Man. You guys have matured and grown so much since your first videos. I remember the microwaveable and college dorm recipes that were basically just throwing ingredients together. Nothing wrong with that; there's certainly a demographic. It's just cool to have been a fan since the early days and evolve alongside you guys. Keep it up bros
exactly, human life is always growing, thats a law of the universe. People like comfort and hate change so they tend to stay the same but the audience will move on because they are growing as well!
it's the first time i see this guy, so he was younger in the past? oh you meant less mature in those early videos of his, of course that makes sense, i'll check them out, and see for myself
It's kind of bittersweet to me because I miss the silliness and the quickly cut together junk food videos they would do. I especially miss the dynamic between the brothers. It's really inspiring to see them grow up and do their separate things and really seem fulfilled though. QQ
The best teachers aren't the ones that teach you how to perform a specific task. The best teachers are the ones that inspire you to create and excel for the pure joy of doing so. This guy is in the latter category. I am inspired and hope to make my first asian style soup soon.
as asian, my favorite toppings/condiments to go with any clear broth soups is fried shallots, it elevates the taste with the crispy texture, a must have in every Malaysian household
I am Korean and I have tried lots of different noodle soup dishes and I can say that I completely I agree with all the elements of your video on how to make a personalized noodle soup. Great video. And thanks for sharing.
At 2:50 just put all in pot, make rost in pot, ths way no need to ransfer after rosting. Just take out pot with rosted chicke, and add watter. All flavour is already in pot, no need to scape the tray.
Thank you brothers green, for helping me understand and love food more nutritious glorious food. I have been watching you guys since the middle of December. I am on a health journey and so far have lost 25 lbs since dec 28th. 75 lbs more to go. I gained 100 lbs on bedrest from a high risk pregnancy and have had a very hard time trying to lose it. Thank you for expanding my knowledge and showing us visually how to cook these foods. Not to mention budget friendly meals. My husband has been diagnosed with hoshimotos disease you have so many recipes on your channel friendly for his diet. Thank you, thank you, thank you for helping us along our health journey... Much love from Canada Ontario Canada.
Rebekah Griffin good luck on your weight loss journey! Definitely understand where your coming from, I just recently lost 100lbs that I had gained. Keep up the hard work girl you got this!! 👊🏼
You could just roast in that pot rather than the sheet pan and then deglaze the fond from pot rather than transferring. Save on clean up, and release more flavour
I alway tell people I could eat thai food for the rest of my life if I could pick one cuisine, but these soups are so versatile!!! Every time I go to a ramen shop I get the vegetarian option and add meat to it. The best of both worlds.
So inspiring...I"ve been making little soups since seeing this and it's such a great quick go to throw together meal...I added wakame to mine. Thank you!
Great Recipe!!!!!!Thank you!!!!I Love pho!!!!!I’m going to make a veggie version of your soup & roast parsnips,carrots,leeks, onions etc. ver inspiring & beautiful video to watch!!!💖💖💖💖💖Soup rocks in winter!!!!
Pho is by far one of the best soups Asia has to offer. I still enjoy my occasional ramen, some Chinese soup boiled in animal bones till it's clean as a mirror. Wonton noodle soup etc etc. I think anyone who enjoys pho a lot should give bun bo hue a try if they want a kick.
I value these videos so very much! I'm right at the stage in my cooking that the content that you provide is teaching me in leaps and bounds. Thank you!
A big ol' bowl of pho hits the spot. But when I'm feeling more spicy, bun bo Hue is where it's at. So flavorful! Then there is khao poon (Laotian noodle soup). Love 'em all! I like how you combined Vietnamese pho noodles techniques along with Japanese and Chinese ingredients in your soup.
Hi, thanks for sharing. My wife would like to know where you bought your noodle bowl. She loves the bowl and would like to buy a set. Thanks, best wishes.
I like your style, Bro....when I was in Viet Nam 50 years ago, I became addicted to Pho, and have spent most of a lifetime chasing Asian noodle soups. Keep up the good work ! :-)
You are definitely talented and have special hands who tend to cook in some different styles as well. Also, It seems like you are making some combinations of flavors and have profound info about foods. Keep it going! Looks amazingly beautiful!
