white boy attempts udon noodle soup | FlamBaé
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- Опубліковано 26 жов 2024
- This make-it-your-own udon noodle soup is one of my simple go-to's on a weeknight. Let's shake things up this week and explore some Japanese cuisine. Let's see what this little white boy can do!! Shoutout to that fabulous little lady at the Japanese store who helped me navigate the aisles when I clearly looked lost.
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RECIPE:
2 handfuls Katsuobushi (bonito flakes)
3 carrots
1 inch ginger root
3 cloves garlic
2 tbsp sesame oil
1 or 2 eggs
1 cup of white beech mushrooms
1 bunch of baby bok choy
2 blocks fresh frozen udon noodles (half package)
3 tbsp soy sauce
2 tbsp rice vinegar
1. Finely slice carrots, garlic, and ginger into matchsticks
2. Bring 2 1/2 cups water to a boil on high heat in a small pot. Reduce heat to a low flame and add 2 handfuls of bonito flakes-- steep for 30 seconds. Strain into a bowl using a fine mesh sieve or cheesecloth. This liquid is now our dashi.
3. Oil and heat a large dutch oven on medium heat. Bloom garlic and ginger for 1 minute. Toss in your carrots. Add 1/2 tsp of salt! Toss in your sesame oil.
4. Add the dashi to the dutch oven. Add an extra 2 cups of water. Add 1 cup of chicken (or mushroom, or beef) broth-- whatever tickles your pickle. Bring to a boil, and quickly drop temperature to medium-low to simmer.
5. Add the white beech mushrooms.
6. Let's poach our eggs: simmer water in a separate, small pot. DO NOT LET THIS RAPIDLY BOIL. Lay a metal sieve over a mixing bowl. Crack the egg into the sieve. This allows the dehydrated egg-whites (which make for an ugly poached egg) fall through into the bowl. Use a slotted spoon to swirl the simmering pot of water into a vortex. Plop your egg from the sieve into the center of the vortex and let it sit untouched for 2 minutes, or until the whites have set, but the yolk is still jiggly. Remove egg from water and set aside until we plate.
7. Add baby bok choy to the dutch oven. Drop the fresh frozen udon noodles into the dutch oven. Wait 2 minutes, and turn off the flame.
8. Add the soy sauce and rice vinegar to the dutch oven soup.
9. Plate your dish! Top with a poached egg! Slurp!
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ABOUT FLAMBAÉ
Flambaé is a home cooking brand that welcomes quirk and fun into our kitchen. Designed for the home chef, we are inspired by the mistakes today that make us better chefs tomorrow.
Yianni, awesome video as always. Can I say THANK YOU for leaving in the broken egg yolk?! I’m sure you know how many UA-camrs would have just edited that out, but your channel shows real things that can happen to real people while cooking. Well done, I know your channel is going to keep growing. ❤️
Cooking is both messy and fun-- I hope showing real people in real kitchens inspires people to make some awesome food. Thanks so much 💜
Also thanks for spelling my name correctly LMAO
The ENERGYYYYYYYY HERE is the reason i keep watching your videos 🤩🤩 Amazing recipe
Thank you so so so so much 😍
Revere Ware! And great jazzy music over the food store adventure. Love it all.
Ha! Some of my kitchenware is pretty old-school! Thanks, Gregg
I love you !! I love this story because it is so relatable. I recently walked into a Indian store trying to buy all the components to make my own chai and no one spoke English. And then they were telling me what I found online was totally wrong to make good tea. This was so fun to watch. You have inspired me to try it again at home. I think once you get the basics down of this soup you are right you can totally add in different things. Thank you for being you. I can’t stand another cooking channel that literally only shows their hands cooking and no personality. Your channel will explode quickly!!
Thank you so much!!! I've since gone back so many times, and even thanked that beautiful soul. I had only ever enjoyed Japanese food in restaurants. She gave me the gift of making it in my own kitchen 💜
Nailed it! Your channel is so fun to watch!
Thank you!!
When I clicked on your video and started watching you seem like you've been doing youtube for a while, but then I heard you say let's get to 500 subs..... I was like WHAT!!👁️👄👁️ Everything seems soooo high quality!!! Really love your videos!! I hope you blow up!❤️❤️❤️
Kiki you’re such a gem, thank you 🥺
Where did you learn to make Asian food in general? Because whoa, this is a good recipe
Ahh thank you! A good friend of mine is a cook who was really really good with Vietnamese food. Seeing how he layered Asian dishes really opened my eyes to a world of new ingredients. From then, google, youtube, and that sweet old lady at the store
Awsome recipe stay connected
Thanks so much!!
TWIST! Twist of fate!
THANK. YOU. !!!! I feel like I can finally breathe again !!!
1:02 “I feel like that’s too easy” Has it ever stopped you before? 😏
😭😭😭
@ Something isn’t always better just because it was hard work.
I like ‘flamber that like button’ plenty 😂