Homemade Ramen Made Quick | Gordon Ramsay

Right, come on, let's be honest. Ramen is that comfort food that we all love, especially on a cold day and if you're studying at university. But today, trust me, I'm going to show you how to elevate that notoriously cheap dish into something delicious and guess what? Give me a V. That's right, vegetarian. Right, come in, Oscar, let me show you the ingredients. Egg noodles, delicious, rehydrated literally in like three and a half minutes. Beautiful seaweed, scallions, tofu, ginger and cauliflower. And these here, these are the secret ingredient. These are the dried shiitake mushrooms. They're going to go into the water and they're going to rehydrate. Now, traditionally, you can start this with a chicken stock, a vegetable stock or just plain water. Today, we're going to start with plain water. I'm going to show you how to elevate this ramen. Right, let's have 10 minutes on the clock. So we can start off with boiling water. First of all, season that water, okay, nicely. Now, in the next pan, I've got a rolling water. We're going to put our eggs in there. Get them on a spoon and drop them into that water, okay? Please, time me six minutes. Justin, bring that to the boil. Don't boil them ferociously. They'll get that sort of black line on the outside. Boil them gently and I want to boil that with a little bit of sort of yolky bit in the middle. Mushrooms into the water immediately, okay? In. And this is where it starts to sort of go up a level. Turn the gas up, okay? And now we're going to start creating that base. First off, a tablespoon of miso paste in, okay? And give that a really good mix. Now, those mushrooms are doubling in size, okay? And the exciting thing now is that they're starting to give flavor to that water. From there, a nice tablespoon of soy, okay? That's going to give some sort of richness to the broth, okay? A little bit of acidity, a touch of mirin, okay? That gives it a little bit of lift and a bit of a bite. And then one of my favorites, togarashi spice, a beautiful Japanese pepper in. Now, bring that up to the boil. Lightly season it with the chili flakes. Get your egg noodles in, okay? And then from there, turn off the gas, okay? That's right. Turn off the gas. Now, give that a good mix. Taste that broth. That's delicious. Touch more salt, okay, for me? And then a little bit of salt and look, the seaweed. Scissors. I just cut up some really nice strands of seaweed. That's why you have to be very careful with the salt at the beginning. I like nice, long sort of almost strips like julienne. Okay, every minute, this broth is getting better, tastier, and deeper. If I was going strict vegetarian, of course, I'll be using a vegetable stock. A chicken stock is delicious. A beef stock equally is delicious. But now, open up those egg noodles, okay? And then just taste again. Good. Now, it's nearly there. Tofu. Don't slice this too thinly, okay? Just literally into nice, long, beautiful strands. Lift it up and just place that on top. The secret now is that we're not going to be boiling that stock, but all those ingredients from the mirin to the miso are almost starting to sort of marinate. Oscar, please, pan down. Have a quick look. Now, you can see. Look. It's almost like this smorgasbord of delicious ingredients. And, man, that's good. That's so good. Take that off. Let it sit there and simmer. I want to say simmer. I mean, put the lid back on. Take your sesame oil and just gently hit the surface with that. But make sure the gas is off. I want a touch more spice in there for me. Just a touch. Let it simmer. The gas is off, okay? Eggs are boiling. Time, please. Three minutes down. Right. Three minutes down. Cauliflower. Open your palm, flat side down, and then grate. Now, this gives it a bit of texture to the ramen. It's a great way of adding crunch to the top, especially with those eggs. And then from there, look, I'm almost sort of getting all the way down to the actual core. These bits here, just cut around there, okay? And just slice those bits nice and thin. And these stalks are so delicious, okay? Like the stalks on a broccoli. Open up that beautiful ramen and put those stalks in there. Again, another layer of flavor. Now, from there, take your cauliflower. Put that into the bowl, okay? Lightly season it. Salt and pepper. And then lightly dust that with some rice flour. Now, that's going to give a little bit of crunch and texture to the cauliflower. So when we fry it, it's almost going to be like this beautiful, crispy fried cauliflower. I want some chili in there, so I've got some heat, okay? And then, look, a touch more rice flour. That helps to give it a coating. And it's almost like a sort of a nice little shallot fry. Hot pan. Get the oil in. And then watch. I want to sort of get that really nice, crispy texture that sits on top of those noodles. It's a shallot fry, okay? In there. Halfway. Five minutes down. Now, get that all up to temp. Touch more salt in there whilst that oil is waiting. No, it's going to be there. Check it first. And then, look, just literally sprinkle that in there. And look what's happening to my cauliflower. It's getting really nice and crispy. Now, again, I love frying in a non-stick pan because I get that texture and I really get it nice and crispy. I'm not using that much oil, okay? It's a light shallot fry. But look. Look at the color of that cauliflower. Beautiful. Now it's going golden brown. And that's the texture that I want on top of this delicious ramen. It's amazing just a simple vegetable like cauliflower can enhance a beautiful ramen. From there, take a little slice of kitchen towel. Get that ready. And then, look, as that gets really nice and crispy, I'll put a bit of chili in there as well. That rice flour starts to coat the cauliflower. It almost protects it and gives it this sort of jacket that allows it to get nice and crispy. Time, please. Three minutes and 30 seconds to go. Right. Seven minutes in. And, look, drain that off. And you can see that beautiful, crispy, incredible cauliflower there. That is so good. So good. Another season. Beautiful. Now, how do we build up those layers, okay? I've got some wonderful spring onions. And I like to slice them a little bit thicker and longer on the bias. So I sideways this time, okay? I'm saving the nice sort of tops for the garnish. And the sort of white parts, again, I'm just going to sprinkle in over that. Oh, man. That is just like a beautiful fragrant smell. So tops go on top. I've got my ginger sitting alongside. I've got my seaweed inside. And the tofu now has sort of taken on that stock. One more final taste. And look at it in there. Oscar, come in, come in. Pan down, pan down, pan down, please. That is so delicious. Now, eggs. Take them out. I always like to sort of put them into cold water first before I start peeling them. And, look, little trick. Just get the base, crack it, and sit it in water. Crack it, blow, and sit it in water. And I'll show you why in a minute. Right, time to serve. Get your bowl. This is a very generous sort of family-style dish, okay? Big, deep, beautiful dish. Now, look at that. Noodles in first. The flavor from that stock in that short period of time is extraordinary. 90 seconds. Man, we're up against it. Look at that. The smell is incredible. Beautiful. From there, my sort of pickled ginger, my scallions, spring onions. And then, look, it's beautiful. Nice, crispy cauliflower on top. Amazing cauliflower. Now with the eggs. Time, please. 50 seconds. So tap, tap, tap. Pull, pull, pull. And then just put it in the top of your hand and blow. And that, from there, literally should come off super quick. And it is. And then, literally, dip it back in the water, any excess shell. And it should be slightly runny in the middle. Runny, yolky. And then, look, just from there, just literally snip, snip, snip, some fresh cilantro, coriander. Doesn't matter what country you're in. It's all delicious. And there we are. A beautiful ramen in 10. To all of you, thank you for watching Ramsay in 10. If I went too quick, I apologize. But slow it down. Now, don't forget to pick up Ramsay in 10, cookbook inspired by this series. And trust me, you're going to come out a much better chef. And if you like this video, don't forget to subscribe to my amazing YouTube channel for more. Good luck.