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 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 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 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 moreBibim Guksu with Kimchi
This sweet-sour-spicy cold Korean noodle dish is usually made with sweet potato noodles, but chewy Umi Organic ramen noodles are a serious upgrade. Korean cucumbers are ideal for this, but feel free to substitute Persian or English cucumber (a regular slicing cuke can also be used, but peel and seed it first). My sneaky trick for substantially expediting this meal is using a mandoline with a julienne blade!
Read moreCold Sesame Noodle Salad
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 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.
Read moreTempura Ramen with Tentsuyu Broth
This dish of Umi ramen noodles with tempura'd veggies is really satisfying on a rainy evening. Seasoned with generous amounts of soy sauce and mirin, the broth is rich and sweet like tentsuyu (tempura dipping sauce) but still light enough to eat like soup. Swap mushroom broth for chicken stock and omit the fish to make this vegetarian.
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