Simply Ramen: A Complete Course in Preparing Ramen Meals at Home

by Amy Kimoto-Kahn

Overview

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:

• Indonesian Pork Ramen with Coconut Curry Soup
• Chicken Meatball Ramen
• Teriyaki Beef-Wrapped Asparagus Ramen
• California Ramen with crabmeat, avocado, and cucumber
• Spicy Tofu Ramen
• Crispy Greens Ramen with Swiss chard, kale, and Brussels sprouts

With simple step-by-step instructions and mouthwatering photos, Simply Ramen will turn your kitchen into a ramen-ya for family and friends.

Delve into the world of Asian cuisine with the Simply … series. From ramen to pho to hot pots, these beautifully photographed cookbooks serve to diversify your kitchen and your palette with easy-to-follow recipes for these iconic dishes.

Other titles in this series include: Simply Hot Pots, Simply Pho.
 

Product Details

ISBN-13:	9781631061448
Publisher:	WellFleet Press
Publication date:	02/19/2016
Series:	Simply ... Series , #1
Pages:	176
Sales rank:	956,200
Product dimensions:	8.30(w) x 10.10(h) x 0.80(d)

About the Author

Amy Kimoto-Kahn was born in Fullerton, California, and now lives with her family in Boulder, Colorado. She is Yonsei, or fourth-generation Japanese-American, and a mom of three. She is a graduate of the Miyajima Ramen School in Osaka, Japan, and has taught a popular series of Asian-inspired cooking classes for Williams-Sonoma. She shares her Japanese-American homestyle, kids-will-like-it-too recipes on her blog, Easy Peasy Japanesey. When she is not cooking, she runs a mom-focused marketing firm, Fat Duck Consulting that she founded in 2008. She is the best-selling cookbook author of Simply Ramen (Race Point, 2016) and Simply Hot Pots (Race Point, 2019).

Table of Contents

Preface vii

Introduction ix

How to Build a Bowl of Ramen xi

Ramen Soup Bases and Noodles 1

Miso Base 3

Tonkotsu Base 5

Shoyu Base 8

Shio Base 10

Ramen Noodles 13

Ramen Toppings 17

Tamagoyaki (Japanese Omelet) 18

Menma (Seasoned Bamboo Shoots) 20

Poached Eggs 21

Chashu (Braised Pork) 22

Roasted Nori (Seaweed) 24

Beni Shoga (Pickled Ginger) 25

Ajitsuke Tamago (Marinated Half-Cooked Egg) 26

Kakuni (Braised Pork Belly) 28

Mayu (Black Garlic Oil) 30

Roasted Garlic Butter 31

Garlic Chips 32

Fried Onions 33

Fried String Potatoes 34

Miso Butter 35

Pork Ramen 37

Kalua Pork and Cabbage Ramen 38

Indonesian Pork Ramen with Coconut Curry Soup 40

Tonkatsu Tonkotsu Ramen 42

Ohayogozaimasu (Good Morning Ramen) 44

Ranch-Style Ramen 46

Chicken Ramen 49

Oven-Broiled Karaage Curry Ramen 51

Geng Gari Gai Ramen 53

Chicken Meatball Ramen 56

Ginger Chicken Ramen 58

Beef Ramen 61

Teriyaki Beef-Wrapped Asparagus Ramen 62

Kobe Beef Tsukemen 65

Sukiyaki Ramen 68

Seafood Ramen 71

Malaysian Curry Laksa Ramen 73

Southern Crawfish Ramen 75

Egg Drop Ramen 78

Crispy Soft Shell Crab Ramen 80

Fur-ikake Salmon Ramen 82

Sweet Chili Salmon Ramen 84

California Ramen 86

Spicy Ramen 89

Spicy Base 91

Chorizo Miso Ramen 92

Mapo Tofu Ramen 94

Spicy Tofu Ramen 96

Spicy Pork Tantanmen 98

Vegetable Ramen 101

Simmered Nasubi Ramen 102

Kabocha Ramen 104

Mushroom-Lovers' Ramen 107

Crispy Greens Ramen 108

Veggie Rainbow Ramen 111

Cold Ramen 113

Cold Noodle Broth 114

Chilled Cucumber Tsukemen 117

Hiyashi Chuka Ramen 118

Slow-Roasted Tomato and Miso Spinach Chilled Ramen 120

Specialty Ramen 123

Green Seaweed Fried Chicken Ramen 124

Cheese Ramen 126

Kamo Matcha Ramen 129

Lobster Ramen 131

Sides 135

Agedashi-Doufu Fried Tofu 136

Basic Japanese Rice 138

Chahan Fried Rice 139

Sweet Pork Gohan (Rice) 140

Cucumber Sunomono (Salad) 141

Auntie Mary Jane's Cauliflower no Tsukemono (Pickled Vegetables) 142

Kim Family Potato Salad 143

Gyuniku Korokke (Beef and Potato Croquette) with Katsu Sauce 144

Auntie Betty's Shrimp Gyoza 146

Crispy Teriyaki Chicken Wings 147

Cousin Jilly's Pan Chirashizushi Dynamite 149

Mike's Arare (Japanese Rice Cracker Snack) 151

Rameducate Yourself 152

Ramen Tour of Tokyo 156

Index 160

Acknowledgments 164

About the Author 164

Editorial Reviews

"Ramen, in all its many variations, starts out simple. A simple stock, a simple tare, and some simple noodles. It is from these simple roots that home chefs can let their imaginations run wild. Amy Kimoto-Kahn lays the groundwork in the first few pages of her debut cookbook, then gives the home ramen chef enough ideas to satisfy their slurp cravings for years to come." - Brian MacDuckston, Ramen Blogger (www.ramenadventures.com)

"The book is full of such wonderful ideas. I salute Amy Kimoto-Kahn! So many different styles and tastes, it's a great way to bring ramen to your table." - Tomaharu Shono, Ramen Creator (menya-shono.com)

"Amy was one of my best students, and I hope that her cookbook helps to spread ramen all over the world!" - Sensei Miyajima Rikisai, Miyajima Ramen School (Osaka, Japan)

"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." - PBS.org

From the Publisher