 and a terrible traveler. Hoping he gets better in a few years because I've been dying to go back to Japan.
@NamaJapan4 жыл бұрын
The Way of Ramen I’m not going anywhere ;) and maybe your ramen videos will bring you here one day
@WayofRamen4 жыл бұрын
@@NamaJapan I hope so!
@s7robe2974 жыл бұрын
What’s the best oil for aroma oil?
@WayofRamen4 жыл бұрын
Depends what kind of ramen you're going for.
@mlodymuczadore68052 жыл бұрын
Whats is black paste and 2 tbs tare , What This is
@chefpatryk62844 жыл бұрын
maybe you can do mazemen ?
@WayofRamen4 жыл бұрын
I can give it a shot. I've never had real mazemen before though (but hey that hasn't stopped me from embarrassing myself on this channel lol 😅)
@Mmrf19894 жыл бұрын
🍜🍜🍜🍜
@jigs46684 жыл бұрын
Hahah you americans and your food . Filipino guy here . 👌
@WayofRamen4 жыл бұрын
Gowiththeflow 420 haha I don’t know how to respond to this comment. Thanks very much for watching. Salamat po 😁
@brianmccabe14 жыл бұрын
I love how this dude says where he thinks he can improve...
@WayofRamen4 жыл бұрын
I still have a lot to learn and don't want to BS anyone.
@pauljannladao84084 жыл бұрын
Soup not that thick
@WayofRamen4 жыл бұрын
Paul Jann Ladao yeah, all the research I did for this bowl said that the soup is light when compared to Hakata style Tonkotsu ramen. I got the consistency I wanted, just not the taste.
@trulyawesome81924 жыл бұрын
Where is the chashu tutorial?
@WayofRamen4 жыл бұрын
Here you go: kzbin.info/www/bejne/rIGXYaycmLiAfJY
@musikkritik63164 жыл бұрын
Too much chicken flavour? You got to be kidding, right?
@WayofRamen4 жыл бұрын
It didn't taste too bad, just not what I was trying to achieve.
@CoolDaddyJames4 жыл бұрын
Am I serving ramen too hot my nori dissolves in my broth?
@WayofRamen4 жыл бұрын
Hot soup is how it's supposed to be. What kind of nori are you using? It shouldn't be melting.
@CoolDaddyJames4 жыл бұрын
The Way of Ramen what nori do you use?
@WayofRamen4 жыл бұрын
@@CoolDaddyJames I just use whatever I have around the house but it usually doesn't dissolve.