What's the BEST method to make Chicken Stock for Ramen? (Experiment)

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In the quest to level up my chintan soup stock for ramen, I tested out 3 popular methods to extract flavor from chicken bones. Most of these suggestions came from youtube and Instagram so thank you all so much for trying to help me fix that last terrible bowl of ramen I made.
Results were not what I expected, so more. research might need to be done in the future.

[@urouroniwa]

The scum in the pot is from albumins from the blood denaturing and coming out of solution as the stock boils. The reason that roasting the carcasses doesn't create scum is because you are cooking that blood. The reason to blanch carcasses when making stock is to pull out that blood. It's not really effective to blanch it for a short time. If you are good at managing the temperature of the stockpot (as you clearly are), it's not really a bit deal. You want it to be between 92-95 C (and adjust for altitude). This will denature the albumins so they come out of solution and rise to the top. If you get it up to boiling, then the albumin will break down and make your stock cloudy. If you don't bring it up high enough, it will similarly cause the stock to get cloudy. As far as I can tell, there is no difference in taste between having a cloudy and non-cloudy stock, so skimming/blanching is mostly about making a clear stock. You can also do the French consume trick of taking an eggwhite and getting it to drag all the albumin out of suspension. This will create a crystal clear stock, but again, as far as I know it has no impact on flavour whatsoever. This stuff is actually a *lot* more important with fish stocks from heads and gills because there is a *lot* of blood in there. If you want a clear stock, you almost certainly have to blanch it.

[@yayayayayayayayayay693]

how does this change with a pressure cooker? i always went for the 'modernist' (classic by now) stock making style (ala modernist cuisine, heston blumenthal, etc) of using a pressure cooker after slowly bringing close to a boil while skimming, then just pressure cooking the stock.

[@BugHwi]

That explains why I didn't need to remove scum from mine! I'm Jewish, and kosher meat is soaked and salted to remove all the blood because were not allowed to consume blood.

[@mugensamurai]

Best description out there but let me give you all a hotel tip if you're all interested in how pros make clear stocks for consume. When you roast your bones blood will come out and create a "dirty" fond. You don't want that, that's the stuff you discard but you keep the rendered chicken fat to brown vegetables and aromatics. This tip is specific to making brown chicken consume stock.

[@izzat003]

@@BugHwi as muslim i can relate,eventho we didnt salt our meat but the halal chicken i blanch didnt produce scum either. good knowledge from @urouroniwa

[@BugHwi]

@@izzat003 does the butcher soak and salt? Kosher butchers do

[@catfish5272]

I’m deaf!!! Please please please either allow subtitles or caption this video. You have a huge following. Why would you disable subtitles?

[@7713795119977]

best channel of ramen period.

[@WayofRamen]

Thanks very much

[@AntiLDF]

Nah, it's not the best

[@tylink99]

@@AntiLDF mn

[@user-xc1qy7ed8l]

@@AntiLDF it's not the only one?

[@sora-6553]

@@AntiLDF if you say it like that, you will make an argument, say it like this, "one of the best ramen channel"

[@cyzhouhk]

Hi Ryan, coming here from Hong Kong, and I have a Chinese tip, just in case you're using frozen chickens, to remove the "frozen taste", to blanch it briefly using water with coarse salt, and throwing away that water as soon as it has boiled for a minute or so. Then carry on as usual.

[@Daily-Central]

Me: I wanna learn how to make ramen Way of Ramen: I will Shoyu

[@aliin8763]

Nice one

[@lolyoutoobe]

Something about your quest to learn about ramen is really shonen manga main character, I love it.

[@WayofRamen]

haha. i have the self loathing of some anime protagonists so i guess it could work.

