I Made 4 "Instant" Ramen Broths From Scratch...
ฝัง
- เผยแพร่เมื่อ 21 ก.ย. 2024
- Learn to make GREAT BROTH and then turn it into MAGICAL INSTANT BROTH. After Instant Ramen Noodles, Instant Ramen Broth. Now you Trash that packet seasoning, will you ? 4 completely different instant ramen broths at 4 different level of engagement.
This video is part of my instant ramen addiction series, where I re create a better instant ramen soup by focusing on each and every of its components.
Support my work on : / frenchguycooking
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I'm a broke uni student, so I don't have a euro to spare as your patreon. But I sit through every ad before your video so you get that revenue at least 😊
Respeckd
And I truly appreciate that
Alex French Guy Cooking It's an honor to have meme'd in the same reply section as you.
F
f
My mom banned ramen from the house so I’m retaliating by attempting to make it from scratch
Tell her you're making Japanese noodle soup - which you are.
r/madlad. I'm proud. ^_^
Good for her
@@tuesdaywithanh hell yeah finally a human on youtube that I see that uses Reddit sry for bad English
When I wasn't able to buy beer in college, I stayed at my father's house. While he didn't want me to buy beer, he allowed me to brew it. Not quite the same but similar.
I've now realized that you're just a mad food scientist. Your hair only makes it better!
I LOVE your content :)
The only thing he's missing is a German accent.
But a French one will do just fine.
Kind of a French Heston Blumenthal!
French rick sanchez
Hey one of our fans just told us about you! I love what I see so far!
+How To Make Everything Hey guys ! thank you so much
iNull TH-cam didn’t do @‘s like that two years ago
Yes! I watch both of you, great combo! You guys should collab!
Vegetarian, onion, carrot, celery, garlic, ginger, bell pepper and leeks roasted in the oven on a cookie sheet at 350F for 45 minutes to one hour- until caramelized. Deglaze the cookie sheet with white wine and put it all in a large pot and cover with cold water. Add a couple bay leaves, some thyme and salt and pepper, on a low simmer ''never bring to boil'' cook for 3 hours and keep skimming any foam off the top, that helps keep the stock clear. Finish with soy sauce to adjust salt and if you want add some miso paste. A good alternative to Alex's recipes.
He did something similar (Ingredients in the oven first, then cooking it in a pot) from the Onion Soup video with the beefstock. Talking about the method. Your recipe sure sounds delicious though. :)
But I have to say the blowtorch method seems pretty fun, don't you think? :D
Alex, as a middle aged man from the Midwestern United States with a passion for ramen, this spoke to me on so many levels! Thank you for making this content, and if I had the money to be a patron, just know that I would!
alex is the type of god for broke college students
You realize that letting that heater or overn run for hours to dry the ramen costs a lot of money, right?
@ TH-cam User that doesnt apply to you if you live in dorms
You realize that we college student are just gonna freeze the broth cause is cheaper, right?
im not sure coz im not living in a 1st world country, but instant noodle is just super cheap where i live, like with 1 dollars u can buy 4 packs (which actually taste quite good). Should be way way cheaper compare to making your own. This diy thing is for people with more concern for their health
I was talking about the noodles but never mind.
Alex, take a look on Portable Soup, soldier's food from the 18th century. Easy to carry, small, when disolved in boiling water makes a KILLER broth for ramen. Basically the same principle, with a little twist on the seasoning. Worth a try.
Luccas Marcelus You've been watching Jas. Townsend's channel?
Exactly what I thought! It's basically Townsend's version but more complex. Another interesting similarity is between the 3rd method and soup dumplings. Alex's version is like soup dumpling cubes but less gelatinous. It would be interesting to see an instant ramen broth using the exact same process as soup dumplings (but it may be too rich.)
Hell yea!
Luccas Marcelus that’s exactly what I was thinking about throughout the video!
and thats what he made so I am not sure what would he get out of watching the video on portable soup
"Weeeeee....."
more like "ouiiiiiiiii"
I think that's why I enjoy his videos as much as I Do! Just so child like and joyous....inner child kinda satisfaction!!!! Good stuff
"Oui" is like the first french word you learn lol
Lodogg 3323 fun.
or like a pig...sounds to me!!
Hi Alex, I've really enjoyed your videos and especially this ramen series! Your approach to food, attention to detail, and style are unique. As a vegan, I also appreciate how you think about your vegan audience. You've truly earned the $10/month pledge I made on Patreon today.
