Foodbusker, back on Foodtube
freezing me back side off down here at camden market. I cook on the street,
People try my food then they tell me what they think
that bowl of food is worth and today I'm going to do the most amazing ramen
soup now that soup can take anything up to two days to make but I'm going to show
you a really
cool short cut recipe that's going to 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
soy infused hard-boiled egg, for the stock
I've got one litre of chicken stock and
500mls of water and then to finish off with the garnish that brings it all together
I've got some leftover roast chicken, some carrot
some spring onion and some noodles, that are already cooked
and I'm going to finish it all off with some coriander. Okay so I've 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 going to refresh with cold water so we're pouring cold water in there to stop
the cooking process immediately
cause I want a nice yellow yolky yolk, right so that's been in cold water for
10 minutes completely cooled down, now I'm going to give it a flick
cause what we're going to do is we're going to peel it
And right so that guys there and now we're gonna marinade the eggs so
sake, about a cups worth
you want another cup full of soy
about a quarter of a cup of mirin
Now we've got the liquids done let's get the dry ingredients in
ginger with the skin on, crush it
okay, garlic and you want to pulverize these guys as well
and then the spring onion
roughly chopped
So that egg is sucking in all those ingredients
the mirin, the sake, the soy sauce and it's getting the ginger, the garlic and
the spring onion, it's going to suck all that in
it's going to taste amazing leave that for an hour. Next up
the stock. I've got a litre of chicken stock coming up to the boil
I'm gonna add 500mls 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 flavour
in that ginger and you fish it out at the end so let's pulverize this
so we're going to take two cloves of garlic and chop them up nice and fine
in it goes
so we've got the chicken stock, the water, the soy sauce, the Worcestershire sauce
We've also got the garlic and the ginger now, classic Chinese flavouring
five spice, you want 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 batons
Now spring onions, we're going to 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 going to 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 preparations, my mise en place is done so then it's just pour the stock over everything
and its done
That little bad boy
is beautiful so let's now build the bowl of ramen
chicken, in strips in the bottom, I've got a mixture of leg meat and breast meat here
Now you could use
other left over meat, you could use turkey if you fancied or you could use pork
it works best with chicken when you're doing it as a leftover dish
What we're doing is we're layering the different vegetables
so that's the carrot, now the spring onion then
a pinch of baby spinach so then I've got some seaweed
that I've been rehydrating in water, I'm just gonna squeeze it and get rid of the excess
water
I'm just gonna bring over to the board and sliced through
in with the seaweed
Ramen, it's a noodle based dish so I've got my ramen noodles, you can buy these from most
good supermarkets
and you wanna use these rather than vermicelli or something like that
because these take on the flavours
of the rich stock, okay, now
we're gonna fish out the ginger, out of the stock, I'm gonna pour the stock
into the bowl now to finish off, on goes the coriander
we're gonna put some carrot, 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 reckon that, shush, don't try to listen in, I reckon it's about
8 quid, okay, right let's see what they think, right
come on, in you come, what's your name? Patricia. Who?
Patricia, my god, what are you saying?
it's delicious, it's very very tender. Ten? Ten. Yes. Is the right answer
This is a chicken ramen
so what would you pay for that bowl of ramen?
seven quid I'd say. seven quid, damn, okay. Right, Liam.
yeah you're done, see you later, go on cle- no sod off
spoon up, spoon up, okay
come on, come in, get your spoon, oh look at that, look at the seaweed and the carrot
8 or 9, 8 or 9,
yes, come on, 8 or 9
Get in, you said the right answer come on girls bring it in, well done
boom. This ramen is super tasty and it's so quick to make, you've got all those fresh
ingredients but not over cooked 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 food tube, it's free after all
and if you want more tasty street food, go to my channel
Food Busker. See ya.
ok