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Simply Ramen: A Complete Course in Preparing Ramen Meals at Home
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About Simply Ramen: A Complete Course In Preparing Ramen
Product Description 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. Review 5 star review by Lisa Leung Having spent 10 years in Japan, I have developed a picky and discerning palate for Ramen. I also crave it at least once a week, and restaurants that serve up authentic ramen are very few and far between (trust me, we've tried several!) Amy Kahn's Simply Ramen recipes are the real deal. She outlines the process in making ramen from soup base (the Miso base is UNREAL... so rich and flavorful, with complexity and depth.. and it keeps for at least 10 days in the fridge if you make a full batch, and only gets better with time), noodles from scratch, and traditional toppings - my favorite, is the chashu (BBQ pork) that you braise in a soy-based liquid, that you can later re-purpose for seasoned boiled eggs. Everything is fool-proof, and the options are limitless. I really like how she breaks the book into several sections - Beef, Pork,Vegetable, Seafood, and Spicy, so that it appeals to virtually any demographic. (Yes, you can enjoy ramen as a vegetarian too!) The outline of the book in a way mirrors the way you build out a bowl of ramen - a step-by-step process that you can customize and make your own. The best part, is that she introduces creative additions, such as chorizo, karaage (Japanese fried chicken), even lobster as specialty ingredients. Lastly, a bowl of ramen isn't complete as a Japanese meal, without a few sides. Whether it's age-dashi tofu, Japanese potato salad, or my personal favorite, "korokke" (or croquettes with potatoes and ground beef), Simply Ramen has everything covered. With the limitless possibilities, no bowl of ramen ever needs to be the same again! This book has immediately become a staple in my collection -the photos are mouth-watering, and Amy Kahn incorporates stories of her first journey with this book including a narrative of her family life and tour of Japan... it's a unique piece of art that has been thoughtfully curated and enables Japanese cuisine to be accessible by anyone. You won't regret this for yourself, or as an awesome gift for a friend. 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-foc
