Flo and Dude, I didn't realize just how great your videos are. I started watching yours. I viewed them all. As I watched others then I realized how professional you are, how you explain carefully how you do things, your easy and gentle attitude. You don't take 30 minutes on a chicken and dumpling recipe. Keep these good videos coming. You two are the best.
I followed your recipe....it was better than numerous restaurants I've been to in the Bay Area. Soooooo GOOD. Thank you!!! I love ramen and can't stop cooking it in my instant pot.
Rain is worse than snow. Both Vancouver BC and Vancouver WA have the same awful wet cold winters.. Alberta's snow dry cold i find is more tolerable. Thanks for this faster version. Its good for rainy days. 👍
Before 'tuning in' to the Flo Lum channel my knowledge of traditional Canadian food and cooking was virtually nonexistent. These presentations are a culinary voyage of discovery and an absolute joy to watch.
Thank You for the tip about putting the miso in the freezer. I never thought of that for some reason XD I have some Korean Gochujang in a tub and its about to go into the freezer!
I have a little hand made ceramic dish with a rough bottom and you swirl the garlic clove whole pressing down. It purees it really nicely! Just watch the fingers
Have you considered using Avocado oil, we get it for a reasonable price at Costco (or ghee). There are some health issues with canola oil due to the way it is manufactured & because it is an omega 6 oil. There is lots of info out there about canola oil if you are interested. I used Canola oil for years thinking I was doing the right thing for mine & my family’s health but never use it now. The recipe looks yummy btw, will definitely be trying it.
Yeah, in WW2, the army engineers used canola oil for lubrication on equipment because it wasn't suitable for human consumption. After the war, there was a surplus of this canola oil, and the manufacturers decided to "purify" the oil using toxic chemicals etc, to make the oil safe for humans. Anything that is so processed is definitely poison.
Yay! So glad you will look into it. Sally Melville of the Westin A Price foundation has tons of info on the dangers of canola oil. I have found using avocado oil from Costco has been a great high heat, neutral oil to replace canola. Thanks so much for your amazing videos! Can’t wait to try this soup.
Looks delicious...Great video....I am going to put together a food basket of the ingredients for my daughter and Korean-American boyfriend for Christmas along with your cookbook.
Hi Flo. This is a recipe that I am confident that I can succeed at. Your first recipe has been on my mind since you made it, but it might be over my head. Your cookbook has been used so often that the pages are dogeared already. I love, love, love that cookbook, and anyone who follows you is missing out if they don’t purchase it. You truly are one of the best chefs on the planet, sweet Flo. I’m wishing you, Dude and the children the most magical Christmas ever. Love you to pieces...jo
Thank you for taking the time and effort to make quality presentations. I have very little experience with miso, but I have read that it should be kept below boiling temperatures. In your experience, are the cautions of overheating miso overstated? I would probably use more miso if I worried less about not heating it too much. Thank you.
That might be true because I add the miso at the end of making my stock in my 2 day ramen recipe. But i didn’t sense anything adverse cooking it in the pressure cooker. I just wanted something quick!
Vancouver, British Columbia is just like Seattle/Tacoma, Washington, and Portland, Oregon which is usually wet cities also on the West Coast. All those cities gets plenty of rain where the Eastern cities of those areas is drier all year. I spent plenty of time in Tacoma and loved the area so much since there is so much to do, but you have to get use to the weather there. The soup is looking so delicious and must be fantastic. Dude is loving his job as a test taster too much and must be ready to do more of your cooking. I want to wish you all a Very Merry Christmas and a Happy and Blessed New Year.
Thank you , Sidney! I was born and raised here so I'm used to it but we still complain about it. 😉 Blessings to you and yours this Christmas and coming new year!
If you ever think of changing your channel name (doubtful), you might considering calling this channel, "Cooking for Intellectuals." LOVE IT! Thanks for sharing.
Flo, and Dude. My wife and I are watching this and a thought came up. “ How are you guys venting all the aromas from the food that you are cooking or are y’all cooking like an an exterior structure?” Great receipe . We are going to give this a go.
Well I did not have any miso so I cannot say I made this particular dish. But you inspired a wonderful 'cream of refrigerator' soup that was Wonderful!
