When I was growing up, my mom would take packets of maruchan ramen, cook the noodles, then drain and stir fry them with veggies, eggs, and shrimp or chicken, and add some of the flavor packet as seasoning. It was so filling and good, and is still such a comfort meal to me 🥰
I do something similar. Stove top ramen, tofu, and some veg seem to work really well. Throw in some fish sauce, sriracha, sesame oil, and dark soy sauce near the end to finish it all up and top off with some furikake
I really appreciate how realistic these recipes are. As a college student, I love Eric's recipes because they DO actually use ingredients I already have (which is like 8 things) and also help me expand on those really easily
I feel so validated by Eric's point about gochujang calling for brightness/acidity. Agreeeeee!! It's the perfect ingredient when you add vinegar, but can be a bit heavy with no acid and I rarely see recipes that have both
How long does gochujang last in the fridge - Ive got a tub thats been there for a couple of months - should I add a bit of vinager and a touch of honey to it, when mixing into noodles.
When I’m too lazy to fry an egg, I add a tablespoon of peanut butter and some sambal. I mix it with the flavour powder & oil and some of the cooking water. Also handy to blanch pre-prepared broccoli/ cauliflower/ Brussels sprouts before boiling the noodles, and mix it before serving. If you sauté mixed mushrooms one day, put some aside for using with instant fried noodles, with or without a fried egg. If you want to add meat, diced/ cubed salami or ham is nice as well. To increase the flavour, heat the salami a bit, so some fat renders out and mix it with the included flavourings.
If you’re in too big a hurry to do bacon, just shake some REAL bacon bits into hot melted bacon grease (because we all save our strained bacon grease to use in cooking later, right?) until bubbling. Then add the garlic, sauté for a bit, then add the rest of your sauce.
Ok as a physically disabled person who loves cooking but also struggles with feeding myself I deeply appreciate this. So many culinary professionals will look down on things like instant noodles. Thank you!
I think that's actually an incorrect stereotype :) In my experience culinary professionals will cook themselves *extremely* simple and low effort meals when they get home, because they're tired and the last thing they feel like is to cook and clean a bunch more 😂 so trust me, they don't look down on instant noodles or even microwavable meals, they jazz them up a bit and call it a day~
@@Emma-Maze I remember an interview with a big name chef where they asked her what she had for dinner the night before. She said Fruit Loops; after 8+ hours at work, the last thing she wanted was to make some fancy lamb shank on risotto or something.
My sister crushes the noodles in the bag until they're little pebbles, then she cooks them like normal. You end up with a creamier, thicker broth, probably because of the powder that comes from the crushing. The noodles are like little grains of rice, and you can eat the whole bowl with just a spoon. It kind of reminds me of "Chicken and Stars" soup, and it's really good when you're feeling sick and don't have the energy to handle a fork or chopsticks.
I used to do that when I was little, but it was to make it easier to eat. I didn’t have to deal with chopstick and spoon; I could just eat with a spoon one hand and splay open my paperback in the other!
I was inspired by Beryl Shereshewsky’s video about instant noodles and have a pretend version of internet! If I have leftover rice, I’ll throw it in the microwave while I’m making a packet of Indomie noodles-I love spicy nasi goreng, or onion chicken flavours the best. I’ll also make 1 strip of bacon, then fry 1 shallot / half an onion, some garlic, some spinach or broccolini, and maybe an egg. The assembly is rice, noodles mixed with seasoning packets, bacon pieces, veggies, egg. It’s delicious and really filling, and you can add whatever veggies you have! I keep meaning to try roast chicken instead of bacon.
I discovered that I am allergic to soy so I have to avoid the seasoning packet but using "better than bouillon" allows me to have the easy noodles with a great broth. I add dried onion, frozen peas and carrots, finish cooking noodles and then toss in a raw egg or add a cooked egg (fried, soft or hard boiled) on top. I can't wait to try your ideas.
I've never seen anyone make instant ramen the way I do. It's probably heresy to the ramen purists, but I love it! I don't drain it because the salty/umami/spicy broth is a big part of it for me, and I don't boil the noodles because I really prefer them al dente. For my 5 minute, 1 bowl ramen, I put some frozen spinach in the bottom of the bowl and microwave it for a minute to defrost. Meanwhile, I start water heating in the kettle and while all that's happening, I grate some fresh ginger. Add that to the bowl with the spinach, then add sesame oil, soy sauce, lemon juice (I don't like vinegar), sriracha, and the flavor packet (I use a non-spicy beef flavor). Then the raw noodles go in, and by that time the kettle is boiling. Pour the boiling water over the noodles, wait a minute or two, stir it all up and enjoy! Gonna go make a bowl of this right now!
Haha in the nicest way possible this reminds me of the main guy from one of my favorite romcoms ‘This is not what I expected’ he’s super specific about his ramen!
one thing I've been doing is when I make miso soup, I like to grab 1/2 of the ramen soup base powder (preferably sopporo ichiban original or beef) and add it to the miso soup base (bc the dashi tastes a little too subtle for me). then sometimes I'll break in 1/2 of the ramen noodles at the last minute (sometimes I'll substitute rice for noodles like whatever is leftover or a cup of the microwavable brown rice/wild rice mix). the other items I like to include are tofu rectangles, a few frozen mandu (korean wonton with meat filling), an egg, and garnish with green onion. this is my hearty soup. but it is not instant. I feel like it takes me 15-20min for this.