You
That was unexpected; a vegan telling everyone about how much they give on patreon? wooow
Spice powders: Coriander, Ginger, Garlic, Onion, Ground Sesame seeds, Salt (and maybe white pepper). Mix spice mix into sesame oil or molten garlic butter. This is where you can also add red/white/green onions, fresh garlic, fresh ginger to thinly sliced carrots and celery instead of their powder equivalents.
Add Thai chili x2 to soup broth to make it spicy. Add good Sake to it as well.
Tare: Soy Sauce, Mirin, Sake and small amount of Worcestshire sauce or fish sauce.
Roast meat in pan with Tare, pour over finished soup broth and noodles.
That's how I usually do Ramen. I prefer to use Soba noodles as well, mostly because they work nicely with the Tare.
Not only your a brilliant chef but a bloody smart dude too. I am so impressed.
I thought the thumbnail was urine samples with different hydration amounts
The first two would be very worrying, they have chunks in them :O
^ How Bear Grylls makes his preferred Ramen
XD
Oh god lmfaooo
Mystic Tulip same
Aka how you know you've taken too many lab courses xD
Anyone else just found Alex recently and been binge watching his videos? - I'm fascinated by the amount of effort in each one, and the quirkiness. I'm hooked.
I've been making my broth for ramen since ages because I was afraid of all the debate on the unnatural stuff in those packages. What I do is that I make chicken broth(Only chicken, salt and pepper), divide it put it in the freezer up to whenever I need some and it's the basic source of the good stuff. To the chicken broth I'll add garlic and persly powder with salt and pepper. That's it it makes the basic soup, really quick and It tastes like my favorite ramen. When I have time I just add on the go fresh ingredients to the base.
I buy natural noodles, they take just slightly more time to cook than these instant noodles but they are still a very quick meal
Wow thanks for sharing I am definitely trying this!!
Do you have any more broth recipes?
I love how you always create your own homemade 'machines.' Dry age beef machine, a sous vide machine, a ramen drying machine, etc. Can you recreate a kimchi refrigerator? I've read the ideal kimchi is fermented at a lower temperature for a longer amount of time than the typical mak kimchi most home-cooks make. And it apparently has an ideal pH level too, which a kimchi machine is supposed to achieve - I think I'm going to experiment with trying to make my own and taste testing various methods to see if it truly matters but I'd love to see your spin in the subject. I don't think I'd ever even consider trying it myself if it weren't for your videos - you're an inspiration, Alex. Keep being the amazing you!
FYI one of the Key ingredients in most Dashi Ramen Broths is Katsuobushi also known as bonito flakes you can get them in asian supermarkets.
If you get them and steep them in the water used to make the broth for number 3 (remove them before adding the water)
They also sell instant dashi at supermarkets those might be a good addition to broth number 2
I make dashi by steeping bonito and shitake mushrooms in water and adding this water to a broth base like you made it for number 3 and 4
the different steps i take are that i boil all meats for 5-10 minutes before adding the relatively dry bones meats to the vegetables (makes a cleaner broth) also i add Kombu
Hey Alex, really enjoy your videos. Did you know that in the 18th century they did a very similar thing to your 'drying' method to make 'portable soup' which soldiers could take on campaign and store for a very long time. It's worth looking up if you're interested. If you type portable soup into youtube there's a channel that does 18th century recipes which has a good video on it.
Jas Townsend at Townsends.
The laziest way is to use knorr (chicken bouillon) and soy sauce
i was thinking the same LOL
But same problem with it. It's processed it's got too much sodium content. And preservatives. It's just not 'healthy'.
I am definitely not about this.
I think it would be very tricky to make a tasty broth without sodium.. I'm sure it's possible but I reckon I'd taste it and think "needs more salt".
"Too much" sodium is the key. Yes, some "salt" is needed for flavour, but it is amazing how much less is still yummy compared to the premade stuff.
Blitz to powder would be my choice as well. But less tedious and less extraction. Asian markets have dried bonito, anchovies, shrimp and shiitake. Clean them, then roast gently in a dry pan to activate the compounds. Dehydrate again and then straight into a blender to blitz to powder. Should be amazing :')
love this brother!
+Brothers Green Eats Thanks bros
second
watching this inspired me to make a noodle broth.. i used prawns + carrots + onions + white radish + garlic + shallots + tomatoes + some herbs + salt pepper.. and it tastes GREAT!!! i added a little oil and fried everything a bit before adding water. thank you!!