Ever since friends showed me how to make my own Pho, it's my favorite to make. I love how customizable it is, i usually do baby bok choy, smoked ham, water chestnuts, pho noodles, cilantro, beef broth, rice wine vinegar, ginger, furukaki, hoisin, miring, sesame seed oil, tamarin, ponzu, lime juice... my mouth is watering ^_^
@@clairewyndham1971 Your reply is why I click the notification bell. I've now put this trick in my soup notes and basic soup builder recipe. I've sauteed onion in the past but don't like the added oil.
the word "simple"doesn't apply to this noodle soup although it looks absolutely delicious and nutritious im sure it's not simple ;) ! Thanks for the vid !
@@pattyayers neither did i claim that he didn't ? yet a noodlesoup is (at least for me and a couple of folks i know) something easy to be done or fast with the amount of time spent for this soup i could make you a 4 to 5 course dinner ;)
I'm a knife geek so I have to comment on that Chicago Cutlery knife on the magnet over you left shoulder. I have one just like it. Got it for a dollar and a flea market. It holds an edge so well, that I have to sharpen it only once a year.
Thank you for sharing the stock instructions! Bought a heritage chicken from the farmer's market. Will definitely use it for the stock and your incredible soup recipe!
Yeah this stuff is "asian" in the sense of getting "pizza" in china, and it has all sorts of crazy ingredients. The way he does it is simply not how it works. It's suitable for an Asian fusion restaurant.
I'm Japanese and I love asian noodles so much. :) If you want to make a super easy and quick Japanese noodle dish, I'd recommend using "Hondashi" powder. Just put some in boiling water. Add noodle and veggies/meat. For noodle, we use "Udon", "Somen" or "Soba" very often when we cook noodles at home.
If I had to cook one thing for the rest of my life I'd choose ribs. There's so many silly little things you can do to experiment and change things up. Do you want a satisfying bite off the bone or so tender you can slide the bones right out of the meat? Endlessly juicy meat or a nice bark on the outside? smokey umami or sweet barbecue? If the rules allowed it I even love making BBQ pizza with rib meat. If I had to eat the same thing for the rest of my life on the other hand, it'd be chicken breast with burnt garlic pepper seasoning over instant mashed potatos with packet gravy. I've learned enough cooking skills and enjoy it enough that I don't like using instant/packaged stuff, but I'm not sure I'll ever prefer the taste from scratch. The cheap and easy stuff I grew up on just never gets old. My corpse is gonna last forever from all the preservatives!
I wholeheartedly agree with you on that one. It's hard to beat a delicious noodle soup. So many variations possible it boggles the mind. As always you made me hungry, damn you !
That is an awesome meal and I could have that everyday as well. I love that your meals are very light and full of vegetables not just meat. Trying this out this week for my family to enjoy~ THank you
AGREED ! ! After living and working in Asia for more than 30 years , these bowls are among my favorites . Love cold sobo noodles and udon are favorites as well Cant go wrong with glass noodles ! Thanks for sharing . The stock is the most important . Ginger brings it !
Im not even into this type of food and i got to say, this is a legit video. Very impressed. I love to cook, but have never been introduced to this type of food. Looks absolutely amazing. I will be going to the store and making it this week. Thanks for sharing
Okay man so I have a couple of questions. If theres a video about this someone comment the link please :) What to do with all the stock? storage wise... Freeze it? Just keep it refridgerated ..? how long can I use one batch of stock, when does it turn bad? And about your vegetable preparation... so you prep veggies for the whole week.. put them in air tight containers and then in the fridge? Thats it?! So simple? Can I do this to every ingredient I'm using? Which ones should I exclusively prepare as I need them? Which ones are not as nice after a couple days (in the fridge)? Only two questions for now.. Love the videos!
freeze it. you could even make a really condensed version, freeze it in an icecube tray and chuck the cubs in a freezer bag. Then you've got an easy stock cube for pretty much anything
You are so awesome! Love your tutorial videos. So well done. I have started making your noodle soup since you posted this video. I always make my own stock but you have now inspired me to roast veggies for the toppings. Great! Thank you.
Omg, I just made this chicken noddle soup last night and had it 5 min ago, its truly amazing, my husband was blown away by the broth too! Im from China, the best chicken soup i had before was made in my grandparents village, they killed the chicken and made soup out of it right way. So delicious! i think its something with the chicken, those chickens go to the mountain and rice filed to get their own food. My grandma barely put anything into the soup, but it's some insanely flavored broth.
@@capnsmashem3284 There is a difference between a factory produced chicken - as in, those that live in large industrialised coops - and a free-range chicken - and when I say "free-range" I don't mean the legal definition of "if they can see the sun for 4 hours per day, it's free-range". Factory chicken makes for an alright stock, but it's main purpose in life is it's meat. Free-range, on the other hand, is more bony and thus far less impressive in a roast, but makes for a truly majestic broth. Use this knowledge well, and I think you'll find what you seek even in America.
