“This is a Filipino noodle dish that originated from the Chinese community that settled in the town of La Paz. Traditionally, it is made with pork and pork offal cooked in a beef and pork stock. It uses egg noodles and is topped with chicharron, fried garlic, scallions and a raw egg that cooks in the hot broth. It is a nourishing dish that is full of umami coming from a rich bone broth and shrimp paste. This is a variation of that dish I use at home made for how we live now and I find it is amazing with Umi Organic’s ramen because of the noodle’s amazing bite.
Read moreCurry Noodle Soup with Winter Squash
Kourtney Paranteau shares the newest entry to her cold weather repertoire: a curry noodle stew with butternut squash. The squash is added at the end as an equal to the noodles, and sits in the delicious tomato and coconut broth, adding another layer of texture and flavor. The broth is thick and stew-like but this vegetarian dish won’t drag your evening down with it.
Read moreBirria Ramen (aka Birriamen)
There’s only one way to improve upon the pure culinary genius of birria ramen: use Umi Organic noodles. And you don’t have to use take-out birria consomé (broth) or spend hours making it—by using a pressure cooker and boneless stew meat, this pared-down version of the exquisite Mexican stew makes it a more weeknight-friendly endeavor without sacrificing any of the complexity.
Read moreNaomi's Shio Chicken Ramen
Oops, Naomi tool a bite of tofu before snapping this picture!
Ready for a weekend project? Our friend Naomi Molstrom shares her recipe for delicious classic Japanese shio chicken ramen!
Read moreNaomi's Chicken Paitan Ramen
Naomi is the maser of inspiring from-scratch cooking. Chicken ramen is among Naomi’s favorites, and so we asked her to share some recipes. What follows is her chicken paitan broth and instructions on how to build a bowl. The word paitan means “white soup,” a reference to the cloudiness of the broth. As Naomi tells us, making broth is time consuming, but once everything is ready to use, making ramen is super quick. This is a recipe for someone looking for a kitchen project that yields a spectacular result.
Read morePork Wonton Noodle Soup
“When I’m already assembling homemade dumplings, the extra labor of hand-making noodles isn’t worth the bragging rights, and Umi Organic’s ramen noodles remain the best store-bought ramen noodle I’ve encountered. This wonton soup rests handmade pork dumplings, bok choy, and bamboo shoots on a nest of Umi Organic Ramen Noodles, then floods the bowl with an aromatic ginger broth. This soup will sooth your lingering winter chills and surpass anyone’s cravings for chicken noodle soup.”
Read moreKatherine's Simple Ramen with Baked Salmon and Ginger
This recipe shared enthusiastically with us by Katherine Deumling of Cook with What You Have is incredibly simple, and that’s the beauty. You’ll have to start with a store-bought or homemade broth, but once that’s in the bag, the rest comes together easily. The salmon recipe, on its own, is a keeper! Katherine is right: The fresh ginger is the key here!
Read moreRangoon Bistro's Ohn No Khao Swe
Alex and Nick, the duo behind Rangoon Bistro, teach us how to make a predecessor to Thai Khao Soi — a rich coconut-and-chicken based noodle soup flavored with turmeric and black pepper and thickened with chickpea flour. The result melts on your tongue and coats our noodles beautifully. The fresh, crisp toppings add a layer of engagement and brightness to the bowl.
Read moretonya's Thanksgiving Ramen, Thanks-for-Noodlin'
The main idea here is to use your leftovers from preparing a traditional Thanksgiving meal (Turkey, stuffing, vegetables, cranberry sauce) and make them into bowls of ramen. Using leftovers is a huge timesaver and you can make a few things fresh if necessary to round out the dish. The broth alone will astonish you.
Read moreSquash and Miso Ramen
Honestly, we could just drink this soup as is. But it works beautifully with the noodles too, creating a big flavored vegan broth that clings to each strand. The center is creamy winter squash (we love the kabocha varieties) but ginger, kombu, and miso give the depth you need.
Read moreChris' Pozole Ramen!
This recipe brings together our friend Chris’ smoky chili Pozole to the People broth with our ramen noodles! Why add ramen noodles to an already totally delicious dish? You have to love noodles, but if you do, the way the chili broth plays with them is something not to be missed! And honestly this is a completely satisfying meal that takes maybe 15 minutes to make. It will be like you were cooking all day, but actually, it was Chris who was!
Read moreGrüne Soße Ramen
All over the world, springtime foods are about renewal, about fresh eggs, and the new green things sprouting from warming soil. In Frankfurt, Germany, this is celebrated with Grüne Soße, or green sauce, made with seven herbs: chives, borage, chervil, cress, parsley, sorrel, and burnet. In Hesse, this creamy sauce is served with boiled eggs and potatoes, but I think chewy Umi Organic ramen noodles are a perfect stand-in for the potatoes and that the sauce blends beautifully with chicken broth for a lovely, bright green soup.
Read moreTsukune Miso Ramen (aka Holiday Ramen)
This ramen is such a great way to use up holiday leftovers. You’ve probably got stuff like mushrooms and green beans already in your fridge as we speak! In this case I’ve made the tsukune with ground turkey, but you could use ground chicken or pork, or your favorite vegetarian meatball.
Read more6 Simple Miso + Noodle Dishes that Deeply Satisfy
Miso and noodles belong together. Here are 6 recipes we turn to on the regular for simple weeknight meals that deliver a huge amount of satisfaction while also making us feel great.
Read moreLagman Ramen
Fortified with smoky lapsang souchong tea and blue fenugreek, this savory, traditional Central Asian meat-noodle soup is even heartier with Umi Organic ramen noodles. Though the dish comes from Central Asia, the name “lagman” comes from the same Chinese root word as ramen (lamian), making these two dishes ready for their Mongol-Turkic family reunion.
Read moreMiso Chowder
A Japanese take on a classic home cooked fish chowder, with a cloudy, creamy broth and lots of fall vegetables. It’s comforting to its core.
Read moreMiso Ramen with Smoked Pork Tare
The nice thing about miso ramen is that it’s rich enough for rainy days, but can be lightened up for spring by mixing up the veggies. My tare (seasoning liquid) starts with roasting a whole pig every year but I have a shortcut to a great pork broth too. Either way, go nuts!
Read moreCoconut Miso Ramen
This is a delicious, nourishing vegan noodle soup. For how great it tastes, it's surprisingly quick to make, in part because of one of our favorite kitchen hacks: cooking greens and noodles at the same time in the same water! This recipe comes to us from our favorite home chef, Katherine Deumling, whose seasonal recipe collection Cook with What You Have is our go-to spot for using local produce.
Read moreJaron's Salmon Ramen
We had the amazing fortune of meeting Jaron Ayres at the PSU Farmers Market on Saturday, and as he bought packs of noodles, he announced he was going to make a broth from a salmon head he had in his freezer. We were curious, and lo and behold, not 48 hours later, Jaron shared his photos and recipe with us. It looks down right good enough to eat.
Read moreNacho Ramen
Okinawan taco rice is totally a thing, and so is Korean cheese ramen, so why not? It's cold out, and sometimes you need to scratch two snacky comfort food itches at once. Feel free to use your favorite nondairy cheese and milk to make this vegan.
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