What do you think?
Rate this book
Simply Ramen: 70 Tempting Noodle Dishes for the Ramen-Lover in You
Make delicious and healthy homemade ramen noodle recipes fast and easy!
Love homemade ramen but don't want to spend ages looking for remote ingredients and preparing it?
Simply Ramen brings delicious, homemade ramen to the table in an easy and accessible way, with a delicious fusion of 70 traditional and non-traditional recipes.
Author Amy Kimoto-Kahn will show you how to make traditional basic ramen soup and a variety of different toppings. Enjoy steaming hot pork, chicken, or beef ramen dishes. Or branch out with seafood, vegetarian, or super spicy soups. There's even a host of recipes for cold ramen and other specialty ramen meals.
Looking to please a lot of people? Amy Kimoto-Kahn will help you to "build-your-own-ramen" and show you how to start with one basic soup and then add a myriad of toppings to please a crowd. You'll even learn how to use instant ramen for delicious, but quick and easy dinners.
Try your hand at:
- Kobe Beef Tsukemen, ramen dipping noodles topped with quickly seared kobe beef, daikon radish, quail egg, lemon and shiso leaf served with a separate Shoyu (soy sauce based) soup infused with horseradish.
- Lobster Ramen with lobster shell infused Shio (salt based) soup topped with fresh lobster, spinach, arugula, shredded purple cabbage, roasted garlic and lemon zest.
- Oven Broiled Karaage Curry Ramen, topped with Japanese fried chicken, mizuna lettuce, marinated half-cooked egg, charred red onion and garlic chips in a Miso curry soup
- Spicy Pork TanTanMen, a no soup version of the Szechwan style Dan Dan noodle with chili oil, sesame paste, numbing spices, topped with green onions, crushed peanuts and diakon radish sprouts.
- Kamo Matcha Ramen topped with tea and shoyu (soy sauce) marinated smoked duck, marinated half-cooked egg, sliced pear and cilantro in a matcha infused Shio (salt based) soup.
- Crispy Greens Ramen topped with broiled swiss chard, kale, and brussels sprouts with a coconut soup, topped with a poached egg, green onions and garlic chips in a Tonkotsu (pork bone based) soup.
- Slow Roasted Tomato and Miso Spinach Chilled Ramen topped with herb roasted tomatoes, miso spinach, poached egg and toasted sesame seeds with a cold noodle broth.
Why wait? Simply Ramen has all the recipes to make a comforting, steaming bowl of ramen to serve for dinner tonight!
Love homemade ramen but don't want to spend ages looking for remote ingredients and preparing it?
Simply Ramen brings delicious, homemade ramen to the table in an easy and accessible way, with a delicious fusion of 70 traditional and non-traditional recipes.
Author Amy Kimoto-Kahn will show you how to make traditional basic ramen soup and a variety of different toppings. Enjoy steaming hot pork, chicken, or beef ramen dishes. Or branch out with seafood, vegetarian, or super spicy soups. There's even a host of recipes for cold ramen and other specialty ramen meals.
Looking to please a lot of people? Amy Kimoto-Kahn will help you to "build-your-own-ramen" and show you how to start with one basic soup and then add a myriad of toppings to please a crowd. You'll even learn how to use instant ramen for delicious, but quick and easy dinners.
Try your hand at:
- Kobe Beef Tsukemen, ramen dipping noodles topped with quickly seared kobe beef, daikon radish, quail egg, lemon and shiso leaf served with a separate Shoyu (soy sauce based) soup infused with horseradish.
- Lobster Ramen with lobster shell infused Shio (salt based) soup topped with fresh lobster, spinach, arugula, shredded purple cabbage, roasted garlic and lemon zest.
- Oven Broiled Karaage Curry Ramen, topped with Japanese fried chicken, mizuna lettuce, marinated half-cooked egg, charred red onion and garlic chips in a Miso curry soup
- Spicy Pork TanTanMen, a no soup version of the Szechwan style Dan Dan noodle with chili oil, sesame paste, numbing spices, topped with green onions, crushed peanuts and diakon radish sprouts.
