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
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.
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-focused marketing firm, Fat Duck Consulting that she founded in 2008. She is the best-selling cookbook author of Simply Ramen (Race Point, 2016) and Simply Hot Pots (Race Point, 2019).
"Ramen, in all its many variations, starts out simple. A simple stock, a simple tare, and some simple noodles. It is from these simple roots that home chefs can let their imaginations run wild. Amy Kimoto-Kahn lays the groundwork in the first few pages of her debut cookbook, then gives the home ramen chef enough ideas to satisfy their slurp cravings for years to come." - Brian MacDuckston, Ramen Blogger (www.ramenadventures.com)
"The book is full of such wonderful ideas. I salute Amy Kimoto-Kahn! So many different styles and tastes, it's a great way to bring ramen to your table." - Tomaharu Shono, Ramen Creator (menya-shono.com)
"Amy was one of my best students, and I hope that her cookbook helps to spread ramen all over the world!" - Sensei Miyajima Rikisai, Miyajima Ramen School (Osaka, Japan)
"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." - PBS.org