Food Stylist vs. Ramen Bowl | How to Style DIY Ramen for Photo | Well Done

– Yes, I went to culinary school. I also could have bought a Mercedes-Benz, but instead I learned to cut scallions. Never compare your education
to buying a car, edumacation. I’m a food stylist. Consider me a makeup artist for food. I take boring, everyday average food and make it look amazing. I’m gonna show you guys how I style my version of a traditional bowl of ramen. (upbeat music) We all grew up eating the packaged ramen with the little packet of
powdered chicken flavor, which probably led to the reason why true, traditional ramen
is so popular these days, because we had this little sentimental place in our heart for it, and then we grew up and realized it was actually, like, pretty legit. So we’re gonna start prepping our veggies for our ramen bowl. First thing we’re gonna do is just prep this really cute baby bok choys. So we’re just actually gonna
cut these in half lengthwise. These are beautiful, they
call ’em Fresno chilies, or a red jalapeno, and we’re just gonna do thin slices on that. The next thing I wanna
work on are my carrots. I just really love the addition of a matchstick carrot
or a julienne carrot. It’s gonna add length and texture, but it’s also a really
beautiful, precise cut. I’m gonna trim the tops off, and then cut them in about two to two and a half inch pieces, which is basically in half. Then I’m gonna take a mandolin. We’re slicing the carrot into a plank without slicing my fingerprint off, and then we’re going
to julienne the carrot, and that just basically means at an angle I’m slicing it lengthwise
into thin strips. I’m just going to take a
paper towel or a cloth, dampen it, and just
rest it over the carrots to keep them looking fresh. The next thing I’m gonna do is work with my shiitake mushrooms. I’m actually, the only thing I’m gonna do with these guys right
now is take the stem off. Yeah, so most of the time
it just pops right off, just like that, and you’re left with this really nice little mushroom cap. Okay, so I think the last veggie we have to prep is the green
onions, or the scallions. Something that you might be familiar with, something you possibly
have seen before is, it’s like a Japanese cut on a scallion, which is a very, very strong bias or diagonal slice onto a scallion. I feel like every time
I’ve seen a bowl of ramen with scallions on it,
it’s just like a pile or a mountain of scallions, so I definitely want to
make sure I have enough. Sometime on a green onion you’ll find this really cute little sprig that hasn’t quite matured as much as the other, larger pieces. Actually, that is a really fun
addition sometimes to have. I think that most herbs, like the petite, the better. You don’t want them to overwhelm whatever it is that you’re making. So we have prepped our veggies. We’re gonna get set up to blanch veggies and cook our noodles for our ramen bowls. So, the first thing we’re gonna do is blanch the bok choy. If you watched my episode
on making a holiday dinner, I did talk a lot about
blanching green vegetables. It keeps them crispy,
but makes them tender. It retains their color
without overcooking. It’s just a really great
thing, you should try it. Okay, so we’re putting
our bok choy in the pot, and then putting them
directly into the ice bath. So, a bright green vegetable
really lets you know that it’s fresh, it’s well-cooked, it’s gonna be tender, but
it’s still gonna be crispy. It’s almost like seeing
the color allows you to feel the texture in your mouth. Now I’m gonna take my bok choy and lay it out on a paper towel, just kinda let it dry. Laying it out like this also helps me see which pieces I probably want to use, like which ones are the prettiest. Like the inside of it
has a really nice shape and it looks full, whereas
this one, it’s not as full. It doesn’t have the same look to it. So this is the winner, and this is dinner. And now we’re basically
gonna do the same thing with the shiitake mushrooms. The mushrooms look a little cooked but not really overcooked. So now I’m just gonna put
them in my little bowl and set them to the side. They are still hot. They will continue cooking
’cause I am not blanching them, because I want them to
continue to cook down just a little bit, get
a little bit softer. The one thing that I really
want to be able to see in my ramen bowl when I make it, are this beautiful inside of the mushroom where the scales are. That is really iconic
to a shiitake mushroom, and so that’s what I wanna see. Scales, gills? I retract what I’ve said about scales, the gills inside of the
mushroom is what I want to see. Whatever. Now we’re gonna cook our ramen noodles. So, I just have a couple versions of noodles to show you. These ramen noodles are
a little bit more like the ones that you just
get at the grocery store in a three for a dollar kinda thing. And then I also have these, which are the product
that I’m gonna use today. I’ve worked with this product before, and I think they’re very beautiful and they’re very elegant. It’s also a fresh noodle product. Okay, so I’m going to
par-cook the noodles, pretty much like you would
