Weird but Delicious Japanese Instant Ramen Hack

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Original Video: • 【世界一美味しいサッポロ一番みそラーメン】9...
When i saw this instant ramen hack recipe, I was highly skeptical that this was going to be any good at all. Luckily the comments section changed my mind and I tried it and turns out its pretty good.
Ingredients:
Sapporo Ichiban Miso Ramen amzn.to/3c6Z1Lg
1 Tbsp Kewpie Mayo amzn.to/3iFBKRA
1-2 Cloves of Grated Garlic
1 Egg
500ml Water
Toppings:
Bean sprouts that have been boiled for 2 minutes
Fancy Green onions • I Finally Figured out ...
Directions:
- Mix the Raw egg, grated garlic, 1Tbsp Japanese Mayo, and the Soup packet(s) into a bowl. stir everything together to combine.
- Bring 500ml of water (of whatever it says on the package) to a boil and cook your noodle brick in the water for 3 minutes.
- Hold noodles back and pour the hot water from the pot into the bowl. Stir and to combine with ingredients to make the soup.
- Add noodles from the pot and top with toppings.

[@Tsuna_SoulSilver]

"Put the egg in the bowl, not in the pot" caught me off guard there.

[@WayofRamen]

Adam is the man

[@fingerbottom]

What is the reference?

[@jayeckart9234]

@@fingerbottom adam regusea. KZbin cook that teaches home cooking without the fluff. Great channel

[@katl8825]

@@fingerbottom Adam Ragusea, sardonic home cook-food journalist KZbinr.

[@Max-lf4br]

i was kinda surprised by the Adam Ragusea reference tbh, but it seems that recently a lot of cooking KZbinrs have started referencing each other so i guess it's not that odd.

[@makanih808]

Way of ramen: I might do the science of ramen Me: *Do it*

[@WayofRamen]

i probably will, its something i've wanted to do for a while.

[@justsomeguywithoutabeard8306]

Senku be like

[@hayopepper5593]

@@WayofRamen me: *Do it* (2)

[@hayopepper5593]

@@justsomeguywithoutabeard8306 Maybe one day this guy will make ramen for space lmao

[@AngelusDlion]

@@WayofRamen kzbin.info/www/bejne/l2ezZWOtgbmbmMU&ab_channel=JoshJ

[@ImL2012]

Science of ramen, sounds good, i'm definitly hooked up.

[@WayofRamen]

yeah i think i'm gonna do it

[@ImL2012]

@@WayofRamensince i found your channel my ramen making skills leveled up so much, i really appreciate your work. My friend is trying new ramen restaurants always, then he texts me, that mine is so good, that he can't even compare.

[@koyentada7086]

This Is Exhilarating (Dr Stone)

[@mayankumarsingh3934]

+1

[@anastasiastellar2658]

@@WayofRamen I tried it for my dinner tonight... But I used Miso paste... IT'S SOO GOOD!! Thank you so much for your recipe

[@RyuSaga99]

"Who puts mayonnaise in their Ramen?" In Japan.. they put mayo on everything hahah Very interesting recipe! Glad you showed it to us.

[@Emot10ns]

I used to put a bit of milk and butter in my ramen, it's the same effect. It gives it a bit of fat and flavor

[@crozraven]

@@Emot10ns milk + ramen definitively tasty. It make the soup much more flavorful.

[@elliotville7820]

From what I've heard, Japanese mayo is sweeter and creamier that regular mayo

[@catone_atelier]

Mayo with rice is really delicious as well. First tried it at a Japanese ramen restaurant as a side dish and I immediately fell in love with the combo. Recommend adding a bit of tuna into the mix for extra flavour. The one at the restaurant had cooked fish too but plain Mayo and rice is what makes it so yummy.

[@corycianangel6321]

Hijikata from Gintama?

[@sweetlilly24]

This is instant ramen mashed with some carbanara technique. The mayo acts as an emulsifier aid. If the egg was put directly into the pot it would probably scramble instead of emulsifying with the starches and oil.

[@xenteko7249]

Ahh, interesting. I was wondering why the egg didn't scramble when he dumped boiling water into it. I would've added a little at a time while stirring constantly, but I guess it's not necessary.