Older chickens, ones that are stringy and not really great for, say, frying, are great for soups. Boiler hens are what you should look for in the US - They're egg-laying hens that lived a long, full life before they were harvested - A good chicken and some salt and pepper are pretty much all you need for good chicken broth, imo. :V
I grew up in East Africa and when my family returned to the States, I couldn’t eat the chicken. It was bland! Still not my favorite meat, didn’t understand why Americans were so into chicken breasts. I then lived in East Asia for a couple years as an adult and saw how much smaller chickens were in the grocery stores. I definitely think chickens sold in the US are bred only to be big, and not so much for flavor. Also, they don’t exercise in their factory cubicles and don’t develop muscle the same way. Food in the US is more bland because efficiency and cost-effective industrial production is prioritized. As I heard Jim Lahey say, industrial production of food has prevented starvation for certain populations but it doesn’t produce the best quality.
maybe it's the smallest famous kitchen of all time... who would a though, when I moved in to this place I was sad that I didnt have one of those nice big kitchens but it worked out great since it's super relatable to most people out there
Alfons Schuhbeck ...i agree. Even though he added all the requisite adjectives ("depth of flavor" "pop of color" "infused with flavor" and "a TON of flavor"), a delicious bowl of soup can be made and enjoyed for a lot less time!!
You can make it in 20 min with just vegetables (onions, mushrooms, carrots, garlinc, ginger), some kind of store bought broth and soy sauce. Garnish with scallions and an egg. But the fresh meat or fish broth is absolutely worth the time if you are into soups.
Bone broth is richer, but if you want something quicker, you can stir fry some ground meat with aromatics before adding water and veggies. You also don't have to premake the toppings. Some veggies can be cooked right into the broth with the correct timing so they're not overcooked. The best thing about Asian noodle soup is that you can make it as fancy or simple as you want.
I "cheated" and the soup is superb. After roasting the main part, I put them in a crock pot. Essentially, dinner was done being made at noon. 7 hours later, I cooked some Udan noodles and poured my soup over. Plenty for a couple days and it is very satisfying. Very variable too---add chili sauce and it's spicy or add nothing and it's still very flavorful. Then there's soy, Sesame, etc. I added chopped garlic too.
@@EpicBunty They're completely different plants. They're not closely related and taste pretty different from each other. It's like comparing a carrot with a radish.
Was you brought up ALWAYS been corrected...what I mean is does it REALLY matter and if you didn't make that comment would you REALLY have had a sleepless night...😂🤣😂😅
Goat Pullao (rice) which basically uses a stock too to make the rice dish with Raita, Tomato/Onion/cilantro/lime chutney and some raw veggies on the side like cucumber and/or Muli.
Great job and yeah this makes total sense. After visiting China to pick up my daughter, they eat noodle soups all day long. Specifically for breakfast. Since i've been back, I've gleaned a couple of tweaks to my soups that have been really helpful: 1. To save time, blanch the greens (like your bok choy) in the boiling noodles. 2. Pressure cookers are great for speeding up the stock cook length and saves a lot of time and $ due to the cost of your stovetop's fuel source.
Looks so, so good. Would love a big pot of that in my fridge. Thinking of taking your class! Indian food is another thing I'd love to learn. But currently my kitchen is I have an in-bedroom mini-fridge, blender, electric kettle, one-burner hot plate, and some basic things like can opener, pot, pan, etc. So may need to wait til I move. Some additions here may help though such as maybe toaster, Toaster Oven, Cuisinart, and InstaPot. Not plugging anything into same outlet at same time.
I mean, its just legit. I do the same thing, make a lil rice too and your done Also,it could be pretty good for making gainz and losing weight if you do chicken, veggies and some nice seasoning as you said.
Lovely presentation. The funny thing is I've been doing this for myself on winter nights...for years. Now more people will enjoy this, too. I subscribed.
Keep an XL ziplock bag in your freezer and chuck in all the clean edible garbage you were going to throw away. Onion ends, garlic ends, bones, fat, peels...everything! Once the bag is full make free stock.
when i see videos like this i feel so glad that internet exist so we can enjoy the knowledge of talented people miles away from us
Hmm appropriate profile picture
Good energy comment 😊
Shouldn't you be making pasta Italia?
