food busker back on foodtube freezing me
backside off Danny at Camden Market I’ll
cook on the street people try my food
and then they tell me what they think
that bowl of food is worth and today I’m
gonna do you the most amazing ramen soup
now that soup can take anything up to
two days to make but I’m gonna show you
a really cool shortcut recipe that’s
gonna use all your leftovers it’s clean
it’s fresh and it’s healthy right this
recipe breaks down into three segments
the first one is I’m going to show you
how to make a soy infused hard-boiled
egg for the stock I’ve got one litre of
chicken stock and 500 mils of water and
then to finish off with the garnish that
brings it all together I’ve got some
leftover roast chicken and carrots and
spring onions and some noodles that are
already cooked and I’m gonna finish it
all off we’ll see okay so got the egg
get your water whirling and cook this
for six minutes
okay so that’s cooked for six minutes
let’s get it into this bowl and I’m
gonna refresh with cold water so we’re
pouring cold water in there to stop the
cooking process immediately cuz I want a
nice yellow yolk II yolk right so that’s
been in cold water for ten minutes
completely cooled down now I’m going to
give it a flick cause what we’re gonna
do is we’re gonna peel it and right so
that guys there and now we’re gonna
marinate the egg so Sachi about a cups
worth you want another cup full of soy
about a quarter of a cup of mirror now
we’ve got the liquids done let’s get the
dry ingredients in ginger with the skin
on push it
okay garlic and you want to pulverize
these guys as well and then the spring
onion roughly chopped
so that egg is sitting in all those
ingredients Miriam the sake the soya
sauce and it’s getting the ginger the
garlic and the spring onion it’s gonna
suck all that in it’s gonna taste
amazing leave that for an hour
next up the stock I’ve got a liter of
chicken stock coming up to the boil I’m
going to add five hundred mils of water
now I want a tablespoon of
Worcestershire sauce and then you want a
tablespoon of soy sauce next ginger now
again you leave the skin on because
there’s so much flavor in that ginger
and you fish it out at the end
so let’s pulverize this
we’re gonna take two cloves of garlic
and chop up nice and fine and it goes so
we’ve got the chicken stock the water
the soya sauce the Worcestershire sauce
we’ve also got the garlic and the ginger
now classic Chinese flavoring five-spice
one about a teaspoon let’s bring that up
to the boil and then simmer right while
that’s simmering let’s get the rest of
the garnish done so carrot into balance
now spring onions we’re gonna take out
the outer leaves and then we’re going to
top and tail them and then we’re gonna
cut on the diagonal now the onions gonna
add a springy freshness to it gives
crunch okay and then coriander I’m just
gonna finely slice through this and then
that means that all my preparation my
mise and plasticity is done so then it’s
just pull the stock over everything and
it’s done
that little bad-boy is beautiful
so let’s now build the bowl-a-rama
chicken in strips in the bottom I’ve got
a mixture of leg meat and breast meat
here now you could use other leftover
meats you could use turkey if you
fancied where you could use pork but it
works best with chicken when you’re
doing it as a leftover dish what we’re
doing is were layering the different
vegetables so that’s the carrot now the
spring onion then pinch of baby spinach
so then I’ve got some seaweed that I’ve
been rehydrating in water I’m just going
to squeeze it and get rid of the excess
water I’m just gonna fling it over to
the board and slice through in with the
seaweed ramen it’s a noodle based dish
so got my ramen noodles you can buy
these from most good supermarkets and
you want to use these rather than
vermicelli or something like that
because these take on the flavour of the
rich stock okay now we’re gonna fish out
the ginger out of the stock I’m gonna
pull the stock into the bowl now to
finish off bongos the coriander we’re
going to put some carrots some more
spring onion chilli flakes now look at
that that looks amazing but what’s gonna
take it to the next level is the egg now
this little guys been in there for about
20 minutes so I’m going to slice him
open and finish off the dish
now look at that incredible bowl of
chicken ramen now I reckoned that Shh
I’m trying to listen in I reckon it’s
about okay right let’s see what they
think
right come on in you come what’s your
name oh my god what are you saying dang
it is the right answer this is a chicken
ramen so what would you pay for that
bowl of ramen 7.7 Queen damn
okay right Liam yeah you’re done see you
later
spoon up okay come on Queen get your
spoon okay oh look at that like the
seaweed and the carrot I don’t know
get in you said the right answer come on
girls bring it in well done boom it’s
ramen is super tasty and it’s so quick
to make we’ve got all those fresh
ingredients they’re not overcooked
because they’ve just had the stock
poured over them and it’s really hearty
mega-mega dish now guys make sure you
subscribe to foodtube it’s free after
all and if you want more tasty street
food go to my channel food pasta
you
