This is a delicious, nourishing vegan noodle soup. For how great it tastes, it's surprisingly quick to make, in part because of one of our favorite kitchen hacks: cooking greens and noodles at the same time in the same water! This recipe comes to us from our favorite home chef, Katherine Deumling, whose seasonal recipe collection Cook with What You Have is our go-to spot for using local produce.
Read moreJaron's Salmon Ramen
We had the amazing fortune of meeting Jaron Ayres at the PSU Farmers Market on Saturday, and as he bought packs of noodles, he announced he was going to make a broth from a salmon head he had in his freezer. We were curious, and lo and behold, not 48 hours later, Jaron shared his photos and recipe with us. It looks down right good enough to eat.
Read moreNacho Ramen
Okinawan taco rice is totally a thing, and so is Korean cheese ramen, so why not? It's cold out, and sometimes you need to scratch two snacky comfort food itches at once. Feel free to use your favorite nondairy cheese and milk to make this vegan.
Read moreTempura Ramen with Tentsuyu Broth
This dish of Umi ramen noodles with tempura'd veggies is really satisfying on a rainy evening. Seasoned with generous amounts of soy sauce and mirin, the broth is rich and sweet like tentsuyu (tempura dipping sauce) but still light enough to eat like soup. Swap mushroom broth for chicken stock and omit the fish to make this vegetarian.
Read moreLola's Favorite Dinner aka Kinda Mapo Tofu
I have often thought to myself, while eating this dinner, 'I could eat this every night!' That's how much I love it. Fried ground pork plays off of the tender tofu. There's spicy chilies and fresh green onion. This recipe came about because I started making mapo tofu, but over time adapted it to what I always have in my kitchen and what I know I love. And so this is kinda mapo tofu, and it is great!
Read moreNoodles in Beef Bone Broth with Fish Sauce
The foundation of this soup is a many-hour simmered beef bone broth that rumbles with depth and strength. We layered on top of that a carrot-ginger-fish sauce flavor base that is very bright, very lively, and a nice contrast to the beef. We really think this bowl is a winner!
Read moreYuri's Hiyashi Chuka (Sesame Noodles) with Almond Milk
Our friend Yuri concocted an original dressing for hiyashi chukka, that classic Japanese summer cold noodle salad with delicate slices of egg omelet, cucumber, and tomato. Being blasphemous, we sometimes substitute roasted beet for the tomato. She kindly shared her recipe, which features a surprise ingredient: almond milk. The dressing is simple to make: just whisk everything together. This is a refreshing one!
Read moreBibim Guksu aka Spicy Korean Chilled Noodles
Few foods are better on a hot day than cold and spicy noodles. This dish is a heart-of-summer masterpiece. The sauce alone should always be in your fridge. It packs huge flavor. This recipe should make enough sauce for you to make this dish twice, so you can have an even easier dinner the next time around!
Read moreOkonomiyaki, Hiroshima-style
Photo by Lane Selman
This popular Japanese street food is the most hearty, lip-smacking cabbage pancake you could dream up, with layers of pork belly, crispy noodles, and a fried egg. It's a show stopper.
Read moreTonjiru Country Farm Ramen
Tonjiru in a hearty winter miso soup made with bits and pieces of root vegetables and pork. It's a perfect way to use up vegetable peelings like carrot and potato skins. Add noodles, and this becomes an unusual but hugely satisfying ramen.
Read moreUmi Beef Stew (with Your Instant Pot!)
Are you the lucky owner of an Instant Pot? This is for you! Have a Dutch oven instead? This is for you too! A rich, deeply flavored stew for winter, redolent of star anise and cinnamon with a gentle heat from the chilies, and succulent, tender beef.
Read moreKimchi Stew Over Noodles
Kimchi stew is for kimchi lovers. The long simmer makes everything uniform and bright. The tofu is working some magic, we think. It is the perfect medium for taking up all that kimchi pungency and transforming the resulting stew into something strangely delicate.
Read moreChris’ Khao Soi
Khao Soi is ramen’s cousin in Thailand—a thick, big flavored coconut broth typically served over egg noodles with a slick of coconut oil and chicken fat, pickled mustard greens to cut the richness, fried noodles for crunch, and lime and cilantro to add a refreshing kick.
Read moreMeg's Noodles with Sweet Vinegar Sauce
"This recipe is perfect for us college students looking for ways to cook with minimal time and ingredients! We'll usually toss in some sautéed veggies and tofu for a delicious and wholesome meal."
Read more3 Easy Sauces
Making Umi noodles for dinner can be as simple as boiling the noodles for 2 to 3 minutes and tossing with one of these easy-to-whip-together, flavorful sauces.
Read moreRoasted Mushroom Ramen
Roasting mushrooms and vegetables kick starts a flavorful mushroom broth. The addition of a simple soy sauce or tamari flavor base, called a tare (pronounced tar-eh), transforms an already delicious broth into robust ramen soup.
Read moreWeekday Vegetarian Miso Ramen
This vegetarian miso ramen is extremely flexible. The basic idea is to make a quick 5-minute miso flavor base that transforms good stock into lip-smacking ramen broth. Store-bought stock is also a good substitute, and all toppings and garnishes are up to you.
Read moreElan's Mushroom Stroganoff
"It was cold, wet and rainy growing up in the Pacific Northwest. This belly warmer has brought my spirits back after cold days in the outdoors. It is pure comfort."
Read moreVeronica's East-Meets-West Cacio e Pepe
Buttery, cheesy noodles with Sichuan, white, and black peppercorns. This is easy, satisfying comfort food.
Read moreChris' Nam Prik Ong
This Thai pork sauce is out of this world. The flavors are so punchy, and it has the perfect amount of heat and funk. It's reminiscent of a bolognese, built on a base of ground pork, shallot, and tomatoes, with an addictive shrimp paste and fish sauce underbelly.
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