[@bloopblerp]

I've done this with Shin Spicy Ramen and it's so good! I definitely want to experiment with different Flavours/brands of ramen and see how it goes.

[@VBlazeMUSIC]

I will try that!

[@jacquelyndiaz2364]

I was actually checking the comments if anyone had tried this! Thank you!!

[@user-ku5xw2zd4m]

Pro Tip: In Japan it is common to discard the water you boiled the instant ramen in. Instant (in Japan) is fried in an industrial food oil similar to Olestra which can cause digestion issues like gas and other unpleasant things. Boil the soup water separately, rinse the noodles then combine. Drizzle half a teaspoon of toasted sesame oil over it at the end.

[@AntonioYon]

Your definition of ”koku” made me think of unctuousness. A fat-based flavor profile that does that spreading you were talking about.

[@johnboyklein]

Great comment. I second this!

[@stevendhall81]

That was my first thought also.

[@greengurlg7]

I don’t have Sapporo ramen, but I’m going to try to hack this by using a tablespoon of miso and regular maruchan chicken ramen packet while keeping everything else the same *Update* - it was delicious! I added garlic, egg, chicken flavor packet, TEASPOON of miso paste, & a touch of sesame oil. Followed video instructions and it came out so tasty! The flavor packet is pretty salty, I think you can add only half if you want.

[@zhulia]

good idea on the supplements/replacements!

[@hypothalapotamus5293]

This egg emulsion sauce ramen idea seems really compelling to me. One of these days, I'm going to make this thing from scratch by whisking a bunch of rendered bacon fat into eggs...

[@YoshiEmblem]

Thank you so fuckin much for experimenting with this, because I followed your changes with Maruchan and it was just INSANELY good. About to have a second bowl tonight because I kinda can't get it off my mind

[@Kuro_kon]

I used shoyu tare i had and it so good.

[@lancerhalsey4816]

You casually mentioning Adam somehow crack me up. Could you recommend some other cooking channels that you watch?

[@WayofRamen]

Love Adam! I enjoy this guy's channel. kzbin.info%E3%83%AA%E3%83%A5%E3%82%A6%E3%82%B8%E3%81%AE%E3%83%90%E3%82%BA%E3%83%AC%E3%82%B7%E3%83%94 he gets drunk in every video for ramen i really like ramen rotas kzbin.info/door/AVmlHjp-0ARZ7JwJOcWvpQ

[@48956l]

Chinese Cooking Demystified will change your life if you're interested in Chinese food.

[@charliemartin3748]

Try out J. Kenji Lopez-Alt also

[@caimaccoinnich9594]

@@48956l I'm seconding the Chinese Cooking Demystified suggestion. My Name is Andong is amazing too. Chinese Cooking Demystified is hands down one of the best channels out there. It's defs 100% the best one for Chinese Cooking unless you want to watch 王刚. Unfortunately his vids are in Chinese.😂

[@groerhahn225]

You suck at cooking

[@urdrunkteddybear7354]

the "Science of Ramen" series sounds super chill man i would love to watch that through and through!

[@Oddzilla51]

Just tried this. It really added to the flavor of the broth. Yes, for the most part, the noodles tasted pretty much the same, but just that creamy coating of the broth/soup gave it a much better texture and mouth feel. I really enjoyed it. Will definitely do it again, but I have to get a good planer for my garlic to get it really fine. Thanks!

[@DualityDragon]

Science of Ramen sounds amazing, I'd love to know the details/history/science behind ramen. Details like that in full video format is something I'd love to watch.

[@WayofRamen]

I have to figure out how to present the info but there are a lot of things I've learned over the past year and a half that blew my mind when I learned about it

[@SIASlurps]

Cannot wait to try this!!!

[@allypiesik1102]

Science of Ramen sounds like a really good idea! I love every single video you've made, I'm sure you'd knock that out of the park too!

[@curtis6104]

would really appreciate a video about your home kitchen set up/ workflow and any handy gadgets/ style of bowls/ utensils you use, etc :) thanks for the great content

[@krystle5838]

I've been doing this for awhile now. It's delicious!! I use alot of ginger and buy it already grated in a tube helps when making ramen for my family of 6. And I'm convinced Kewpie is the best mayo EVER! I drive over an hour away to the Asian markets to help support businesses here in Michigan.