It's almost 1am, and I'm using massive restraint to not hop out of bed to go make the Gochujang noodles. Adding sweetness and acid to the sauce is what got me. It's very similar to a wing sauce ProHomeCooks uses in his videos that's an absolute hit with my family. Can't wait to try your recipes over the next few days.
I live in Malaysia where instant noodles are also a way of life (and evil on waist size) - our main brand here is Maggi and Indomie. Our "mamak" stalls basically fry Maggi in big woks with eggs cooked into it. But traditionally at home, we do a Maggi instant noodle soup (chicken, curry or laksa flavours), add veggies (like choy sam or Chinese cabbage), tofu puff and egg. I love adding a good onsen egg, which I usually have ready to go in the fridge. I also mix in a good chilli oil. Korean brands are also becoming a big deal here in Malaysia (especially the big cities), but Maggi is a staple all around the country.
Thank you Eric for that sheet pan recipe. I cannot configure any vegan friendly sheet pan recipes that features food i'd actually EAT. That sheet pan looks INCREDIBLE. A lot of these recipes are actually new ideas for me (minis the carbonara) and I will be looking forward to trying these:)
I use 2 cups water, 1 tablespoon miso, 1 tablespoon gochujang, 1 tablespoon saamjang, 1 tablespoon chili crisp, 2 sheets of seaweed, and a handful of greens. Then a tablespoon of homemade msg and garlic mayo in the bowl and put in a tiny amount of the liquid at a time and stir until creamy.
Great recipes, cannot wait to try the sheet pan glazed ramen tofu and veg, one note I see Eric looking over to someone in the corner of the room throughout the video like he's looking for approval. You did awesome!
If you frequently make Ramen, making yourself some ajitamas is the best upgrade, you've just gotta think ahead so they can marinate. It's just soy sauce, mirin and sugar but if you really know how to make a good jammy yolk egg, it's so delicious.
My instant ramen upgrade is 1) discarding the boiling water and using different water for the broth since it gives a “clearer/cleaner’ taste and 2) coating the noodles in sesame oil before putting in the broth. Sometimes I also make a fusion of mapo tofu with spicy ramen
My favorite way of doing ramen is to add a squirt of gochujang in the bowl, a dollop of peanut butter, when noodles are finished pour some of the hot broth in the bowl & mix to create a sauce. Then just tip rest of noodles & broth in the bowl, mix together and enjoy!
I went to a funeral Sunday and have not had an appetite since Thursday. This video makes me finally want to eat again! :) Going to cook some ramen now. Thank you Eric and co~
Big ramen fan. I love a very simple butter and miso sauce made with adding a little pasta water (also NYT's). But these are some other great options. thanks.
I'm eating the Gochujang Pasta tonight. I like it. I can see what you mean by the levels of flavor notes. It is a solid pasta. Thank you for the recipe!
"When someone says they don't like cilantro, I really believe them, you can't help it if it tastes like soup to you, so use parsley." With a shrug. Top tier chill, top tier not pretentious. Bless
My favourite way to cook instant ramen is to use Shin Ramyun and add a spoonful of natural peanut butter, a tiny bit of butter and an egg. If I have fresh green onions and cilantro in the house I will put those on top. Delicious and filling! I learned the peanut butter trick from Aaron and Claire’s TH-cam Chanel. Now I want to try every single one of Eric’s recipes!!!
my two go to ramen recipes: if i'm feeling fancy, it's miso carbonara: white miso paste, an egg, parmesean, a bit of the chicken ramen seasoning packet, then mix it with the hot noodles and top with green onion and sesame seeds. if i'm turning it into a full meal i'll saute the whites of the green onion with some shiitake and oyster mushrooms and some kind of ground meat and add those in after i've mixed the noodles into the sauce. or the extra lazy way: cook the ramen, then mix the seasoning packet, some butter, and a few spoons of the pasta water to make a sauce, then toss the noodles in that. could eat this as is or throw on green onion, sesame seeds, parm, chili oil, whatever's around that's appealing.
One of my favorites is to cook the noodles as normal and as that is happening, sauté a mixture of stir fry vegetables in butter and scramble an egg. When the noodles are finished, drain and add the egg and noodles too the vegetables. Add the seasoning packet and toss. I then wrap in a tortilla and eat with hot sauce. It is filling and delicious. Optionally I will add shredded chicken if I have any as leftovers and will sometimes put shredded cheese on the tortilla and heat in the oven until melted before adding the noodle mixture. Eating with Cholula hot sauce is the best and is more of a treat than just a cheap meal...
When I was a kid, I used to bring my lunch from home that usually consisted of a sandwich, capri sun, some chips and a cookie. I felt poor when I saw all the other kids eating raw maruchan ramen that came in a cool package with a season pack. Now I feel poor because I eat ramen 4 times a week. Lol
Thank you thank you for believing those of us who cannot abide the taste of cilantro. Not only does it taste bad but it also leaves an awful after taste in the back of my mouth that lasts at least an hour. They say it's caused by either lacking a hormone or having an extra one, but it is definitely real.
Here's the way I make instant ramen: Boil noodles in plain water, drain, set back in the warm pan with the heat off. Toss in a bit of butter (I eyeball it, but it's around 1tbsp), crack in one egg, and stir to emulsify. Then sprinkle in the seasoning packet. I usually add in whatever veggie is languishing in the crisper drawer, as well as whatever garnish I have - fried onions, chopped peanuts, lao gan ma chili crisp, green onion, sriracha, etc. Oh, also...my favorite brand of ramen if I don't want to have to add anything is Indomie. Totally recommend to anyone who's never tried it.
