Why homemade Ramen is the perfect make ahead weeknight meal.

Thank you to Vite Ramen for sponsoring today's video. Use my link to get 10% off your order: bit.ly/2YJSlhi - Get those high protein noodles y'all.
Homemade ramen seems like a lot of work, but when you break it down you realize most of the components can and really should be made ahead of time. When you do that, homemade ramen takes as fast as boiling your noodles.
📃 RECIPE Link: www.ethanchlebowski.com/cooki...
🌳 Join our Cooking Community: community.ethanchlebowski.com/
📚 Videos & Sources mentioned:
▪ The Book of Ramen by Mike Satinover (u/Ramen_Lord): docs.google.com/document/d/1q...
▪ Reddit post: / my_brother_and_i_just_...
🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
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0:00 The 5 Ramen Components
0:28 Intro
0:54 1 - The Noodles
1:21 Healthy Instant Ramen Noodles
2:30 2 - The Soup
5:12 3 - The Tare
6:50 4 - The Aromatic Oil
8:24 5 - The Toppings
9:56 Weeknight Assembly
11:10 Taste test
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.

[@WayofRamen]

Great job! I think what's great about this is you didn't go overboard with the ingredients. Ramen can be intimidating and a lot of people including myself when I first got started try to counteract the "I have no idea what I'm doing" feeling by adding as many ingredients as possible to try to make a more complex flavor. In my opinion (which shouldn't mean much), being more thoughtful and choosing flavors you want in your final bowl is a much better approach. What flavors you leave out is just as important as which flavors you choose to add.

[@StoneAndersonStudio]

I was really interested to hear your take on this. I was wondering what you’d think the whole video lol! If you did a “review” video of Ethan’s take I’d definitely be interested. I really liked this video though, and I appreciate how approachable this is going to make making my first bowls, knowing I can break up the steps ahead of time. Love both of your channels!

[@MarekPaarek]

okay so I really can't find the answer for this anywhere. Other than possibly wanting to try a different combinations of soup + tare + oil, is there an actual reason why you can't just do it all at once in one big pot? Assuming you don't break any of the other rules such as not boiling bonito flakes etc.

[@WayofRamen]

@@MarekPaarek if you're just making a small serving for yourself it doesnt matter too much. The issue you run into is if you make a large batch of soup and either want to use it to serve different types of ramen, or you season one giant batch of soup and it gets saltier or the flavors diminish if you keep it hot too long or keep reheating it. some of the more delicate flavors disappear if you overheat or reheat them over and over which is why people usually do tares.

[@BHHartman]

The notes you don’t play are just as important as the ones you do!

[@EthanChlebowski]

Much appreciated! I think similarly about pizza sauce and toppings, I used to throw tons of seasonings in the sauce and toppings on the pie, but now I try to think of what toppings or oils I want to shine on said pizza. Fewer flavors sometimes means more flavor!

[@tomaszmalinowski4316]

pro tip: instead of heating your bowl in an oven, you can simply pour a cup of boiling water into the bowl and let it warm up while you cook your noodles. when the noodles are done, simply discard the water and proceed with building your bowl of ramen.

[@VardhanShrivastava]

but wouldnt that be a waste of water?

[@CodyFlock]

@@VardhanShrivastava vs wasting the electricity to heat up the oven?

[@VardhanShrivastava]

@@CodyFlock So how do you get boiled water? I guess you use up some resource right? You will heat up a vessel, then the water in it, to heat up another vessel then throw away the water? Yeah, a very efficient transfer of energy that seems like.

[@ageofamvs9105]

@@VardhanShrivastava I won't what is the most energy efficient Water keeps heat a long time, but that also means it takes more time to heat than the bowl So maybe microwave + water in a bowl is the perfect combination

[@VardhanShrivastava]

@@ageofamvs9105 Agreed!

[@50sKid]

Ok, hear me out here... a 4 cup pyrex measuring cup with a pouring spout from which you can pour liquids spill free into mason jars.