backside off Danny at Camden Market I’ll
cook on the street people try my food
and then they tell me what they think
that bowl of food is worth and today I’m
gonna do you the most amazing ramen soup
now that soup can take anything up to
two days to make but I’m gonna show you
a really cool shortcut recipe that’s
gonna use all your leftovers it’s clean
it’s fresh and it’s healthy right this
recipe breaks down into three segments
the first one is I’m going to show you
how to make a soy infused hard-boiled
egg for the stock I’ve got one litre of
chicken stock and 500 mils of water and
then to finish off with the garnish that
brings it all together I’ve got some
leftover roast chicken and carrots and
spring onions and some noodles that are
already cooked and I’m gonna finish it
all off we’ll see okay so got the egg
get your water whirling and cook this
for six minutes
okay so that’s cooked for six minutes
let’s get it into this bowl and I’m
gonna refresh with cold water so we’re
pouring cold water in there to stop the
cooking process immediately cuz I want a
nice yellow yolk II yolk right so that’s
been in cold water for ten minutes
completely cooled down now I’m going to
give it a flick cause what we’re gonna
do is we’re gonna peel it and right so
that guys there and now we’re gonna
marinate the egg so Sachi about a cups
worth you want another cup full of soy
about a quarter of a cup of mirror now
we’ve got the liquids done let’s get the
dry ingredients in ginger with the skin
on push it
okay garlic and you want to pulverize
these guys as well and then the spring
onion roughly chopped
so that egg is sitting in all those
ingredients Miriam the sake the soya
sauce and it’s getting the ginger the
garlic and the spring onion it’s gonna
suck all that in it’s gonna taste
amazing leave that for an hour
next up the stock I’ve got a liter of
chicken stock coming up to the boil I’m
going to add five hundred mils of water
now I want a tablespoon of
Worcestershire sauce and then you want a
tablespoon of soy sauce next ginger now
again you leave the skin on because
there’s so much flavor in that ginger
and you fish it out at the end
so let’s pulverize this
we’re gonna take two cloves of garlic
and chop up nice and fine and it goes so
we’ve got the chicken stock the water
the soya sauce the Worcestershire sauce
we’ve also got the garlic and the ginger
now classic Chinese flavoring five-spice
one about a teaspoon let’s bring that up
to the boil and then simmer right while
that’s simmering let’s get the rest of
the garnish done so carrot into balance
now spring onions we’re gonna take out
the outer leaves and then we’re going to
top and tail them and then we’re gonna
cut on the diagonal now the onions gonna
add a springy freshness to it gives
crunch okay and then coriander I’m just
gonna finely slice through this and then
that means that all my preparation my
mise and plasticity is done so then it’s
just pull the stock over everything and
it’s done
that little bad-boy is beautiful
so let’s now build the bowl-a-rama
chicken in strips in the bottom I’ve got
a mixture of leg meat and breast meat
here now you could use other leftover
meats you could use turkey if you
fancied where you could use pork but it
works best with chicken when you’re
doing it as a leftover dish what we’re
doing is were layering the different
vegetables so that’s the carrot now the
spring onion then pinch of baby spinach
so then I’ve got some seaweed that I’ve
been rehydrating in water I’m just going
to squeeze it and get rid of the excess
water I’m just gonna fling it over to
the board and slice through in with the
seaweed ramen it’s a noodle based dish
so got my ramen noodles you can buy
these from most good supermarkets and
you want to use these rather than
vermicelli or something like that
because these take on the flavour of the
rich stock okay now we’re gonna fish out
the ginger out of the stock I’m gonna
pull the stock into the bowl now to
finish off bongos the coriander we’re
going to put some carrots some more
spring onion chilli flakes now look at
that that looks amazing but what’s gonna
take it to the next level is the egg now
this little guys been in there for about
20 minutes so I’m going to slice him
open and finish off the dish
now look at that incredible bowl of
chicken ramen now I reckoned that Shh
I’m trying to listen in I reckon it’s
about okay right let’s see what they
think
right come on in you come what’s your
name oh my god what are you saying dang
it is the right answer this is a chicken
ramen so what would you pay for that
bowl of ramen 7.7 Queen damn
okay right Liam yeah you’re done see you
later
spoon up okay come on Queen get your
spoon okay oh look at that like the
seaweed and the carrot I don’t know
get in you said the right answer come on
girls bring it in well done boom it’s
ramen is super tasty and it’s so quick
to make we’ve got all those fresh
ingredients they’re not overcooked
because they’ve just had the stock
poured over them and it’s really hearty
mega-mega dish now guys make sure you
subscribe to foodtube it’s free after
all and if you want more tasty street
food go to my channel food pasta
you
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