Simply Ramen: A Complete Course in Preparing Ramen Meals at Home
Make delicious and healthy homemade ramen noodle recipes fast and easy! Whether you are cooking for one or twelve, Simply Ramen brings homemade ramen to your table with a delicious fusion of seventy recipes, including soup bases, noodles, toppings, and sides. Author Amy Kimoto-Kahn shows you how to put together a bowl of piping hot ramen in a myriad of ways with a choice of four soup bases, ramen noodles (homemade or store-bought), and traditional and non-traditional ingredients. Enjoy bowls of pork, chicken, and beef ramen. Or branch out with seafood, vegetarian, and spicy soups--and even cold ramen and a breakfast version topped with bacon and a poached egg. Make your soup base in advance and you have a quick, easy, and special midweek family meal. Try your hand at: Cheese Ramen Chicken Meatball Ramen Chorizo Miso Ramen California Ramen with crabmeat, avocado, and cucumber Crispy Greens Ramen with Swiss chard, kale, and Brussels sprouts With easy-to-follow step-by-step instructions and mouthwatering photos, Simply Ramen will turn your kitchen into a ramen-ya for family and friends.
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good intro to japanese style ramenUser Review - mta7 - Overstock.com
provides simple to read and easy to follow directions in making ingredients that go into japanese ramen excellent guide Read full review
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12 cups 30 minutes Additional Toppings arugula baking base of choice Beni Shoga Boil a pot Boil the noodles—if bowl of noodles Chashu chicken or vegetable chili choice Ramen Noodles cornstarch crank it back crispy cups 475 ml daikon drain flavor furikake green onions heat and let Kakuni kombu let simmer level 1 Serves lower the heat Marinated Half marinated half-cooked egg medium-high heat mirin Miso Miso Base Noodles page 13 noodles—if fresh Poached Egg pork pot of water Ramen level Ramen Noodles optional Ramen Soup Base ready to serve recipe Remove rice wine Right before serving Roasted Garlic Butter separate into serving separate saucepan Serves 6 Prep serving bowls sesame oil shichimi togarashi shiitake mushrooms Shio Base shoyu Shoyu Base shoyu soy sauce skillet soup per serving soy sauce sugar tablespoons tbsp tbsp per serving tofu Top each bowl umami vegetable oil vegetable stock whisk