[@marssambo7759]

Yes 😭

[@anonimushbosh]

Yeah I've got one of those and mine spills like a drunken sailor

[@eldestisland4520]

@@anonimushbosh I find mine doesn't spill as much if I poor super slowly, but yeah those things make a huge mess 😅

[@krinklesofmadness]

Or just a jar funnel

[@tormenta4life]

Keep talking dirty to me 🥵

[@vixianaa]

Love the "make ahead" approach to so many of your videos! Very appreciative of your understanding that most normal home cooks don't have the time or energy to make homemade noodles... Just wanted to say I love how approachable your recipes are for someone like me with minimal energy most days. It really perks you up to have something homecooked every now and again.

[@kaetmcgee5258]

A lot of ppl don’t realize that a few hours of prep on the weekend can set them up for delicious and healthy meals (way better than the nasty chicken n broccoli meal prep where you have 80 containers of the same thing). Great tips man!

[@Tenshi6Tantou6Rei]

@@Elm0xz you can also use the individual parts for other things so it’s not bad to just make more whenever you run out

[@PGproductionsHD]

Few hours..?

[@PauerRenger]

Well, ramen is non exactly "healthy"

[@hugoanderkivi]

@@PauerRenger Where'd you take that?

[@zahor0269]

Im glad you went the chicken route, I feel like a majority of every other video about ramen is always pork based so this was very refreshing to see chicken. As someone who doesn't eat pork but still loves meat, it was a big help.

[@willdbeast1523]

Yeah, especially when there are so many people who don't eat pork for various reasons, nice to see something else

[@sonikku956]

I'm not religious, but I do live in a house where pork is forbidden for religious reasons (Adventists), so this recipe helps me out a lot too.

[@EthanChlebowski]

Sure thing, I love a pork based one with a cloudy soup like tonkotsu if I'm going to a ramen place, but if I'm making it at home I'm probably going chicken based most of the time!

[@AppFam]

Big facts, glad to see its a chicken one barely any good chicken ramen recipes out there

[@AppFam]

@@EthanChlebowski Yo no bull this vid comes thru, you got a chicken recipe, with healthier noodles. Thanks brother

[@JAKON72]

Ethan's taste tests are the most shameless I've ever seen. It's become a staple of this channel and I'm here for it. Ethan: Let's do a quick taste test Also Ethan: *DESTROYS ENTIRE BOWL*

[@legendarygary2744]

I am inclined to believe that, yes he’s making these meals for the videos, but they’re also genuinely his lunch/dinner for that day

[@mitchc802]

You know it’s bomb when he shakes his head

[@EthanChlebowski]

@@legendarygary2744 You are correct, basically everything I make on this channel is my actual lunch and dinner that day lol.

[@zojirushi1]

@@EthanChlebowski makes sense would be a little extra to eat 3 normal meals and then make stuff for videos only to try (taste test) and either finish eating or save for another day. Instead, just making the videos of food and eating them the same day is way easier and makes more sense.

[@zojirushi1]

@@EthanChlebowski you could further improve your ramen by adding menma (flavored bamboo shoots), pork belly char siu, nori (seaweed), some ichimi pepper, and some better noodles than the instant ones you used. Make some fresh ramen noodles next time! :D

[@etherdog]

"The Way of Ramen" and "5 AM Ramen" are two of the ramen channels I learn from, and Mike Satinover's book is GREAT and comprehensive. Good job, Ethan!

[@etherdog]

@@djdeep4 Thanks for the tip! We are all still learning.

[@adamdittmer1593]

I SERIOUSLY appreciate seeing the amount of carbs per serving as someone who has been T1 Diabetic for over half their life. It's not something that's as common as I would like when looking at other channels. Keep up the awesome work!

[@Teriyakikuma]

I would definitely recommend making some ajitsuke tamago (seasoned eggs), they’re soooo easy but make the eggs unbelievably delicious.

[@jamesfleming1155]

Never heard of these before but looked up a recipe, looks amazing. Thanks for the tip!

[@EthanChlebowski]

I was going to, but then forgot to soft boil them the day before filming the final bowl assembly!

