When I first moved to LA, my only background in ramen was of the Cup O’Noodles variety. Then I began to get Japanese ramen at my local haunt, Atch Kotch, but this was before tonkotsu ramen began to hit it big here, and it wasn’t exactly love at first sight.
I had a lot of trepidation before writing this article. Not being of Asian descent, I questioned whether I had the background to be any kind of authority on ramen. After diving in deep, I realized I had a LOT to learn and a lot more ramen joints to try out! Of course, I was happy to remedy this.
There are four main types of ramen broth: shio (salt), shoyu (soy sauce), miso (soybean paste), and tonkotsu (pork bone).
My experiences with the often simple (read, bland) shio and shoyu broths were very “meh.” That wouldn’t stop me from slurping them down in seconds, however. Especially once spicy components were added. And then tonkotsu took over. (more…)
This Wednesday, January 23, has been proclaimed Brunswick Stew Day in my home state of Virginia. A contingent of cooks from Brunswick County in southeastern Virginia will travel to the state capital and prepare 140 gallons of stew for the governor and General Assembly.
Brunswick stew is a slow-cooked, one-pot tomato-based stew, consisting of meats, usually chicken, or in more traditional preparations, rabbit or squirrel. Its ingredients also include many vegetables and legumes, such as lima beans, corn, tomatoes, and okra. Think of it almost as a hearty chicken chili. The stew is often made in huge batches in a cast-iron pot, and is said to be ready when it’s so thick that the paddle stands up in the middle. (more…)
With fall officially upon us and the cool weather creeping in, the chowders, cioppinos, and fisherman’s stews grow ever more appealing. The stars of these savory concoctions that warm the soul are usually shellfish known as bivalves — particularly mussels and clams.
What is a bivalve? Bivalves are shellfish consisting of two hinged shells and a soft body, such as oysters, mussels, clams, and scallops. These shellfish provide a slightly sweet taste and chewy texture that perfectly compliments the crunch of farm-fresh vegetables and savory broths from which we make our favorite seafood soups and stews. Bivalves are an excellent source of low-fat protein, vitamin B12, and potassium. They can also be a responsible seafood choice! (more…)
Before roaming ramen venture Hapa Ramen served its first customer (at a pop-up at Coffee Bar last spring), before it set up a twice-a-week stand at Ferry Plaza, and way before everyone and their moms got on board with the latest ramen craze, the buzz began to build around Hapa Ramen. Nearly a year later, it’s still just as loud. For a culinary venture without four walls (or four wheels for that matter), Hapa Ramen’s not hurting for fans. Its lack of a permanent location hasn’t deterred ramen enthusiasts from seeking it out wherever it may roam–be it the ferry building or pop-ups at Coffee Bar, Bar Tartine and Off the Grid.
Richie Nakano is the chef, owner and all-around “everything” guy behind Hapa Ramen. He develops the recipes, slings the noodles, and tweets about it all @haparamen. From his cooking chops to his hot chef status to his admitted Twitter addiction, the former Nopa sous chef’s been getting his fair share of press. Can’t get enough of Richie? If we ask nicely, maybe he’ll make a return to his blog Line Cook in 2011.
I’m not sure that there is a lot of personal significance, except this: instant ramen was the first food that I learned to cook, and I grew up eating various forms of saimin, udon, and ramen. When I got older I realized that there was no one doing ramen using quality ingredients, and certainly no one doing it without ties to a particular style. (more…)
To hear some food writers tell it, ramen is the Next Big Thing. Not, of course, the 6-for-a-dollar instant noodle kind that you survived on when you were in college, but the proper, artisan-made Japanese noodle soup of the same name. The good news, for those of you who’ve been living in ramen deserts, is that several Japanese ramen chains are opening up shop in big North American cities. That, as we’ll see, is the bad news, too.