I have a special lady friend that doesn’t eat pork. I used course chopped mushrooms and also added a couple scoops of that better than bullion mushroom base and it was awesome... I liked the pork version more but it’s still good! Thankssss
Came out super good! We didn't have soy bean paste or sake, so I used extra miso! We added soy sauce and siracha at the end and inside we added fish cake, and bok choy and I used udon noodles because they're my favorite. But good call on the pork and broth, it was so good!!!
I'm making this for a small crowd today on our cold and rainy day! My only problem is that our Asian market (which is typically excellent) had no miso paste. So we got red and white powdered miso. Sure hope it comes out okay!!
@@FloLum I ordered a bag of miso soups that must be from Japan as it had all Japanese writing on it and it had 30 small packets of powdered miso along with 30 packets of dried seaweed and tofu. It is easy to carry to work and is quite delicious. I could not tell the difference between the powdered and the paste but then again I do not have a "seasoned" Asian tongue. I just started watching your videos and am quite impressed! You and "dude" are wonderful
Looks super, will have to try. But if you want more umami, maybe the addition of some South East Asian fish sauce would do the trick. I always keep some in my pantry and use in most everything.
Love your tutorial vids! Have you ever made Chinese long boil soups in your IP? I recently converted mom's lotus root/ pork bones/ black bean soup in IP and it came out great and in 1/3 or the time!
I am curious what benefit pressure cooking added here. It seems like pressure cooking was not needed because all the meat was cooked and simmering the miso paste for a few minutes to "melt" it should be enough, no? Genuinely curious.
My understanding is, pressure cooker infuses more flavour faster. Yes, I could have simmered on the stove for longer. Essentially anything you make in a pressure cooker can be made on the stove.
I am excited to try out this recipe! I have a question, could I skip on the sake, or it is a must for this recipe? If not, is there something I can replace that with?
LOL... but that’s not true. They do put corn in it! Different toppings for different regions. Every ramen house here (and there are LOTS) have corn options.
Yes... if you think your pot may be too full, you can wait about 10-15 minutes to let it naturally release some of the pressure before letting it all go.
Flo do u have a recipe for the type of soup served at Japanese restaurants before your meal is served. I have tried many but none yet are like what I am looking for. Thanks
I feel like I could eat Ramen almost every day because you can change a few things and it is different. My favorite veggie in ramen is broccoli. Flo how long does the miso last in the freezer? I have not bought in a while because just myself and dog here most of the time.
This is a way easier way of making ramen. If you omit the sake, would it make an impact on the flavour? I don’t drink alcohol and don’t want to purchase a whole bottle of sake.
I like the ramen noodles for this dish but you can use whatever you'd like. In the Asian markets, it can be found in the Japanese noodle section (not instant noodle). They usually have somen, udon, soba and ramen and they are all different. Even an instant noodle would work here. They are after all created for instant ramen.
@@FloLum Thank you, between somen, udon and soba, which is closest in taste to ramen or do they taste the same but have different thicknesses? sorry for the newbie question.
They are all different. Somen is a thin white noodle. Udon is a thick chewy noodle. Soba is usually made from buckwheat which is very different from the others. In my opinion, none of them taste like ramen. IMO, closest to ramen is instant noodle.
I love the content of your videos - so down to earth so compatible with daily life. Thanks! The only comment I have is sometimes I get nauseous watching- reminiscent of the Blair Witch project🥴
I prefer the taste of two together and I use them for different dishes but I believe awase miso is also a blend of white and red miso. See if you can find that.
nice recipe ... your video productions have been very good .... not sure about this one ... kind of out of focus a lot of time and also moving too quick around different objects made me a little bit "dizzy" when watching .... :)
@@joycestewart4893 lol I'm not against diversity, funny I just finished my Relationship with my old friend he just brainwashed by white nationalist, supremacist etc, so sad I just shocked he texted me and told me racist stuff and insult my prophet! I don't you guys if you noticed that white supremacy is on the raise what the f is going on !!!! 😶😭😭😭
So much simpler than my 2 day ramen recipe and it’s pretty good for a quick ramen fix! What do you think?
Did you not drain the meat for the sake of the miso? I’ve never used miso so I’m not sure what to do or not do with it.
Hey Paulla, I’m not sure what you mean. We were eating the meat so I just left it in there.