[@fishtaco2996]

I would also recommend changing things up with aroma oils, when eating for leftovers. They take a far shorter time to make than the other components, and can change the flavour quite a bit.

[@heyitsmeshaz]

@@EthanChlebowski they're best if you leave them in the seasoning for 2-3 days

[@Lure_01]

As a former ramen chef i enjoy this video a lot, a couple nitpicks would be that you could marinate both the tori chasu and the eggs on the same tare. Also as a sidenote, some honey goes a long way on the tare, the sweetness is amazing in combination with it all.

[@loboyd691]

Question my ramen friend. Is teriyaki sauce the same as tare sauce? Im thinking of adding teriyaki sauce to my chicken based ramen soup but Im a little hesitant.

[@Lure_01]

@@loboyd691 I would recommend against it, teriyaki sauce is not the same as tare, teriyaki is for completely different uses.

[@Persason]

@@Lure_01 The only difference between teriyaki and tare sauce in this case is the added kombu/dashi to the tare. You could in theory take teriyaki sauce (mirin, sake, soy) and heat it with kombu and dashi then you have tare. you could also take teriyaki sauce and infuse it with dried shiitake mushrooms which wouldn't even need heating and you then have a different kind of tare.

[@yvespochara]

what a coincedence that i wanted to make ramen today lol.

[@deant.4382]

What a coincidence I am literally MAKING a ramen today!

[@oswaltcabral]

@@deant.4382 who doesn't want to make ramen every day? It's delicious!

[@fallinditch8886]

same here, i was creating a shopping list for next week

[@lore_shards]

Same here, I just got back from the store with some super healthy ramen noodles

[@wafflemelon]

I didnt know I needed a ramen video from you, but I am so glad you did. Its raining outside and cold, just looking at the bowl is warming me up. Love the videos Ethan!

[@EthanChlebowski]

Perfect for that colder weather coming in!

[@wafflemelon]

@@EthanChlebowski You know it buddy, cheers

[@burtimus7228]

You've quickly become my favorite foodtuber, I love that you go the extra mile to provide the science and nutrition information for your dishes!

[@Roanemity]

Always enjoy these practical, relatable cooking videos. Thank you as always for the content Ethan, and great to see you going strong with your enthusiasm, one year onward from since I’ve began watching you!

[@Gandythemessiah]

Killing it with the nutritional information Ethan. Probably the only channel I've seen do that. Really nice touch to an already amazing food channel :)

[@tiffanyandmattexplore]

looks delicious, I've had so many failed attempts at ramen but I'm inspired to try again marinate those eggs! the egg marinade is super simple and gives them a beautiful look. we eat with our eyes

[@zoji1924]

I love how you always provide killer sources and infographics for inspiration and methodology.

[@PoolTowerTV]

Another fantastic video, the effort you put into every aspect of your content truly shows with each upload. Thanks Ethan!

[@GrumpyMcfart]

I have been wanting to get into "real" ramen after loving the cheap stuff all my life, but I live way out in the hinterboonies and could never just go to a restaurant and try it. You just made making my own actually seem attainable rather than being ludicrously intimidating. Thank you. I can't wait to try this.

[@thaddelicious852]

Wow, I think I might give this a go! I’m in college, and I don’t cook much living at a dorm, but I think preparing this dish to be ready for every weekend at some point (can even be shared with friends) could be an excellent way to get me comfortable in the kitchen.

[@CraftyZA]

For the oil.. please try this: 50 grams szechuan pepper, 50 grams of red thai chillies and 50 grams of leek. I call that oil happy juice. Also you should drop your 6 minute eggs in a mix of 50% water and 50% teriyaki sauce for 36 hours. It will change your life.

[@mambojambo4870]

Brilliant and comprehensive, the reason I'm subscribed to this channel. Nicely done Ethan

[@Illumiloni]

finally a youtuber that makes ramen with ramenlords book! this seems like someone who KNOWS about ramen and thats so refreshing!