Well said 🙃
the most wholesome statement 😊
I love how basic your kitchen and cookware is. It makes us feel like we can do this at home. You are an excellent teacher. Thank-you for posting this!
Man. You guys have matured and grown so much since your first videos. I remember the microwaveable and college dorm recipes that were basically just throwing ingredients together. Nothing wrong with that; there's certainly a demographic. It's just cool to have been a fan since the early days and evolve alongside you guys. Keep it up bros
exactly, human life is always growing, thats a law of the universe. People like comfort and hate change so they tend to stay the same but the audience will move on because they are growing as well!
These words are so true and I realized that just now omg almost crying
it's the first time i see this guy, so he was younger in the past? oh you meant less mature in those early videos of his, of course that makes sense, i'll check them out, and see for myself
Always blazed as hell cooking awesome munchies, to homecooking that has the skills of good restaurants.
It's kind of bittersweet to me because I miss the silliness and the quickly cut together junk food videos they would do. I especially miss the dynamic between the brothers.
It's really inspiring to see them grow up and do their separate things and really seem fulfilled though. QQ
The best teachers aren't the ones that teach you how to perform a specific task. The best teachers are the ones that inspire you to create and excel for the pure joy of doing so. This guy is in the latter category. I am inspired and hope to make my first asian style soup soon.
as asian, my favorite toppings/condiments to go with any clear broth soups is fried shallots, it elevates the taste with the crispy texture, a must have in every Malaysian household
Some japanese ramen places also use fried onions or shallots for topping, and I agree. It tastes delicious :)
I've never heard of that. Sounds yummy
or both. fried and fresh. i love the raw onions
Fusion of fried shallot and fried chopped garlic is the best
Do you just quickly fry the shallots on high for a brief minute? Sounds interesting!
Edit: typo
I am Korean and I have tried lots of different noodle soup dishes and I can say that I completely I agree with all the elements of your video on how to make a personalized noodle soup. Great video. And thanks for sharing.
korean noodles are not up to par
@@youBigLoser you know nothing about korean cuisine
@@DoHyunKilI do far more than u do.
@@youBigLoser not really
@@DoHyunKil it's the reality. Accept it
Green onions are so pretty when sliced like that
I agree
Cold water is key.
Agreed! 👍
At 2:50 just put all in pot, make rost in pot, ths way no need to ransfer after rosting. Just take out pot with rosted chicke, and add watter. All flavour is already in pot, no need to scape the tray.
Thanks! I appreciate the fact that this is a technique video not just a single recipe video.
always trying to teach not just push recipes. That's not how you become a home cook...
Thanks for explaining telling me the reason why what you did, each step. Thanks !
Moving from Florida up to the PNW, soups, especially Pho and Ramen, have become a huge part of my fall and winter life
Thank you brothers green, for helping me understand and love food more nutritious glorious food. I have been watching you guys since the middle of December. I am on a health journey and so far have lost 25 lbs since dec 28th. 75 lbs more to go. I gained 100 lbs on bedrest from a high risk pregnancy and have had a very hard time trying to lose it. Thank you for expanding my knowledge and showing us visually how to cook these foods. Not to mention budget friendly meals. My husband has been diagnosed with hoshimotos disease you have so many recipes on your channel friendly for his diet. Thank you, thank you, thank you for helping us along our health journey... Much love from Canada Ontario Canada.
Rebekah Griffin good luck on your weight loss journey! Definitely understand where your coming from, I just recently lost 100lbs that I had gained. Keep up the hard work girl you got this!! 👊🏼
Jenn thank you for your kind words and congratulations on your weightloss such a huge accomplishment!!!!
Keep it up!!!
Wow, im im glad our recipes could be an inspiration on the diet, sounds like your doing great! keep it up!
36 lbs down!
You could just roast in that pot rather than the sheet pan and then deglaze the fond from pot rather than transferring. Save on clean up, and release more flavour
would you just put the pot in the oven? and what kind of pot would you need? it shouldn't be a non stick pot, right?
@@teddyruxpin3811 A cast iron Dutch oven should do the job.
and as aaalwaaays, eeeenjoooyyyyy!!! :)
We find that the skin from the chicken makes a ton of yummy juice and fat to add to the broth. We do about 600 half chickens in one oven.
Deglaze with what?
I alway tell people I could eat thai food for the rest of my life if I could pick one cuisine, but these soups are so versatile!!!
Every time I go to a ramen shop I get the vegetarian option and add meat to it. The best of both worlds.