[@RetroRehabRepair]

If you want a pure and stronger chicken flavour soup as your base for ramen you need to make it in a greater quantity. Working with small amounts of water and small pots will mean that the water evaporates to fast and you need to add additional water (which I think is not a good idea). In my experience, when it comes to stock the greater the amount you make and bones you use the deeper the flavour (even when using equal ratios of bones and water). Your chicken bones look good so here is what I would do: Use the biggest amount/pot you can reasonably make (stock can be frozen for later use super easily), don't blanch the bones but try to wash away as much of the blood as you can from the bones under cold water and then start again using cold water and take away all the scum like you did before. I recommend adding chicken feet(blanch for 1 min before using). They add a lot of taste and gelatine. If you have a big enough pot you can use a whole chicken, chicken bones and feet all mixed. For a deeper flavour use slightly less water than 2:1. Add some onions and ginger during the last hour of cooking, this will add some color, a little flavour and mask some of the bad chicken taste/smell. Remove 100% of the fat on top of the soup since it has probably not a nice smell after 6 hours of cooking. Definitely leave the pot uncovered. Just some of my ideas and experiences from making ramen. cheers!

[@WayofRamen]

yeah a bigger pot with more bones would have given a better flavor in the end, i just wanted to test if the different prep methods make a huge difference.

[@sweetsacrifice77]

Ramen Test Kitchen! I love experiments like this! Hope you guys are staying safe, heard about the hurricane watch back home (originally from Honolulu)

[@WayofRamen]

Thanks! I think we'll be OK. I'm on kauai and have lived through much worse.

[@rontavakoli-JD-MBA]

i love how you've taken a singular deep dive into Ramen. food is a universe...one will never ever know enough. truly, you discover, the more you know, the less you know. thank you for helping me.

[@WayofRamen]

Thanks very much for watching!

[@dominicyau9005]

Absolutely came here from that youtube push, my partner and I made tonkotsu ramen for the first time last week and it turned out really great! You definitely helped make everything more approachable and gave great advice about all parts of the process. Thanks so much!

[@Mike-Eye]

thank you for conducting this experiment Ryan! 🤙🏾🤙🏾🤙🏾

[@Silvertrifio]

This channel is great in its purity. Keep up the good work

[@mastercharlesdiltardino8058]

The "ordinary sausage" of ramen. You go, man. Someday I'll make some decent ramen.

[@WayofRamen]

I'm only half the sausage that man is

[@tokiwotamale6416]

@@WayofRamen HAHA

[@sigsaucer9949]

Hey, I found your channel by the 'Will it Ramen' kfc video and I'm loving the content! I suggest making more of those type of videos

[@WayofRamen]

Thanks very much for watching!

[@robthevegetable]

It's so good to see your experimentation and progression in ramen making to learn from past mistakes/balls ups. I'm learning loads from this channel and it really is one of best resources for ramen recipes, tips and hacks. It's properly valuable info. Keep it up and keep safe!

[@miktheblackdog]

love how you smack the table when a recipe turns out well! i totally feel you on that. thank you for doing this experiment! it was really concise and informative. will definitely reference for my future chicken stocks (:

[@WayofRamen]

I was just glad it didn't taste horrible like last time lol

[@chi221]

Hey, just wanted to let you know the YT algo brought me to your channel and I honestly love the content. Currently baking my sodium bicarbonate to make noodles because of you, keep up the great work! 💙

[@WayofRamen]

Thanks very much watching!

[@cookingwithflow5531]

do you like asian food?

[@davidh9844]

And speaking of SODIUM bicarb: Several of the noodle recipes call for Potassium Carbonate. You call for Bicarbonate. Which should we be using? The potassium salt can be baked the same as the sodium. Preferences? Does it matter?

[@hunchedproductions]

Man, you've inspired this Texan to make his own ramen from almost scratch. Haven't and can't tackle noodles but everything else I've done on my own. In the middle of hashing out a miso tonkotsu!

[@WayofRamen]

I have a beginner noodle video on the channel. Once you get the hang of it it's not so bad.

[@ricky8046]

I just found this channel after YT recommend me the KFC video. You have some really high quality videos! Keep it up!

[@WayofRamen]

Thanks very much!

