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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.”

Ingredients and Instructions

Ingredients:
1 package Nissin Raoh “Shoyu Flavor” instant ramen; 1 package Demae “Tonkotsu Flavor” instant ramen; 1 tin Migachan Korean Sliced Kimchi; 1 package Jayone Black Fungus woodear mushrooms; 1 package Orchard Sausages Gongdong Style Gold Grade; 1 bottle Sanfeng black sesame oil; 1ea large egg; 2ea scallions, green tops sliced thinly; 6ea garlic gloves, minced; ¼ cup canola oil.
Method of Preparation:
1. Add boiling water to a handful of dried mushrooms in a bowl to rehydrate. After 10 minutes, strain and set aside.
2. For the mayu, add the garlic and canola oil to a small saucepan. Cook over medium heat, stirring often, until garlic is dark brown and caramelized, about 8 minutes. Turn the heat to low and continue to slowly cook for another 5 minutes, stirring frequently. Remove from the heat and set aside to cool. When ready to use, strain into a small container and add 1 tbsp of black sesame oil and set aside.
3. For the pork belly, remove one from the package and slice on a bias to increase the surface area. Cook briefly in a saute pan with a teaspoon of oil to crisp. Remove to a paper towel and set aside.
4. For the egg, fill a large container of water and set a sous vide circulator to 193F. When the water is heated, drop in your egg and cook for 8 minutes. Remove and run under cold water until safe to handle. Remove the shell and slice in half. Set aside.
5. For the ramen, bring 500ml of water to a boil. Add the noodles from one package to the water and cook for 3 minutes.
6. While the noodles cook, add half from each sauce and seasoning packet from both packages of noodles into a bowl. When the noodles are done, pour the water into the bowl and stir. Add noodles and stir to combine. Garnish with mushrooms, pork belly, kimchi, ½ an egg, and scallions. Top with a tablespoon of mayu.

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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.

Ingredients and Instructions

Here are the two products you must get: 1️⃣Udon Noodles: Usually udon noodles are only found in freezers in Asian supermarkets, but this time I found this dried udon noodles on Yamibuy. It takes a few minutes longer to boil but is so much more convenient to store as it won't take up the valuable space in your fridge. And it's not as thick as frozen udon, making it easier to absorb flavors in the soup. 2️⃣Kombu Dashi Udon Soup: Made from dried kelp(kombu) and bonito flakes, kombu dashi is the most classic Japanese broth. Simply dilute this soup base according to instructions on the back of the package, you'll get 4 servings of authentic udon soup. The dried udon noodle above contains 8 servings, so it's recommended to buy two bags of this soup.
Below are some topping choices that won't go wrong with dashi: 3️⃣Dried seaweed 4️⃣Tempura crisps 5️⃣Seafood I found some ready-to-eat shrimps and scallops here! Feel free to add some in any instant bowl ramen noodles for an upgraded instant food experience!
🍜Recipe for 2 servings:
1. Bring a large pot of water to a boil. When the water comes to a full rolling boil, add 2 servings of udon noodles and cook according to the package instructions (12.5 minutes). Stir the noodles occasionally so they won't stick on the bottom of the pot. Drain the noodles into a colander and run under cold water to rinse off the salt and starch.
2. While boiling the soup, rinse 1 tbsp dried seaweed and steep in cold water for 3-4 minutes and drain. (Optional)
3. Dilute half bag of the soup base with 2.5-3 cups of boiled hot water.
4. Serve the udon noodles in individual bowls. Pour hot soup over the noodles.
5. Top with seaweed, corn, seafood, chopped scallions and tempura crisps. (optional) Look how clear the soup is! No oil at all, it's just as healthy as it looks. It's a must try for veggie and seafood lovers. Bon appetit!

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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.

Ingredients and Instructions

Ingredients:
Rolin's Ramen Style Dried Noodle 42.3oz; Kim Ram Jam's KAMYENJAN Chinese Sausage 340g USDA Certified; Tao Kae Noi's Super Crispy Grilled Seaweed Hot Chili Squid Flavor 24g; Golden Duck's Chili Crab Seaweed Tempura 105g; Happy Belly's Salted Egg Yolk Paste 6oz; Chiuanwazi's Green and Red Chili Pepper Sauce 230g; Tung Chun's Garlic Flavored Sesame Oil 141g
Instructions:
1. Start by boiling one brick of Rolin's ramen style dried noodles for 5 minutes. Strain the noodles, rinse with cold water, and set aside.
2. Steam one sausage for 15 minutes, slice, then set aside.
4. Heat up 1 tablespoon of the salted duck egg paste in pan with 1 tablespoon of butter until it starts to boil. Add 1 teaspoon of the green and red chili pepper sauce, and mix.
5. Toss in the boiled ramen noodles and mix until sauce is fully incorporated.
6. Plate the noodles in a bowl or plate. Top off with the crushed seaweed, sliced sausage, pieces of the crispy grilled seaweed, whole pieces of chili crab tempura, more green and red chili pepper sauce, and drizzle with the garlic flavored sesame oil.

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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.

Ingredients and Instructions

Dashi: 1 cup dried shiitakes, 1 small piece kombu, 6 cups water, ¼ cup bonito (Optional, leave out to make fully vegetarian)
Broth: 6 cups dashi, 1 ½ Tbsp soy sauce, 1 ½ Tbsp sake, 1 ½ Tbsp mirin, ½ tsp salt
Pickled Shiitakes: 1 cup hydrated dried shiitakes from making dashi, ¼ cup soy sauce, ¼ cup sherry vinegar (or rice wine vinegar), 3 Tbsp sugar
For the Soup: 16 oz Ramen noodles ( I used Yami’s knife cut noodles, super fun texture), ½ cup frozen corn, heated in the microwave, 4 baby bok choy, rinsed, trimmed and sliced in half, 1 cup pickled shiitakes, Toasted sesame seeds, Scallions, 4 Soft boiled egg, 8 Soft tofu squares
Method:
1. Make the dashi by adding the 6 cups of water to a large pot and soaking the kombu and dried shiitakes for 30 minutes. Cover the pot and bring the liquid to a boil. Turn the heat down to a simmer and allow to simmer for 15 minutes. Turn off the heat then, if using, add bonito flakes. Cover and let steep without heat for 10 minutes, then drain through a fine mesh strainer. You can keep dashi in the fridge for up to 5 days.
2. Pickle the shiitakes by slicing all the mushrooms used for the dashi, place into a jar or airtight container. Heat soy sauce, sugar and vinegar in a small pot over high heat. Simmer till sugar is dissolved, about 2 minutes. Pour over the shiitakes and allow to pickle for at least 30 minutes. Store in the fridge for up to 1 month.
3. To make the broth, heat a saucepan over medium high heat and add the soy, sake and mirin. Bring to a boil and let simmer for 1-2 minutes to reduce slightly, then add in 6 cups dashi and bring to a simmer. Keep warm while you assemble the rest of your toppings.
4. Heat a large pot of water to a boil. Blanch baby bok choy for 4-5 minutes, rinse with cold water and set aside. In the same water, cook ramen noodles according to their package instructions. Drain, rinse with cold water and toss with a little drizzle of sesame oil.
5. Assemble your ramen, divide noodles into 4 bowls and then pour 1 ½ cups hot broth over top. Put ¼ cup pickled shiitakes, two halves of bok choy, 1 soft boiled egg, 2 tofu squares, a sprinkle of corn and scallions on top of the noodles.
6. Season with sesame seeds and a drizzling of chili crispy or chili oil and some flakey salt.

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