Stir Fry. It has everything. Vegetables, meat, you could even throw certain fruits in there, rice, noodles. Plus it tastes delicious
Not always as satisfying as soup
Super healthy
Wonderful flavors
I think I agree with you.
Thanks for the video.
This has literally saved my life in terms of packed lunch for work. thank you so much guys. best channel on youtube.x
My little daughter will eat soups everyday forever
I could too! I don't trust anyone who doesn't like soup lol.
@@curiousabout1 me too , she got it from me! I think unhealthy people doesn’t like a hot pot soup 🥣
So inspiring...I"ve been making little soups since seeing this and it's such a great quick go to throw together meal...I added wakame to mine. Thank you!
Absolutely a top 5 fav Mike G video. Just made this last night. Blew the family away. So good in this colder weather.
Great Recipe!!!!!!Thank you!!!!I Love pho!!!!!I’m going to make a veggie version of your soup & roast parsnips,carrots,leeks,
onions etc. ver inspiring & beautiful video to watch!!!💖💖💖💖💖Soup rocks in winter!!!!
Pho is by far one of the best soups Asia has to offer. I still enjoy my occasional ramen, some Chinese soup boiled in animal bones till it's clean as a mirror. Wonton noodle soup etc etc. I think anyone who enjoys pho a lot should give bun bo hue a try if they want a kick.
The root vegetable next to the carrots is parsnip, not turnip.
Strange he got it wrong twice.
yeah. I noticed that too. I was like, since when is a turnip not round?
Thank you! If you grew your own vegetables you'd know the difference! Even the textures are different! I love them both btw
celeriacmarcus You are right, thank you!
I love that you corrected him on the type of root vegetable and that your name is celeriac
I value these videos so very much! I'm right at the stage in my cooking that the content that you provide is teaching me in leaps and bounds. Thank you!
Just love your working space!! Very real!!
Wow all those techniques you are using ...makes you v good cook..👍.I think this is food for soul ❤️
This is one of those dishes that if you master, you’re well on your way to being a professional home cook!
Thank you! I can never get the stock right, you gave me some insight into why! :)
Thanks for all the great ideas, especially roasting for stock. I'm on an Asian soup kick also, so this was just perfect! :-)
Brothers Green Eats I can marry you, now that I know you can eat what I eat!!!! :D
Is that not an oxymoronic statement?
Thanks for thoses videos, you guys rock !, I eat better now, I can make something great every night, no matter whats in the fridge
A big ol' bowl of pho hits the spot. But when I'm feeling more spicy, bun bo Hue is where it's at. So flavorful! Then there is khao poon (Laotian noodle soup). Love 'em all! I like how you combined Vietnamese pho noodles techniques along with Japanese and Chinese ingredients in your soup.
Hi, thanks for sharing. My wife would like to know where you bought your noodle bowl. She loves the bowl and would like to buy a set. Thanks, best wishes.
thank you. each video is great. you are a good storyteller.
You are such a good cook. Patience and love. Thanks for sharing.
Excellent video-my favourite-I agree - Asian Soup is the BEST!!!
thanks!
I like your style, Bro....when I was in Viet Nam 50 years ago, I became addicted to Pho, and have spent most of a lifetime chasing Asian noodle soups. Keep up the good work ! :-)
I love this guy! this noodle give me lots of inspiration.
I LOVE, LOVE, LOVE Asian noodles any way you can get them!!! I'm new to your channel and so very happy I found you! Thank you!!!
You are definitely talented and have special hands who tend to cook in some different styles as well. Also, It seems like you are making some combinations of flavors and have profound info about foods. Keep it going! Looks amazingly beautiful!
Just made this for my evening meal. You;re a genius. It was so tasty.
Just!! You mean you had a spare 5-6 hours?
Appreciated the attention to detail. This is cooking as meditation, beautiful.
Ever since friends showed me how to make my own Pho, it's my favorite to make. I love how customizable it is, i usually do baby bok choy, smoked ham, water chestnuts, pho noodles, cilantro, beef broth, rice wine vinegar, ginger, furukaki, hoisin, miring, sesame seed oil, tamarin, ponzu, lime juice... my mouth is watering ^_^
Thanks for that!
Great information and video. Thank you very much. And I agree, soup all year round.
I had never heard of roasting the veggies before making the stock! Can't wait to try it!
I have always roasted veggies before making a broth or stock..Roasting changes the natural sugars and definitely changes the flavors.