[@TheBryanScout]

That’s actually the same thing that happened with me lmao

[@glitchlife4639]

What I have ended up doing fro my ramen, I go to whole foods and buy a rotisserie. I usually eat half of it as tacos and then throw the other half and the bones from my meal into a pot, cover it up with water, toss in a few onions, diced carrot and celery, a few garlic cloves, with some spices and just let it slow simmer for 3-4 hours. I do it with the skin on, pull out the chicken parts and strip the meat to set aside. Strain the goop out of my soup and re-add the chicken and then toss the entire pot into the fridge to set overnight. Because of all the collagen and stuff in the skin it makes kinda like a shreded chicken jam that is packed with flavor and lasts about a week. When I am ready for ramen I will toss a few veggies into a saute pan on high to get some color, add a ladle of my chicken stock with shredded chicken and toss in some chili garlic oil with shoyu, add my noodles, few nori sheets and some furikake on top and I am in fucking heaven. I will also keep the same stock on hand for a quick alfredo, which is just tossing it into a saute pan adding noodles heavy cream and cheese and you have an ultra fast chicken alfredo on the go. I tend to repurposed all most all of my craps into something usable

[@colleenkaralee2280]

That's how is should be done. Rotisserie chicken is same or less price than a whole raw chicken - go figure. My left over rotisserie chicken goes into the Instant Pot for quick pressure cooked broth, plus everything else you do, except in Instant Pot. I also make a demi-glace (boiled down to a sticky sauce or gel). When I don't have the chicken I open a can of Campbell's Consomme and throw in some chicken fat or lard - sometimes I mix in a little bit of Campbell's canned Onion soup - so quick and easy and very tasty too. Wish I'd done that in my college days. Could throw in a small frozen cube of chopped spinach and let it melt out but not cook out. If I want it creamy I add a dollop of coconut fat from a can of high fat coconut milk. If I want it cheesy I add a dollop of Tostito's medium heat nacho cheese sauce - swimming on top with the soft egg. Oh, I almost forgot the smooth heat that comes from adding Korean fermented red pepper paste- gochujang. It is just an occasional cheap cheat comfort food, not my main diet.

[@unscripted483]

For the aromatics you should try, leaks, spring onion, ginger root, sweet peppers and shiitake mushroom and a couple bay leaves. I know that spring onions and leeks have similar flavors but that's what my pallet enjoys

[@glitchlife4639]

@@unscripted483 I use them all the time, this morning I had leeks with oyster mushrooms and a fried egg on top. It was baller

[@unscripted483]

@@glitchlife4639 lolol I bet.. that combination has been my favourite for my ramen

[@BigStuffedRhino]

Good job on setting up a store with ingredients! I would also suggest for and equipment you use to put Amazon affiliate link in the description. Like the skimmer you have, instant pot, or anything else. Just another way viewers can support you

[@Not_akaznaH]

I just came across your channel, and your stuff is amazing. Keep up the good work!

[@WayofRamen]

Thanks very much!

[@JamminStuff]

Thank you, great of someone to test different methods. Great video.

[@timothyhurley4037]

love your channel! I'm new to ramen but I make a lot of stocks. I usually soak the bones in cold water overnight. It really draws the blood out and lessens the funk. The next day I dump out the water, refill it and just agitate the bejeezus out of it. Ill do this two or three times prior to starting the stock: Agitate, dump and refill. It definitely lessens the funk (wife is super sensitive to it) and speeds up the skimming process. I would also scrub the backbones really well. Blood and organ bits get trapped in the pockets around the spine. After that, I think you would be good to go. Thanks for all of your hard work and experimentation!

[@Phoenixeducation.lavanya]

I have just gone through your video...I too love❤ ramen..I love your video😍 also.you explained it clearly.....

[@bencehontvari600]

Watch video. Walk to the kitchen. Remove cover from ramen. Great vid! Always wanted to know the difference between these methods.

[@ashleydodd2729]

Great fallow up! Its great to know what you read and listen to your comments

[@easyvwj597]

Thank you for these videos! Really excited to make a bowl!

[@longfade]

So great that you set up a shop!!

[@danielgogola]

Thank you for your time. You're doing the wonder of education which is the highest honor of professions in my books.

[@WayofRamen]

Thank you for watching!