[@nbrikha]

Alright so I did this but I used my homemade mayo and it was amazing. For a 5 minute recipe, I was really happy

[@SoFreshAndSoClean17]

You make amazing videos! Thanks for your content!

[@WayofRamen]

Thank you very much for watching!

[@pncvsx9888]

Im glad i found this channel. Im a sucker for ramen huhu its my all time fave comfort food. I dont know why but eating ramen makes me so happy.

[@Dzaal17]

Done this a few times now, and it's great! Definitely better with the Kewpie mayo, get that if you're going to try this. I also like to mince the white part of a green onion into the bowl with the grated garlic. Love the channel! Thanks for all the tips and inspiration!

[@SinOfAugust]

“Please don’t add raw beansprouts into your ramen!” - I feel personally attacked...

[@godspeedjourneys2661]

Just finished eating this meal. It really is very good! I did not have that Japanese mayo, so I used regular Hellman's mayo which worked just fine. Also added sauteed veg and tofu, as well as some sesame seed oil in the broth. All I would say that was missing is some hot chili oil. But that's just me. Thanks for this!!

[@ScarlettKitsune]

I love this hack. Makes the broth super silky and it clings to the noodles so much better.

[@shyannekelly8510]

I definitely will have to try this recipie. I can not find miso ramen here, but I will do my best finding miso. Thank you foe sharing :)

[@TheOrionZane]

Keep this channel up dude, we love it ❤️

[@WayofRamen]

Thanks very much!

[@3d-flushedemoji]

Hahahaha I actually laughed out loud at the Adam Ragusea joke, very fitting lmao! This actually looks like it could be great, thanks a lot!

[@kayokolindenberger3754]

Just found your channel! Love it.

[@WayofRamen]

Thanks very much!

[@marisamoore8326]

If you have issues with the egg scrambling in the bowl, I found that slowly ladeling the ramen water over the soup base mixture while whisking it helps it come out so creamy and smooth. Delicious recipe! My favorite instant ramen hack right now

[@KagatoIuchi]

"The whole Adam Ragusea thing" 😂😂

[@joycedonnelly9987]

Lmao, that guy can’t even deep fry french fries properly, let’s not put him on too high a pedestal 😂

[@SaneTheBro]

@@joycedonnelly9987 ...

[@esper2142]

Pretty easy to see why this would work. Mayo and egg add some creaminess/thickness to the broth, and also a bit of heartiness. Excellent hack - thanks for showing us!

[@amarug]

just when i wanted to go make instant miso ramen this video pops up on my phone. instantly tried it, it is really worth it!

[@WayofRamen]

wow that was quick!

[@amys3168]

Was it the same brand?

[@tanneebaslington6863]

I love to see a video of your pantry necessities for making ramen. Vanessa cities that you basically keep on hand and stocked in your pantry. And maybe some explanation on what they are would love to see those that video. All your videos are great keep making them

[@nhattran4591]

This is the best hack. I will never go back to eating ramen any other way now.

[@morcatna4767]

This channel is a GEM 💎 (I love ramen especially in college)

[@WayofRamen]

Thanks for watching! Not all the videos are for college kids but the hacks and easy recipes are great for them.

[@SailorNom]

I’ve just made it! I didn’t have Japanese mayo, but I added Polish sesame mayo. Geez dats was amazing! Thank you so much for the tip!

[@happee25]

This looks amazing, gonna try it asap! Btw I would love to see you break down those "esoteric" ramen topics lol

[@enteiraikou5845]

EmmyMadeInJapan brought me here! I want to try this now too! :)

[@jlinwinter]

I'll give this a try!

[@efigina]

Love the idea of science of ramen series!

[@DamianMcMillan383]

Tried it and really love it.

[@pavlova]

Wow this had been one of my various instant ramen hacks and I didn't even know it was "a thing".

[@acytify]

Some people call this mouthfeel "body"

[@WayofRamen]

its similar but it also the spreading of the flavor is an important aspect. its similar to body though.

[@caleblatreille8224]

based on the raw egg and mayo, sounds like maybe this is maybe more related to viscosity in the mouth? excited to learn more from future videos

[@PartikleVT]

@@caleblatreille8224 with whiskey, its usually referred to as creaminess.

[@Unreelme]

@@WayofRamen It translates roughly to rich. Basically any velvety fatty liquid experience.

