3 Ramen Recipes COMPARED (5 min vs 1 hour vs 8 hours)


Hello. Welcome to SORTEDfood. This is Fridge Cam. How is your week going? We have already had
messages from people who have started receiving
their club welcome packages. Look at these pictures
of excitement. Now, if you haven’t
received yours yet, it’s probably because you’re
in a much nicer climate than London. And it could take a bit
longer to get to you. But it’s coming. If you’ve already received
your welcome pack, then you probably already
know the name of the next book that we’re going to be making. If not, hang around until
the end of this video because we have a title,
we have a front cover, and we have a thing. But we do need your help. But before all that,
if you like ramen– and we know it’s one
of your favorites– then enjoy this. Today, we’re looking at ramen. We have three different versions
in front of us that we’ve made. Each takes a little bit
more time than the other. Each takes a little bit more
expertise than the other. But does it make a difference? First up, a five
minute instant ramen. Now, I’m guessing when we
talk about instant ramen, you’re thinking about the thing
that comes out of a packet, and then you get the
mystery flavor packet, and you put that in, and
suddenly you have flavor. Yeah, we’re not doing that. But we kind of are. Because we’re making
our own sachet. We’re a cooking channel. This is the “can’t
be asked” method. And we need a lot of
ingredients for this, but not a lot of skill. We’ve got shitake mushrooms. Porcini mushrooms. Bonito flakes. Kombu. Chicken stock cube. Ginger powder. Onion granules. Garlic salt. Clove. Black pepper. Chili flakes. And star anise. Who’s niece? Star– star anise. And one of these– a spice grinder. If you don’t have a spice
grinder, don’t panic. You could use a pestle
and mortar or a blender. And we’re going to put
all of that in there. A tablespoon of it into a
pan with 1.5 liters of water. Nailed it. Somebody borrowed
a kettle for me. You can’t even take a
moment to boil a kettle. That will boil away
for five minutes. Then we’ll chuck our
noodles in– cook them. So it’s so simple. That’s with two people to make. I know. Ahh! Ooh! Yeah. Yeah, yeah. You’re thinking. However, the next one– a little bit longer, a
little bit more going on. He’s the man of ramen. Man of ramen. Yeah. One singular raw man. He loves ramens. Time to take our
ramen game up again. So where our instant ramen used
a lot of dried ingredients, we’re going to replace them
with the fresh version. And it does use a
couple of cheats, so you’re going to
want fresh chicken stock, some cured bacon,
smoked bacon, and a bunch of fragrant ingredients. We’ve got leeks, shitake,
ginger, garlic, kombu, and star anise. So it begins with about a liter
and a half of chicken stock in a pan heated up to a boil. Smoked bacon– we’ve
taken the fat off, and that’s going into the broth. And our bowl of fresh stuff. This is all going
to go in there. Anything we chop up is the peak. Thank you very much. So the key to this one
is a few less spices– no clove, no black
pepper, no chili flakes. It’s all fresh, fragrant,
and needs about 30 minutes to rubber away. Once that’s boiled away for 30
minutes, we need to strain it. Then we use the broth
to cook the noodles. Then we season it and serve. Oh-oh! Yes. It’s the same. Does it taste any different? Whoa, whoa, whoa. Come over here. Come on. This is a traditional ramen. (MOCKING) This is a
traditional ramen. For our traditional method,
we are going the whole hog. And we need the foot of
a pig, the ribs of a pig, the carcass of a chicken,
and a number of aromats, including onion, leek, garlic,
ginger, and shitake mushrooms. All of the animal bits into
a large pan with cold water, enough to cover it,
and heat it to a boil. So he said animal bits. The reason we’re using
those is because that is where all the flavor is. It’s got all the gelatin
in it, so it makes it all like meaty and delicious. Once it’s come up to a boil,
you get that wonderful layer of “scum.” We’ve drained that off,
rinsed it in cold water, and then put it back
into a clean pan and topped it back
up with cold water. Ben’s done that. All I have to do
is add the aromats, which are things that
flavor the broth. After eight hours of bubbling
and occasionally topping it back up, we’re going to do
a two-phase strain, which is colander and
muslin or cheesecloth. So cheffy. So we’re using a
cloth because this has been roughly
boiled for so long that it’s broken down
a lot of the meat into very, very fine shreds. So we’re just getting rid
of all of those bitty bits. Now, that’s our
traditional broth. We’re going to use it
to cook our noodles in, season it just like the others. We should stress that
every single bowl has been served the same– identical seasoning of meso
and soy, identical noodles, identical egg, and garnished. Right. Let’s dig in. Give a bit of a swell, and
let’s start with the easy one. What? Can we mix up? I like that. What I think it has is
kind of spice to it. And it’s kind of
very all rounded. The depth of it– like, you’re getting
a lot from the broth. You’re getting a
lot of different of flavors coming out. Again– the mushroom. I find it really hard
to comment on that without tasting the others. Because I need the
comparison to know whether I like that
better or not as much as any of the other ones. That’s very true. I don’t eat ramen enough to
know if that’s good or bad. It’s delicious. Second ramen. Move along. Always. It looks darker. Oh, wow. Oh. This is going to be the
hardest thing to feed back on, because I can’t work
out what I’m tasting. But it is different class. I’m getting a lot more of
the garlic, and the ginger, and the kind of fresher flavors. Yeah. The first one isn’t grainy. But there’s a slight– Dryness. Dryness to it, whereas that
is just all about explosion of flavor in your mouth. That one can taste a
little bit too much salty. And that one is mellow,
and rounded, and delicious. These are all about
delicate flavors, so it’s quite
difficult to describe. This is like an instant coffee. And that– that’s
like an espresso. Now I need to know
whether that one is like having a personal
barista who knows my roast and knows my grind. I’d have to say– even
without tasting it, just looking at it– it’s a bit more– it’s got oil. Yeah. Gentlemen, that is like gravy. First one– instant gravy. That tastes like it’s been
like de jus of an animal. I think ramen is
like sandwiches. Coffee, gravy, sandwiches. They’re so bespoke. And it doesn’t matter
where in the world you go, or which region of Japan,
or which town or village, or which personal family
member makes it, or restaurant, they’re all slightly different. But when you understand what
the difference is doing– so the time and
the animal bits– is giving it mouth
fill and body. Whereas this one
is much fresher, but it’s also a
tenth of the time. And I wouldn’t say
it’s a tenth as good. No. I’d say it’s as good
for different reasons. Instant satisfaction
of ramen– have that. Because it works is a ramen. If you want something that you
can have on a regular basis, go for this– if you
want a naughty treat. Definitely the last one. If you want to win an ultimate
chef at a chef ramen battle, this is the way to go. Please do comment down
below, and tell us what you think about
each one of these and which one would
be your favorite. What should we be
comparing next? We’ve done ice cream. We’ve done ramen. What should we cook next? Now, funny enough,
three different ramen at three different effort
levels leads quite nicely into the announcement about
the theme of the next book. Seamless segue, as we
announce the theme is– “Can’t be asked.” We heard from you that as
much as you want a great food, you really can’t be asked
to go to the effort of all the cooking. Yes, this is like rewinding
to sort of day when we want quick, simple, tasty,
easy grub you can cook in– well, when you
can’t be bothered. My mum watches these. So we have a title, we have a
theme, we have a front cover, we have some ideas for recipes. But we still need your
help in shaping the book. So please head over
to the forum and let us know all of your
ideas for your favorite “can’t be asked” recipes. And not just ideas,
actual recipes. If you want your actual
recipe in a cookbook, that’s the place to leave it. And if you didn’t get
to sign up to the club or you have absolutely no
idea what we’re talking about, then sign up to the club
letter in the link down below– give you all the information
you need on how to join. And we will see you on Sunday. Goodbye.

