How to Make Ramen Joker From BALATRO: CRAPPY Joker, EPIC Soup

Hey everybody, it's Tammy, and hold on, I'm playing Balatro. Give me two more, give me five more, give me 11 more rounds, and then we can get to the recipe. Like everyone else, I am addicted to Balatro, and the Ramen Joker is not a very good joker, but it does look very tasty, doesn't it? What if I made a real life ramen that's as addicting as Balatro? Now, the Ramen Joker card is something that dings you for discarding, which is ironic considering that I'm making the broth out of discarded chicken bones. Anytime I make cutlets, I keep the bones and the skin and freeze them. Once I collect a bunch, I make really tasty ramen broth. Here's how. Add a little bit of oil to a wide skillet, then dump on your bones. Cook on high heat, turning the bones as you go. Don't let your parts burn, but do let them get nice and golden brown. Took about 20 minutes on my stove, your times may vary. Once they're golden brown, dump all these bones into a pressure cooker. It'll make quick work of these bones. Also add a discarded onion, you don't need to peel it, some scraps of garlic, and some scraggly looking ginger, a smattering of white peppercorns, and a bay leaf. I never use fresh ingredients when making broth, I kind of use it as a way to clean out my fridge. Dump on some water and cook on high pressure for one hour. Once the broth is done cooking, release the steam and strain out all the solids. Push down on them because you don't want to waste any of that goodness. You can toss these scraps now, they're about as useless as a, you know, as a red card. Now pour it into an airtight container and let it cool to room temp. Then we're gonna lid it up and refrigerate it just until the fat hardens. It's good stuff and we're gonna use some of it, but for now scrape it off the top. Nice. Set aside three and a half cups of this delicious goo. Let's make the rest of the ingredients for for the ramen. Like that green stuff. To me, that looks like kale. Sautéed kale. Here's how I make mine. Strip your kale from the stalk, then slice it into shreds. This will make it very easy to pick up with your chopsticks later. Place your chopped kale in a bowl along with some minced garlic. Alright, place a large skillet over high heat. Once it's hot, add your kale and garlic, and about a quarter cup of water. Cover it for about 30 seconds, uncover it, add some olive oil, and fry until the water evaporates. Once it does, you can season it to taste with salt, pepper, a little MSG, and a pinch of sugar. All right, set that aside and we can make the final part, which is a delicious runny egg. In a small pot, place about half an inch of water. Once it's boiling, you can place two eggs into the pot. Cover and cook over medium for exactly 6 minutes and 45 seconds. Then dump on some cold water to make sure that the eggs stop cooking. Alright now dump on that cold water and add some fresh cold water. Now lightly tap the egg all around to get a lot of nice cracks going and then let them chill out in the water for now. Now for the broth. In a large pot place some chicken fat and some chopped garlic. Cook for a minute and then add flour, curry powder, and garam masala. Cook this off for a minute or until it smells fragrant. Do this over medium heat. I did this over high and I I almost burned everything. Now you can add your broth. Once it comes to a boil, we're gonna season it with apple cider vinegar, sriracha, and my favorite, Maggi seasoning. This stuff is so good. It's packed with so much savory goodness. If you don't have it, you can use soy sauce. As far as amounts, that depends on you. For me, I like a teaspoon of vinegar, a couple tablespoons of Maggi, and a few turns of the sriracha. I also add a pinch of sugar. It really rounds out the curry taste. Taste your broth again, and that's pretty perfect. All we need now are noodles. I'm using these, yakisoba noodles. You can get them in most grocery stores now these days. They're near the tofu. Boil them in some water just for a couple minutes to warm them through, then add them to a nice big bowl. By the way, you can definitely use good old-fashioned ramen blocks. It'll still be good. Just don't use the seasoning packet. Let's put the whole thing together. First, peel your eggs underneath running water. Careful, they're very soft. Slice them in half. Ooh, gorgeous. nuke your greens until they're warm, about 30 seconds. Then you can ladle on some delicious hot curry broth. Then top with greens, your eggs, and this is optional because it's not technically on the card, but I usually fry up a chicken cutlet, chop it up, and add it to the bowl. How'd I do? The Ramen Joker may not be very effective, but it is absolutely yummy. If you like that, subscribe, hit the bell, and check out my Zelda fried rice video. Thanks for watching. Bye!