Flo Lum - most meat dishes call for the meat to be drained so I just expected to see that.
Oh... you know me... I can’t be bothered. LOL!
Awesome! I have been waited this for so long!! Thank you Flo
Flo and Dude, I didn't realize just how great your videos are. I started watching yours. I viewed them all. As I watched others then I realized how professional you are, how you explain carefully how you do things, your easy and gentle attitude. You don't take 30 minutes on a chicken and dumpling recipe. Keep these good videos coming. You two are the best.
That is so kind to say, Kenny! Thank you for your encouraging comment! So glad you enjoy the channel!
Flo Lum I couldn’t agree more!
This is the “Flo Calls Everything Garlic” episode! Love it! ❤️😂❤️
LOL! I don’t know what was wrong with me! Garlic on the brain!
Flo Radio - “All garlic, all the time!” (Dude would make a killer late night DJ 😂)
I think she was hitting the Sake! LOL!
😂
FYI. The This is my go to noodle soup recipe. I have made it several times with various toppings so it never gets repetitive. This is quick and tasty.
I followed your recipe....it was better than numerous restaurants I've been to in the Bay Area. Soooooo GOOD. Thank you!!! I love ramen and can't stop cooking it in my instant pot.
Wow! That is an awesome compliment! We used to live in the Bay Area so I know what I'm talking about! 😉
Oh YUM...we love miso soup, especially on a cold rainy day! Thank you again Flo.
Rain is worse than snow. Both Vancouver BC and Vancouver WA have the same awful wet cold winters.. Alberta's snow dry cold i find is more tolerable. Thanks for this faster version. Its good for rainy days. 👍
Before 'tuning in' to the Flo Lum channel my knowledge of traditional Canadian food and cooking was virtually nonexistent. These presentations are a culinary voyage of discovery and an absolute joy to watch.
So kind, as always, Noah! Thank you!
Thank You for the tip about putting the miso in the freezer. I never thought of that for some reason XD I have some Korean Gochujang in a tub and its about to go into the freezer!
You're welcome!
I have a little hand made ceramic dish with a rough bottom and you swirl the garlic clove whole pressing down. It purees it really nicely! Just watch the fingers
Have you considered using Avocado oil, we get it for a reasonable price at Costco (or ghee). There are some health issues with canola oil due to the way it is manufactured & because it is an omega 6 oil. There is lots of info out there about canola oil if you are interested. I used Canola oil for years thinking I was doing the right thing for mine & my family’s health but never use it now. The recipe looks yummy btw, will definitely be trying it.
Will look into it. Thanks, Sheryl!
Yeah, in WW2, the army engineers used canola oil for lubrication on equipment because it wasn't suitable for human consumption. After the war, there was a surplus of this canola oil, and the manufacturers decided to "purify" the oil using toxic chemicals etc, to make the oil safe for humans. Anything that is so processed is definitely poison.
Yay! So glad you will look into it. Sally Melville of the Westin A Price foundation has tons of info on the dangers of canola oil. I have found using avocado oil from Costco has been a great high heat, neutral oil to replace canola. Thanks so much for your amazing videos! Can’t wait to try this soup.
I love your giggles ! Thanks for the quick and hearty recipe.
LOL! Thanks, Deb!
Looks delicious...Great video....I am going to put together a food basket of the ingredients for my daughter and Korean-American boyfriend for Christmas along with your cookbook.
What a great idea!
Aw... that's such a sweet gift, Warren! Thank you!
Hi Flo. This is a recipe that I am confident that I can succeed at. Your first recipe has been on my mind since you made it, but it might be over my head. Your cookbook has been used so often that the pages are dogeared already. I love, love, love that cookbook, and anyone who follows you is missing out if they don’t purchase it. You truly are one of the best chefs on the planet, sweet Flo. I’m wishing you, Dude and the children the most magical Christmas ever. Love you to pieces...jo
Sweet Jo! Been thinking of you! So glad that you are enjoying the recipes so much! All the very best to you and yours this Christmas! ❤️
Love your videos!
Thanks, Sheila!
Thank you for taking the time and effort to make quality presentations. I have very little experience with miso, but I have read that it should be kept below boiling temperatures. In your experience, are the cautions of overheating miso overstated? I would probably use more miso if I worried less about not heating it too much. Thank you.