[@BruceS42]

I grew up ('70s) with the instant ramen, using the included "broth" packets, as a regular meal. We *loved* that stuff! In college (early '80s) I ate a lot of it as part of my poor student lifestyle, along with "free food" such as potatoes, onions, and other whole foods. It was only much later that someone told me ramen should have things added to it! Now we generally just toss out the flavor packet, and add Better Than Bouillon to the water we cook the noodles in, as well as tossing in various veg and other ingredients in the last minute or so. Basic ramen comes in at some ridiculously low cost per serving, like 0.20 USD, and even adding the other ingredients it remains very cheap, and quite satisfying. Now that we're back to almost no earned income, that low price is more important. I don't have a job. I don't have a car. I don't have a house. I live in a trailer, with a motorcycle under my bed. But I can still eat very well!

[@jennischweitzer1324]

Just bought the Vite Ramen and I'm stoked to try! Thanks for introducing us to these cool companies and products!!

[@WeekendInMyKitchen]

Perfect for fall weather! Ramen is my favorite food.

[@williamwhitman6881]

I’m happy he got the pickled onions in there. Great job as always.

[@Tudor_Rusan]

What an amazing piece of cooking! I personally like the eggs fried and then flipped in the pan, in butter, which takes care of the fat component of the soup, and allows me to spice it as I see fit.

[@user-sf9gs2pg1b]

I loved how the sponsor was a perfect match for this video :D I usually don't watch sponsorships but it was just too good.

[@jesseengum6289]

I so appreciate that you note that aromatics will loose too much flavor by cooking them for much time. Ginger, ok time helps, but garlic deserves to be added late. Thank you for your great videos.

[@kazonrobinson6272]

I love your content and how you prepare things ahead. Keep up the great work!

[@saraatppkdotpt8140]

Really nice recipe 👍 love how you study all the right components necessary for the success of the recipe 😊

[@AbbenHung]

thank you for all the detailed information you provide in this video! I learned so much about how to construct the different flavors that make a good ramen broth!

[@paulsentandslet]

I love the way you explain the process, and all those tips and tricks for the homecook. Perhaps you could make Pho sometime in the future

[@Laniccal]

I needed this in my life desperately. Great stuff Ethan!

[@EthanChlebowski]

We all need more ramen in our life :)

[@erin69]

All your calorie saving protein giving recipes and options have been a god send for me. 30lbs down! Thank you

[@jackmartin6304]

New set up Ethan? Very nice and once again very good, well made video, thanks as per usual.

[@spanishrecipesinenglish580]

Hey Ethan, This looks awesome! Thank you - I’ll be trying this next week

[@lyontimothy]

Excellent video. I’ve made a lot of ramen of various kinds. This hits all the high points perfectly. This year I’m working on making bowls of ramen with amazing flavor much quicker.

[@sneezyIce]

Thank you so much for incorporating shelf life!!! I'm always too careful (after getting really sick once) and throw away way to much food because of it

[@janciflak]

Tak you for information of tare. I 've been scared of making homemade ramen because of tare. And now when i know that I can let the rest of the souse on the frige I have to make it. Thank you ❤️

[@markhogan77]

Excellent .. you always do a fantastic job .. no nonsense very clear and alround pro !!!! .. always makes me head to my kitchen :))) ... Love your work !

[@mompreneurlife]

❤ perfect indeed! Homemade Ramen is the best. Thank you so much for sharing!❤

[@andyboxish4436]

Bro I am learning so much from you. Great channel, keep up the great work!

[@YatriTrivedi]

Use a japanese curry cube (the dried bricks you break down to make japanese curry), and use some gochujong or sriracha in the tare. Then, top with silken tofu (fried or not), a variety of crisp veggies sliced extra thin (carrots, onions, even kosher dill pickles work well here), and you have a curry ramen that's fairly close to the vegan curry ramen at Wagamama. Coconut milk is another route, as is sliced poached chicken breast or shrimp.

[@MrESlice]

For more taste and calories, quickly searing the thigh chunks on one side (avoiding overcooking) and adding salted fried chicken skins would be great.

