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Ramen Restaurant - Yahoo Recipe Search
AllrecipesInspired by the shoyu ramen at my favorite ramen restaurant, this is my ideal ramen. If you want to make it pescatarian, I suggest foregoing the pork belly for bonito flakes -- just a big pinch in each bowl.Food and WineMaking restaurant-style ramen takes days. A quick cheat is to add instant ramen noodles to chicken broth enriched with smoky country ham. Chef Edward Lee of 610 Magnolia in Louisville, Kentucky, likes springy Neoguri noodles, a type of Korean instant ramen that can be found at Asian markets. Slideshow: More Pork RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.Food.comI am a hot and sour soup SNOB, for sure! I could eat it every day, but since I live 47 miles from the closest Chinese restaurant, and I'm on a budget as far as buying ingredients...I dreamed this up, and trust me, it is yummy. Not the real thing for sure, but it satisfies my cravings. I use Maruchan Ramen in either the oriental or shrimp flavor. You can use any brand rice vinegar, seasoned or unseasoned, and for the heat, I use only Sriracha HOT Chili Sauce. (or as we call it, rooster sauce, because of the picture of the rooster on the bottle.)DelishUse quick-cooking ramen and store-bought chicken broth to get this hearty rendition of the Chinese-restaurant classic on the table in a jiffy. Fortune cookies optional.DelishUse quick-cooking ramen and store-bought chicken broth to get this hearty rendition of the Chinese-restaurant classic on the table in a jiffy. Fortune cookies optional.DelishMany restaurant versions of Chinese Chicken Salad, including The Cheesecake Factory use wonton strips and crispy rice noodles. I sub in a ramen noodles.YummlyI thought this was as good as a restaurant — super easy & made me feel great!EpicuriousOur bo ssäm was a long time in the making before it showed up on the menu. I'd had an inkling for years it would be a good idea—bo ssäm is a supercommon dish in Korean restaurants, though the ingredients and cooking that go into it are frequently an afterthought. The oysters are usually Gulf oysters from a bucket, the kind that are really only suited to frying; the pork is belly that's been boiled into submission. Almost every time I ate it at a restaurant, I'd think about how much better it would be if all the ingredients were awesome. The first time we made one was for family meal back when we'd just started serving kimchi puree on our oysters at Noodle Bar. One of the new cooks was fucking up oysters left and right, so I made him shuck a few dozen perfectly, and then we ate them ssäm-style: wrapped up in lettuce with rice, kimchi, and some shredded pork shoulder that was otherwise destined for the ramen bowl. (The shoulder in our bo ssäm is, essentially, the same shoulder we put in the soup at Noodle Bar, except that we add more sugar in the last step to make the crust even more delicious—it's like a shoulder encrusted in pig candy.) So there, in the cramped, dark subterranean kitchen of Noodle Bar, I ate the best bo ssäm of my life. I think that experience and our take on the bo ssäm are typical of the way we approach "traditional" dishes: with one foot rooted in tradition and the other foot kicking it forward. There is a great line from Emerson that sums up my perspective perfectly: "Meek young men grow up in libraries, believing it their duty to accept the views which Cicero, which Locke, which Bacon have given, forgetful that Cicero, Locke, and Bacon were only young men in libraries when they wrote these books."Food52Finding a good bowl of gluten-free and/or Vegan Ramen can be near to impossible in restaurants. This is the best dashi recipe. It's rich, layered & addictive.