Tried making this using shirataki noodles instead since that’s the most instant noodles I have 😅 and with some leftover Hokkaido butter for the last bit of butter. The sauce sticks well to the shirataki! And the Hokkaido butter gives it that decadent creaminess, it’s *chefs kiss* I imagine you can also top it with a fried egg on top for extra protein~
@@Hervinbalfour because they're...actually good? It's a lot like glass noodles, just konjac. IDK how to break it to you, but it's not crap where I'm from. Maybe it's just me growing up with konjac so it's nothing unusual or maybe the ones you're getting aren't good quality. Or who knows, maybe you didn't prepare them properly.🤷♀
@@umichii I've been taught how to prepare them a "hundred" different ways and I simply cannot get past the texture or taste of the noodles. I've done everything from soak them in baking soda and lemon juice, rinsed repeatedlymultiple times, fried rapidly in a pan to "harden" the texture and I've seen numerous videos on how to prepare them "properly". Nothing worked for me.
@@Hervinbalfour Then unfortunately, that's sounds like a "you" taste preference issue. Some people just don't like the texture, I guess. Honestly, this is the first time I'm hearing that baking soda and lemon juice. It's always been boil, strain, then fry to dry or toss straight into soup, and always low heat.
we need a "behind the scene" video, cuz this makes it look way to simple LOL JK , Love your videos and reading your posts in the NYT paper - Love from Minnesota
Eric, as a follower of your YT channel for many years, I am so proud of you for following your heart of what you truly wanted to do. It's amazing to see you talk and cook food with so much passion...and I love hearing the stories; the stories that come with the dishes/recipes. I am still your fan. Love you much and I'm very proud of how much you've accomplished and how far you've come.
If I'm making instant noodles and intend to drink the broth, I'll replace something like half the packet seasoning or more with instant dashi. Fry an egg and blanch some greens along with the noodles at the end. Then top with whatever topping you have that fit (I usually have pickled ginger and some kind of chili oil). All in all takes maybe 10 minutes to throw together
These all look great, especially the first and last versions. The first one is a lot like how I often eat noodles, and the last one is one I will definitely try!
istg I've seen Eric before, did Eric do asmr years ago or am I going insane? Also, this video is excellent, I'm definitely making the carbonara ramen after my wisdom tooth holes heal.
I make my noodles like I do the dooby do bap chilli oil raman but like with butter and then I add the noodles and then I add gouda cheese and then its like butter and cheese with spice
I make boring ramen noodles straight out of the package. Now, that I seen this video I can try some of your recipes. I loved your way of talking to us viewers, because it was something I haven't seen much of on other video's. Thanks for that! Great job and looking forward to more video's with you in them.
I love Eric, he seems so approachable, I feel like I could be friends with him lol! Love these ideas - all flavors that are up my alley in terms of taste and flavor. Gotta try those gochujang butter noodles.
I poach an egg in the broth, and when I turn off the heat, I throw in frozen peas or fresh spinach. I add some kind of onion- usually razor-thin red onion or scallion. I prefer the spicy Shin ramen, so the peas give a sweet balance. The broth is hot enough to thaw the peas, and the peas cool the soup just enough to eat.
Eric is great at short cut , semi prepared food you doctor up with a few fresh items. Some of his favorites are boxed Mac n’ cheese, Stovetop stuffing, and instant ramen packets! And he likes cooking hacks a lot! Not fine dining, but quick ways to satisfy hunger.
Wow. High brow college meal. I wish I knew this when I was in College. But beyond cooking the noodles from a 20 cent pack, I just ate them. I like the 80s music though in the editing which is when was in college and eating Ramen while studying RamAn physics..
LOL, I eat the broken noodles too. I like to use ramen noodles in tangled noodle salads. I also like to add egg, bbq pork, cheese & chives to mine, plus a sesame oil & sriracha. I add the chives & sometimes mushrooms to the water immediately, they are perfect by the time the noodles are done. I add my egg at 2 minutes. When done, I always remove the noodles to my bowl, add my toppings, then pour the broth over to heat the meat and any other veggies I choose to add. Your Carbonara version actually looked good, most of the "carbonara ramens" I've seen aren't like Carbonara at all. YUM! I MUST try the gochujang noodles, it might be too spicy for me, but it looks so good. Thanks for sharing!
I love your ramen recipes,looks great and im gonna make them. your so sweet,loved watching you,so relaxing. thank you. I so wanna make these,im a cup o noodles bad one. lol. I ordered the ramen pot too cute and practical! it was affordable there
For instant.noodles, I am more familiar with Indonesian brands. My favorite is Indomie. In a 1 1/2 quart pan heat 1 tablespoon of cooking oil. Chop 1 shallot, 2 cloves of garlic, and fine slice 1 inch of carrot. Saute in the oil adding 1 or 2 hot chilipeppers. Press the chili crushing it in the pan as it softens. Add 1/2 of a roma tomato chopped coarsely cook 2 minutes. Add 12 ounces of boiling water and cook noodles exactly 3 minutes. Shut of heat. Add contents of the soup base and seasonings to the pot stir in and after 1 minute pour all into a large bowl. At this point add whatever suits your fancy. Typically I add chili sause, mushroom soy, and of course fried shallots. Enjoy!! Ramen is a great base to build countless dishes. Great for using up left overs, and whatever you have on hand.😊
❤love this video....my favorite ramen dish cooked, drained n cold noodles 🤤🍜 mix with vinaigrette dressing {or whatever on hand lol}add finely chopped celery strawberry 🍓 cucumber 🥒 green onion 🧅 Peppers of every color Finely chopped ingredients toss with noodles n dressing 🤤🍜🍓 refreshing salad
My brothers recipe... I thought it sounded disgusting until I tried it. Cook the noodles al dente, drain the water (most of it) add soy sauce, ACV, lemon, and the soy sauce flavor packet. I know it's super high in sodium and very acidic, but we like that kind of stuff. It's so good. Now my husband likes it like that too.