@@clairewyndham1971 Your reply is why I click the notification bell. I've now put this trick in my soup notes and basic soup builder recipe. I've sauteed onion in the past but don't like the added oil.
Mung bean thread - glass noodles are the bomb - and my favorites add bean sprouts, Thai basil, cilantro/corriander, mint
bean sprouts!!!!!!!!! agreed.
the word "simple"doesn't apply to this noodle soup although it looks absolutely delicious and nutritious im sure it's not simple ;) ! Thanks for the vid !
it's simple....once you've developed your broth, it's only a bit of time
@@pattyayers neither did i claim that he didn't ? yet a noodlesoup is (at least for me and a couple of folks i know) something easy to be done or fast with the amount of time spent for this soup i could make you a 4 to 5 course dinner ;)
Great video.thank you from Vermont
Very inspirational! This video is making my mouth water! Thanks, for sharing!
Great video Mike!!!
So, I just found your page. I'm in. Now to watch ALL your other videos.
Love how you Cook your ramen
practice makes perfect, some great tips on making this amazing looking soup
I'm a knife geek so I have to comment on that Chicago Cutlery knife on the magnet over you left shoulder. I have one just like it. Got it for a dollar and a flea market. It holds an edge so well, that I have to sharpen it only once a year.
Thank you for sharing the stock instructions! Bought a heritage chicken from the farmer's market. Will definitely use it for the stock and your incredible soup recipe!
I love that you didn't add lots of salt - god bless you!!
I really like this channel. You guys are great.
I’ve been building my stock ingredients. I’m so excited once I have a decent variety so I can make at the end of the week
Big fan, love your vids. Thanks for sharing your knowledge and following your passion.
Thank you for your videos. Inspiring.
Coming from an Asian, this dude knows what he's doing. Great taste. I already know that's good
not really: too little water;
@@MontyGumby thanks chef 😉
Yeah this stuff is "asian" in the sense of getting "pizza" in china, and it has all sorts of crazy ingredients. The way he does it is simply not how it works. It's suitable for an Asian fusion restaurant.
10:30 lmao wtf is this monstrosity.
@@allandulles7108 LOL that makes it Korean
I'm Japanese and I love asian noodles so much. :) If you want to make a super easy and quick Japanese noodle dish, I'd recommend using "Hondashi" powder. Just put some in boiling water. Add noodle and veggies/meat. For noodle, we use "Udon", "Somen" or "Soba" very often when we cook noodles at home.
What vegetables would you put in?
Katarina Smith: I love adding some "negi' (green onion) in my bowl! It makes it so flavorful. I also like putting shiitake or enoki mushrooms.
If I had to cook one thing for the rest of my life I'd choose ribs. There's so many silly little things you can do to experiment and change things up. Do you want a satisfying bite off the bone or so tender you can slide the bones right out of the meat? Endlessly juicy meat or a nice bark on the outside? smokey umami or sweet barbecue? If the rules allowed it I even love making BBQ pizza with rib meat.
If I had to eat the same thing for the rest of my life on the other hand, it'd be chicken breast with burnt garlic pepper seasoning over instant mashed potatos with packet gravy. I've learned enough cooking skills and enjoy it enough that I don't like using instant/packaged stuff, but I'm not sure I'll ever prefer the taste from scratch. The cheap and easy stuff I grew up on just never gets old. My corpse is gonna last forever from all the preservatives!
great rebranding man, always loved you channel great to see you level up !
One of the best! Many thanks Sir!
I wholeheartedly agree with you on that one. It's hard to beat a delicious noodle soup. So many variations possible it boggles the mind. As always you made me hungry, damn you !
:)
This bowl is beautiful! Where did you find it? One of my husband’s favorite things to make is ramen and I’d love to gift him some bowls like this.
That is an awesome meal and I could have that everyday as well. I love that your meals are very light and full of vegetables not just meat. Trying this out this week for my family to enjoy~ THank you
AGREED ! ! After living and working in Asia for more than 30 years , these bowls are among my favorites . Love cold sobo noodles and udon are favorites as well Cant go wrong with glass noodles ! Thanks for sharing . The stock is the most important . Ginger brings it !
Im not even into this type of food and i got to say, this is a legit video. Very impressed. I love to cook, but have never been introduced to this type of food. Looks absolutely amazing. I will be going to the store and making it this week. Thanks for sharing
you and Josh will be the best freacking dads ever lol, just imagine coming home and this is on the table... my goodness
;) doing my best for the fam
Okay man so I have a couple of questions. If theres a video about this someone comment the link please :)
What to do with all the stock? storage wise... Freeze it? Just keep it refridgerated ..? how long can I use one batch of stock, when does it turn bad?
