Ready for a weekend project? Our friend Naomi Molstrom shares her recipe for delicious classic Japanese shio chicken ramen!
Read moreNaomi's Shio Chicken Ramen
Oops, Naomi tool a bite of tofu before snapping this picture!
Naomi'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 moreCumin Lamb Sesame Noodles
Local author, recipe developer, editor, gardener, creatinve genius and all around cooking inspiration Heather Arndt Anderson shares how to turn our Noodles with Miso Sesame Sauce and 1/2 pound of lamb stew meat into a sumptuous meal reminiscent of the rugged Xinjiang Province. Cumin and lamb are hallmarks of Uyghur cooking, and Umi’s chewy, bouncy noodles make a fine stand-in for traditional hand-pulled biangbiangmian.
Read moreJammy Ramen Eggs, 2 Ways
Creating our perfect ramen egg has been something we’ve slowly worked on as we prep for one farmers market after another. What are we looking for in a great ramen egg? The white should be cooked, though tender. The yolk should start runny, but time spent in a salt-brine should cure the yolk, deepening the color to a vivid orange and transforming the texture into something jammy, gooey, akin in texture to dulce de leche. The egg should taste savory but not aggressive. Here are our rules of the road and recipes for steaming and boiling our perfect ramen egg.
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 more
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.