[@glennsepelak5113]

I like how you did all three with identical chicken great job

[@chinochinster]

Love the vids....i have attempted to make a good stock..my daughters love ramen and your vids I've given me an inspiration to make more of it...thank you...🤘

[@WayofRamen]

Thank you very much for watching

[@poleun9]

Interesting comment about leaving the stock uncovered, my mum tells me the same thing. But Heston Blumenthal recommends making stock with a pressure cooker to keep the flavour in. I suspect the eastern countries want certain volatile compounds out of the stock.

[@awesomeminivan]

I didn't realize you are in Hawaii. If you are, you should go the the up country farmer's market in Maui and try the vegan ramen. There is a guy that sell it and to this day is was the best vegan ramen I have had. He put in a lot of meticulous effort in all of his topping and the broth is superb.

[@gossumx]

Since you’re from Hawaii, I don’t know how often you get a chance to go to Honolulu, but if you do, there is one “bucket list” Ramen that you HAVE to try. Goma Tei (the Ward Center location, specifically. It makes a difference) makes the BEST char siu tan tan the world over. I’ll bet you the airfare that you haven’t had better. Hands down.

[@VincentImmortal]

Hey, brotha! Awesome video and the shop looks amazing. Was gonna buy some shoyu and miso but unfortunately I’m based in Canada and there’s no option for it. Hopefully in the future!

[@WayofRamen]

Sorry about that, shipping only to US for now. International food exports get tricky. Thanks for trying!

[@VincentImmortal]

Way of Ramen No worries!!! I’m currently doing a gyokai shoyu ramen and was sourcing for better ingredients than my local Asian supermarket. Looking to combine dried shiitake with dried squid, shrimp, and anchovy

[@punishedblowstein1111]

I used a kg of wings and cooked it on and off for 2 days. That was perfect

[@mr1m020]

Nice channel! Will definitely try this some day

[@Hmmmmmmnm]

My method is to roast a whole chicken. Eat it for dinner. Then put the carcass in boiling water for a minute. Change water and then cook for 3-4 hours (add aroma last hour). Then freeze in ice cube trays to use whenever.

[@renoits06]

solid content my dude. I've been trying to make a good chicken broth with my pressure cooker and have been pressure cooking the chicken for 1 - 2 hours... but I just finished reading Mike's (Ramen_lords) Ramen E-Book and realized he suggested only doing 45 minutes.... Let me tell you, those extra 15 minutes make a difference and 45 minutes is the perfect amount of time to get the right flavors. Less is more! Just a friendly tip for anyone who is using a pressure cooker out there. Stick with 45 minutes cooking time, 1 hour is already over extracting flavors you do not want.

[@maggiejetson7904]

From what I learn online from another Chef's channel, the typical way Hong Kong chef make broth is to blanch pork, no blanch for chicken (but remove the scum), and to soak beef in water after cutting to let all the blood dilute out (some slow cook beef stock will include blanching but they are usually cooked for 2 hrs and then stay in its own broth for 12 hours warm). Roasting really destroy the chicken's aroma (the "yang" flavor that warms you up, so chicken noodle soup's chicken is never roasted if done right). The best chicken soup is cooked with the chicken skin, as a whole chicken dunk inside the water, before cut up into pieces (expensive).

[@gryphon9507]

Didn't you make the last one in the instant pot as well? That could have kept in the funk. Looks a lot better. BTW I am having Ramen today. I made Shio, Shoyu, flavored eggs, char-shu, oil and faux Tonkotsu with chicken bones a few pork bones (didn't have many) but also three saved drippings of slow cooked pork shoulder strained into the soup. Broth came out nicely emulsified so i have high hopes. Making noddles as I type, up to the step on it with bag stage. I will see how I did by tonight. Wish me luck.

[@goki22]

Fantastic video thank you very much. If possible could you expand on this video to show how to make the best stock using instant pot (pressure cooker) for those of us short on time/patience. That would be 👍

[@colleenkaralee2280]

I make demi-glace in Instant Pot, and separately I throw in cheap chicken backs and sometimes the feet when I can get them - pressure cook on "high" for a few minutes and instant release. I add the demi-glace for added umph!

[@chefe2152]

I have 2 more suggestions. 1- try in instant pot 2-try make it sous vide- so all ingredients in plastic pouch and cook at lower temp . I personally love instant pot stock.

