In the hallmark spirit of valentines day, here’s a batch of treats you’re sure to score major points with. This recipe is adapted from Tasty Japan and features a bed of saucy noodles shaped into a crisp cup, topped with a perfeggt ajitama, veggies and naruto. These savory cupcakes are really flavorful, you can add or subtract whatever toppings you like; bamboo, chashu, black garlic — you name it! Ingredients 200g ramen noodles 1 tbsp soy sauce 1 tsp sesame oil 1 tsp veggie stock concentrate 3 Ajitama Scallions Fish cake Pea shoots Shiitake Directions Prehea ..read more

Looking for a quick yet satisfying meal thats guaranteed to be layered with punchy flavor and heat? Well, look no further than this bad boy — garlic chili oil noodles. This bad boy has been circling tiktoks and reels alike and making quite an impact, mostly because of that sweet sweet sizzle that happens when you pour hot oil over garlic and spices but also because it’s so tasty, so easy and only needs a few ingredients! Ingredients Noodles Minced or crushed garlic Gochugaru Chili flakes Soy sauce Black vinegar Scallions Egg Sesame seeds Neutral oil Directions Mince or ..read more

The ConEd Alerts have been far too common this summer; days in the high 90s with 100 million percent humidity can be downright miserable in NYC. It’s days like these where we like to be armed with a pile of healthy, crunchy and refreshing summer roll in order to avoid complete meltdown. Summer rolls, or fresh spring rolls, are a very popular snack in Vietnamese cuisine but have adapted to fit many different styles and ingredients thanks to their fairly simple format; crunchy veggies, wiggly noodles, protein and fresh herbs all wrapped tightly inside of a rice paper roll. This makes these snac ..read more

    Mayu, black (or burnt) garlic oil is Japanese condiment that adds a layer of extra flavor and depth to your ramen. Mayu is an important characteristic of Kumamoto Ramen, made in Kurume, Fukuoka Prefecture; the birth place of tonkotsu. The Kumamoto ramen includes thick noodles and burnt garlic oil — the oil is said to coat the noodles and inspire the appetite. This burnt garlic oil can be store bought, but its very easy to make at home and store for whenever you need a splash. The process is to slow burn garlic until it blackens and combine with oils, it gives off a bitter yet sw ..read more

I can’t take credit for creating this recipe, but I can say that it is just as tasty as it looks, it’s super easy to make with staple ingredients, and take it from someone who can’t generally indulge in pesto (pesky lactose!) I highly recommend you make this at home. This is recipe is adapted almost exactly from Bon Apetite; Miso Pesto Ramen is rich, decadent and deliciously simple. It’s a perfect spring bowl of noodles; using fresh cilantro and spinach to channel your inner green goddess. Added to the mix of greens is a salty, sweet and savory miso paste, sesame oil and garlic — the only tot ..read more

Looking to enjoy ramen outdoors in NYC? Don’t worry we’ve got you covered— for any time of year! Check out the list below for some of our favorite spots to slurp alfresco in the city. Mr. Taka Ramen One of our favorite dining locations (outdoors or not) is Mr. Taka Ramen. This Lower East Side spot has the best vibes all around. From the service, to the atmosphere and of course the food; this is often one of our favorite places to be with some of our favorite ramen and drinks. The indoor dining is small but comforting, neon ramen signs light up the space and there’s a giant window wall at the ..read more

Many cultures have food traditions going into the New Year. In the southern United states, it’s black eyed peas; The Spanish eat 12 grapes at midnight; Lentils in Italy, pickled herring in Scandinavia, and Kings Cake all over! Toshikoshi Soba, the year-crossing noodle, is a Japanese New Years custom and it’s said to have started nearly 800 years ago. The tradition is that soba noodles bring good fortune because the noodle itself is thin and long but firm and easy to break. This act of slurping and breaking the soba allows you to let go of the past year’s hardships. You can enjoy Toshikoshi so ..read more

So the story goes, I woke up on a cold Wednesday morning in NYC with the ultimate craving for a bowl of Hong Kong style Macaroni Soup. Then I made it. I went to Hong Kong in February of 2019 for the first time. Lucky for me, I accompanied two of my very good friends who have family on the island and are very familiar with the culinary landscape. From hot pot to dim sum, peking duck and even abalone prepared by my friends grandmother on her kitchen floor, I ate a LOT of food. This goes without saying, we indulged in noodles practically daily; dan dan, noodle soups and yes, ramen. My favorite b ..read more

Abura Soba, another broth-less ramen popular in Japan. The literal translation is oil noodles. While its’ certainly not an oily dish, it’s main saucey ingredients of oil (or fat), vinegar, chili and tare coat the thick bouncy noodles in pure satisfaction. When paired with chashu and topped with a fresh onsen tamago (or simly a raw egg yolk) this bowl is irresistibly addicting. With the help of some simple ingredients for the sauce, adding in our our homemade chashu and marinade, veggies and farm fresh eggs, we made this bowl easily at home and you can to! Ingredients Sauce Leftover Chashu ..read more

Otherwise known as Shoyuzuke Ranou, this marinated egg yolk is a tasty treat from Japan. It may not be the treat for you, if you’re uncomfortable consuming raw food and we recommend using very fresh eggs for this recipe. The egg yolk is not cooked but it is cured in a soy mixture for several hours to a day. Once complete, the texture of the egg transforms into a jammy cloud of umami heaven. It’s best enjoyed on top of a bed of steamed rice for the perfeggt snack, but can also be enjoyed on a salad, toast, noodles or simply by itself. We made two versions of these eggs; the first was marinated ..read more