And about your vegetable preparation... so you prep veggies for the whole week.. put them in air tight containers and then in the fridge? Thats it?! So simple? Can I do this to every ingredient I'm using? Which ones should I exclusively prepare as I need them? Which ones are not as nice after a couple days (in the fridge)?
Only two questions for now..
Love the videos!
ChuckyBalboaOnline freeze the stock, refridgerating doesnt work
freeze it. you could even make a really condensed version, freeze it in an icecube tray and chuck the cubs in a freezer bag. Then you've got an easy stock cube for pretty much anything
yep you can keep it in the fridge for 4-5 days then freeze the rest for the few months
1.5x speed, thank me later
😂 thank you
Thank you
Thank you
You are a God
I love this channel. For sure!
You are so awesome! Love your tutorial videos. So well done. I have started making your noodle soup since you posted this video. I always make my own stock but you have now inspired me to roast veggies for the toppings. Great! Thank you.
Omg, I just made this chicken noddle soup last night and had it 5 min ago, its truly amazing, my husband was blown away by the broth too! Im from China, the best chicken soup i had before was made in my grandparents village, they killed the chicken and made soup out of it right way. So delicious! i think its something with the chicken, those chickens go to the mountain and rice filed to get their own food. My grandma barely put anything into the soup, but it's some insanely flavored broth.
@@capnsmashem3284 There is a difference between a factory produced chicken - as in, those that live in large industrialised coops - and a free-range chicken - and when I say "free-range" I don't mean the legal definition of "if they can see the sun for 4 hours per day, it's free-range".
Factory chicken makes for an alright stock, but it's main purpose in life is it's meat. Free-range, on the other hand, is more bony and thus far less impressive in a roast, but makes for a truly majestic broth.
Use this knowledge well, and I think you'll find what you seek even in America.
Older chickens, ones that are stringy and not really great for, say, frying, are great for soups. Boiler hens are what you should look for in the US - They're egg-laying hens that lived a long, full life before they were harvested - A good chicken and some salt and pepper are pretty much all you need for good chicken broth, imo. :V
I grew up in East Africa and when my family returned to the States, I couldn’t eat the chicken. It was bland! Still not my favorite meat, didn’t understand why Americans were so into chicken breasts.
I then lived in East Asia for a couple years as an adult and saw how much smaller chickens were in the grocery stores.
I definitely think chickens sold in the US are bred only to be big, and not so much for flavor. Also, they don’t exercise in their factory cubicles and don’t develop muscle the same way. Food in the US is more bland because efficiency and cost-effective industrial production is prioritized. As I heard Jim Lahey say, industrial production of food has prevented starvation for certain populations but it doesn’t produce the best quality.
4:16 "I take all of that and add it to a pot"
Yep...or just freakin' EAT IT ! :) LOL
Looks delicious
I love how your kitchen is famous now
maybe it's the smallest famous kitchen of all time... who would a though, when I moved in to this place I was sad that I didnt have one of those nice big kitchens but it worked out great since it's super relatable to most people out there
I know right? Like how many pissed YT people are there gonna be out there when he moves some day?
Enjoyed your presentation, thank you
Totally enjoyed this video....can't wait to make this!
Tbh looks like a lot of work for only about 3 bowls of soup
generally I would make a bigger portion with pork bones so I have bowls of soup for the entire week!
Alfons Schuhbeck ...i agree. Even though he added all the requisite adjectives ("depth of flavor" "pop of color" "infused with flavor" and "a TON of flavor"), a delicious bowl of soup can be made and enjoyed for a lot less time!!
You can make it in 20 min with just vegetables (onions, mushrooms, carrots, garlinc, ginger), some kind of store bought broth and soy sauce. Garnish with scallions and an egg. But the fresh meat or fish broth is absolutely worth the time if you are into soups.
Bone broth is richer, but if you want something quicker, you can stir fry some ground meat with aromatics before adding water and veggies. You also don't have to premake the toppings. Some veggies can be cooked right into the broth with the correct timing so they're not overcooked. The best thing about Asian noodle soup is that you can make it as fancy or simple as you want.
