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.
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 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 ! :-)
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 !
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 show clicks! It somehow solves the on-going problem: what to eat tonight? Actually from time to time I crave this kind of food, now with one session, nicely presented and explained, I found my destiny food! Very grateful!
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.
Looks awesome. If you're a nut about nuts I usually top off my noodle soups with crushed peanuts or cashews along with whatever garnish I use (green onions/shallots/cilantro/toasted garlic/ect) on the "peak" of the noodle mound I place in the middle of the bowl where it doesn't sit completely in the stock, gives the soup a little more dimension.
So glad you are using rice noodles! I am gluten free and have been so disappointed in many Asian dishes that now use American wheat noodles instead. Looks delicious!
Just got home from grocery and thought I'd search YT for a bok choy based dish. Boy did I get lucky, this is exactly what I was hoping to find! I could live on this every day too:) Thanks for the great recipe and tips. Also, if you don't mind me asking, what exact brand of rice noodles are you using in this video? Hope you stumble over this comment soon as I plan on making this soup ideally today. No worries, no pressure. Thanks again:)
For me it's risotto (I'm french and half italian) because it's my favorite dish in the whole world. But I honestly love noodle soup as well and yours looks delicious ^^
You sir use a lot of dishes to make a simple soup. I mean, couldn't you simply throw the bok choy into your hot broth to blanch immediately before serving?
I hope you washed that chicken with lemon and salt to get rid of the freshness. I am from the Cariibean. We esure all meat is washed thoroughly with lemon or lime before cooking.
too laborsome, just use bone broth, fresh grated ginger and garlic then add chilli oil and chicken boullion and ur broth is ready. Add ur roasted chicken (poached and diced chkn breast works too). Boil your veggies in same broth and add noodles. 15 mins top
For a great read and an amazing Pho recipe check out the The Beauty of Humanity Movement by Camilla Gibb, the main character makes beautiful Pho, the story is amazing, but I make Pho with his method, and it's gorgeous. Charring the ginger and onion.
al gonzález she never said she couldn’t cook dumbass. She simply would appreciate a man who could cook delicious meals for her sometimes. Giving me very much misogyny 🙄.
If swapping ingredients isn't part of the rules then hands down it would be a SANDWICH. You seriously wouldn't get sick of eating soup and noodles the rest of your life?? I get it's to each their own but seems like an incredibly odd choice. Sandwiches have endless possibilities, different meats, cheeses, throw some grilled red peppers on, anchovies if you're down. Bacon. Spinach. Etc etc. Different bread choices, ciabatta, baguette, honey oat. Different sauces, creamy sriracha, mayo, mustard, vinaigrette, horseradish, etc. The flavor variety is so much more complex and endless. But ya, Asian soup. aight.
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
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
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.
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.
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
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 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.
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 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 !
@@janetownley 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 ;)
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.
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!! 👊🏼
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!
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!
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.
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.
Some good tips, but I feel there's to much addition of soy sauce, oils, sriracha etc. to the broth. I like to make something where I can feel the distinct flavors better, without overpowering it with pre-made sauces.
Its just a bit much. Sesame oil imparts strong sesame taste, same with soy sauce. Many broths esp, SE asian are salted with fish sauce and that's about it. Sriracha is essentially a condiment, like ketchup.
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 ^_^
@@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...😂🤣😂😅
i broth aggressively - 2 to 3 times a week. i thought id share my personal recipe with you incase you wanted to try it. Golden Broth onions garlic fennel chopped leeks chopped carrots chopped and whole chicken thighs with bone, no skin turmeric cayenne chilli flakes minced ginger oregano, sage, thyme all purpose seasoning noodles of your choice Secret Ingredients: saffron, dijon mustard, tomato paste, worcester sauce, butter simmer for 1.5 hr ladle broth into bowl shred chicken off bone top with fresh pak choi, soy sauce and lemon juice this broth will restore your faith in humanity, reunite you with your higher divine self and act as a shield against all enemies
how many servings is this? your recipes often don't include that information--which would really be helpful for those of us trying to scale a recipe to our own household size.
Simple?! Heaps of prep, heaps of organisation, and heaps of steps looks more like a chore and busywork than a comfort meal... to the extent i'd probably rather skip eating, unless it'd been more than a day or two :/
Just use a boxed stock or hondashi if you want to keep it more simple. Not as good, but infinitely easier. My simpler noodle soups take me about 15 minutes start to finish.
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
1.5x speed, thank me later
😂 thank you
Thank you
Thank you
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 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 ! :-)
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 !
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 !
:)
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
This show clicks! It somehow solves the on-going problem: what to eat tonight?