My ramen: To bone stock add grated or chopped ginger, soy sauce or Japanese soup base, tomato paste, and a good dash of Korean chili or gochujang or sriracha. If there is a veg packet I would add it here. Heat it up. Once hot add some cubed carrots, sliced bell pepper, chopped spinach, and sliced mushroom. After 4 or 5 minutes bring to boil then add noodles. Add cubed zucchini and one egg or a cut up hotdog or cubed tofu or any left over cooked protein like chicken. Pour into bowl. Dust with sliced green onion or chives and a drizzle of sesame oil. It takes 15 - 20 minutes with 1 pan, 1 bowl. Bag up left over veg to be added to salads or whatever. No garlic or onions because I can’t eat them otherwise I would add it in with 1st step. I don’t usually use the soup packets because too much sodium for me.
A very quick and easy way to improve cup noodles is to add 1/4 tsp dashi powder, a raw egg, and 1 to 2 teaspoons each of mirin and low sodium soy sauce into the cup noodles and then pour the boiling water in, then cover and let it steam/cook for usual 3 minutes. Stir before eating. The egg white will be softly poached and the yolk warm and runny which gives a lovely rich creaminess to the soup and the dashi/mirin/soy sauce combo gives it a touch of sweetness and umami goodness.
I have one for you. Is a minimalistic aproach, but you can add thing if you want. 1st, cook the noodles. 2nd Stirl the condiment pacages in and egg. 3rd put the noodles in a friying pan and add the spiced egg. That's it. The you can go creative, but that base is awsome
I make a quick peanut sauce and mix this into cooked and drained ramen noodles (no seasoning packet-save it for later and make some bouillon broth later). Very tasty to top with sliced green onions and/or chopped, fresh cilantro. I can add chopped, cooked chicken or pork if I have it.
I'm desperate to find a low sodium ramen. My blood pressure is through the roof & my Dr says I've got to watch it. Please, if any1 knows of a ramen that's under 400mg, share it w/ me.
![ผัวเถื่อน - ยูริ โตเกียวมิวสิค [ OFFICIAL MUSIC VIDEO ]](http://i.ytimg.com/vi/P08ORRVDGl8/mqdefault.jpg)
Eric is one of the few food writers who lives in my reality.
That's it. Nail on the head. That's what makes him so good.
Does he have his own youtube channel? I loved watching him. lol
When I was growing up, my mom would take packets of maruchan ramen, cook the noodles, then drain and stir fry them with veggies, eggs, and shrimp or chicken, and add some of the flavor packet as seasoning. It was so filling and good, and is still such a comfort meal to me 🥰
The yaki-soba kits from Maruchan seems to be based on this idea, and I LOVE them. Especially the green one, but the red is also okay.
I was like 23-24 when I learned ramen was a soup and not what you just described. Same day I learned it wasn't "Ray-men" lol
I do something similar. Stove top ramen, tofu, and some veg seem to work really well. Throw in some fish sauce, sriracha, sesame oil, and dark soy sauce near the end to finish it all up and top off with some furikake
I make a roux with the seasoning packet and the pasta water after heating up Costco frozen stir-fry veggies, creamy and delicious ramen.
If you're adding both egg and chicken for just some noodles, it's not a comfort meal it's an aristocrat meal 😂
What I've learned from this video is that Eric is hungry at midnight A LOT.
I really appreciate how realistic these recipes are. As a college student, I love Eric's recipes because they DO actually use ingredients I already have (which is like 8 things) and also help me expand on those really easily
I absolutely love Eric's energy and vibe. So calming and soothing, which makes cooking Eric's recipes so approachable. More Eric content please!
I feel so validated by Eric's point about gochujang calling for brightness/acidity. Agreeeeee!! It's the perfect ingredient when you add vinegar, but can be a bit heavy with no acid and I rarely see recipes that have both
I'm glad you posted this because the sherry vinegar addition was so quick I almost missed it!
Actually, cho-jang (vinegar-garlic-sprite-gochujang) has long been a thing, a dip for savory dishes like raw seafood and leek pancakes.
@@mateokang thanks for saying so! I don't eat seafood, so it's likely I never would have heard of this otherwise. I'll have to give it a go :)
How long does gochujang last in the fridge - Ive got a tub thats been there for a couple of months - should I add a bit of vinager and a touch of honey to it, when mixing into noodles.
@@mateokang what is sprite?
New fan. I love the way you talk about food.
When I’m too lazy to fry an egg, I add a tablespoon of peanut butter and some sambal. I mix it with the flavour powder & oil and some of the cooking water. Also handy to blanch pre-prepared broccoli/ cauliflower/ Brussels sprouts before boiling the noodles, and mix it before serving. If you sauté mixed mushrooms one day, put some aside for using with instant fried noodles, with or without a fried egg. If you want to add meat, diced/ cubed salami or ham is nice as well. To increase the flavour, heat the salami a bit, so some fat renders out and mix it with the included flavourings.