regular pasta noodles. I would like them to be a little al dente, so they are not too soft. They’re a little easier
to work with in this case. They come in these really
nice little bunches. A bunch, would you call that a bunch? Bundle, bundle, that’s the word. It’s a bundle! (laughs) Just give that a little
stir so they break apart. All right, so the noodles
cooked for about a minute. They’re very starchy. Oh, like I literally got every single noodle out at one time. That’s awesome. I’m gonna turn my water off,
’cause I’m done with that, and I’m gonna give the
noodles a quick rinse in cold water, so that they stop cooking, and then we’ll get ready
to finish our ramen bowls. So now we have everything we
need to build our ramen bowls. So the first thing’s first,
is adding our noodles. So we’re going to wrap
and twist our noodles. We’re layering them, and
wrapping them, and twirling them, and supporting them
with love and kindness. The ramen noodles are creating a base for everything else that’s going to be put on the top of the bowl. I’m wetting my noodles. These ramen noodles, in particular,
are very, very, starchy, so they get more sticky
the drier they get, and in order to create
this really lovely twirled nest of noodle, they have to be damp. But it’s really lovely. It’s a tight little nest. It’s very appealing to the eye. It doesn’t seem chaotic. I mean, you can see the
shape is so well-defined, the noodles just kinda like
flow throughout the bowl, different movements catch
your eye in different ways. So even once I do have toppings on them, you’re still gonna be
able to see those noodles and the way they move through the broth, and it’s just gonna be really lovely. Now I’m gonna work with just
slicing this pork belly. This is a precooked pork
belly from Trader Joe’s. What we did for this, for our ramen bowl, is I marinated the pork
belly in a soy sauce mixture, and then we just seared it off so it has a really nice browning on it. So now we’re just gonna get some really nice slices out of it. And I’m doing thin slices. They’re probably 1/4 of an inch thick. So now I’m gonna start
adding our toppings. There are gonna be like natural divots where the noodles are placed in the bowl, so I’m just kinda using that as a place to put my bok choy. So these mushrooms are
actually a little large. I don’t want them to take up
too much space in the bowl, so I’m gonna slice them in half. You can still see those beautiful
gills inside the mushroom. A nice little pile of carrots. So I also have store-bought ramen broth, which is a thing now, thank goodness, and I am going with a
matsutake ramen broth, which is a mushroom broth. Since we’re playing with our
shiitake mushrooms today, I thought it would be really nice, and this just is a really
clear, beautiful broth. So now we’re gonna add our pork. One last really wonderful
traditional thing to put in a bowl of ramen
is a soft-boiled egg. And so what we have
done is soft-boiled eggs for six to seven minutes. Once the eggs are finished cooking, then you go immediately into an ice bath. Once the eggs are cool, you peel them, and then we marinated our eggs in soy sauce, and sugar, and
a couple other ingredients. They have a little spot on them from where they float in
the liquid, of course, because eggs float, but
you’re not gonna see that. So when we cut into
it, this’ll be the side of the egg that’s in the
broth, in the soup bowl, so you actually won’t be able to see it. All right, guys, we have
done as much as we can here in the kitchen, so
now we are going to take our beautiful photo-ready
prop bowls of ramen over to our photo set, do a
couple finishing garnishes, and show you what a beautiful
setup we have going on. You guys, this ramen set is so beautiful. All of the colors, both
from the props and the food play off of each other so well, and it’s bright, and fresh,
and it just looks great. I have our photographer back here who has done an amazing job of capturing this beautiful set, this
ramen dinner for two. I’m gonna do just a couple
of additional food changes now that I have the food on set. I’m increasing the level of
the broth in the ramen bowls so that it really looks
like it’s full and brothy like ramen is supposed to be. Even tucking a couple of the food items into the broth, so that
it really looks like they’re truly incorporated. Now I’m gonna add my scallions. I’m gonna do just a little
pile kinda right in the middle. A couple of our sliced red chilies, and then a couple of sesame seeds on each bowl for garnish, and I have both white
and black sesame seeds. And so now I’ll do a
little chili oil finish on each bowl. Guys, this ramen set
turned out so beautiful. It’s delicious, it smells great, and everything we did today
is completely edible and real. Why don’t you let us know
what you thought about this in the comments below. While you’re at it, make sure to subscribe to “Well Done” on YouTube,
and follow me on Instagram. Share with me everything
that you’re doing, if you pick up any tips
from watching the show, and please let me know what you want to see me food style next. (gentle instrumental music)