On the surface, ramen is nothing more than a bowl of broth with some noodles, vegetables and three thin slices of roast pork, and nobody could call that “fancy.” But in Japan, people take ramen seriously and obsess about it endlessly, making it the perfect fusion of junk food and high cuisine. (more…)
It’s soup weather, at least in some parts of the world, and there’s one particular soup that I have my eye on, the Bouillabaisse. Simply, the Bouillabaisse is a traditional Provençal fish stew that originates from the port city of Marseille in France. If you are a seafood lover, this French soup is definitely going to be one of your favorites. A traditional bouillabaisse usually has three kinds of fish like scorpionfish, sea robin and the European conger. However, depending on what’s available, fish substitutions could include anything from turbot to monkfish to mullet.
Other ingredients include shellfish and/or even langoustine, if you have an extra buck or two. All this seafood is simmered with a variety of vegetables like leeks, onions, tomatoes, celery and potatoes in a broth that is seasoned with Provencal herbs and spices. The way the bouillabaisse is served in Marseille specifically is quite unique. The broth is served in a bowl containing grilled slices of bread that is spread with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper. The seafood and vegetables are removed from the soup after cooking and then served in a separate bowl or platter.
Now for a little history. The bouillabaisse, in its modern form, was created by Marseille fisherman who wanted to make a meal as soon as they returned to port. Instead of using the more expensive fish, they’d simply throw their nets and lines into the ocean and would pull up any rockfish and shellfish that just happened to be swimming by. The rockfish was usually too bony to serve in restaurants, but throwing them, along with shrimp and veggies, in a pot of sea water, cooking everything over a woodfire and then seasoning with garlic, fennel and later on tomatoes, all this became meal for kings.
Eventually, what was just a free for all fish soup recipe truly became a bouillabaisse by virtue of the method of preparation. The broth is first boiled (bouillir) then the different kinds of fish are added one by one, and each time the broth comes to a boil, the heat is lowered (abaisser).
As the port of Marseille became more wealthy, restaurants and hotels began serving bouillabaisse to its customers. Adjustments were made to the recipe, so water was replaced with fish stock and saffron became an integral ingredient to this soup. In Marseille, bouillabaisse is rarely made for fewer than ten persons; the more people who share the meal, and the more different fish that are included, the better the bouillabaisse. Eventually, bouillabaisse spread from Marseille to Paris and eventually all around the world, with each country adapting the recipe to suit their local ingredients and tastes.
If you’re looking to take a spoonful of this delicious fish soup, check out some of the listings below.
1300 On Fillmore
1300 Fillmore St
San Francisco, CA 94115
7310 SW 57th Ave
South Miami, FL 33143
365 W 50th St
New York, NY 10019
Church & State
1850 Industrial St
Los Angeles, CA 90021
1958 N Damen Ave
Chicago, IL 60647
Though of Chinese origin, it’s unclear how ramen was introduced to Japan. The only thing that is known is that in the early Meiji period, ramen was originally called shina soba which translated to “Chinese soba.” By 1900, the few Chinese restaurants in Japan had on their menu a simple ramen dish made of noodles, a few toppings and a broth flavored with salt and pork bones. Ramen evolved after World War II when cheap American flour flooded the Japanese market. Concurrently, Japanese troops were returning from China and East Asia and now familiar with Chinese cuisine, quite a few of the servicemen started opening even more Chinese restaurants. Even with the emergence of more Chinese restaurants, ramen was still more of a special occasion food.
In 1958, taking advantage of the availability of the American flour, instand noodles were invented by Momofuku Ando, the Founder and Chairman of Nissin Foods. This instant ramen was a hit and it was a dish that spread in popularity not just in Japan, but internationally as well. Who couldn’t fall in love with a dish that people could make just by adding boiling water?
While instant ramen is currently prevelant in most pantries and dorm rooms a like, dare I say that instant ramen is just a mere shadow of the real thing. So let’s learn more about ramen cooked the non-instant way. First and foremost, although a wide variety of ramen exists in Japan, ramen can be generally categorized by its three main ingredients: noodles, soup and toppings.
Ramen noodles are made from four basic ingredients: wheat flour, salt, water and kansui. They may be fat, thin, or even ribbon-like, as well as straight or wrinkled. It’s all about preference of the ramen noodle maker.