That ramen carbonara is 🔥🔥🔥! Sometimes I like to add one minced garlic clove for a little extra flavor!
If you’re in too big a hurry to do bacon, just shake some REAL bacon bits into hot melted bacon grease (because we all save our strained bacon grease to use in cooking later, right?) until bubbling. Then add the garlic, sauté for a bit, then add the rest of your sauce.
Ooooh garlic 😲✨💛 you're onto something here
Eric got paid to cook and eat delicious ramen all day. What a wonderful day.
Ok as a physically disabled person who loves cooking but also struggles with feeding myself I deeply appreciate this. So many culinary professionals will look down on things like instant noodles. Thank you!
I think that's actually an incorrect stereotype :) In my experience culinary professionals will cook themselves *extremely* simple and low effort meals when they get home, because they're tired and the last thing they feel like is to cook and clean a bunch more 😂 so trust me, they don't look down on instant noodles or even microwavable meals, they jazz them up a bit and call it a day~
@@Emma-Maze I remember an interview with a big name chef where they asked her what she had for dinner the night before. She said Fruit Loops; after 8+ hours at work, the last thing she wanted was to make some fancy lamb shank on risotto or something.
I love how Eric’s recipes are both delicious and approachable
My sister crushes the noodles in the bag until they're little pebbles, then she cooks them like normal.
You end up with a creamier, thicker broth, probably because of the powder that comes from the crushing. The noodles are like little grains of rice, and you can eat the whole bowl with just a spoon. It kind of reminds me of "Chicken and Stars" soup, and it's really good when you're feeling sick and don't have the energy to handle a fork or chopsticks.
Do you know the pasta "orzo"?
I used to do that when I was little, but it was to make it easier to eat. I didn’t have to deal with chopstick and spoon; I could just eat with a spoon one hand and splay open my paperback in the other!
You missed your chance! It’s not the Roman way, but the Ramen way!
I was inspired by Beryl Shereshewsky’s video about instant noodles and have a pretend version of internet! If I have leftover rice, I’ll throw it in the microwave while I’m making a packet of Indomie noodles-I love spicy nasi goreng, or onion chicken flavours the best. I’ll also make 1 strip of bacon, then fry 1 shallot / half an onion, some garlic, some spinach or broccolini, and maybe an egg. The assembly is rice, noodles mixed with seasoning packets, bacon pieces, veggies, egg. It’s delicious and really filling, and you can add whatever veggies you have! I keep meaning to try roast chicken instead of bacon.
Indomie are my favorite!
The original Rice-a-roni!! 😋😋😋😁
I discovered that I am allergic to soy so I have to avoid the seasoning packet but using "better than bouillon" allows me to have the easy noodles with a great broth. I add dried onion, frozen peas and carrots, finish cooking noodles and then toss in a raw egg or add a cooked egg (fried, soft or hard boiled) on top. I can't wait to try your ideas.
Eric needs a raise! This is the most comforting “how to cook…”,
I've never seen anyone make instant ramen the way I do. It's probably heresy to the ramen purists, but I love it! I don't drain it because the salty/umami/spicy broth is a big part of it for me, and I don't boil the noodles because I really prefer them al dente.
For my 5 minute, 1 bowl ramen, I put some frozen spinach in the bottom of the bowl and microwave it for a minute to defrost. Meanwhile, I start water heating in the kettle and while all that's happening, I grate some fresh ginger. Add that to the bowl with the spinach, then add sesame oil, soy sauce, lemon juice (I don't like vinegar), sriracha, and the flavor packet (I use a non-spicy beef flavor). Then the raw noodles go in, and by that time the kettle is boiling. Pour the boiling water over the noodles, wait a minute or two, stir it all up and enjoy!
Gonna go make a bowl of this right now!
Haha in the nicest way possible this reminds me of the main guy from one of my favorite romcoms ‘This is not what I expected’ he’s super specific about his ramen!
I Love al Dente noodles. I am able to make Ramen very easily just by timing them a little shorter
That sounds great the add ins I would have to boil the noodles though
i always separate cooking water from the broth water. There's always this milky white starchy mess to the cooking water and I don't like it
one thing I've been doing is when I make miso soup, I like to grab 1/2 of the ramen soup base powder (preferably sopporo ichiban original or beef) and add it to the miso soup base (bc the dashi tastes a little too subtle for me). then sometimes I'll break in 1/2 of the ramen noodles at the last minute (sometimes I'll substitute rice for noodles like whatever is leftover or a cup of the microwavable brown rice/wild rice mix). the other items I like to include are tofu rectangles, a few frozen mandu (korean wonton with meat filling), an egg, and garnish with green onion. this is my hearty soup. but it is not instant. I feel like it takes me 15-20min for this.
😍 Please make a video!
It's almost 1am, and I'm using massive restraint to not hop out of bed to go make the Gochujang noodles. Adding sweetness and acid to the sauce is what got me. It's very similar to a wing sauce ProHomeCooks uses in his videos that's an absolute hit with my family. Can't wait to try your recipes over the next few days.
I live in Malaysia where instant noodles are also a way of life (and evil on waist size) - our main brand here is Maggi and Indomie. Our "mamak" stalls basically fry Maggi in big woks with eggs cooked into it.
But traditionally at home, we do a Maggi instant noodle soup (chicken, curry or laksa flavours), add veggies (like choy sam or Chinese cabbage), tofu puff and egg. I love adding a good onsen egg, which I usually have ready to go in the fridge. I also mix in a good chilli oil.
