An intensely flavored topping for rice or ramen bowls made of slow-cooked eggplant seasoned with sea kelp, smoked bonito, and soy sauce.
'ramen' on Serious Eats
A homemade version of Korean-style spicy beef instant noodles made with short ribs, Korean chili paste, and kimchi.
A rich and creamy turkey broth flavored with miso and sesame with crispy braised turkey meat, a soft boiled egg, and Brussels sprouts leaves.
This pork-free version of ramen is the most satisfying chicken soup you'll ever have. For a full bodied stock use collagen-rich chicken wings and feet.
Homemade pizza with a crisp ramen crust in place of the traditional dough.
A cheeseburger with crispy ramen noodles in place of the bun.
A rich and creamy miso-flavored pork stock ramen with a complex burnt garlic-sesame-chili oil, all topped with crispy braised pork.
A spicy burnt garli and sesame condiment for drizzling into pork-based ramen.
A burnt oil condiment for drizzling onto pork-based ramen broths.
Fried chicken brined in buttermilk, seasoned with ramen flavorings, breaded in crushed ramen, and deep fried.
Like many big city serious eaters, I enjoy probably more than my fair share of ramen. Until this week, all of these sips and slurps were at restaurants or food trucks; even though I cook almost everything for myself, ramen has always seemed like a dish best left to experts with plenty of time to tend a long-simmered broth. However, when I opened up Hiroko Shimbo's new cookbook, Hiroko's American Kitchen, and saw not one, but two recipes for the noodle soup, I knew I needed to give it a shot.
One thing I love about noodles is their versatility, which is another way of saying that there is never a bad time to have them. While a deep and rich bowl of something like ramen soothes the soul on a blistery cold winter day, a bowl of chilled noodles—like this recipe from Takashi's Noodles—sounds immediately appealing on a sweltering, sun-drenched one.
[Photographs: J. Kenji Lopez-Alt] Note: This recipe can be made using leftover broth from chashu pork. If you have this broth, replace all the ingredients in the marinade with the broth. About the author: J. Kenji Lopez-Alt is the Managing...
[Photographs: J. Kenji Lopez-Alt] It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of...
"Yes, you can make ramen in an aluminum pouch, but why oh why wouldn't you just simmer it in a pot?" That Alton Brown. I have nothing but respect for the guy. He's one of the reasons I first became...
Photograph courtesy of Michele Humes This dish was developed by Karol Lu, as part of the second-annual Ramen-Off competition at the Brooklyn Kitchen, where she won the judges' award for most creative ramen dish. You can read more about it...