That might be true because I add the miso at the end of making my stock in my 2 day ramen recipe. But i didn’t sense anything adverse cooking it in the pressure cooker. I just wanted something quick!
Flo....that looks so good. Thank you for the great recipe and video. Happy week to you and yours.
Thank you!
Vancouver, British Columbia is just like Seattle/Tacoma, Washington, and Portland, Oregon which is usually wet cities also on the West Coast. All those cities gets plenty of rain where the Eastern cities of those areas is drier all year. I spent plenty of time in Tacoma and loved the area so much since there is so much to do, but you have to get use to the weather there.
The soup is looking so delicious and must be fantastic. Dude is loving his job as a test taster too much and must be ready to do more of your cooking. I want to wish you all a Very Merry Christmas and a Happy and Blessed New Year.
Thank you , Sidney! I was born and raised here so I'm used to it but we still complain about it. 😉 Blessings to you and yours this Christmas and coming new year!
Thank you! It's nice to see your channel grow.
Thank you!
If you ever think of changing your channel name (doubtful), you might considering calling this channel, "Cooking for Intellectuals." LOVE IT! Thanks for sharing.
Flo & Dude 😁😅 you guys are just too adorable
Flo, and Dude. My wife and I are watching this and a thought came up. “ How are you guys venting all the aromas from the food that you are cooking or are y’all cooking like an an exterior structure?” Great receipe . We are going to give this a go.
LOL... Windows WIDE opened!
I've made Shoyu and Tonkotsu in the instant pot using Quang Tran's recipes but this is much simpler of a broth recipe! Thanks!
This looks sooo delicious 🤤
“The Taste “ I feel is underrated, but your videos are not complete without it😄💗
💗Dude
Just purchased your cookbook on Kindle - thanks for all the great recipes
Appreciate the support, Ryan!
I live just outside Vancouver in Abbotsford!!!!!! So glad I found your channel
So close! Glad you're here!
Ohmy! I've been looking for an easy way to cook ramen and this by far I'm confident I can manage! And the tip for freezing miso? Mind blown 😳
Well I did not have any miso so I cannot say I made this particular dish. But you inspired a wonderful 'cream of refrigerator' soup that was Wonderful!
just made this for dinner, it was delicious!
Thank you so much for this video.it is so simple and quick.
You have changed my miso game. It's not going to go hard in my fridge any more!
Love it and love you guys!
I love your videos! This looks delicious. ❤️
Thanks, Kristen!
Constant rain here too folks .
After that superb vlog ime going to start and call you flo yum lum😄
Dude get your chops round that one lol!🙈🙉🙊❤👍
LOL! Too funny, Bridget!
The grating of the ginger made me ASMR happy
Ha ha!
And...Oh my gosh that looked so YUMMY! :D
I gotta try this!!
Yumm! Now to find miso...
LOL! Thanks, Fran!
So far the best dried noodles that I’ve found.
Your ramen looks very yummy. I am drooling right now. Lol
Ha ha! Get on it then! Doesn't take long. 😉
@@FloLum i.am and will be making this next weekend. Cant wait.😋😋
2:22 ginger... not garlic.. lol... Love your videos...
LOL! Not sure why I had garlic on the brain.
@@FloLum Just supported you kids (yes... kids, you guys are awesome, lol) on patreon. Keep up the good work and Merry Christmas!
Thanks so much, Marko! Appreciate the encouragement and support!
I have a special lady friend that doesn’t eat pork. I used course chopped mushrooms and also added a couple scoops of that better than bullion mushroom base and it was awesome...
I liked the pork version more but it’s still good! Thankssss
That does look good. Can't say that I've ever had Miso soup.
Looks delicious 😋😋🤤🤤👍🏾👍🏾👏🏾👏🏾
Thank you!
I'm about to make this tonight! Wish me luck!
How did it turn out?
I'm actually doing it right now! Forgot we had a concert the other night!!!
Came out super good! We didn't have soy bean paste or sake, so I used extra miso! We added soy sauce and siracha at the end and inside we added fish cake, and bok choy and I used udon noodles because they're my favorite. But good call on the pork and broth, it was so good!!!
