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Yami Ramen Tournament
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Double-Broth Ramen with Kimchi & Smoked Pork Belly
Recipe by Yami Partner Chef John Maher
Born in Richmond, VA, Chef John Maher has over two decades of experience in the restaurant and hospitality industry. From cooking in and running Michelin-starred kitchens, creating award-winning cocktail programs, and owning the groundbreaking restaurant and cocktail bar, Rogue, John is a master in his field. John is also the Chef/Founder of PDR, an exclusive in-home fine dining experience where he cooks multi course tasting menus for his discerning clients. Chef John Maher is currently a freelance food & recipe writer and F&B consultant.
“A good friend of mine is a ramen chef and I’ve probably eaten at least a hundred bowls of his amazing ramen over the years. I took inspiration from his bowls to create something new and delicious from products that I could buy from Yami. I decided to do a double broth of tonkotsu and shoyu because I love the flavors of both and two is better than one, right? For garnishes, I chose kimchi because I love anything spicy and fermented, a smoked Chinese pork belly for a smoky protein, a soft-boiled egg to add richness, some woodear mushrooms for texture, and a heaping tablespoon of house-made mayu because I think the flavor of roasted garlic can make anything taste better.”
Kombu Dashi Seafood Udon
Recipe by Yami partner Food Blogger Kristal
Any ramen noodle maniac here? As a huge fan of ramen noodles, I highly recommend udon, which is known for its smooth and chewy texture. Besides, it's so much lighter and less oily than ordinary ramen. I was so excited to find all the essential ingredients for authentic udon here on Yamibuy and can't wait to share the simplest 15-minute recipe with you all.
Salted Egg Chili Oil Noodles
Recipe by Yami Partner Chef Anthony Ayatin
Born in San Diego, CA, Filipino-American Anthony Ayatin has been a pop-up chef for nearly 4 years now. From popping up from outside events, restaurants, and in-home dining experiences, to making an award-winning dish in his hometown. Anthony is no stranger to creating bold flavors for his community to enjoy. Anthony is currently on a journey to start traveling Asia, hoping to taste many flavors and experience new culture along the way.
The inspiration for this dish came from my nostalgia. As a teen I would love to experiment in my moms kitchen putting anything together from chips to canned goods, plating my creations by pretending to be a chef. When approached with this challenge, I knew that I wanted to incorprate chips in some way. I had my eyes set on Golen Duck's "Singapore Chili Crab Seaweed Tempura" chips, and realized that I wanted to make a salted egg dried noodle dish. It is a ramen challenge afterall, and I wanted to use ingredients you would typically find in ramen: pork, egg, chili, seaweed, and sesame oil. This dish is easy to hack and hearty, perfect for a warm afternoon.
Vegetarian Shiitake Mushroom Ramen
Recipe by Yami Partner Chef Elle Debell
Chef Elle Debell spent her childhood traveling all over the world, but nowhere made as much of an impression on her cooking as Asia. The ancient food ways of Japan, and wild night markets of Thailand inspire her cooking to be just as flavorful, local and seasonally focused. Elle is a classically trained chef with over a decade professional cooking experience. She currently works as a recipe developer, food stylists and writer, as she continues to travel the world in search of all things delicious.
This ramen is all about shiitake mushrooms. Dashi is made with the dried mushrooms, then rehydrated and pickled in sweet soy and sherry vinegar. This ramen is inspired by the versatility of dried mushrooms. Shiitakes in particular re-hydrate and flavor broths with such a delicious savory sweetness. They can then be pickled or roasted to give texture and meaty-ness to a meatless ramen. Sake, soy and mirin make this broth particularly satisfying, with a deep rich umami flavor.
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