100 comments on “3 Ramen Recipes COMPARED (5 min vs 1 hour vs 8 hours)”

  1. JimBearOne says:

    One Word – CHEESECAKE!!!!!

  2. Thuy Thu says:

    xí, vừa ăn cướp vừa la làng lại còn giờ đây ngươi chỉ là chuyện nhỏ mẹ con ta chẳng cần phải lo

  3. Thuy Thu says:

    à ý của nó là ăn cướp gặp cướp, nhưng nó vẫn thêm tình tiết kia cho nó sống động

  4. Priscilla Horváth says:

    He just threw the spoon in the pot, I never pressed like faster in my life

  5. Wiz Kalifa says:

    Thats some white boy ramen😂😂😂

  6. Jazz Taylor says:

    Definitely trying the 30 minute ramen and throwing in a few ideas from the 8 hour ramen.

  7. One Campania says:

    Can someone explain to me what they mean with "soy base"? I'd love to try the recipes, but I don't know what they mean by that. Is it just soy sauce?

  8. Sayney Wii says:

    i like it from a cup. xD

  9. Kili says:

    Good recepiecs ,howerver i think you could have made the noodles by yourself

  10. DerthManter says:

    This was more a broth battle than a ramen one

  11. Colin Deal says:

    I'll take pho over ramen any day

  12. Jam sevillano says:

    The egg does not look cooked

  13. hairanndo2002 says:

    日本の動画かと思ったら英語だった。
    もやしやレタス等の野菜を炒めた物を乗せた方が好き。

  14. Hillel vanhooren says:

    10 seconds passed .. ..WHY AM I IN A FREEDGE ;0;

  15. bob says:

    where are the chop sticks

  16. Brialee Nelson says:

    Fried Chicken should be compared next!

