Rich and hearty ramen with miso broth, served with chicken.

Miso Ramen

Crisp green beans tossed in a spicy sauce.

Spicy Green Bean

Spicy ramen with pork belly and chili oil.

Tan Tan Man Ramen

Pan-fried dumplings filled with seasoned pork.

Pork Gyoza

Delicate shrimp dumplings served steamed.

Shrimp Shumai

Bowl of chicken served in a flavorful shoyu broth.

Chicken Shoyu Bowl

Refreshing lemonade with a hint of cucumber.

Cucumber Lemonade

Tender edamame seasoned with a spicy blend.

Spicy Edamame

Heat the vegetable oil in a pot over medium heat. Season the chicken breast with salt and pepper, then add it to the pot. Cook for about 6-7 minutes on each side or until fully cooked. Remove from the pot and let rest before slicing.

Prepare the Chicken

In the same pot, add minced garlic and ginger. Sauté for 1-2 minutes until fragrant. Add the chicken broth and bring to a boil. Stir in the miso paste and soy sauce, mixing well until the miso is fully dissolved. Reduce heat and let simmer for 10 minutes.

Make the Broth

In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.

Cook the Noodles

In bowls, add a portion of ramen noodles. Pour the hot miso broth over the noodles. Top with sliced chicken, soft-boiled eggs, chopped green onions, and nori sheets. Drizzle sesame oil on top.

Assemble the Ramen

Serve immediately and enjoy your rich and hearty miso ramen!

Serve

Ramen noodles

Chicken breast

Miso paste

Chicken broth

Soy sauce

Green onions

Soft-boiled eggs

Nori (seaweed)

Sesame oil

Garlic

Ginger

Vegetable oil

Salt

Pepper

Wash and trim the ends of the green beans.

Prepare the Green Beans

Bring a pot of salted water to a boil. Add the green beans and blanch for about 2-3 minutes until they are bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process.

Blanch the Green Beans

In a pan over medium heat, add the olive oil. Once hot, add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.

Make the Sauce

Add the soy sauce and honey to the pan, stirring to combine. Let the sauce simmer for another 1-2 minutes.

Combine Ingredients

Add the blanched green beans to the pan and toss to coat them evenly in the spicy sauce. Drizzle with sesame oil and season with salt and black pepper to taste.

Toss the Green Beans

Transfer the spicy green beans to a serving dish and sprinkle with sesame seeds before serving.

Fresh green beans

Olive oil

Garlic, minced

Red pepper flakes

Honey

Sesame seeds

Black pepper

In a pot, heat sesame oil over medium heat. Add diced pork belly and cook until browned and crispy, about 8-10 minutes. Remove and set aside.

Prepare the Pork Belly

In the same pot, add minced garlic and grated ginger. Sauté for 2 minutes until fragrant. Pour in chicken broth and soy sauce. Bring to a simmer.

Cook the Broth

Add ramen noodles to the simmering broth and cook according to package instructions, usually about 3-4 minutes.

Cook the Ramen Noodles

In the last minute of cooking, add chopped bok choy and stir until wilted.

Add Vegetables

Ladle the ramen into bowls. Top with crispy pork belly, a drizzle of chili oil, sliced green onions, and a soft-boiled egg cut in half.

Serve the Ramen

pork belly

ramen noodles

chicken broth

soy sauce

sesame oil

chili oil

green onions

garlic

ginger

bok choy

soft-boiled eggs

In a mixing bowl, combine ground pork, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Prepare the Filling

Place a gyoza wrapper on a clean surface. Spoon about 1 tablespoon of the pork filling into the center of the wrapper. Moisten the edges of the wrapper with water, fold it in half to create a half-moon shape, and pinch the edges to seal. Repeat until all filling is used.

Fill the Gyoza

Heat a non-stick skillet over medium heat and add a tablespoon of oil. Once hot, arrange the gyoza in the skillet, making sure they are not touching. Cook for about 2-3 minutes until the bottoms are golden brown.

Pan-Fry the Gyoza

Carefully pour in about 1/4 cup of water into the skillet and cover immediately with a lid. Steam the gyoza for about 5 minutes or until the water has evaporated and the pork is cooked through.

Steam the Gyoza

Remove the lid and let the gyoza cook for another minute to crisp the bottoms. Serve warm with soy sauce or dipping sauce of your choice.

Ground pork

Green onions, finely chopped

Ginger, minced

Gyoza wrappers

In a food processor, combine the raw shrimp, water chestnuts, green onions, ginger, soy sauce, sesame oil, salt, and pepper. Pulse until the mixture is coarsely chopped but not pureed.

Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the shrimp filling into the center of the wrapper. Gather the edges of the wrapper and pinch together to form a cup shape, leaving the top open. Repeat with remaining wrappers and filling.

Assemble the Shumai

Prepare a steamer and bring water to a boil. Place the shumai in the steamer basket, making sure they are not touching. Cover and steam for about 6-8 minutes, or until the shrimp is cooked through.

Steam the Shumai

Carefully remove the shumai from the steamer and serve hot with soy sauce or your favorite dipping sauce.

raw shrimp, peeled and deveined

water chestnuts, finely chopped

green onions, finely chopped

ginger, minced

wonton wrappers

salt

pepper

Season the chicken thighs with salt and black pepper. Heat a large pot over medium heat and sear the chicken on both sides until browned, about 5-7 minutes.

Add the minced garlic and sliced ginger to the pot, cooking for an additional 1-2 minutes until fragrant. Pour in the soy sauce, mirin, and chicken broth. Bring the mixture to a boil.

Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes or until the chicken is cooked through and tender.

Simmer

Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces and return it to the broth.

Shred the Chicken

Ladle the chicken and broth into bowls, garnishing with chopped green onions. Serve hot.

Boneless, skinless chicken thighs

Soy sauce (shoyu)

Mirin

Ginger, sliced

Green onions, chopped

Wash the cucumber thoroughly and slice it into thin rounds. Set aside a few slices for garnish.

Prepare the cucumbers

Juice the fresh lemons into a measuring cup, ensuring you remove any seeds. You should have about 1 cup of lemon juice.

Juice the lemons

In a pitcher, combine the lemon juice, sugar, and 2 cups of water. Stir until the sugar is completely dissolved.

Make the lemonade base

Add the cucumber slices and fresh mint leaves to the lemonade base. Let it sit for about 30 minutes in the refrigerator to infuse.

Add cucumber and mint

Fill glasses with ice cubes, pour the cucumber lemonade over the ice, and garnish with reserved cucumber slices and mint leaves.

Cucumbers

Fresh lemons

Granulated sugar

Water

Fresh mint leaves

Ice cubes

Bring a large pot of salted water to a boil. Add the edamame pods and cook for about 3-5 minutes, or until tender. Drain and set aside.

Prepare the Edamame

In a mixing bowl, combine the olive oil, garlic powder, red pepper flakes, sea salt, and lime juice. Toss the cooked edamame in the mixture until evenly coated.

Season the Edamame

Transfer the spicy edamame to a serving dish and enjoy warm as a snack or appetizer.