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Simply Ramen: A Complete Course in Preparing Ramen Meals at Home, by Amy Kimoto-Kahn
Free PDF Simply Ramen: A Complete Course in Preparing Ramen Meals at Home, by Amy Kimoto-Kahn
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Make delicious and healthy homemade ramen noodle recipes fast and easy!
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:
Cheese Ramen
Chicken Meatball Ramen
Chorizo Miso Ramen
California Ramen with crabmeat, avocado, and cucumber
Crispy Greens Ramen with Swiss chard, kale, and Brussels sprouts
With easy-to-follow step-by-step instructions and mouthwatering photos, Simply Ramen will turn your kitchen into a ramen-ya for family and friends.
- Sales Rank: #7565 in Books
- Published on: 2016-02-19
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x .75" w x 8.25" l, .0 pounds
- Binding: Hardcover
- 176 pages
Review
"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
"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)
About the Author
Amy Kimoto-Kahn was born in Fullerton, California and now lives with her family in the San Francisco Bay Area. 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 was selected to be a judge for the 2016 Edible Communities EDDY Awards.
Most helpful customer reviews
25 of 25 people found the following review helpful.
Bring authentic ramen into your home and never have to rely on a restaurant again
By Lisa L.
Having spent 10 years in Japan, I have developed a picky and discerning palate for Ramen. I also crave it at least once a week, and restaurants that serve up authentic ramen are very few and far between (trust me, we've tried several!) Amy Kahn's Simply Ramen recipes are the real deal. She outlines the process in making ramen from soup base (the Miso base is UNREAL... so rich and flavorful, with complexity and depth.. and it keeps for at least 10 days in the fridge if you make a full batch, and only gets better with time), noodles from scratch, and traditional toppings - my favorite, is the chashu (BBQ pork) that you braise in a soy-based liquid, that you can later re-purpose for seasoned boiled eggs. Everything is fool-proof, and the options are limitless. I really like how she breaks the book into several sections - Beef, Pork, Vegetable, Seafood, and Spicy, so that it appeals to virtually any demographic. (Yes, you can enjoy ramen as a vegetarian too!) The outline of the book in a way mirrors the way you build out a bowl of ramen - a step-by-step process that you can customize and make your own. The best part, is that she introduces creative additions,
such as chorizo, karaage (Japanese fried chicken), even lobster as specialty ingredients. Lastly, a bowl of ramen isn't complete as a Japanese meal, without a few sides. Whether it's age-dashi tofu, Japanese potato salad, or my personal favorite, "korokke" (or croquettes with potatoes and ground beef), Simply Ramen has everything covered. With the limitless possibilities, no bowl of ramen ever needs to be the same again!
This book has immediately become a staple in my collection - the photos are mouth-watering, and Amy Kahn incorporates stories of her first journey with this book including a narrative of her family life and tour of Japan... it's a unique piece of art that has been thoughtfully curated and enables Japanese cuisine to be accessible by anyone. You won't regret this for yourself, or as an awesome gift for a friend.
2 of 2 people found the following review helpful.
Beautiful Recipe Book
By Bobbie J Turner
What a beautiful book! Very high quality. I've tried a few recipes and can see myself getting better as I try more and get more experience. I would definitely take a class from Amy.
These are not quick meals to put together. Food that is good and healthy does take time. Embrace it. It's worth it.
2 of 2 people found the following review helpful.
Great photos and step by steps
By Pany Hamzehi
Great photos and step by steps, however the recipes require really specific and hard to find ingredients as well as highly complicated recipes for even a experienced cook.
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