Korean brands are also becoming a big deal here in Malaysia (especially the big cities), but Maggi is a staple all around the country.
I'm in the US and I buy a lot of Indomie but I've never seen Maggi! Maybe I should buy some online?
i always love how eric shares with the crew.
Thank you Eric for that sheet pan recipe. I cannot configure any vegan friendly sheet pan recipes that features food i'd actually EAT. That sheet pan looks INCREDIBLE. A lot of these recipes are actually new ideas for me (minis the carbonara) and I will be looking forward to trying these:)
I use 2 cups water, 1 tablespoon miso, 1 tablespoon gochujang, 1 tablespoon saamjang, 1 tablespoon chili crisp, 2 sheets of seaweed, and a handful of greens. Then a tablespoon of homemade msg and garlic mayo in the bowl and put in a tiny amount of the liquid at a time and stir until creamy.
Great recipes, cannot wait to try the sheet pan glazed ramen tofu and veg, one note I see Eric looking over to someone in the corner of the room throughout the video like he's looking for approval. You did awesome!
I'm allergic to tofu but chicken breast strips would work for that.
If you frequently make Ramen, making yourself some ajitamas is the best upgrade, you've just gotta think ahead so they can marinate. It's just soy sauce, mirin and sugar but if you really know how to make a good jammy yolk egg, it's so delicious.
My instant ramen upgrade is 1) discarding the boiling water and using different water for the broth since it gives a “clearer/cleaner’ taste and 2) coating the noodles in sesame oil before putting in the broth. Sometimes I also make a fusion of mapo tofu with spicy ramen
My favorite way of doing ramen is to add a squirt of gochujang in the bowl, a dollop of peanut butter, when noodles are finished pour some of the hot broth in the bowl & mix to create a sauce. Then just tip rest of noodles & broth in the bowl, mix together and enjoy!
I went to a funeral Sunday and have not had an appetite since Thursday. This video makes me finally want to eat again! :) Going to cook some ramen now. Thank you Eric and co~
I have the biggest crush on u Eric
Big ramen fan. I love a very simple butter and miso sauce made with adding a little pasta water (also NYT's). But these are some other great options. thanks.
I'm eating the Gochujang Pasta tonight. I like it. I can see what you mean by the levels of flavor notes. It is a solid pasta. Thank you for the recipe!
"When someone says they don't like cilantro, I really believe them, you can't help it if it tastes like soup to you, so use parsley." With a shrug. Top tier chill, top tier not pretentious. Bless
that lil ramen pot is the cutest thing i've seen in my entire life
Cilantro tastes like soap because of genetics. Hate the stuff.
Me too, nasty stuff🤐
My favourite way to cook instant ramen is to use Shin Ramyun and add a spoonful of natural peanut butter, a tiny bit of butter and an egg. If I have fresh green onions and cilantro in the house I will put those on top. Delicious and filling! I learned the peanut butter trick from Aaron and Claire’s TH-cam Chanel. Now I want to try every single one of Eric’s recipes!!!
As a coriander/cilantro disliker, I feel so seen and not judged for once.
You learn to speak by speaking, to study by studying, to run by running, to work by working; in just the same way, you learn to love by loving.
I love all these. I want to try them all! I know it’s “not” allowed, but I’d put some cream on the carbonara ramen!
I’m going to try the sheet pan, but with Spam instead of tofu, adding American cheese. Think sheet pan army base stew. Thanks for the inspiration.
So many great ideas. I tried the sheet pan crispy noodles for lunch today and couldn't believe how good it turned out!
I just made instant ramen without the sauce packet. Browned Spam in teriyaki sauce, tossed the noodles with broccoli, and topped with furikake.
The Korean War colonizers are starving me daily.
my two go to ramen recipes:
if i'm feeling fancy, it's miso carbonara: white miso paste, an egg, parmesean, a bit of the chicken ramen seasoning packet, then mix it with the hot noodles and top with green onion and sesame seeds. if i'm turning it into a full meal i'll saute the whites of the green onion with some shiitake and oyster mushrooms and some kind of ground meat and add those in after i've mixed the noodles into the sauce.
or the extra lazy way: cook the ramen, then mix the seasoning packet, some butter, and a few spoons of the pasta water to make a sauce, then toss the noodles in that. could eat this as is or throw on green onion, sesame seeds, parm, chili oil, whatever's around that's appealing.
I eat the crunchy bits tooooooo lmao
One of my favorites is to cook the noodles as normal and as that is happening, sauté a mixture of stir fry vegetables in butter and scramble an egg. When the noodles are finished, drain and add the egg and noodles too the vegetables. Add the seasoning packet and toss. I then wrap in a tortilla and eat with hot sauce. It is filling and delicious. Optionally I will add shredded chicken if I have any as leftovers and will sometimes put shredded cheese on the tortilla and heat in the oven until melted before adding the noodle mixture. Eating with Cholula hot sauce is the best and is more of a treat than just a cheap meal...
When I was a kid, I used to bring my lunch from home that usually consisted of a sandwich, capri sun, some chips and a cookie. I felt poor when I saw all the other kids eating raw maruchan ramen that came in a cool package with a season pack. Now I feel poor because I eat ramen 4 times a week. Lol
Thank you thank you for believing those of us who cannot abide the taste of cilantro. Not only does it taste bad but it also leaves an awful after taste in the back of my mouth that lasts at least an hour. They say it's caused by either lacking a hormone or having an extra one, but it is definitely real.
