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- Slow Cooker Beef Stew - Cafe Delites
- Grilled Mackerel (Saba Shioyaki) 鯖の塩焼き
Thank you for everything you do. I hope it brings you some joy to know that a little household in New Zealand is enjoying your recipes almost every night of the week.
I have been looking for a good vegan miso-type soup for a long time. I made yours yesterday, and I have to say it is my new go to favorite — it is perfect! The only thing I added was soft silken tofu squares to the broth before serving.
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I thought it interesting that both your recommendations for the ramen noodles and the miso are the same brands as I have been using. LOVE this recipe, thank you for a beautiful, flavorful, favorite new meal : It was delicious. This is fantastic! We made this exactly as written and could not have been more pleased with the flavor. I ended up eating two portion s :P. Hi, big fan of the sight. First time: I used the store bought CM veggie broth. Also, managed to forget about the carrots that were in the oven until they were well blackened — delicious just the same.
Second time: Instead of broth, I simply used water increased to amount to 7 cups as it reduces a lot.
My Good Food
I prefer the second version. The eleventh hour was spent washing up the broth pot, strainer, strainer pot, noodle pot, tofu skillet, baking pan, veggie skillet, colander, sauce bowl, et al. Made this today and it was so tasty.
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Had a huge craving for ramen and this hit the spot! So good.
Thanks for an awesome recipe! Dana, I want to thank you for giving the world so many great vegan recipes. I pretty much started out with your recipes and continue to come to you for great-tasting vegan recipes. Each one surprises me with how good it turns out. I bought your cookbook as soon as it came out and it is wonderful as well.
Made this tonight using Central Markets veggie broth. Let it simmer almost 3 hours and it was amazing! My meat eating husband raved about the flavor! I never leave comments. But this recipe was so good, I have to give you kudos — my three children and husband gave it an enthusiastic two thumbs WAY up.
Thanks for posting! Seriously, this is the best ramen recipe ever. Thank you for giving us such a delicious and forgiving recipe. I added a splash of rice vinegar, freshly pressed lime juice and a table spoon of brown sugar to the broth. Then in the end topped everything with a sprinkle of sesame oil and a teaspoon full of roasted sesame seeds. I also sliced the tofu to be long flat and skinny. It turned out amazing, I would make it again in a heartbeat. I super amped a veggie broth concentrate by adding chopped carrots, peppers and celery in addition to the recipe prep ingredients and simmered for an hour and then strained.
After my ramen noodles were done, I added siracha, sesame oil and tamari to them to add flavor. Salt the water for a any noodle prep. Because I am feeding a mixed crowd, I grilled shrimp and chicken in additon to making the tofu. Next time, I wll triple the broth to freeze and have on hand. I am confused — are we using store bought veggie broth enhaned with the ginger, onion and mushrooms? The instructions in step 3 indicate to deglaze pot with veggie broth — the recipe and text seem to indicate that the ramen broth was being made from scratch — but if you are adding veggie broth at the beginning f the recipe it seems that store bought broth is what is really being asked for here.
It was the first time that I did ramen at home and it is not going to be the last one. I just love it!!! I had fun making this. And ate it at 1 am. Before a work day. Looking forward to trying it the normal way.
Slow Cooker Beef Stew - Cafe Delites
I used Imagine Ramen Broth, simmered for about an hour and a half. Hubs loved it, too. Thanks for the recipe, Dana! Just finished making this. I let it simmer for about an hour and a half. Super easy ramen that can be made on a student budget : already had most of the stuff in the cupboard and way better than the 2 minute package noodles :D. Kinda confused when you mention Serving size: 1 bowl of 4 without toppings Sodium: mg Is that the sodium for 4 bowls total or the sodium level for 1 bowl? I made this last night exactly per the instructions well I had soba noodles so I used those it was a bit labor intensive and I used a lot of pots and pans BUT rest assured!
Grilled Mackerel (Saba Shioyaki) 鯖の塩焼き
It was worth it — my husband and I are adding this to our keeper recipes! I made this last night—thank you! It was delicious and I will definitely be making it again. Thanks again! Another hit for the omnis in my family! About how many mushrooms is an ounce?
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Broth is simmering on the stove as we speak. A real treat indeed! Thanks for this great recipe. Thank you for an awesome ramen recipe! I decided to give this recipe a try, and not only was I blown away, but so was my carnivore husband. It is now one of his favorite recipes. Thanks again, Dana!
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Another fabulous recipe! I modified with dry ingredients so we could have ramen soup for lunch breaks on a 3-week backpacking trip. The test run at home got a thumbs up from hubby. This was great! There is egg-free mayo to make it vegan.. Added also some gochujang sauce and we were in heaven…. This recipe is now a family favourite! I have made it many times, so easy and delicious. Thank you for sharing it? This was my first attempt at homemade ramen and it was delicious!
The flavours in this meal are all so powerful in their own right and all complement each other beautifully. The only thing I would say is that I found it all a little too salty for my liking but I think this is down to the miso paste and my heavy-handed spoonfuls. Especially impressed with the flash fry tofu! I made this last night and it was sooo good!