[@joleylight300]

Super awesome you mentioned Ramen Lord from Reddit. Been following his stuff for a long time now!!

[@scottg9563]

i just got into making ramen. its such a fun hobby. your techniques and info are spot on. you can make so much soup then make such different bowls of ramen with the same soup. highly recommend the soy marinated egg. making a pork chashu is fairly simple too and you can use the left over braising liquid for the eggs to marinate. i just made a spicy miso for the first time after a many shio and shoyu and wow, it was by far my favorite. give it a try. it is so delicious. ramen is the best and each bowl you make gets better. i got the system down.

[@SoleEpiphany]

Wow, your ramen game is on point! Looked mouthwatering delicious. Awesome content as per usual.

[@blazhenazavada6144]

I made it and it was soooo good. Really as ideal balance of flavours

[@HowToCuisine]

I absolutely love ramen! Will definitely try these noodles! 😍😍😍😍

[@DeliciousTurkishFood]

My kids love ramen. Thank you for this great recipe with tips ✌👍

[@TheFelixsKitchen]

Well done! Great Job on the vid. A fresh ramen noddle episode would be pretty epic. We appreciate you. Aloha🤙🏾

[@kristihurst4853]

My family really enjoyed this! I topped it with the chicken, eggs (marinated 😋), green onions, sea weed, garlic, bok choy and imitation crab... just thing I had on hand. It was so fun but definitely recommend doing the prep ahead of time. I'd like to prep it all ahead sometime and do a "build your own Ramen" with friends! The chicken definitely took longer than I'd planned and having it done ahead would have been handy.

[@jpunkins]

Marinating those eggs in some of that tare makes them next level. I also like adding some chili crunch and some of the crunchy chicken skin. Soooo good!

[@skyblue4986]

That's the reason why I love ramen. I spend 1 day in the kitchen preping everything (also my own noodles) and than I have an amazing dinner for next 6-7 days that takes 30 mins to assamble :)

[@nourhabra]

What recipe do you use for the noodles, and how do you store them?

[@skyblue4986]

I make my own recipes for noodles. I know how certain ingedients change the texture of the noodles so I alwas change my recipe, but If you want really good recipes for noodles you can check recipes from the book of ramen which was mentioned in that video ;)

[@skyblue4986]

I store them in the fridge up to 10 days. When your noodles rest they change their texture as well. Some noodles taste better after 1 day and some after 3 days of resting in the fride

[@ryan_mette]

Vite Ramen! I love those guys. Been using their instant Raman for a while and love the Naked Noods the most. Keep up the videos Ethan!

[@Pettibro]

Mike's a legend. Great job doing your research for this video Ethan!

[@faizfadilah2746]

This is a great recipe for people to use as a reference and start off on their ramen journey!

[@Bri8765n]

You deserve 10 times the subs you have right now. This is golden content.

[@blackledhawk1801]

thank you Ethan, cool tutorial

[@cjolie888]

if ethan made a video of just him eating i’m pretty sure i’d watch it lol, every video this guy makes is so spot on and oddly soothing. keep it up !

[@_blood_moon_proto_1500]

this looks good, really good, imma have to give it a shot at somepoint

[@gk6993]

I'm learning so much from you. Please, keep it up.

[@honeybee2356]

Right on time thanks

[@jamesdaybaker7023]

You should release a list of cooking books you recommend! I want to read them all!!

[@SandovalRoldanR]

amazing video, super instructive. thanks a lot!

[@rycaga2267]

Great work Ethan! Would love something like this for pho

[@asdfasdf-dg2qx]

Hey Ethan, I recently went on a Keto diet for health reasons (IBS) , can you do a video on carb replacements/alternatives? For instance, what material is the best to make noodles out for a keto diet.

[@brooksfisher353]

Great video. Learned a lot here

[@Antenox]

Since taking a ramen class, tare and kombu dashi have become my secret ingredients for a lot of my dishes, not just ramen.