[@poleun9]

I've made chicken stock using the instant pot on slow cook and with no blanching, it came out clear. I'm currently making another one right now and it's temping at 87.6 c

[@jlm990]

Ever since I got back from Japan, I've been trying to make ramen that tastes the same. It's become one of my favorite foods. Making it takes work and experimentation, but it's worth it.

[@WayofRamen]

Yeah it's such a hard thing to make well. Most of my ramen tastes worse than instant ramen.

[@stabakoder]

It's funny that my friend and I were talking about wanting to go to the local noodle (32mins away from home) joint called Ramen Ray. The last time I gone there, they had a master ramen chef from Japan visiting for the weekend. Rare treat and great experience.

[@WayofRamen]

Very cool!

[@unscripted483]

I dont know if it is traditional but I have tried making a broth with chicken feet and pork shoulder bones which came out quite delicious.

[@WayofRamen]

seems like it would work, you'd get chicken flavor and a lot of gelatin out of the chicken feet to make the soup have a good mouthfeel and the pork would give some nice flavor too.

[@colleenkaralee2280]

For under $3 I get a pack of chicken backs that have some meat and fat on them and pressure cook them in the instant pot in some water and that is the basic broth - just add some seasoning as desired. Pressure cook in instant pot on "high", zero minutes, and quick release. Can also do that with fish heads and parts.

[@TheSnufking]

I was interested on the shop, but it's US only. Great...

[@lc9245]

The beauty of food is you make things the way you like it. The noodle soups techniques in Ramen, like other East Asians cuisine, is to produce a clear but flavourful stock. They went the extra miles to make sure their chickens are cleaned and have little fats in them with just the right amount of protein to clump together bits that will make the soup clear. Hence blanching, quick boil discard and final simmer without boiling and opening the lid, disallowing evaporated stock from entering the soup. It is the technique my mother and grand mother use, but I prefer my stock with lightly roasted bone for that flavourful Maillard that upsets my family but I personally prefers a fuller body stock with little fat. I also use pressure cooker, which I doubt any Ramen chef even touch, but it cuts down cooking time by more one fifth, while using less water and heat.

[@sinbadthesailor87]

Re: pressure cooking - it's not that cooking professionals *don't* use pressure cookers - they definitely do. But it's rather about the quantity of stock that needs to be made to run an entire operation around one main dish - noodle soup. There is currently no restaurant-scale way to pressure cook enough stock a busy restaurant would need to serve all its guests. And even if you could build a pressure cooker big enough, you'd definitely be getting into some potentially more dangerous levels of risk with such a large vessel under that kind of heat and pressure.

[@juulcat9048]

Try making chicken broth ramen I have never had pork nor beef Just love watching your videos

[@WayofRamen]

Thanks for watching!

[@johnduff1010]

Hey just did one attempts with remainings from roadt chicken incl bones... Plus carrots and onion nice 👍

[@7bootzy]

My man doing the hard work for all of us.

[@WayofRamen]

Thanks very much for watching

[@MrBritishComedy]

Hi, you mentioned a Japanese noodle machine in your video. Which one are you using?

[@CH-eb2ny]

Regarding the thirty second blanching, which to me sounds more like a hot wash, maybe there is something in breed of chicken consumed in Japan or the way that chickens are raised, slaughtered, butchered, or transported that makes it an important step there, but maybe not here. For example, there may be differences in bleeding or the use of disinfectants during slaughter that might explain why such a method is preferred in Japan.

[@dymmalowitz5465]

Thanks god you made this experiment. Now I know the method to stick to, cuz roasted chicken bones suck. Nevetheless I've been doing it for years. lol

[@May4430]

Thank you so much! You've been confirm what I've been thinking about chicken stock. I've tried those 3 way and I agree that the best is the blanched one. But, I have a request... One of my favorite instant ramen is the original Nissin Chikin Ramen. I found out that by adding a roast chicken leg in the stock (or more depending of the quantity you make), it helps to give the typical roast chiken flavor to it... but I'm still working on the seasoning and tare to get the same taste. Can you help me please? By the way, your work and video are awsome. Thank you Mister!!! Maryse (Québec City, Canada)

[@austinbettle8389]

I miss this channel so much

[@dan.tansuk]

You deserve way more than right now for this quality of work!