  17. RasMatti says:

    Okay okay, i get eeeverything… BUT FORKS? CMON!

  18. PC Rampage says:

    Anybody else getting anxiety by watching the fridge door being open for so long… or am i the only one? O.O

  19. Dee Chou says:

    so is it gravy or coffee or sandwiches or ramen?

  20. Ta aD says:

    "Gentlemen"
    A very english way to say "shit just got real"

  21. Троль Обыкновенный says:

    а что мы делаем в вашем холодильнике? Мы хотим кушац?

  22. Kevins says:

    As an Asian, I approve.

  23. Anudhir Rahduin says:

    The thumbnail has literally the same three ramen kept in different bowls from cheap to expensive according to the time it took to make them

  24. Rosie Q says:

    ive litteraly never had ramen

  25. Ben Forino says:

    : b ha mfhmhf&xttt reehtvrregxvwrffcd DV’s dvxvxv Sv v dxdssdzzd z. Fdv& cx.

  26. Negative Pressure Productions says:

    Ramen is like sex, it’s never bad, but when it’s good, my god you’ll never forget it. 🍜

  27. Heather Rose says:

    Thanks for this info now I will try making some.

  28. Aall Pprr says:

    Why all that noodles il looks like pasta

  29. Siddharth Bhadauria says:

    Last one was filth you eat when you boil carcasses for 8 hrs!

  30. Kurea Taka says:

    Before you learn to taste ramen ,learn how to use chopstick first ..(•ө•)♡

  31. Nils Reinecke says:

    When you can‘t be fucked

  32. nowayitsjennie says:

    The subtitles for this are shocking. "Can't be asked" "Somebody borrowed a kettle for me". Better than not having subtitles I guess.

  33. Fernando Richardson says:

    Chicken wings 3 ways

  34. Zarko Cekovski says:

    7:32 – I'm glad that Ben at least is talking about the M O U T H F E E L.

  35. Masca Trails says:

    I need to step up my ramen game… Never even heard of bonito or kombu. But I do know there's nothing like a slowly simmered broth with all the collagen-y goodness

  36. leahpea says:

    I loooove ramen but chicken since I don’t eat pig. I eat the instant because it doesn’t have soy sauce which I’m allergic to.

  37. oropher777 says:

    Do pho!

  38. Bubbles says:

    Do this with poutine! 🙂 Show love for the Canadians!

  39. Loren says:

    I can't stand these guys, so arrogant and annoying. They can't decide if they want to be cooks or comedians.

  40. Aaron J says:

    Nissan ROAH instant Ramen (Japanese label w/paster) will hold up to at least 2 of your 3 bowls for about 2 USD imported. Just spreading the gospel…

  41. Geert Drieghe says:

    It’s not really Ramen without the Tare and a full bodied broth so the last one will always win. But if you just want “noodles” then sure the others will do.

  42. SANAmyNAMEis says:

    How did you cook the eggs?😓

  43. Michael Heller says:

    What's the benefit of dumping the water when the scum forms and refilling compared to just skimming off the scum?

  44. MrTommekiff says:

    What am I supposed to do with the meat fibers and residue of the cooked vegetables when I used it to make broth?

  45. Crystal Thompson says:

    I'm sorry but the fact that they're eating ramen with forks is a little despicable.

  46. Molacho 18 says:

    Who the hell doeant have a spice grinder ……..naw im jk😂

  47. Anisha Mazumdar says:

    James really likes black utensils

  48. Bryan Lu says:

    Try the middle one.

  49. Rizqy Alamsyah Wardhana says:

    Seeing this video after seeing "how to basic"
    Yeah…
    I came back to reality

  50. Annie Love says:

    Please do Donutssss 🍩!!!!

  51. VISHAL TAUNNOO says:

    If i wish real one i'll take a flight to tokyo

  52. Christopher Gordon says:

    Where could I find a full recipe for the 2nd ramen recipe (cheat)? I would really love to make it, but the recipe link in the url doesn't work anymore.. 😕

  53. Frozen-hime says:

    are they using spagetti noodles for ramennnn???? why

  54. stephen buchanan says:

    I think you guys should do an onigiri battle you know rice balls

  55. Kaitlin S says:

    it’s so weird how you guys used spaghetti pasta lol

  56. Will says:

    I haven't watched it yet, but i bet it's Ben's idea

  57. omsin kongpirom says:

    Just realised that are they using freaking spaghet as noodle? 😐

  58. Samwise Lemon says:

    I'd like to see a chilli con carne one

  59. AeroJ says:

    Serious Question… Is James GAY?!? NO Homo! Asking for a friend… actually WFT, I AM a HOMO and fancy him the >>>F*ck<<<

  60. Alexis N. says:

    Please clone Barry, he's like if happiness came to life and I think the world could use that help.

