The Art of Creating a Rich Broth

As we embark on our culinary journey, it becomes evident that the foundation of any great dish lies in its broth. This vat of water has been simmering away for 8 hours, gently heating up to create a rich and flavorful stock. The addition of pork bones, which have been cooking since last December, adds depth and complexity to the broth. We also add in some pork shoulder, allowing it to simmer away and eventually become tender and easily shredded.

The aromatics play a crucial role in bringing out the best flavors from our broth. Crushed garlic, ginger, and spring onions are added to the pot, releasing their fragrance and flavor into the liquid. The star anise and dried shitake mushrooms also join the party, adding their unique characteristics to the brew. As we continue to simmer the broth, the ingredients meld together in harmony, creating a truly exceptional taste experience.

One of the most impressive aspects of this broth is its history. It has been cooking for over a year, with some reports suggesting that it was started as early as November. The patience and dedication required to create such a rich and complex flavor profile are truly commendable. And yet, despite its long preparation time, the end result is well worth the effort.

As we prepare our garnishes, we can appreciate the attention to detail that goes into creating each component of this dish. Edamame beans, fresh shiitake mushrooms, chili peppers, spring onions, sesame seeds, and coriander are all carefully selected and arranged to add visual appeal to our finished bowl. The presentation is almost too beautiful to eat.

Now that our broth has reached its full potential, we can finally assemble the dish. We add a generous serving of noodles to the pot, allowing them to absorb the flavorful liquid. As we cook, the noodles begin to take on the essence of the broth, releasing their own unique flavors and textures into the mix.

The addition of miso, soy sauce, and mirin brings balance and harmony to our dish, rounding out the flavors and creating a truly satisfying taste experience. And just when we thought it was complete, we add in a marinated egg, carefully whisked together with soy sauce, mirin, sake, water, and sugar.

The final product is nothing short of remarkable – a delicious bowl of noodles swimming in a rich, flavorful broth. The flavors are deep and complex, the textures varied and interesting. Each component has contributed its unique character to the dish, creating a truly exceptional culinary experience.

As we sit down to enjoy our meal, we can appreciate the effort and dedication that went into creating it. The recipe is detailed and well-researched, with each step carefully considered and executed. Whether you're an experienced chef or a novice cook, this dish is sure to inspire and delight.

And yet, despite its complexity, there's something truly simple about cooking. It requires patience, attention to detail, and a willingness to experiment and try new things. As we continue on our culinary journey, we'll discover that the art of cooking is all about embracing the process, rather than just the end result.

In the spirit of creativity, let us explore some potential roles for our successors when they take over from us in the future. While we may not plan to retire anytime soon, it's interesting to imagine who might take on the mantle and carry on our legacy. Perhaps a young chef with a passion for cooking? Or someone who embodies the qualities of Ben's Angels, with a dash of sass and humor?

As we ponder these questions, let us not forget the importance of having fun in the kitchen. Cooking should be an enjoyable experience, not just a chore to be completed. So why don't we make it our mission to have a good time while cooking? And if that means getting into character with some fantasy roles, then so be it!

Sheldon's girlfriend from The Big Bang Theory, Amy Farrah Fowler, comes to mind as the perfect actress to play us in a fictionalized version of our story. Who wouldn't want to see themselves on screen, with a dash of humor and wit? And if that means we're not quite the Shaggy of the group, so be it – we'll take the role with honor!

As we sit back down to enjoy our meal, we can appreciate the beauty and simplicity of cooking. It's a process that requires patience, creativity, and a willingness to experiment. But when done right, the results are truly exceptional – a delicious bowl of noodles swimming in a rich, flavorful broth.