I can't even stand the smell of it in the garden
Here's the way I make instant ramen:
Boil noodles in plain water, drain, set back in the warm pan with the heat off. Toss in a bit of butter (I eyeball it, but it's around 1tbsp), crack in one egg, and stir to emulsify. Then sprinkle in the seasoning packet. I usually add in whatever veggie is languishing in the crisper drawer, as well as whatever garnish I have - fried onions, chopped peanuts, lao gan ma chili crisp, green onion, sriracha, etc. Oh, also...my favorite brand of ramen if I don't want to have to add anything is Indomie. Totally recommend to anyone who's never tried it.
Tried making this using shirataki noodles instead since that’s the most instant noodles I have 😅 and with some leftover Hokkaido butter for the last bit of butter. The sauce sticks well to the shirataki! And the Hokkaido butter gives it that decadent creaminess, it’s *chefs kiss* I imagine you can also top it with a fried egg on top for extra protein~
Shiritaki noodles are absolutely disgusting!!! how do you eat that crap?
@@Hervinbalfour because they're...actually good? It's a lot like glass noodles, just konjac. IDK how to break it to you, but it's not crap where I'm from. Maybe it's just me growing up with konjac so it's nothing unusual or maybe the ones you're getting aren't good quality. Or who knows, maybe you didn't prepare them properly.🤷♀
@@umichii I've been taught how to prepare them a "hundred" different ways and I simply cannot get past the texture or taste of the noodles.
I've done everything from soak them in baking soda and lemon juice, rinsed repeatedlymultiple times, fried rapidly in a pan to "harden" the texture and I've seen numerous videos on how to prepare them "properly". Nothing worked for me.
@@Hervinbalfour Then unfortunately, that's sounds like a "you" taste preference issue. Some people just don't like the texture, I guess. Honestly, this is the first time I'm hearing that baking soda and lemon juice. It's always been boil, strain, then fry to dry or toss straight into soup, and always low heat.
@@umichii I am so interested in how you prepare them. I boiled the heck out of them and then dry them out in skillet. Advice please? 😊
Goodness, please just get to cooking. I don't care about your college life, your fancy pot. Give me the recipes already
Just came back to say that I’m currently eating the carbonara and it’s incredible.
we need a "behind the scene" video, cuz this makes it look way to simple LOL JK , Love your videos and reading your posts in the NYT paper - Love from Minnesota
You gained a subscriber because of him😉 I genuinely enjoyed this!
My go to when I’m stuck at work for something quick is one package of instant ramen with a spoon full of crunchy peanut butter.
Eric, as a follower of your YT channel for many years, I am so proud of you for following your heart of what you truly wanted to do. It's amazing to see you talk and cook food with so much passion...and I love hearing the stories; the stories that come with the dishes/recipes. I am still your fan. Love you much and I'm very proud of how much you've accomplished and how far you've come.
Eric had such a positive disposition… what a pleasant watch. Also, these recipes seem like must tries!
Mom gaslight 🔥 so relatable 👏🏼
If I'm making instant noodles and intend to drink the broth, I'll replace something like half the packet seasoning or more with instant dashi. Fry an egg and blanch some greens along with the noodles at the end. Then top with whatever topping you have that fit (I usually have pickled ginger and some kind of chili oil). All in all takes maybe 10 minutes to throw together
Thank you. Cilantro tastes like soap to me (they say it’s a gene)but I adore parsley.
So contrived. It makes one just want to ignore videos like this o NYT cooking
These all look great, especially the first and last versions. The first one is a lot like how I often eat noodles, and the last one is one I will definitely try!
istg I've seen Eric before, did Eric do asmr years ago or am I going insane?
Also, this video is excellent, I'm definitely making the carbonara ramen after my wisdom tooth holes heal.
I make my noodles like I do the dooby do bap chilli oil raman but like with butter and then I add the noodles and then I add gouda cheese and then its like butter and cheese with spice
I make boring ramen noodles straight out of the package. Now, that I seen this video I can try some of your recipes. I loved your way of talking to us viewers, because it was something I haven't seen much of on other video's. Thanks for that! Great job and looking forward to more video's with you in them.
I love Eric, he seems so approachable, I feel like I could be friends with him lol! Love these ideas - all flavors that are up my alley in terms of taste and flavor. Gotta try those gochujang butter noodles.
6:37 I agree. I do not break them up until it is serving and devouring time!🙃
I poach an egg in the broth, and when I turn off the heat, I throw in frozen peas or fresh spinach. I add some kind of onion- usually razor-thin red onion or scallion. I prefer the spicy Shin ramen, so the peas give a sweet balance. The broth is hot enough to thaw the peas, and the peas cool the soup just enough to eat.
Eric is great at short cut , semi prepared food you doctor up with a few fresh items. Some of his favorites are boxed Mac n’ cheese, Stovetop stuffing, and instant ramen packets! And he likes cooking hacks a lot! Not fine dining, but quick ways to satisfy hunger.
I actually add stir fried veggies and omelet to my noodles. I make them separately before adding the veggies with the omelet on top. :)
He. Is. ADORABLE. (And I love the description of layers of flavor, from deep to sharp.)
I thoroughly enjoyed this video, great commentary , gorgeous looking meals, great visuals 😊thank you for the wonderful content
omg the ramen carbonara looks amazing
❤School House Rock T-shirt and amazing,easy recipes! Thanks.
Wow. High brow college meal. I wish I knew this when I was in College. But beyond cooking the noodles from a 20 cent pack, I just ate them. I like the 80s music though in the editing which is when was in college and eating Ramen while studying RamAn physics..