Damn so much effort and fun in this. No 5 minute just talking how his day was, just full content. Really nice!
Just found this channel a few weeks back and my GOD am I glad there is someone else out there suffering from the same predicament of wanting instant ramen without all the bullshit that goes into the packets of instant ramen. This man is a goddamn hero.
you are so awesome. thank you so much. This is the video I was waiting for most in your series--since it's pretty easy to get high quality fresh ramen noodles where I live, but a quick solution to a broth that isn't the gross chemically packet included with the noodles is the part I have always been stumped with!!! Thanks thanks thanks
French man, if u don't have 1million subs by the end of this year. There is something trully wrong with the human race. QUALITY content my dude. QUUAAAALLIITY!
This is my favorite show, not gonna lie
Rewatching this Video a year later I realise that this Video is the core of my love to Alex's Channel and exemplifies all the reasons why I am still watching him!
MERCI, for this series it is absolutely an enticing watch and I am pleased with the quality. I hope you continue to make plenty more videos in the future. Very excited to try out this process!
With much adoration,
Your Loving Viewer
I rarely "like" things on youtube. You've earned it, bro. From America.
Alex French Guy is totally a likeable dude. I bet he'd be a blast to hang out with... and you'd get to eat ramen
billiondollardan this is my first video after seeing so many recommendations for his videos. I’m glad I watched.
I discovered you just a few months ago, because I was looking up how to make real sourdough bread, and alas, I ran into you, and since then, this has become one of my favorite channels on TH-cam. You just have so much passion for food, and for cooking, and you're so talented and multifaceted, it's so inspiring. And this series is extremely helpful to me as well, because I also love instant ramen. It's nice to see a much healthier and tastier alternative to the prepackaged, processed stuff you find at the store. I definitely need to try this when I have the time.
You’re accent makes me feel like everything is going to be ok
j'adore le fait que tu sois un youtubeur français qui parle anglais pour toucher plus de gens! Et puis bien-sûr tes solutions et vidéos sont excellentes.. je continuerai à regarder
I love this series. When the last update is out I'll share the playlist. So expect like 0-3 more views. Haha. Keep up the great work Alex!
+Jelloz104 I'll take that :) Thanks for the support
instant ramen is the best show I have ever watched after Haikyuu. It speaks to me on so many different levels and makes me happy! Ty Alex
waited for this for a fucking week... totally worth it
lol...this was a very enjoyable episode. Thanks for doing this experiment. I love your vlog!
For lazy ppl like me, my go to is ready purchased ingredients --non fried dried noodles from Chinatown, dark soy, light soy, a bit of bottled oyster sauce (optional), sesame oil, sprinkle of sugar, pinch of white pepper, I keep a container of frozen chopped scallions that readily goes into everything. Sometimes some hot sauce. For brothy noodles, I add a bit of onion powder, Lee Kum Kee chicken powder & instant dashi and no sugar. But I prefer broth that is homemade in my Instant Pot.
You should try making those spicy Korean ramens. People love those.
Love the ideas! I bought a little more expensive noodle (i.e. No fat or salt) and your stirfry sauce you made and just added extra veg stock. Then focused on the topic! Was great thanks for the inspiration @ Alex French Guy Cooking !
" INSTANT " classic ! :D
It is instant. you just need to add water and poof! instant ramen.... How the hell do you think big factories create "Instant" noodles? they dont create it instantly... they make it with the same amount of effort (or less) he did only in huge huge bulk
hmm yes... though i was more referring to the expression " instant classic" used for some movies that aquire fast and long lasting fame the moment they get released
The intent or angle of humour is often lost in text. Don't worry Raja we got ya son. Stay strong. (Im drunk)
I’ve seen this series for at least 3 times. Alex Is such a warm person, someone you’d love to meet.
Wish you come to Colombia and taste the best food out of south america hahaha
Alex is the king of DIY
one of the best channels on YT right now
I fucking love this series
I felt compelled to add that air being blowed into a funnel does not compress instead it decompresses and the energy from the decompression turns to added air velocity, conservation of energy and Great videos!.
I just discovered your channel. I love it :)
+Avanti Morocha Thank you Avanti
How does this have no likes?
Edit: don't want to ruin it
MSG is the key ingredient to the broth - by far the most important for that wonderful umami taste.
MSG, salt, chicken essence, celery seeds, onion powder, garlic powder, all of these are the base of a delicious instant ramen broth.