  61. Robert Taylor says:

    Test pho

  62. Rose Hill says:

    Ramen compared to coffee and sandwiches lol id never have thought to compare them like that why I love sorted

  63. Mona Always says:

    Can't stop watching this one. 😉😁

  64. Kingslayer 1080 says:

    What type of noodles do they use? i love the noodles

  65. Bethany Sangra says:

    I mean, if you don't cook, what are the chances u have all those spices for the first one?

  66. DisasterEXE says:

    Hey, any chance you can provide more details about the spices for that cheat ramen? I bought all the ingredients but I'd like to balance it properly.

  67. DisasterEXE says:

    You guys forgot to mention that the spice recipe requires straining. I used a plastic colander and I strained it twice. The first time, because the spices were still a bit too grainy, a ball of mud came out. The second time, some spices still made their way into the soup so I strained it a bit more.

    Can you give us the portions for each spice? I made it just now and it was a bit too spicy.

  68. Abraham Banaddawa says:

    That 3rd Ramen do!

  69. Lordi says:

    Man I'm fasting why tf am I watching this

  70. Anonymous Chromosome says:

    It really is a shame they spent 8 hours making a beautiful broth and then put dried noodles in it… such a shame

  71. Twistian Box says:

    SORTEDfood 3 Sausage recipies compared 🙂 i wanna see that.. or SORTEDfood makes 3 different Lasagna recipies 😛 Love your channel guys please keep on the good work, love from Denmark!

  72. Phillip Stokes says:

    why not pizza?

  73. Sarah Haak says:

    Bennuendos are the best thing since Sliced Bread.
    (PS- Get it? Ben's Innuendos = Bennuendos! 😀 )

  74. Shlomo Goldstein says:

    I don't trust Anglos. British food is gross.

  75. ferdynand2402 says:

    It's even better with chasu, nori, and homemade ramen noodle. Oh and the broth should be cooked for 12 hours.

  76. rubber duck says:

    the fact that you would take 8 hours to make a broth and then use dried premade noodles confuses me

  77. Stelios Kontos says:

    8 hours? LOL PATHETIC TRY 16

  78. bill clinton's magic bee farm says:

    these guys taking every second to look into my eyes is making me uncomfortable

  79. Anna Kornacka says:

    I just realized at the end of the video that you guys placed a camera and lighting inside of a fridge…

  80. Prodigy 23 says:

    Did they use pasta

  81. donbels says:

    no, you just made noodle soup. yoy dont know ramen, get on your level

  82. Dennis Avraham says:

    Hard to watch till the end. Sorry guys. The way you decide to inform the world IT IS NOT informative. NEXT!

  83. Kayleigh Lehrman says:

    Man of Raw Men? Steady there, guys

  84. Saucy G says:

    Y’all over here giving measurements, which is cool and all but asians don’t give a fuck about that kind of thing.

  85. King Whyvern Dragoon says:

    Rarireruro

  86. 2017 says:

    Ramen is eaten with chopsticks and kanji(Chinese/Asian/Duck spoon). Eat it fast before the noodles go soggy. Slurp away.
    Curry and rice is ate with a normal spoon.
    Practice picking up lollies with chopsticks and go from there.
    Good video not a bad job fellas

  87. Brenden Marin says:

    5min= like instant coffee
    1hour= like an espresso
    8hour= like having a personal barista

  88. IAmCasualty says:

    My ignorant self thought the phrase was "Can't be arsed"

  89. amanda lickers says:

    "we're a cooking channel" lmao, yess!

  90. Andrew Kropff says:

    This video is great! I love the middle ground, 1 hour ramen. Someday I will do the 8 hours broth… some day.

  91. mico joson says:

    Title should be " how not to make a ramen in 3 ways"

  92. Kiten Kaiba says:

    I'd make the 5 minuet one minus the stoke cube use salt free liquid stock from a carton as they have a better mouth feel then the dry cube. And, you can control the salt levels just a little more that way. Also boil a per roasted drum stick or other boned bit of chicken in there would be a good hack too. You can have that stuff pre made in the freezer if you looking for something you can throw together in a few minuets that has a longer shelf life then the fresh option.

  93. Edward Grindstaff says:

    why is the yolk orange?

  94. rad dikal says:

    I immediately wanted to back out of this vid when they started yelling

  95. orca green says:

    Forks + ramen = cringe

  96. Mal big says:

    to much fucking about trying to be cool, just looks fucking stoopid to be honest, watched less than 5 minutes before leaving. Waste of fucking time…

  97. Tray Percy says:

    It's like gravy…no it's like coffee…NO it's like sandwiches.

    These comparisons were great, I really enjoyed the video.

  98. Stuart Livermore says:

    So….aside from a couple of ingredients, the key difference between the second and third is that you included the time it took to make the broth.

  99. gottaloveanime says:

    Hey what kind of smoked bacon do you use?

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