"WEBVTTKind: captionsLanguage: enso baz yeah ever had Ramen before I have how was it 10 out of 10 perfect cannot be beaten yeah I've had one as well and it was top draw well prepare your stomachs and your minds for an 11 out of 10 Ramen Tada we're going to start simple this week There's a plethora of ramen ingredients Cheers Cheers now it is very much dig in and we've got bean sprouts we've got the P Porky bits spring onions or scallions Ed Bean chake mushrooms our soy marinated eggs chili coriander sesame seeds and nor sheet you pass me some coriander please oh man M that broth is decent can I ask a question I've had Ramen before and that broth takes ages so how did you do that we've been here since last December we need a bigger kitchen worktop has a lot of ingredients and this requires a lot of time but very little effort okay start with the broth to make the broth we have got a chicken carcass so put that into the biggest pot you can find along with all of your pork bones cover it up with cold water right to top heat it to a boil and that is going to blanch the bones now when we were talking about making ramen online Alonso is asking where the hell do you get pork bones from you can't just get pork bones Bones from your butcher or do what I've done and buy pork ribs and they've got bones right through the Middle with added meat which once they're cooked we can strip off and put back into our ramen so two for one so we blanched our bones and it does sound like a bit of an extra step that might not be necessary but if you look at the stock now it's relatively clear as soon as it boils get rid of all the Water Rinse the bones and start again and then you boil it for hours and hours and hours and hours and hours and then all the flavor comes out is that a traditional way to do it yeah blanching the bones now as much as I love Porky chickeny water I would like to add some flavor to this broth yes so deep flavor is going to come from the pork bones y con cotu we're also going to add in some pork shoulder so they can go in and simmer away gently later on you can pull them apart and they pretty much just crumbles dried shitake they're going in with Starin two cloves of garlic crushed Ginger and uh four spring onions like that easy and then heat this vat of water until it becomes a of stock that's about 8 hours over a gentle heat what do we thinkz oh delicious that that is impressive I just noticed that these have been dishell oh mate honestly so if the broth has been going since last December I was standing there peeling edamami beans since the November before that now is it true that this bowl is made out of real zebra correct in all the time that you've got while your stock Bubbles and boils away you can get all the little side dishes and garnishes ready so we're going to pop a few edamami beans slice up some fresh Shake mushrooms slice some chili some fresh spring onion toast some sesame seeds and pick some coriander I love a good garnish remember if you want to get all the details for this recipe they're in the link down below and if you want to get ahead for next week we're going to be cooking up a venison Burger all the details are already live so you can get the recipe you can get all the ingredients you can get your mates round and cook along with us next Friday for our big right in are you going to do that or do I need to go shopping if you could go shopping that' be great and I hear Barry's really good to cook vent so oh dear after many many hours of which this hasn't quite had enough yet it probably needs another 6 and a half okay then you drain it off keep your pork back cuz you're going to strip that up and it ends up looking like that lovely and what you're left with is this incredible broth which smells amazing so much flavor that's come out of those pork bone but now we adding more which is miso soy and mirin okay they go in whisk them up and then it's ready to serve right has anyone tried an egg why is it a funny color it's got a tan tan eggs very easy to do oh to make the eggs we're going to get them to room temperature before we boil them in boiling water for 6 minutes we're then going to run them under cold water for 6 minutes to cool them back down and then we can peel them right there fine right what's happened to this egg you you've happened to the egg cuz I've done three absolutely fine well I've done two absolutely fine and this is my third one it's not going to work look at it it's not working have that one for your lunch right but what I me let's make a marinade all you need to do is take soy mirin saki water and sugar in exact quantities which you can find down below and whisk them up in a bowl and then store your peeled hardboiled eggs in it for at least 12 hours overnight it's good um up to 20 hours but not 21 give or take okay essentially eggs aside it's a one pot cook it's all going in there you blanch it you refresh it you cook it you drain it you put it back in the pot and then you cook the noodles in the broth so the noodles in your bowl at the start had all the flavor of the broth as well cuz they cooked in the same broth I mean it took no effort but just in terms of time full 12 months that was brilliant thanks guys that's honestly now you can have a round of applause mate smashing right question time yeah yes okay question from Kristen who will become your successors when all of you retire well we're not going to retire are we no it's a long way off there's no pension with this job no way why don't okay so why don't we do that but why don't we do which actresses would play us in the sorted movie all right some sort of fantasy of yours I guess Ben's Angels like go cursed and danced curs and dance you go cursed and dance yeah why I kind of fancy myself and I really fancy her come in is it I'm trying to think of the glasses of defining featur has to be somebody with glasses yep I've got one for you if you want if you want some help go uh Sheldon's girlfriend from The Big Big Bang Theory Amy I think that's a very yeah or Selma Selma SC that's not an actress that's a character if there was a female Shaggy yes I mean I look like the actual Shaggy so there got not the not that one not that it wasn't