This 20-minute dish was inspired by the fried chicken salad at Basilisk in Portland, but it’s equally good (maybe even better!) as a vegetarian meal with fried tofu. Leave off the egg and it’s vegan. It’s fast, satisfying, and perfect for a hot day.
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.
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I was delighted when I experimented by using our Organic Yakisoba Sauce in place of classic Otafuku or Bulldog Okonomiyaki Sauce. It works like a dream! In fact, I insist: try it out! It’s so special!
In the Kansai region, where okonomiyaki was invented and where I lived (Kyoto, Osaka, and Kobe are all within Kansai), the ingredients are all mixed together and cooked as one mass. Many regions have their own adaptations—the other most famous style comes from Hiroshima—but the Kansai version is the easiest to make. I like to eat this with rice and miso soup.