[@WayofRamen]

Thanks very much Dan. That's a really nice thing to say

[@sandralangstafff]

Before serving, what did you put into the bottom of the bowl? Soy sauce? What kind of oil?

[@Hellraiserzzz]

I would like to see you try making stock covered and uncovered, or pot vs pressure cooker. Just to further rule out the cause of the funk.

[@davidh9844]

Hey Ryan, I'm about to tackle your Tori Shoyu Ramen. I found your hens, frozen, complete with the same plastic bag at the market yesterday, only mine came with heads. I'm gonna make a few modifications. First, I'm blanching the chickens, BUT, I will be using good chicken stock in place of water. I will be doing this in an Instant Pot, I figure, bring it close to pressure, depressurize, and skim at that point. From there, I'm following your preparation. You did 20 minutes pressurized and about 40 minutes cool down. I've found making stocks, 40 minutes pressure plus 15-20 minutes gives the best stocks. I'll let you know how it goes in a few days. OBTW: love your noodle kneading technique. 2 questions, first, any particular type of sock that you would recommend, and second, just how long do you trample the dough? (The latter is the serious question) Best wishes from Atlanta. David

[@WayofRamen]

40 minutes would be fine for the stock but don't do a quick release. as for the dough, you can just step on it until its a flat sheet that's almost the same size as the pasta roller. Sorry for the late reply.

[@JenserBierfan]

Great follow up! But what would have interested me the most would have been a fourth broth with the same "cheap" chicken from your initial video. Because now you don't know if it was the chicken or the method you used.

[@peterlustig4500]

Thanks for the video, will definitely try that at home! Any tips for making chicken stock in the instant pot? What settings should I use? Should I start cooking the chicken for some time and skim before putting it in the instant pot? :)

[@WayofRamen]

20 minutes on high pressure. Bring pot to a boil first and skim off the scum the put the lid on and pressure cook. Let it natural release and the soup should be pretty clear.

[@peterlustig4500]

@@WayofRamen Thanks mate :)

[@CotalCosta]

Thanks to your videos I'm trying to make ramen for the first time! I was looking for a chicken stock ramen and, based by your final opinion, do you recommend to do it with a shio tare instead of a shoyu one? Again thank you for the informative content!

[@WayofRamen]

Either one works, though I wouldn't say this is the best base stock for ramen. I personally like more aromatics and dashi components in my soup but this is definitely not the worst.

[@mac1414]

In Poland, we always do the unblanched way for chicken stock, and it works the best. No one blanches, we consider it the taste killer.

[@tarambukis-c2q]

Hey is reusing chopsticks viable? And if so, do you just wash them like a normal utensil? Where do you store them? (also what is the ramen spoon called lol)

[@bonesymcjay6839]

Just buy plastic or metal chopsticks bro

[@xXKuroXx100]

4:05 This is how I know you’re a legendary home cook. ♻️

[@WayofRamen]

im a pretty legendarily bad cook tbh

[@xXKuroXx100]

Way of Ramen Haha let’s just consider home cooking to be subjective! That way nobody can judge. 🤥😆 Loving the content and looking forward to your future videos! 🔥

[@nitemare3904]

We all know whats the best way of making chicken stock. 10g of Lee Kum Kee Chicken Boullion Powder for every Liter of water. You dont need a video for that!

[@WayofRamen]

True dat

[@nitemare3904]

@@WayofRamen i really appreciate your videos, man. Great stuff

[@maggiejetson7904]

Knorr is also a good alternative

[@-_-_-_-_-_-_-_-_-_-_-_-__--]

Thanks for doing this! I hope to someday get the chance to taste all these methods side by side, but it's so helpful to have this video in the meantime

[@WayofRamen]

Thanks very much for watching!

[@alexill]

Nice video my guy

[@TheRyanzachary]

Cool video, hope you get a chance to repeat this test in an instant pot to see if that was the culprit

[@AngelaMerici12]

I'm experimenting making chicken broth and I didn't know the same method was used to make ramen. I think as soon as I learn how to make noodles I'll make ramen!