The soup is generally made from pork or chicken stock and combined with a variety of ingredients. These ingredients could be any one or more of the following: kelp, tuna flakes, dried baby sardines, beef bones and more and flavored with salt, miso or soy sauce. The resulting combination is generally divided into four flavors (though these are sometimes mixed together to produce new, original variations):
– Shio (“salt”) ramen is made with a simple chicken broth that is clear and almost transparent.
– Tonkotsu (“pork bone”) ramen has a thick broth made with crushed pork bones that have been boiled for hours.
– shoyu (“soy sauce”) ramen soup is made by adding a soy-based sauce to a stock usually made from chicken and various vegetables.
– Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen features a broth that combines chicken stock with a fermented soybean paste.
Standard toppings for ramen are boiled egg, fermented and pickled young bamboo, nori, spinach, finely chopped scallion and traditionally a thinly sliced boiled pork. Other toppings may include stewed egg, bean sprouts, wakame, deep fried scallion, or kimchi. Hokkaido-style miso ramen is often topped with sweetcorn. In most cases, toppings are added after having been already cooked so as to not change the flavor of the soup.
Instant ramen is what I refer to as a starter ramen. It’s a good way to give ramen a test drive, but once you’ve had the real thing, you may never look at instant ramen the same way again. Ready to check out real ramen for yourself? If so, look below for some restaurants suggestions.
Goma Ichi Ramen
631 Keeaumoku Street
Honolulu, HI 96814
Hakata Ramen Shin-Sen-Gumi
8450 E Valley Blvd
Rosemead, CA 91770
312 8th Ave
San Francisco, CA 94118
3400 Around Lenox Rd NE # C520
Atlanta, GA 31132
4130 SW 117th Avenue #H
Beaverton, OR 97005
A slight chill is still in the air, which means it’s still soup weather and if you’re someone like me who loves strong, bold flavors than sometimes the only kind of soup that will do is Korean Soon Tofu Soup. If you’ve never had Soon Tofu Soup before, let me give you a little more information.
What is Tofu?
Before we can even delve into Korean Soon Tofu Soup, first, a quick introduction for tofu itself. Tofu (the Japanese “Romaji” spelling), also called doufu (the Chinese “Pinyin” spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making cheese from milk. Wheat gluten, or seitan, in its steamed and fried forms, is often mistakenly called “tofu” in Asian or vegetarian dishes.
There are basically three types of tofu: soft/silken tofu, Asian firm tofu and Western firm/dried tofu. For Korean Soon Tofu Soups, the tofu of choice is the soft/silken tofu.
What is Soft/Silken Tofu?
This undrained tofu contains the highest moisture content of all fresh tofus. Its texture can be described as similar to that of very fine custard. In Korea and Japan, traditional soft tofu is made with seawater which has an even higher moisture content and is often eaten as a dessert, but sometimes with salty pickles or hot sauce added instead. Because it is nearly impossible to pick up this type of tofu with chopsticks, it is generally eaten with a spoon.
What is Korean Soon Tofu Soup?
In Korea, tofu is often served not as a substitute for meat, but alongside it, with a small amount of meat flavoring enriching the silken tofu, which adds its incomparable body and mouth feel.
The Korean specialty soon dubu (tofu) chigae (soup or stew) combines soft tofu, spicy broth and bits of meat or seafood or kimchi. Like all Korean soups and stews, it is served hot enough to boil an egg, which is exactly what you do; at “soon houses” all over the world.
Now that you’ve learned more about Korean Soon Tofu Soup, here’s a list of some Tofu Houses you can check out for yourself.
Beverly Soon Tofu
2717 W Olympic Blvd Ste 108
Los Angeles, CA
My Tofu House
4627 Geary Blvd
San Francisco, CA
Cho Dang Tofu House
5907 Buford Hwy Ne
9889 Bellaire Blvd
So Gong Dong Tofu House
3307 W Bryn Mawr Ave
Chicago, IL 60659