21 comments on “Food Stylist vs. Ramen Bowl | How to Style DIY Ramen for Photo | Well Done”

  1. Glenn Vasquez says:

    Glad I clicked the notification bell so I can be early!

  2. Abigail Dsouza says:

    I love rishon so much, if you read this you'reeeeee so prettttyyyy

  3. Victoria Fernandez says:

    ♥✿ love love love this series, please never stop! ♥✿

  4. Jodi DeSouza says:

    Love this

  5. easha eash says:

    Yay another food stylist video!!! Great job rishon! I never get tired of you and I never will either! Love the final product, can't wait for your next appearance!🤗🤗🤗 Also I hope next time you style a diner style meal with a diner style burger, waffle fries and a strawberry milkshake! 🍔🍟🍨

  6. Plantifully Based says:

    I absolutely love these videos! So fun to watch and learn ❤️❤️

  7. DrFranklynAnderson says:

    Love this show, but it’s so hard for my brain to disassociate cooking food with eating it! “Wait, you need to cook the noodles longer otherwise they’ll be too hard! And that broth will be so much tastier if you heat it!” 😂

  8. easyfoodwithdg says:

    Makes me HUNGRYYYYY !!!!!

  9. R Ng says:

    This definitely isn't traditional ramen with the bok choy, peppers, and carrots. Plus mushrooms weren't put in ramen, this recipe is a lot more like noodle broth (otherwise super cool vid!)

  10. Kent Banyan says:

    what accent does she have? i’m not native speaker so i can’t tell what it is but it really sound south american. i’m just not sure

  11. CHIC CHIK says:

    These are type of video that I would watch even if she upload them for 10 years

  12. Amy Amy says:

    Artistic and funny. Grt !

  13. Astrit Buci says:

    Everything prefect 👍

  14. Ryan Monaco says:

    This is my favorite one so far!!! Love that everything was completely edible! (Even though I do love seeing steaming tampons!)

  15. Tassnime Essaidi says:

    she's amazing, i looooooove her energy, also ramen is my favorite thing to eat , yam yam

  16. Ricky Cunningham says:

    Yep paying for school to learn a skill or give you knowledge to make money is always a better investment than buying a car in the long run. Lots of people need to hear that one. Stop trying to flex and invest in yourself long term.

  17. Roddob says:

    I would love to see food-styling for a fried chicken dinner, with mashed potatoes and all the sides.

  18. molly sun says:

    Love Rishon! Can you do a video where she's styling without the limitation of the food being edible at the end? I'd love to see how much more she can do!


    Love from Japan x

  20. Patrick Banks says:

    I just absolutely ADORE Rishon.
    Subscribing Just for her! XD

  21. Elvira Marina says:

    OMG you look like Ksenia Sobchak

Leave a Reply

Your email address will not be published. Required fields are marked *