If you want to get more fancy, try boiling gelatin, a neutral flavored fat/oil of your choice, and pork bones. Bring to a boil, then slow simmer for hours. This process creates small fat/gelatin micelles in the broth, which add an amazing mouthfeel. These micelles are what's responsible for the unique mouthfeel certain slow cooked, authentically cooked soups have.
I would recommend you do the gelatin/fat/pork bone slow boil FIRST, and after it's done, add the seasoning to it after.
When we make our homemade tonkotsu ramen, we boil just the pork bones in water for 12+ hours, and there is no need to add gelatin. It ends up super creamy, like you would find at any legit Japanese ramen shop. Also, we never use MSG. With a properly prepared tare, there is no need for it. With the right combination of katsuobushi, kombu, and quality soy sauce, your tare and resulting ramen broth will never need it. We have found that the depth of umami is far richer and satisfying this way. Of course, one of the wonderful aspects of ramen is that there are so many ways of preparing it, and if it tastes wonderful to you - it is a success! Best of luck to you!
YUM MSG, PROVRN TO CAUSE ADDICTION AND CARDIOVASCULAR DISEASES
Jesus, your electricity bill must be through the roof! o:
Electricity is quite cheap in France
@@karimkamal5734 about?
@@vuk2821 I'm sorry I can't understand what you mean
@@karimkamal5734 about how much cheaper...
Vuk About $0.20 per KWH from what I found. That’s more expensive than most places in the US, so I’m not sure what he was saying it’s cheap in relation to, maybe somewhere else in Europe?
Instant seasoning packs can be good. Boil them with rice vinegar, paprika and onion powder. Put soy sauce into the bowl with oil and pour the broth over after it has reduced. I used to boil ginger and garlic cloves in the broth but I've been lacking in spices. Also sometimes a little cilantro makes it awesome. Konbu is also a godsend.
If Carrot Onion and Celery is the Holy Trinity, Garlic is the Pope.
Hey Alex, just want to say that you do a great job at filming and editing these videos and I have a great time watching them - thanks!
In case you hadn't noticed it Alex, something happened to the audio right after your adorable "Weeee" sound. It's a bit scratchy, almost like you are "overloading" your mic.
+TheCrathes I did noticed that, thanks anyway
That ramen-broth thing...is like eastern european soup with noodles...we cook it like ..last 200years lol. Love you. Kisses from croatia🇭🇷💖
Woooooooow, hold on! I need a written recipe for this broth. like, I really need it!!
Get carrots, onion and celery. Chop roughly, do not remove onion skins, unless there is mold under there. They add flavour and a great colour. Throw in a stock pot. Get chicken bones, a lot of them. Two full set of bones and wings should do. Throw them into the pot. Add a bay leaf, 1 clove, a teaspoon of peppercorns and a sprig of thyme.
For an Asian flavour Alex also added green ginger, garlic and leeks. Kaffir lime leaves, lemongrass and/or lemon zest (the yellow but not white part of the skin) are quite good too. Although I heard that lemons you use the zest from should be organic cause they put a toxic antifungal treatment on regular citrus rinds. Don't know if it's true or not.
DO NOT put salt in now. If you do, you will likely end up with a horribly inedible salty pot of expensive garbage water. Add salt instead right at the end, to the final product, after all the extracting and reducing.
You can also use a pig's trotter which has been cut in half lengthways. Boils it separately for 5 minutes and discard the liquid before putting in your stock pot. Of course, you can roast or otherwise caramelise the all the ingredients by roasting or even as Alex did, blowtorching. But it is also valid not to. You will get a lighter stock with a different flavour
Cover ingredients with cold fresh water and heat until just a few tiny bubbles come out of the water every second. Or as low as you can get to this. The idea is not to have a massive boil, because that will smash up the meat and make a gross looking cloudy mess, although it will still taste good.
In Japan they say that putting the vegetables in whole but washed, without peeling, leads to a clearer broth. Presumably because the vegetables don't break up as much. But I have never tried this.
Usually people say to skim off the scum that rises to the top, but honestly I found if left alone this disappears anyway. And it's presumably made from air and the same gelatine and flavours we are trying to capture, so removing it would seem counter productive. And my stock does seem more flavourful if I can resist the urge to skim. And it's much easier to remove fat after the process is done and the stock is refrigerated anyway.
