Waffling ramen breathes new life into an old standby. The dish retains the familiarity of the wavy instant noodles and takes on a new texture from the waffle iron, becoming at turns crispy and soft.
'ramen' on Serious Eats
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.
This pot of noodles with Thai coconut curry and fresh shrimp can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh herb packet, and you've got a hot lunch ready.
This pot of noodles with miso, sesame, and a ton of fresh vegetables can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh scallion packet, and you've got a hot lunch ready.
This pot of noodles with kimchi, mushrooms, and beef can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh herb packet, and you've got a hot lunch ready.
This pot of noodles with roast chicken, peas, and onions can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh herb packet, and you've got a hot lunch ready.
An intensely flavored topping for rice or ramen bowls made of slow-cooked eggplant seasoned with sea kelp, smoked bonito, and soy sauce.
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...