[@pavlova]

@@PeppaSauceQn onctuosity would be a good way to put it actually

[@Hmmmmmmmiguesssodude]

Oooo I'm super excited for the science of ramen videos

[@luipompidou6958]

You should try ramen with sauce hollandaise - delicious !!!!

[@urouroniwa]

I've made this twice now. It's so amazingly good. Much, much better than it deserves to be. Today I had a migraine all day, which means I normally can't eat anything. However, I somehow had a craving for ramen. Whipped it up and... just so delicious. Migraine vanished as well :-) If anybody is thinking "That can't possibly work", give it a try!

[@jaredwheaton4011]

Recovering from surgery so I wanted something easy but tasty. I used a flavour packet from a Korean beef and also used half a tablespoon of gochujang. When i poured the water in and mixed it i wasn't very excited. Then I tried my first sip and holy CRAP!!! I was blown away with how good this was. I didn't even sit down to eat it, I just smashed the whole bowl while standing at the kitchen bench. The garlic is a good touch aswell. Thankyou for this mate, all the way from Australia, a long time subscriber and a huge fan of your work.

[@anti1337speak]

I do a similar recipe except instead of mayo, I use some grated parmesan so it's sort of like a instant ramen ala carbonara of sorts. Works great with any instant ramen but I think it shines best with Shin Ramen. I also typically hold back on the water to have the soup base mixture to be on the saucy side of things.

[@WayofRamen]

Parmesan has lots of glutamates so makes sense it would make it taste good.

[@siddiksalim5037]

Eggs in Japan go through a lot of processing, making them safe(r) for raw consumption. Indeed, there are a whole bunch of Japanese foods consisting of raw eggs. As for "kokumi", every person has their own idea of kokumi, hence the confusion. I would describe it as thickness/richness. For example, I would describe prawn bisque to have more "kokumi" compared to watery prawn soup.

[@WayofRamen]

Yeah I live my life one raw egg at a time

[@SoybeanInTheMilk]

The egg in the mixture is being cooked by the hot water…

[@xenteko7249]

@@SoybeanInTheMilk Not enough to kill something like salmonella, I would think.

[@peabody3000]

@@xenteko7249 i googled but info varies. one site said 165F instantly kills salmonella, which i believe could be reached in this recipe, but another said 167F for 10 minutes which i'm sure wouldn't be hit

[@markbishop9140]

Your mayo link is pointing to the ramen. I enjoy your vids man, thanks for all you do.

[@WayofRamen]

thanks mark, i'll try to fix the link

[@GayEspanto]

I just tried this with a different ramen and it still works. Now I get it what you said about kokumi because of the mayo garlic and the egg.

[@JerryH171]

I tried it and it is surprisingly good!

[@xxtycomeagainxx]

Oh shit, I use to do this with shin ramyun black but I would separate the egg white and yolk. The egg white would be poured into the boiling pot of seasoned water really slowly like making egg drop soup. If you whisk the egg white really hard before pouring into the boiled season water, it can change the texture of the egg white from dense to light and fluffy. Once that is cooked I poured the egg white/egg drop soup into the bowl with the raw egg yolk to make a creamy broth. The seasoning adds flavor to the egg white. Great video!

[@WayofRamen]

you're ahead of your time

[@hariskertanegara]

I wonder how far will way of ramen can reach? Will you get acknowledge by some or many master in ramen. I enjoyed most of your video's.

[@ClearlyPixelated]

I would 100% watch a Science of Ramen series!!

[@nootnewt9323]

I tried this and it was soooo good. Next time I’ll definitely have to make some toppings

[@WayofRamen]

awesome! Thanks for watching and trying it out!

[@DamianMcMillan383]

I'm new and I'm going to try this!

[@RedMcflyofficial]

I just tried this right now and it was 🔥🔥

[@WayofRamen]

Thanks very much!

[@henryscottharden4026]

This method with curry powder added is also really good

[@MightyJoeNolan]

I'm all in for Ramen Esoterica 😭✌

[@Momzie808]

OMG! That turned out The BOMB! Shout out to those who gave you that hack! 👍👍👏👏😋🤯❤️❤️

[@WayofRamen]

Thanks for watching and trying it out

[@franxo3577]

Used light Helmans mayo, garlic & mixed in an instant miso soup with seafood instant ramen & it is sooo good 🥰

[@cherylmedeiros6287]

Costco on Oahu sells Kewpie Mayo. I am so stoked! I also got the instant tonkatsu bowl ramen from Costco. That is pretty good for a bowl ramen. I usually use Myojo Chukazanmai miso ramen. For me that is the best instant ramen.