Keep at this rate of cooking for 8-12 hours, or 6 if you pressure cook it, checking that the ingredients are mostly covered and adding cold fresh water if they become uncovered from evaporation. Probably also stir it a bit at the same time just to make sure it isn't sticking to the bottom and burning. Franky I have no idea how you would manage periodic stiring and adding water if using a pressure cooker :P
When done, strain, and press out all the liquid you can from the solids. Then throw the solids away. Then reduce the stock by boiling until you have say about a half a litre, or better still reduce until it tastes good, remembering you will add salt later to taste in the final product, which will make it taste better still. You can use as high a heat as you want now you have removed the solids, as long as it is not high enough to burn it.
When reduced enough, allow it to cool to room temperature and then refrigerate. When it is cold enough it will become easy to separate the fat off the top. Either it will go hard and you can pick it off with a spoon, or the stock itself will gel and then you can pour the fat off the top of that. Depends on whether it is mostly chicken fat, oil, pork lard or beef tallow.
Then heat it up slightly so it is runny again, and portion it into ice cube trays. Freeze and use as required. Probably if you are using it for ramen, add your salt with soy sauce, and a drop of sesame oil is good also, as is some hot sauce. You can also lightly cook some fresh vegetables such as mushrooms or scallions in the broth for a more complete meal, or even add some cooked meat at the end. A soft boiled egg is also traditional. The taste is so far superior to the packet variety you'll wonder how you ever ate the packet ones!
But honestly I don't see two icecubes of this flavouring a full bowl of water and noodles, unless they are of a stock that was _very_ strongly reduced.
But for other applications of the stock you will probably have to add salt and maybe pepper to adjust the seasoning of the finished product.
MrGoatflakes u wrote 10 paragraphs in a TH-cam comment congrats
MrGoatflakes I'm comment so I can come back later
same
MrGoatflakes that was awesome and easy to follow... I’m a young salad bar guy and prep cook right now, but I really want to train to be a chef... I’m looking forward to entering a culinary program at my local college and videos like this one and comments like yours remind me why I love cooking so much, thank you.
man you're french, make cooking ramen look fun and easy, and do it in a sciency way! dude you're ok. merci mon cher Alex. sayounara por ahora brother.
the perfect french accent 😭
The dehydration idea works. What you made was so much better. You are in control of what goes into everything. Great video.
"For that I'm going to be using a blowtorch"
"Just because"
"Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh"
Alex you are SO dramatic but I love it....it's addicting.....sorta like the MSG in packaged ramen....plus I love your methodology....and your DIY-Test-Kitchen
bro this is your best series.
For pork, using ribs is always a better option. Bones always help to build up a good base layer in any broth (which is why you have split up the trotter in half). For chicken, adding the feet/claws will bind the broth better with its gelatin-rich character.
6:32 humming the Bam Bam song By sister Nancy
.
Saw her live recently, noticed it right away :)
I love how you combine cooking and science together with so much creativity. Well done!
J'adore ! T'es vraiment à fond dans chaque obsession culinaire!
Alex, I have to say your camera-work, as well as the thought process and development that goes into your videos are just top notch. Keep up the great work!
How are you this intelligent and innovative I’m shook
I love this, thank you. I am a restaurant manager and did the hotel management college here in Switzerland and will use your methods to mass produce myself in order to satisfy my ramen addiction. Merci
The science guy in me was not too happy with that decision tree.
You know, I never expected that I'd ever want this series nor that it would even exist, but I am SUPER glad about both those things, especially since my diet's a bit of a pain with instant noodles. :D
Sorry, have to disagree with you on this, the process of making the soup is too complex. I suggest you just put some bonito flakes and kombu in a tea bag, in just few minutes time, you will get the dashi soup base. with that, just simply add in miso or soy sauce, you will get a good enough soup for ramen. if want more flavour in quick, can also add some smoke bacon flakes into the tea bag
Where do I find bonito flakes?
Percy Miller if you can't find bonito flakes, a good alternative is dried salted fish
+Van Allen you didn't watch through all the "instant" ramen videos from Alex? $0.16 ramen is unhealthy to eat.
+Percy Miller you can get bonito flakes+kombu+miso paste in amazon for around $20 for 10-15 uses. Then a pack of tea bag should be around $1? And get some good air dry ramen noodle from your local store, 12 portion should cost you around $10
Sorry, have to disagree with you on this. The process of cooking is too complex. Instead of cooking anything, why not just eat that $0.16 cent pack of ramen raw with the seasoning pack?
Closed captions on this video are amazing!