LOL yes... north of Seattle may float soon if it doesn’t stop haha
😂
That looks amazing, a must try! Would it be okay to use chicken or turkey as I have to watch my fat intake? Thanks for another great video.
I don’t see why not. Flavour will be different though.
I'm making this for a small crowd today on our cold and rainy day! My only problem is that our Asian market (which is typically excellent) had no miso paste. So we got red and white powdered miso. Sure hope it comes out okay!!
I didn't know miso came in powder form. Let me know how it turns out!
@@FloLum I ordered a bag of miso soups that must be from Japan as it had all Japanese writing on it and it had 30 small packets of powdered miso along with 30 packets of dried seaweed and tofu. It is easy to carry to work and is quite delicious. I could not tell the difference between the powdered and the paste but then again I do not have a "seasoned" Asian tongue. I just started watching your videos and am quite impressed! You and "dude" are wonderful
The taste test is my favorite part! :-)
Looks super, will have to try. But if you want more umami, maybe the addition of some South East Asian fish sauce would do the trick. I always keep some in my pantry and use in most everything.
While fish sauce would increase the umami factor, I don't think it's the right flavour profile for ramen IMO
Yummy!!
Maybe a few tablespoons of fish sauce would kick up the salt and unami. Looks incredible
While fish sauce would increase the umami factor, I don't think it's the right flavour profile for ramen IMO
Love your tutorial vids! Have you ever made Chinese long boil soups in your IP? I recently converted mom's lotus root/ pork bones/ black bean soup in IP and it came out great and in 1/3 or the time!
My mom says, "Not the same." So, no... not really. LOL I'll just leave it up to her to make.
Hello, quick question. If you made a video on this channel for a particular dish (such as this one), will it be in the Kindle cookbook?
Gonna try this!!! Thx for the helpful vid!! One question.. how can I make the egg like yours?
Check out my ramen egg video: th-cam.com/video/F08W_bL5Y0w/w-d-xo.html I prefer the sous vide method, but you can decide.
Flo, can the soybean paste be frozen like the two different miso pastes?
I don't see why not!
I am curious what benefit pressure cooking added here. It seems like pressure cooking was not needed because all the meat was cooked and simmering the miso paste for a few minutes to "melt" it should be enough, no? Genuinely curious.
My understanding is, pressure cooker infuses more flavour faster. Yes, I could have simmered on the stove for longer. Essentially anything you make in a pressure cooker can be made on the stove.
Very kewl
I am excited to try out this recipe! I have a question, could I skip on the sake, or it is a must for this recipe? If not, is there something I can replace that with?
The sake will give it a more complex flavour but you can definitely skip it if it means getting a delicious meal on the table or not!
Great video
Do you cook the ramen first? Or use the broth to cook?
Yes... cook the ramen separately. Do not use the broth to cook otherwise your soup will get really starchy.
@@FloLum thanks!!!
I wish you showed/mentioned the noodle cooking part as well. Does it take long compared to the miso base?
So can we have this every day? 🍜
LOL! No.
You make it look so easy! Why does it seem so hard! Hahah.
LOL! It's not that hard, Dorcas! You can totally do this!
Can you use ginger paste to replace the fresh ginger?
Sure
Who would give this video a 👎? How rude.
Right?! Maybe that person who said it’s not ramen. They don’t put corn. 🤦🏻♀️
Flo Lum - Could be and honestly who cares? They don’t put corn because they don’t grow it, duh 🙄. Lol
LOL... but that’s not true. They do put corn in it! Different toppings for different regions. Every ramen house here (and there are LOTS) have corn options.
Flo Lum - Lol! I told you I don’t know. I love Asian cuisine, but zero clue how to cook it. Well, not zero clue now that I’ve watched you. 😉
Hi Flo,
Quick release?
Thank you!
Yes... if you think your pot may be too full, you can wait about 10-15 minutes to let it naturally release some of the pressure before letting it all go.
@@FloLum thanks Flo! love your videos!
I must make this soon!!! I may need to make a side of pork belly or buy some char siu.
I have rolls of pork belly ready to go in the freezer and I was still too lazy to cook it for the ramen. LOL
Flo do u have a recipe for the type of soup served at Japanese restaurants before your meal is served. I have tried many but none yet are like what I am looking for. Thanks
I don't but it is also a miso soup, not the same as the one here. I believe it is made with dashi, miso, tofu and seaweed.