[@elknubbelbrot7237]

I tried it today and it went out pretty nice!

[@WayofRamen]

Nice thanks for trying it out

[@crozraven]

kinda funny that I normally did an egg drop style to cook the egg instead of putting it in the bowl & let the hot water cook it LOL Also, mayo itself is basically fat/oil & egg, so it does make sense & maybe even strengthen the egg flavor.

[@TalonSilvercloud]

I occasionally put some white miso paste (half a teaspoon) into the pot with my noodles boiling and give that a good mix around while I stir my noodles. I imagine combining with this new method could really help expand on the overall texture and flavor.

[@nonservitium]

Def do that series on the weird stuff

[@luisurena1770]

I just gave this a try with Samyang Ramyun(original flavor) and i was super impressed with the results, the flavor i got was something unique, kinda creamy but also very rich and it didn't taste like that kinda funny flavor eggs have sometimes, i definitely see myself eating ramen like this more often.

[@musictttttrumpet]

Done it so many times... lol broke looking for things to add to instant ramen... Mayo, egg, garlic, butter, hot sauce, canned corn... whatever I could find.. like you said, it’s always surprisingly good lol

[@jonnyvanderhorst]

I like it! It's a bit like a crazy instant ramen take on pasta carbonara, but it works. I put in a little bit of a miso tare I had laying around to amp up the flavor. Definetly felt more like the real deal than the watery soup you normally get with instant. Great for a quick bowl if you don't wanna work hours or days on it. Keep up the great work!

[@WayofRamen]

Yeah it is kind of like a poor man's carbonara haha

[@jonnyvanderhorst]

And carbonara orginally already was a poor man's dish for italian coalminers, so that makes this super cheap I guess. But hey, something cheap things are pretty good.

[@prk_gambling5031]

just made them at 4 am with a little twist and they are bomb!!

[@PartikleVT]

Thank you, youtube recommendations, for bringing me this video. You do these kind of videos often?

[@WayofRamen]

not very often, I usually do more real ramen stuff that takes hours and days to make. thinking about starting a second channel for easier japanese cooking though.

[@PartikleVT]

​@@WayofRamen I think it would be a great idea. The barrier of entry to real ramen for beginner level home cooks like me is very high, so easy ''foodhack'' type videos could cater more to watchers like me along with videos like the green onion cutting video that demonstrate techniques etc.

[@AlwaysLost95]

I’d be 100% onboard with a science of ramen channel! 👍🏼

[@ecstasyrealm]

looks good

[@lrlarch1706]

Lol this method is trending on tiktok now. Glad to have gotten on it early!

[@thursded]

I've been doing this for ages with all sorts of instant ramen. At first, I was cracking the raw egg on top at the end a la TKG, then got even lazier and decided to mix the egg with the seasonings at the start and never looked back :D

[@Verde830]

I just made this. I added extra white pepper to compliment the saltiness of the soup base.

[@xavierng2631]

Tried this with my stash of Sapporo, and all I can say is this is a solid 8.5/10 for someone craving a ramen meal when real ramen isn't available. Thanks for the tip! I would have never found it on the Japanese language channels otherwise!

[@quesero6953]

i had not heard about japanese mayo until today, i am not curious to try it. also please explain why we should not add raw bean sprouts ? thank you !

[@karljustinromero6139]

will definitely watch if you push through with science of ramen!!

[@ernie6635]

I saw this hack on another channel too and really want to try it. I actually just ordered some Kewpie mayonnaise. I've never even of heard of it before this recipe but I just tasted it and can't believe I've never had it before. I love the vinegar taste. Very happy about that purchase. Now I only need that brand of Ramen. I think I'll have to order online which kind of sucks because I've never tried it and need to order in bulk to get a decent price. I was curious as to how important this actual ramen is for this recipe? I already have several ramen brands in my house. Decent quality one's too like "Mike's mighty good ramen". I don't think I have a miso flavor though.