Actually from time to time I crave this kind of food, now with one session, nicely presented and explained, I found my destiny food! Very grateful!
Great information and video. Thank you very much. And I agree, soup all year round.
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.
Looks awesome. If you're a nut about nuts I usually top off my noodle soups with crushed peanuts or cashews along with whatever garnish I use (green onions/shallots/cilantro/toasted garlic/ect) on the "peak" of the noodle mound I place in the middle of the bowl where it doesn't sit completely in the stock, gives the soup a little more dimension.
That looks glorious.
and ppl here like "you can make it faster if..." im sick of that mentality.
It isn't a mentality. For many it's just a necessity
Thank you so much for sharing this recipe. I love many versions of a rice noodle soup and appreciate all the ideas you shared with us.
So glad you are using rice noodles! I am gluten free and have been so disappointed in many Asian dishes that now use American wheat noodles instead. Looks delicious!
that roasted turnip looks like parsnips
It definitely is a parsnip, my dad is a greengrocer.
www.google.com/search?q=turnip&rlz=1C9BKJA_enGB716GB717&oq=turnip&aqs=chrome..69i57j0l3.3189j0j7&hl=en-GB&sourceid=chrome-mobile&ie=UTF-8#imgrc=zAEw7_y1h_iGoM:
@@waynedollimore7825 yeah...makes me wonder why he said "cut up some roast turnips" while he was cutting parsnips
Recipe starts at 2:39
Just got home from grocery and thought I'd search YT for a bok choy based dish. Boy did I get lucky, this is exactly what I was hoping to find! I could live on this every day too:)
Thanks for the great recipe and tips. Also, if you don't mind me asking, what exact brand of rice noodles are you using in this video? Hope you stumble over this comment soon as I plan on making this soup ideally today. No worries, no pressure. Thanks again:)
Feeling super inspired by this! Totally going to try a stock next week.... perhaps with a touch of salt.
For me it's risotto (I'm french and half italian) because it's my favorite dish in the whole world. But I honestly love noodle soup as well and yours looks delicious ^^
I also realized that by not adding rhe onions, peppers, until 20 mins before the cooking is complete brings out those flavors.
I'm asian, and there're probably thousands of noodle soups.
I can't imagine world without noodle soups! :)
dont use parchment paper, you cant deglaze paper can you??? dont save on washing dishes if you lose out on flavour
Considering there are only 3 countries (2 of them tiny) that use the old system... please give the heat of the oven in centigrade
This guy loves his scallions.
You sir use a lot of dishes to make a simple soup. I mean, couldn't you simply throw the bok choy into your hot broth to blanch immediately before serving?
noticed that aswell
This to me is perfect too. Thanks
Thank you very much.
Wouldn't it be better to roast this in a plate than on a roasting tray ? so all the flavor and oil can be recovered more easily ?
Manicotti. Or sausage and peppers.
YOU ~ ROCK ! !
Asian noodle soup is the best! I'd skip the turnips and beets and add daikon radish. Tastes much better!
Why not boil noodles in stock? That way it absorbs flavor instead of just water.
Poor guy! Only one dish for the rest of his life...((
Love men cooking on their own besides women.....this brings peace and happiness within the family...when things get dull...
Looks great and I believe it tastes great, but it all feels like overly complicated. But I guess Ill try it soon
I hope you washed that chicken with lemon and salt to get rid of the freshness. I am from the Cariibean. We esure all meat is washed thoroughly with lemon or lime before cooking.
Need a good vegetarian broth recipe, please;)!
If I could cook one dish it would be Mediterranean dishes.
excellent video!
Where'd you get the bowl you're eating you noodle soup out of?
I would say good ol beef mandu but yeah not mad about some type of warm asian soup
This is an amazing video
You thought we wouldn't notice but I saw you adding that last shiitake mushroom 🧐
too laborsome, just use bone broth, fresh grated ginger and garlic then add chilli oil and chicken boullion and ur broth is ready. Add ur roasted chicken (poached and diced chkn breast works too). Boil your veggies in same broth and add noodles. 15 mins top
For a great read and an amazing Pho recipe check out the The Beauty of Humanity Movement by Camilla Gibb, the main character makes beautiful Pho, the story is amazing, but I make Pho with his method, and it's gorgeous. Charring the ginger and onion.
Looks amazing. I'm vegetarian. I wanna eat this so bad... lol
Fyi.. that isnt roasted turnip... thats parsnip :p
Confession: I could be easily seduced by any man who would cook like this for me 😭💓
You should be the one who can cook
I’d be seduced if he can clean up after his cooking
al gonzález she never said she couldn’t cook dumbass. She simply would appreciate a man who could cook delicious meals for her sometimes. Giving me very much misogyny 🙄.