[@joshuawoods992]

This has got me so excited to make tare. Killer video Ethan

[@EvilRedPandaaTV]

can't skip steps on ramen but definitely ends up being the most rewarding dish. great to see this video, this is my fav food and ive been waiting for a recipe that doesn't miss out the time consuming but authentic steps

[@sdfgsfdgdfgdfgsdgfdfg]

Literally dumps in an entire bottle of soy sauce. "Then add the kombu for umami" 😂

[@disconnected7737]

As it should be

[@Thunder-db6bk]

Uncle Roger would add msg on top of that.

[@bladewolf39]

I mean. Thats literally what they do

[@cynrez]

Thank you , thank you , THANK YOU!!! this is easy to follow , no too far out ingredients and NO PORK !!! thanks , I will try on a free weekend ! :)

[@adestimare5985]

Thanks for the "Way of Ramen" Content, it's his best series 🙏

[@TomTomDam]

Looks super tasty. The only things I would add to elevate this dish is making two-day marinated ramen eggs over the weekend, and using a broiler or a blowtorch to sear the chicken and give it a lovely char. Do these two things and *chefs kiss* perfection.

[@Weeem]

This was an amazing video. Never tried ramen - might give this one a go.

[@quiabuman]

and now we wait for way of ramen to review this incredibly consistent and easy bowl. also, gotta try that "chashu" next time I make ramen (which may be soon thanks to this video!)

[@bubblewhip382]

Ramen and pho are one of my favorite "diet" meals especially if you use the unfried ramen noodles you can have a giant filling delicious bowl around 500 calories.

[@purplecracka]

Ethan, great moves! Keep it up! Proud of you.

[@shashwatasamanta7358]

"The Book of Ramen" happens to be the most definitive book on Ramen!

[@to_be_like_hanma8425]

Glad to see you getting closer to the 1mill subs

[@daywalker3735]

I can't wait to try this

[@pambuchanan6358]

Your videos are always so good. When I make broth or stock, I use a strainer, and then pour the liquid into a pancake dispenser. Since the liquid comes out of the bottom, the fat stays on the top, and it's much faster, easier, and I don't need assistance.

[@j3rmyp4rkr]

Gotta say if you're looking for a healthier version of the noodles themselves, try and find noodles that are air dried instead of dehydrated by deep frying. That's why a lot of the cheapest bulk ramen has so many more calories/fats than the slightly more expensive versions. I can usually find a few options at my grocery store.

[@mrphangoldwing]

Amazing content!

[@sarahpreston4104]

This looks so good!! My problem is that I am terrible at planning ahead. I never know what I want until right when I need to be cooking.

[@bootysmellslikepoopoo3289]

Great video chabowski

[@Migami101]

I'm late to this particular party, but damn, this one is the one that earned the sub from me tbh... I haven't seen many mainstream cooking channels do ramen right... by right I mean actually addressing the typical components that make it what it is, not trying to be elitist, but ignoring something, and addressing it without adding it are different things... but you took something that's very complex, made a good case for it being week night, and made it a good reference for someone just starting to delve the depths of ramen.... as someone who initially found your channel when you were going after ragusea to drive clicks.... it's a pleasant surprise

[@averageatbest8146]

That's a great looking bowl man! 🤤🤤🤤

[@Zave85]

i love ramen, i never cooked it but whenever i eat it the egg is my favourite part. provided it's marinated and not just a plain soft boiled egg. believe me there is a huge difference and it doesn't take much to do at home.

[@marynovak5800]

Also good for weekends

[@crixellmatthews8562]

Great vid! I love making homemade ramen. The only critique I have (and it's a small one) is that you didn't go the ajitsuke route with the eggs by marinating them in a shoyu base!

[@EthanGueck]

Hell ya! Love ramen! Can’t wait to watch

[@a.humphries8678]

Ramen is my love language! My spirit noodles!

[@jennwhinnem5327]

Yayyyy! Vite Ramen is DELICIOUS!!

[@x0rld159]

put the eggs in a marinade with soja and spices is awesome too

[@MagisterialVoyager]

This is so cool!