[@guttersnipe1679]

Tried this with what I had on hand: Regular mayo, Sapporo Ichiban Original flavor, and a few tsp of Korean doenjang to approximate a miso soup. It was actually quite good!

[@dee_lulu]

Okay, so I am doing this right now using the same brand of ramen. The grated garlic does something to the flavor vs plain sapporo ichiban miso. Didn't have any vegetables on hand but I get the "mouthful-ness" you're referring to. It's garlicky, mild flavor of egg. Pretty good!

[@WayofRamen]

Thanks for trying!

[@_jonathanlue]

"why I put raw beansprouts in my ramen" - Adam Ragusea

[@bellenesatan]

Actually "Why I season my beansprouts and not my broth"

[@yeoowoya]

@@bellenesatan Why i season my soil and not my beansprouts

[@_jonathanlue]

@@yeoowoya LOL that's a good one!

[@bellenesatan]

@@yeoowoya Why I season the skies and not my soil

[@imsalt6966]

Why i piss on the floor not the toilet

[@Teppathekid]

I just made this and was very skeptical...but super surprised! It was an almost creamy broth because of the egg and mayo being pre-mixed. It became a very comfort food kind of thing. I will totz make this again~

[@WayofRamen]

Eyy thanks for trying it out

[@zolezzz]

Tried with with a different kind of ramen. Used sweet soy sauce, sesame oil, egg, regular Mayo and garlic. Amazing result. Definitely will make it again

[@kingmickey08]

Finally found my dream channel. Instant ramen hack. Thanks for recommendation, youtube :D

[@TheYoutubaki]

Hello Way of Ramen-san. I am a university student struggling with my anxiety during an immensly difficult exam period. That being said, your videos are so entertaining and informative. I am putting together my first bowl of ramen following your videos! Ramen is my favourite food and the thought of enjoying my first bowl is so gratifying! Thank you for your good work!!

[@WayofRamen]

hey good luck man!

[@tmck4138]

This looks yummy. Does the egg scramble when you add the hot water? Or does it make the soup smoother

[@WayofRamen]

More like is carbonara effect

[@binarycrowd2948]

The "japanese mayo goes with everything" thing is really being tested

[@WayofRamen]

Hahaha

[@topcat2033]

The reason it's so good, no suprise, loaded with MSG (621). I stopped buying it for this reason. Also never use noodle sachets. We use bone broth/soy sauce/massel stock cubes/miso paste 👍🏼👍🏼👍🏼

[@davidcohen4934]

Thanks for the videos! Just wondering about the flavor packs. I tend to only use half because they are such salt bombs. What's your take on doing that with this recipe? Any changes to balance that out?

[@WayofRamen]

I never tried but you could give it a go and then just add more if you think it tastes gross

[@Brian-bw3uu]

Love it. My miso ramen hack is to add tahini. Adds a fatiness to the broth, maybe something like this 🙂

[@WayofRamen]

yes tahini is a secret pro technique for miso ramen!

[@DarmaniLink]

I had some sapporo ichiban miso and some kewpie lying around so i decided to try this. It was surprisingly good, i wasn't really expecting it. Definitely interesting. I tried doubling the garlic and tempering the egg though, definitely better than if i didn't.

[@WayofRamen]

Thanks for trying it out and reporting back!

[@HayTatsuko]

For when you want delicious scrambled ramen drop soup.

[@tasiashiraori]

Try it with miso paste (easier to get than miso flavored instant noodle). Love It!!! ❤❤😋

[@gp2755]

tried it with original flavor. Really good as well.

[@werdnawee]

Will definitely give this a try. In Australia, Sapporo Ichiban might not be available. Is it a miso based instant ramen that I should look for?

[@yustianacandrawati]

Wow.. The broth almost looks like the one that ichiran ramen has.. Would you describe the "mouthfulness" taste, same as in the ichiran ramen? I had ichiran ramen when i was in Japan, the best ramen ive ever had so far 😋 Great video btw!!

[@augustesagatyte6108]

The thumbnail got me clicking SO FAST

[@WayofRamen]

thanks very much

[@anna-kb9mn]

I tried it and ngl it was pretty good. Gave the ramen soup some richness! 10/10 recommend

[@WayofRamen]

Thanks for trying it out!