I "cheated" and the soup is superb. After roasting the main part, I put them in a crock pot. Essentially, dinner was done being made at noon. 7 hours later, I cooked some Udan noodles and poured my soup over. Plenty for a couple days and it is very satisfying. Very variable too---add chili sauce and it's spicy or add nothing and it's still very flavorful. Then there's soy, Sesame, etc. I added chopped garlic too.
Thanks for the advice, but that was a parsnip not a turnip.
Stfu whats the difference anyways
I was thinking the same thing.
I like them both either way though.
@@EpicBunty They're completely different plants. They're not closely related and taste pretty different from each other. It's like comparing a carrot with a radish.
@@ninjalemurdude oh.. i see my friend. Carrots and radishes are pretty different though
Was you brought up ALWAYS been corrected...what I mean is does it REALLY matter and if you didn't make that comment would you REALLY have had a sleepless night...😂🤣😂😅
Mine would be Biryani.
Goat Pullao (rice) which basically uses a stock too to make the rice dish with Raita, Tomato/Onion/cilantro/lime chutney and some raw veggies on the side like cucumber and/or Muli.
@@amuslim3706 good choice
Lasagna here.
solid advice, and a great recipe. I love that you really do want to educate people on how to take control of their kitchens and make good honest food!
Thanks for the vegetable roasting tip!
Great job and yeah this makes total sense. After visiting China to pick up my daughter, they eat noodle soups all day long. Specifically for breakfast.
Since i've been back, I've gleaned a couple of tweaks to my soups that have been really helpful:
1. To save time, blanch the greens (like your bok choy) in the boiling noodles.
2. Pressure cookers are great for speeding up the stock cook length and saves a lot of time and $ due to the cost of your stovetop's fuel source.
great tips all around, I usually do #1
Thanks for the video. The lady of the house would like to know where you bought the bowl for your soup? She said she must have a set of them.
I second that
I would say that a bowl of noodles seems to be most cooks preference, when it comes to their favorite meal
That looks great! Thank you for sharing!
Looks so, so good. Would love a big pot of that in my fridge. Thinking of taking your class! Indian food is another thing I'd love to learn. But currently my kitchen is I have an in-bedroom mini-fridge, blender, electric kettle, one-burner hot plate, and some basic things like can opener, pot, pan, etc. So may need to wait til I move. Some additions here may help though such as maybe toaster, Toaster Oven, Cuisinart, and InstaPot. Not plugging anything into same outlet at same time.
The look on peoples faces when they eat their first bowl of any Asian noodle soup is priceless.
Seeing ppl eating pho for the first time.. blows their mind
Sodium bomb
@H S more like they've never tried anything so good before.. and contemplating how they went thru life not knowing about pho
ruclips.net/video/UYnW8K3rlqw/видео.html
Slow roasted beef with mash, gravy, caramelized red wine onion, and steamed veg
Oh thank god! I just started doing Asian noodle soups and that´s just what I needed right now.
epic
Outrageously tasty. You're correct when you say you're going to impress yourself with this soup. Off the charts...
I love soups , lots of simple little tricks to build up the taste profile , I subbed and liked , Cheers
How long will the chicken stock last in the fridge?
usually around 4 days, feezer for a few months
Thx! Love your down to earth style of cooking :)
For me, it's stir-fried whatever-I-have with a drizzle of soy sauce and sesame oil. Simple, relatively healthy, and flavor packed.
Same here, i like to add some oyster sauce too.
And now I know what to have for dinner! Yay!
I mean, its just legit. I do the same thing, make a lil rice too and your done
Also,it could be pretty good for making gainz and losing weight if you do chicken, veggies and some nice seasoning as you said.
Bourdain said that his "Death row" meal with be Pho.
Don Yee he actually said sushi 😬
It was both..
I heard it was porcupine meatballs. Remember those? :-)
no he said bone marrow
I thought he said steamed jasmine rice with ketchup and a side of mayonnaise?!
Thank you, Tony Khan. Very cool
Lovely presentation. The funny thing is I've been doing this for myself on winter nights...for years. Now more people will enjoy this, too. I subscribed.
Keep an XL ziplock bag in your freezer and chuck in all the clean edible garbage you were going to throw away. Onion ends, garlic ends, bones, fat, peels...everything! Once the bag is full make free stock.
finally, someone saying there are different cultures in Asia and he acknowledges it.
I love that he studied and respected all the cultures.
I just made your ramen. Holy shit it was good! Thank you for the video
Thanks for the vid! It'd be interesting to blind taste test the long boil vs X amount of pressure cooker time for the stock. Thanks again !
This is the most nicest best Soup to have a year thank you for sharing