[@WayofRamen]

I have a video on the channel for beginners to make their first ramen noodles. Check it out!

[@AngelaMerici12]

@@WayofRamen Thanks! I'll check it out!

[@dusk1947]

I'm a long time lover of this amazing food, but a new arrival in wanting to cook my own. What is the best way to source bone for making stock in the US? I hadn't considered chicken, but I was trying to find swine. I've asked a local grocer or two, but the average grocery seems to no longer butcher there own meats at a level which leaves waste bones of any size. Any constructive advice would be welcome. I also enjoyed your side by side test, very informative. thank you :)

[@WayofRamen]

I have issues sourcing bones where I live too. In larger cities you're usually able to find a small butcher or Asian grocery store that has the pork bones you need. For chicken bones I've resorted to just buying whole chickens and breaking them down myself.

[@D4ddyZockt]

Thanks for the interesting insights!

[@ThePhiphler]

I read somewhere that the scum acts as a debrideant, essentially dredging up all the stuff that clouds the soup. I typically dont skim the scum away, just let it stick to the rim of the pot as the water level drops and then wipe it off with a paper towel, before refilling with water. I do prefer thick cloudy soups though, mayby Im doing it wrong?

[@camiller5087]

We want that video about old noodles machine !

[@WayofRamen]

I shot some video with my brother in laws machine, but it wasn't great footage. I want to buy my own but I have to figure out how to buy it on yahoo auctions Japan.

[@Mellathor]

Great videos! Watched a bunch lately. But do you have one where you use instant powder? Like bouillon? For the cheapest, laziest, poor man kind of ways? Maybe this gives you a „fast food“ style idea for a new video. :-3

[@WayofRamen]

Thanks very much for watching! I have a couple of videos on the channel that uses chicken stock powder. Super fast and pretty good for what it is.

[@mochiball6199]

Almost 100k baby

[@ashleydodd2729]

Btw thanks for the shop!!!

[@sevenchambers]

0:55 Maybe the oil is the reason why you had that nonpure flavor when roasting.

[@WayofRamen]

I used a grapeseed oil which is a neutral oil

[@ahmedalsadik]

Andru might be on to something. I don't think Western style chicken stock roasts the bones with added oil, no matter how neutral. It might be that boiling that oil for 6 hours would make the soup bad.

[@unscripted483]

@@WayofRamen I like using sesame oil when I roast. You dont get a pure beef taste but it does make for a really delicious flavor profile. Also I generously salt it before roasting because that salt and sesame oil acts as a good portion of the seasoning in the broth

[@bezimienny5]

@@unscripted483 But you don't want that for your ramen specifically.

[@unscripted483]

@@bezimienny5 perhaps. If I were going for traditional ramen I wouldn't want that but I make about 4, 12 quart batches a year and freeze the excess. I eat up the both and flavor it with a reduction of butter, soy sauce and water I use to baste my steak. I take a table spoon or so of the basting liquid and mix it with a ladle of broth, slice my steak then I add my noodle, steak, green onion, sauteed mushrooms(also in the basting liquid) , sesame seed and a soft boiled egg.

[@Dudenob123]

I am not sure why. But i would char them. Super high heat not more than 15 minutes. And mix in some fresh bones. It's something done in a Russian suppe similar to ramen suope

[@HawtStyle3000]

It would have been great if you had one more stock made using a pressure cooker for this test for the lazy man/woman. Great content none the less!

[@WayofRamen]

Yeah I need to diagnose my pressure cooker, its been making some funky chintans recently

[@Sashan2012]

Just curious at how good a chicken flavour for the soup you would get from a Poulet de Bresse. Of course, actually being able to get hold of one outside of France would be the issue!

[@WayofRamen]

Even harder in Hawaii haha

[@dempa3]

Hope AstraZeneca is paying you in some green negi for the Nexium product placement! ;) Jokes aside, thanks for this very interesting video! Now I'd be interested in a comparison between "fancy" chicken and the "indecently cheap" chicken, as well as simmer versus violent boiling!