New cam, but the sound seems to be worse :( (at least, at the end)
C’est fou comme j’ai évolué en anglais depuis que je regard tes vidéos grâce à ton accent on comprend mieux mais bon je suis pas sur que c’est une bonne chose d’apprendre l’anglais avec un accent français mdr . MERCI quand même !
Just buy an entire Ramen noodle factory!
If the product is changed to 30% of the quality I see here, I'm investing and buy the product.
I just started watching your videos a few hours ago, and I CAN'T STOP!!!! Your videos are amazing and I love them and you!!!!
I love Alex always thinking of the vegetarians 😍
I need to try third version.
Alex, you need to know.... Very good job on this channel. I really like your tech solutions and algorythms😉
Sounds like a british accent at 4:04
You are brilliant, whitty, funny, smart, cool, authentic and obviously a great problem solver & a great cook ta boot! Thank you for sharing you with us! Fabulous!!!!
It looks amazing and tasty, but it is not cheap. I guess!
it is pretty cheap chicken bones or meat bones cost barley anything
That electricity bill
Not to mention the value of your time.
Hobeer That’s my point!
@Hobeer Thats the clincher here actually. you dont exactly make small batches of it~ nope~ this was his testing phase... his main goal is to make large batches to offset that long process time. just like his noodles he is probably thinking of making a batch large enough to complete what... 2 dozen instant noodles before he needs to make some again
I just realized that you're singing "Bam Bam" by Sister Nancy at 6:34! Love that song!
i just use jun's recipe....
Coming back to this after the recently updated series- he is missing the dashi! Glad he added it since it's really key for ramen's umami flavor.
Why'd you cut the carrots and leeks at a angle?
charles graves More surface to get flavour out of perhaps.
A S T H E T I C
@Katarina
Wouldn't you want to cut smaller pieces then?
I think he just cut the vegies as he liked, so it fits better in a pot. It's getting cooked to a paste anyways (basically infinite surface when it's broken down to a paste?).
Now if we talk about baking the vegies first or frying in a pan first, then yes, you'd need to cut smaller pieces to get more caramelization.
Mike Roth i think it's to make the slices even in size, so they cook evenly.
Celery, carrots and onions - the Holy Trinity - YES!! Pressure cookers scare the bejeezus out of me - you could do a video on how to use one safely - so it doesn't blow up. Looking at dehydrators on Amazon as I watch - I needed one anyway...If this is your kitchen - it's the coolest kitchen. Thanks Alex!
The last time I spread it like butter she told me we were making a big mess....
mugensamurai where u using the right kinda knife?
Great video, Alex, and to your friends and family: Alex needs a chinois this holiday season!
Street fighter 2
Gotta love your chill-hopish soundtracks too.
Oh god i need a kitchen like yours. Using the drill for making the noodles (previous vid), classic!
I LOVE your dedication and obsession with this and all the projects you make.
I think I figured out what I am going to make with my kids next weekend! After watching your many videos on DIY instant Ramen, I am motivated!
Extracting the fond from the broth I'd use a wash cloth - those cheaply made ones and squeeze it out of there, instead of using a sieve - using a sieve can allow small pieces of bone and such to get thru
I loved this series but I'm happy to see it's coming to an end. I'd like to see what you're going to do next.
6:33 holy crap Alex. Humming Sister Nancy brought back so many childhood memories. Anyone remember that game Skate?
lmao As soon as you came up with the idea to make a dehydrator, someone sent me a Facebook message. The "ding" sound was timed perfectly.
This is the best video That get about fresh and instant noodles making.. am mauritius 🇲🇺...
Alex, here’a a breakthrough!! After savoring your noodles, just add a tablespoon of dairy cream (Elle&Vire épaisse) in the broth, and stir it thoroughly. Then just enjoy, I bet you’ll thank me for that
I went through a similar process a few years ago, though I stuck to powder "no cook" bases only. Try this to you IB#1 - replace salt with beef base/bouillon. Greater depth from the flavor and ups the umami of the broth. Second addition for more umami, a dash of soy sauce when reconstituting the noodles. My research led me to discover "dehydrated soy sauce" though I didn't purchase any. My kitchen is so full, buying a very niche and limited use product doesn't make sense. Though, it would make a perfect on the go broth!
No doubt IB#3 has the best flavor - just look at it! But... there's a certain novelty to an all powder broth that can be taken anywhere.
I just found your channel, really enjoying it! Keep it up!