This is the bowl of vegetarian ramen I've been working towards ever since I first ventured into the vegetable-based foothills of Mount Ramen two years ago. It has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl, plus little pools of glistening, flavorful fat, and four different toppings that deliver on texture and flavor. This is hands-down the best bowl of ramen I've ever made. And it can all be yours, with a little bit of heavy-duty climbing, that is.
'Japanese' on Serious Eats
The flavors of miso soup find their way to a crisp and crunchy snack in this homemade popcorn. The secret ingredient: instant miso soup mix with some pieces of crumbled seasoned nori snack sheets. So familiar, yet so new...and totally addictive.
The flavors of miso soup find their way to a crisp and crunchy snack with these homemade potato chips. The secret ingredient: instant miso soup mix with some pieces of crumbled seasoned nori snack sheets. So familiar, yet so new...and totally addictive.
I think there should be a t-shirt or sign that reads: Miso butter just makes it all better. Not soba noodles, shredded chicken, and crunchy vegetables come together in one pot. It take half an hour to make from start to finish, but it'll only take a fraction of that time to slurp it all up whether you use chopsticks or forks.
This bowl of seafood ramen takes Halloween food to a whole new level, capturing the spirit of the holiday while being legitimately good enough to eat any other day of the year. Darkened with squid ink—not food coloring—and loaded with seared squid, plump mussels, and salmon roe, even Dracula would lay off the blood for a day just to get some of this.
Lightly seasoned chicken meatballs are threaded onto skewers, grilled, and finished with a sweet and salty tare sauce.
Making real-deal ramen is a lengthy project that requires planning in advance. But there are days when you just want a delicious bowl of it, without the fuss. This easy Korean-style kimchi ramen is for those times. It's loaded with flavor, but takes less than an hour to throw together, thanks to several umami-rich ingredients and a cool baking-soda trick that turns angel-hair pasta into ramen-like noodles.
Cold buckwheat noodles and finely chopped kale are tossed together with silky bites of wakame, crunchy bean sprouts, creamy avocado and a sesame-miso dressing for a healthy and light dinner that's ready in less than 30 minutes.
An intensely flavored topping for rice or ramen bowls made of slow-cooked eggplant seasoned with sea kelp, smoked bonito, and soy sauce.
Topped with tender, miso-glazed roasted eggplant and fresh Asian cucumber pickles, these burgers strike a sweet-savory balance that's hard to resist.
This recipe, from Diana Henry's new cookbook, A Change of Appetite, is not for the faint of heart. A garlicky, slightly sweet marinade with a whopping two-thirds of a cup of spicy grated ginger does not leave the chicken thighs wanting for any flavor, I'll tell you that.
Light and delicious, this wakame-filled bowl of brown rice is topped with creamy avocado, crunchy sprouts, and tender shrimp for an easy one-pot meal. Finished with fresh lime juice and soy sauce, it makes for a fun and flavorful weeknight meal.
Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce.
Pan-fried dumplings stuffed with cabbage, carrots, five-spiced tofu, and seitan.
No, this is not beef stew. This is actually Japanese curry, which is actually quite popular in that country.
Pancakes drenched in syrup and butter are all well and good. But pancakes filled with savory cabbage and shrimp? Even better. Move over buttermilk, you've got competition.
Though I most often picture udon swimming in huge bowls of broth, the thick Japanese noodles are just as comfortable when sautéed.
Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. A final dollop of wasabi is a key accent, brightening the flavor of the rich bird. Best of all, it's an impressive-looking dish that isn't much harder than boiling a pot of noodles.
This classic Japanese dish of chicken cooked with egg is at once delicate and comforting.