[@WayofRamen]

Haha I didn't even think of the paper I was using. I'll definitely try that out in the future as well. I have a feeling Japanese chefs recommend the blanching is because it helps remove funk from cheaper chicken bones.

[@dempa3]

@@WayofRamen I suspect that the temperature (simmer and all the way up to a boil) has a significant effect on the result. In China it seems that they have many types of chicken soup/bouillion/stock/whateverthecorrectewordis and I was told that the temperature affects clarity and flavour. In tonkotsu we want a lot of that funk, so it is boiled intensively. Although I like to have a good bowl of tonkotsu, the smell from the ventilation exhaust of the small menyas is... not nice

[@NickMak]

Can you make a video of how you make your Chiiyuu?

[@WayofRamen]

Yes I have it on my list of things to do.

[@umm_Kulthoum]

Hi, absolutely love your channel and content :) - If you haven't already, Adam Liaw has a short series on ramen that I learned alot from, one of his videos he goes into detail on how to make a great stock, i'd highly recommend his School of Ramen videos.

[@WayofRamen]

Thanks very much for watching! I've seen Adam's videos. Good stuff!

[@jtsloth]

Always great content. Now I don't have to do this. :)

[@shinobue2684]

Someone please explain the importance of kansui and how can I make it myself because I can't find it,so many videos and I'm actually lost

[@S-KadamShardulShashikant]

Can you add soy milk in tonkotsu broth if you want to make your broth more creamier without much boiling??

[@WayofRamen]

Yes you can! its a technique some ramen shops in Japan use

[@GallopingWalrus]

Roasting bones is much better for making a western bone broth. Usually with pork or beef bones, and when it's properly done, the entire broth should turn into a gel in the fridge. Very different style of broth then ramen. Still very good, but a complete different flavour profile than ramen, or really any Asian soups.

[@emjdedios]

Thank you for this!

[@WayofRamen]

Thanks for watching!

[@20chrome11]

4:20 AM and I'm now hungry AF

[@fingerbottom]

3:20 pm and I'm always hungry

[@WayofRamen]

Coincidence on the time? 🤔

[@user-xc1qy7ed8l]

🐂💩🤣🤣🤣🤣liar Kids doing drug jokes is cringe. At least you tried some you clown?🤣

[@20chrome11]

@@user-xc1qy7ed8l ok boomer

[@20chrome11]

@@WayofRamen I THINK NOT

[@rikkowastaken]

Why do I never get scum from my stock? I didn't roast it first nor blanched it.

[@mac1414]

Regarding the roasted way: - It didn't look roasted enough. 30 mins is not enough. Typically, people do roast twice (2x45mins). Twice because they smear chicken with tomato paste in-between. - You didn't seem to deglaze your oven tray after the roast. What you end up deglazing you *must* put back into the water with the chicken. You can deglaze it with the use of wine (the french way), or water. But it is essential for getting full flavour. - There's typically at least a chicken wing or chicken leg involved when they do it roasted, telling from experience. Well-made roasted stock should look the most intense out of three, it should be close to golden brown even unseasoned without the veggies. Your roasted stock did not look right colour-wise.

[@justinwilliams6107]

have you tried using pressure cooker to make the stock? try anywhere from 30min to 90mins. preprep same as you done with the vids,

[@WayofRamen]

Yeah i've used it in the past. Have a few videos on the channel using an instantpot, Sometimes it comes out well and sometimes not.

[@simonchan9753]

For blanching, you need to put the chicken in cold water and heat it up. Not adding it in boil water.

[@WayofRamen]

The add into boiling water is Sano-San's method

[@simonchan9753]

@@WayofRamen Ah I see. May be you can try adding it in cold water and bring it to boil with high heat. This will get most of the blood and impurity out in the chicken. Adding it in boiling water will quickly close out the surface and not allow some of the blood to come out.

[@theblobfish9614]

People saying the simplest way is the best way always makes me doubt their expertise. Sometimes forever. Sometimes until i try it Out for myself

[@angokemprai7187]

Which countries do you deliver?

[@ShadowsandCityLights]

Ah yes must get rid of the evil foam-san! 😈😂