me not that oneso baz yeah ever had Ramen before I have how was it 10 out of 10 perfect cannot be beaten yeah I've had one as well and it was top draw well prepare your stomachs and your minds for an 11 out of 10 Ramen Tada we're going to start simple this week There's a plethora of ramen ingredients Cheers Cheers now it is very much dig in and we've got bean sprouts we've got the P Porky bits spring onions or scallions Ed Bean chake mushrooms our soy marinated eggs chili coriander sesame seeds and nor sheet you pass me some coriander please oh man M that broth is decent can I ask a question I've had Ramen before and that broth takes ages so how did you do that we've been here since last December we need a bigger kitchen worktop has a lot of ingredients and this requires a lot of time but very little effort okay start with the broth to make the broth we have got a chicken carcass so put that into the biggest pot you can find along with all of your pork bones cover it up with cold water right to top heat it to a boil and that is going to blanch the bones now when we were talking about making ramen online Alonso is asking where the hell do you get pork bones from you can't just get pork bones Bones from your butcher or do what I've done and buy pork ribs and they've got bones right through the Middle with added meat which once they're cooked we can strip off and put back into our ramen so two for one so we blanched our bones and it does sound like a bit of an extra step that might not be necessary but if you look at the stock now it's relatively clear as soon as it boils get rid of all the Water Rinse the bones and start again and then you boil it for hours and hours and hours and hours and hours and then all the flavor comes out is that a traditional way to do it yeah blanching the bones now as much as I love Porky chickeny water I would like to add some flavor to this broth yes so deep flavor is going to come from the pork bones y con cotu we're also going to add in some pork shoulder so they can go in and simmer away gently later on you can pull them apart and they pretty much just crumbles dried shitake they're going in with Starin two cloves of garlic crushed Ginger and uh four spring onions like that easy and then heat this vat of water until it becomes a of stock that's about 8 hours over a gentle heat what do we thinkz oh delicious that that is impressive I just noticed that these have been dishell oh mate honestly so if the broth has been going since last December I was standing there peeling edamami beans since the November before that now is it true that this bowl is made out of real zebra correct in all the time that you've got while your stock Bubbles and boils away you can get all the little side dishes and garnishes ready so we're going to pop a few edamami beans slice up some fresh Shake mushrooms slice some chili some fresh spring onion toast some sesame seeds and pick some coriander I love a good garnish remember if you want to get all the details for this recipe they're in the link down below and if you want to get ahead for next week we're going to be cooking up a venison Burger all the details are already live so you can get the recipe you can get all the ingredients you can get your mates round and cook along with us next Friday for our big right in are you going to do that or do I need to go shopping if you could go shopping that' be great and I hear Barry's really good to cook vent so oh dear after many many hours of which this hasn't quite had enough yet it probably needs another 6 and a half okay then you drain it off keep your pork back cuz you're going to strip that up and it ends up looking like that lovely and what you're left with is this incredible broth which smells amazing so much flavor that's come out of those pork bone but now we adding more which is miso soy and mirin okay they go in whisk them up and then it's ready to serve right has anyone tried an egg why is it a funny color it's got a tan tan eggs very easy to do oh to make the eggs we're going to get them to room temperature before we boil them in boiling water for 6 minutes we're then going to run them under cold water for 6 minutes to cool them back down and then we can peel them right there fine right what's happened to this egg you you've happened to the egg cuz I've done three absolutely fine well I've done two absolutely fine and this is my third one it's not going to work look at it it's not working have that one for your lunch right but what I me let's make a marinade all you need to do is take soy mirin saki water and sugar in exact quantities which you can find down below and whisk them up in a bowl and then store your peeled hardboiled eggs in it for at least 12 hours overnight it's good um up to 20 hours but not 21 give or take okay essentially eggs aside it's a one pot cook it's all going in there you blanch it you refresh it you cook it you drain it you put it back in the pot and then you cook the noodles in the broth so the noodles in your bowl at the start had all the flavor of the broth as well cuz they cooked in the same broth I mean it took no effort but just in terms of time full 12 months that was brilliant thanks guys that's honestly now you can have a round of applause mate smashing right question time yeah yes okay question from Kristen who will become your successors when all of you retire well we're not going to retire are we no it's a long way off there's no pension with this job no way why don't okay so why don't we do that but why don't we do which actresses would play us in the sorted movie all right some sort of fantasy of yours I guess Ben's Angels like go cursed and danced curs and dance you go cursed and dance yeah why I kind of fancy myself and I really fancy her come in is it I'm trying to think of the glasses of defining featur has to be somebody with glasses yep I've got one for you if you want if you want some help go uh Sheldon's girlfriend from The Big Big Bang Theory Amy I think that's a very yeah or Selma Selma SC that's not an actress that's a character if there was a female Shaggy yes I mean I look like the actual Shaggy so there got not the not that one not that it wasn't me not that one\n"