Any man?? Even if hes 5 foot 2? he could be just about anything, but still be rejected search short men and dating 20/20 on here and get back to me
Essence Exactly ❤️
Turnips? Parsnips surely.
You're cooking the flavor away by cooking too long and don't boil it except a blub or two here and there. Cover it to hold in the flavor.
7:00 those are Parsnips, not turnips :-)
Wow dude. No wonder you love this dish. But I may have 45 mins. Cook time . Get me into this quicker catagory.
This is a lot of work for a few bowls of soup. I'll just hit up a ramen or pho spot
Oh yum.
Oh man... that looks really nice... but too long to make :(
This sounds more like a western technique of soup making with asian ingredients. Either way, yields a tasty soup! thanks for sharing.
At a restaurant, that will be at least 50 dollars.
These were parsnips, not turnips. Also, I'd suggest you eat 1/3 of that rice noodles, and add more veggies instead. Otherwise, it's just a carb bomb.
do another one of these videos!!
If swapping ingredients isn't part of the rules then hands down it would be a SANDWICH. You seriously wouldn't get sick of eating soup and noodles the rest of your life?? I get it's to each their own but seems like an incredibly odd choice. Sandwiches have endless possibilities, different meats, cheeses, throw some grilled red peppers on, anchovies if you're down. Bacon. Spinach. Etc etc. Different bread choices, ciabatta, baguette, honey oat. Different sauces, creamy sriracha, mayo, mustard, vinaigrette, horseradish, etc. The flavor variety is so much more complex and endless. But ya, Asian soup. aight.
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 😊
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
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
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.
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.
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!
"Asian Noodle Soup"...
That's like saying
"White Person Sandwhich"
😂😂😂😂😂
James Park exactly. No disrespect to this dude but ????????????
"Caucasian Noodle Soup"
Or "European noodle soup"? 🤔
Soooo, like a BLT?
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 🥣
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?
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.
This is one of those dishes that if you master, you’re well on your way to being a professional home cook!
Brothers Green Eats can you make more filipino food pls, like adobo or poqui poqui or something like that thx
Also great video, love that you love asian cuisine
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
Moving from Florida up to the PNW, soups, especially Pho and Ramen, have become a huge part of my fall and winter life
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...
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.
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.
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
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
@@janetownley 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 ;)
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
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.
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!
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!
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.
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!
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.
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.
Some good tips, but I feel there's to much addition of soy sauce, oils, sriracha etc. to the broth. I like to make something where I can feel the distinct flavors better, without overpowering it with pre-made sauces.
He made the sriracha himself. And what exactly is a pre-made sauce? I highly doubt you’ve ever made soy sauce or sesame oil yourself.
Its just a bit much. Sesame oil imparts strong sesame taste, same with soy sauce. Many broths esp, SE asian are salted with fish sauce and that's about it. Sriracha is essentially a condiment, like ketchup.
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 ^_^
I love this guy! this noodle give me lots of inspiration.
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
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?!
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...😂🤣😂😅
Slow roasted beef with mash, gravy, caramelized red wine onion, and steamed veg
Now my gf wouldn't leave me because i learn how to cook.
Your woman doesn't cook for you? Find a new woman my friend.
i broth aggressively - 2 to 3 times a week. i thought id share my personal recipe with you incase you wanted to try it.
Golden Broth
onions
garlic
fennel chopped
leeks chopped
carrots chopped and whole
chicken thighs with bone, no skin
turmeric
cayenne
chilli flakes
minced ginger
oregano, sage, thyme
all purpose seasoning
noodles of your choice
Secret Ingredients: saffron, dijon mustard, tomato paste, worcester sauce, butter
simmer for 1.5 hr
ladle broth into bowl
shred chicken off bone
top with fresh pak choi, soy sauce and lemon juice
this broth will restore your faith in humanity, reunite you with your higher divine self and act as a shield against all enemies
I would say that a bowl of noodles seems to be most cooks preference, when it comes to their favorite meal
4:16 "I take all of that and add it to a pot"
Yep...or just freakin' EAT IT ! :) LOL
Looks delicious
Them 'turnups' look like 'parsnups' to me. The whole thing has got me drubbling !
how many servings is this? your recipes often don't include that information--which would really be helpful for those of us trying to scale a recipe to our own household size.
Simple?! Heaps of prep, heaps of organisation, and heaps of steps looks more like a chore and busywork than a comfort meal... to the extent i'd probably rather skip eating, unless it'd been more than a day or two :/
Just use a boxed stock or hondashi if you want to keep it more simple. Not as good, but infinitely easier. My simpler noodle soups take me about 15 minutes start to finish.