The gochujang ramen at the end is absolutely delicious - it's officially part of the rotation!
Your carbonara recipe is the first one I’ve tried and it worked! Thank you!
Par cooked veg in the fridge makes an a instant addition to a ramen meal-and I never forget to add some edamame 💚
I always add everything bagel seasoning to the hot noodles along with a soft boiled egg and frozen broccoli or stir fry veg. so good.
OMG what a cutie!
sweet easy realistic affordable creative spin on noodles
You serve this to your friends after a big night, they will love you forever😂
when Eric Kim teaches us it is a REAL school house rocks !
Wow I learned a lot in this one. It was like a cultural class. What fun!
Your mom is hilarious. She sounds like mine.
Love this episode 😊. Ramen is staple in our house too. Please more Eric Kim🥰
LOL, I eat the broken noodles too. I like to use ramen noodles in tangled noodle salads. I also like to add egg, bbq pork, cheese & chives to mine, plus a sesame oil & sriracha. I add the chives & sometimes mushrooms to the water immediately, they are perfect by the time the noodles are done. I add my egg at 2 minutes. When done, I always remove the noodles to my bowl, add my toppings, then pour the broth over to heat the meat and any other veggies I choose to add.
Your Carbonara version actually looked good, most of the "carbonara ramens" I've seen aren't like Carbonara at all. YUM!
I MUST try the gochujang noodles, it might be too spicy for me, but it looks so good. Thanks for sharing!
I love your ramen recipes,looks great and im gonna make them. your so sweet,loved watching you,so relaxing. thank you. I so wanna make these,im a cup o noodles bad one.
lol. I ordered the ramen pot too cute and practical! it was affordable there
Beautiful simplicity. I will be serving every one of these ramen dishes over the next few weeks.
For instant.noodles, I am more familiar with Indonesian brands. My favorite is Indomie. In a 1 1/2 quart pan heat 1 tablespoon of cooking oil. Chop 1 shallot, 2 cloves of garlic, and fine slice 1 inch of carrot. Saute in the oil adding 1 or 2 hot chilipeppers. Press the chili crushing it in the pan as it softens. Add 1/2 of a roma tomato chopped coarsely cook 2 minutes. Add 12 ounces of boiling water and cook noodles exactly 3 minutes. Shut of heat. Add contents of the soup base and seasonings to the pot stir in and after 1 minute pour all into a large bowl. At this point add whatever suits your fancy. Typically I add chili sause, mushroom soy, and of course fried shallots. Enjoy!! Ramen is a great base to build countless dishes. Great for using up left overs, and whatever you have on hand.😊
❤love this video....my favorite ramen dish cooked, drained n cold noodles 🤤🍜 mix with vinaigrette dressing {or whatever on hand lol}add finely chopped celery strawberry 🍓 cucumber 🥒 green onion 🧅
Peppers of every color
Finely chopped ingredients toss with noodles n dressing 🤤🍜🍓 refreshing salad
My brothers recipe... I thought it sounded disgusting until I tried it. Cook the noodles al dente, drain the water (most of it) add soy sauce, ACV, lemon, and the soy sauce flavor packet. I know it's super high in sodium and very acidic, but we like that kind of stuff. It's so good. Now my husband likes it like that too.
I am a cardinal sin to noodles because I cook them incorrectly like some kind of spastic NPC, so thank you for your wise teachings.
I always keep a big jar of coconut milk powder. Add a couple of tablespoons to the noodle water. Great for a noodle soup.
this is my first time seeing this chef but i really like them
My ramen: To bone stock add grated or chopped ginger, soy sauce or Japanese soup base, tomato paste, and a good dash of Korean chili or gochujang or sriracha. If there is a veg packet I would add it here. Heat it up.
Once hot add some cubed carrots, sliced bell pepper, chopped spinach, and sliced mushroom.
After 4 or 5 minutes bring to boil then add noodles.
Add cubed zucchini and one egg or a cut up hotdog or cubed tofu or any left over cooked protein like chicken.
Pour into bowl. Dust with sliced green onion or chives and a drizzle of sesame oil.
It takes 15 - 20 minutes with 1 pan, 1 bowl.
Bag up left over veg to be added to salads or whatever.
No garlic or onions because I can’t eat them otherwise I would add it in with 1st step. I don’t usually use the soup packets because too much sodium for me.
A very quick and easy way to improve cup noodles is to add 1/4 tsp dashi powder, a raw egg, and 1 to 2 teaspoons each of mirin and low sodium soy sauce into the cup noodles and then pour the boiling water in, then cover and let it steam/cook for usual 3 minutes. Stir before eating. The egg white will be softly poached and the yolk warm and runny which gives a lovely rich creaminess to the soup and the dashi/mirin/soy sauce combo gives it a touch of sweetness and umami goodness.
I have one for you. Is a minimalistic aproach, but you can add thing if you want.
1st, cook the noodles.
2nd Stirl the condiment pacages in and egg.
3rd put the noodles in a friying pan and add the spiced egg.
That's it. The you can go creative, but that base is awsome
I make a quick peanut sauce and mix this into cooked and drained ramen noodles (no seasoning packet-save it for later and make some bouillon broth later). Very tasty to top with sliced green onions and/or chopped, fresh cilantro. I can add chopped, cooked chicken or pork if I have it.
I'm desperate to find a low sodium ramen. My blood pressure is through the roof & my Dr says I've got to watch it. Please, if any1 knows of a ramen that's under 400mg, share it w/ me.