Mi-so like this..
Sorry
Ill see myself out
Luigi Buscemi 👏🏼
😂
I laughed should I leave with you?
My only comment would be to add the miso at the very end to get the benefits of the fermented bacteria that is good for the bodies' flora
I feel like I could eat Ramen almost every day because you can change a few things and it is different. My favorite veggie in ramen is broccoli. Flo how long does the miso last in the freezer? I have not bought in a while because just myself and dog here most of the time.
Hm... not sure... I usually use it up beyond the expiration date. I figure so long as things are not freezer burnt, they are still good to go.
This is a way easier way of making ramen. If you omit the sake, would it make an impact on the flavour? I don’t drink alcohol and don’t want to purchase a whole bottle of sake.
I think it’d be ok. Some will be quick to differ but I won’t judge. 😉 I always suggest people use what they have.
Looks delicious. Where do you buy the Hime ramen noodles? I can't find them anywhere in Canada, Could I use another noodle?
I like the ramen noodles for this dish but you can use whatever you'd like. In the Asian markets, it can be found in the Japanese noodle section (not instant noodle). They usually have somen, udon, soba and ramen and they are all different. Even an instant noodle would work here. They are after all created for instant ramen.
@@FloLum Thank you, between somen, udon and soba, which is closest in taste to ramen or do they taste the same but have different thicknesses? sorry for the newbie question.
They are all different. Somen is a thin white noodle. Udon is a thick chewy noodle. Soba is usually made from buckwheat which is very different from the others. In my opinion, none of them taste like ramen. IMO, closest to ramen is instant noodle.
@@FloLum Got it, thank you very much
If someone wants it more salty... Hand them the salt shaker/bowl...
I love the content of your videos - so down to earth so compatible with daily life. Thanks! The only comment I have is sometimes I get nauseous watching- reminiscent of the Blair Witch project🥴
Flo, what do you think air fryer? any input?
Could I simply use 1/2 cup of regular miso instead of 1/4 cup of each?
Sure!
Can you do a chicken ramen version? Especially using a whole chicken 🐓
is it necessary to use two types of miso? or can you get away with one?
I prefer the taste of two together and I use them for different dishes but I believe awase miso is also a blend of white and red miso. See if you can find that.
Question: Isn't miso soy bean paste? So basically the Korean soy bean paste is just a different miso?
Also in English it is called Doenjang, and Gochujang is the chili paste (the spicy one).
Could I get the recipe to this?
What would be the cooking time w no meat
Would anyone know how many people this recipe would feed?
Where can you get the Miso
You can usually find it in the refrigerated section of an Asian supermarket.
Your Husband is a Hater... But you still put the content out good job ...The food looks delicious
Where is the written recipe to print?
If it was 5 degrees cooler we would have 5 ft (prob 10) of snow on the ground.
True. Still thankful for the rain!
@@FloLum I will always love the rain. That is why I chose to be born in Van. (joking)
nice recipe ... your video productions have been very good .... not sure about this one ... kind of out of focus a lot of time and also moving too quick around different objects made me a little bit "dizzy" when watching .... :)
You call an onion, garlic, and a piece of ginger, garlic. Is garlic a intangible philosophy to you? An idea?
Clarification: I was confused about whether or not you quick-released or natural-released for a period of time. ??
I usually quick release unless I specify. But if you don't get to it right away, it can natural release until you are ready.
Why don't you taste and adjust seasoning before Dude tries it? A lot of videos he asks for more salt
Add your own salt
...Nice recipe...but needs editing...too chatty...:)
40 minutes??
Love the recipes, but so much chat. Cut the video time in half with less chit chat. Please.
That's not ramen they don't put corn 😶
dot and dot here, you're welcome: notesofnomads.com/miso-butter-corn-ramen-hokkaido-japan/
Need to broaden your horizons...think of it as fusion! Diversity is not only tasty but wonderful!
Thanks Dude!
@@joycestewart4893 lol I'm not against diversity, funny I just finished my Relationship with my old friend he just brainwashed by white nationalist, supremacist etc, so sad I just shocked he texted me and told me racist stuff and insult my prophet! I don't you guys if you noticed that white supremacy is on the raise what the f is going on !!!! 😶😭😭😭