- Kamo Matcha Ramen topped with tea and shoyu (soy sauce) marinated smoked duck, marinated half-cooked egg, sliced pear and cilantro in a matcha infused Shio (salt based) soup.
- Crispy Greens Ramen topped with broiled swiss chard, kale, and brussels sprouts with a coconut soup, topped with a poached egg, green onions and garlic chips in a Tonkotsu (pork bone based) soup.
- Slow Roasted Tomato and Miso Spinach Chilled Ramen topped with herb roasted tomatoes, miso spinach, poached egg and toasted sesame seeds with a cold noodle broth.
Why wait? Simply Ramen has all the recipes to make a comforting, steaming bowl of ramen to serve for dinner tonight!
176 pages, Hardcover
First published October 1, 2015
221 people are currently reading
692 people want to read
About the author
Amy Kimoto-Kahn
4 books42 followersAmy 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.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 23 of 23 reviews
February 7, 2022
This book has great pictures and watering recipes, so what isn't to like? Well, if you want to cook for days, if you want to look for difficult to get ingredients, this is the book for you! As you see not for me!
March 3, 2016
Simply Ramen opens the door to at-home Ramen making which before was either instant garbage or in restaurant dining. Its been a great process and education doing the research, the shopping, the preparation and also the enjoyments. We've served to friends and eaten as a family. Everyone loves it! I highly recommend this book as a great guide and commend the author on producing such a great resource not just on Ramen, but the cultural history behind it!
May 20, 2016
It's a book all about ramen and noodle dishes, whats not to love!
April 28, 2021
In this relatively short cookbook you will learn a lot about ramen! There are so many variations. You will find the basics, many delicious toppings and sides, and full recipes where you put it all together in the categories pork, chicken, beef, seafood, spicy, vegetable, cold and specialty.
I really liked the author's writing style, and the recipes look delicious and are creative. Great photos too! There's also a small section in the back that recommends you ramen-yas in Tokyo if you ever go there and want to try the real deal.
I really liked the author's writing style, and the recipes look delicious and are creative. Great photos too! There's also a small section in the back that recommends you ramen-yas in Tokyo if you ever go there and want to try the real deal.
Read
January 24, 2016I’ve been having delicious fun all week with recipes from Amy Kimoto-Kahn’s debut cookbook Simply Ramen (Race Point Publishing 2016). Monday: Teriyaki Beef-Wrapped Asparagus Ramen. Tuesday: Kabocha Ramen made with nutty winter squash and topped with mushrooms and arugula for a flavorful veges dish. Wednesday: a trip to the sea with Southern Crawfish Ramen. Thursday: time to turn up the heat with spicy Chorizo Miso Ramen. Friday: Cheese Ramen, because cheese!
A cookbook that expertly focuses on one type of food—in this case, ramen—takes the home cook on a unique culinary journey. I often like such cookbooks because rather than being told to buy a bunch of ingredients to make one dish that I might cook once in a blue moon, I can learn how to prepare a type of food I like in lots of different ways. Being already acquainted with the originality and flair that Amy brings to a Japanese-American style of cooking, I was excited to learn that she was writing a ramen-centric cookbook.
I unabashedly confess to enjoying those ten-for-a-buck, salt-loaded packs of ramen I regularly bought as a college kid on a budget. Imagine my delight when I opened Amy’s beautifully written book and encountered the real deal: accessible ramen recipes, using healthful ingredients, that make it a pleasure to cook at home and feel better about what I’m eating or serving to family and friends. As a yonsei (fourth-generation Japanese-American), Amy merges contemporary and traditional foods and home cooking techniques and shows you how to make tasty ramen dishes prepared dozens of ways—from chicken to seafood, to spicy, to vegetable, to cold, to traditional recipes she learned in Japan.
She includes easy-to-learn recipes for soup bases and noodles that can be made ahead, dozens of flavorful toppings, and a bonus chapter of yummy sides, including tofu, rice, and even a Japanese rice cracker snack. Plus a ramen-yas tour of Tokyo at the end of the book offers a glimpse into the atmosphere and menu specialties of Japanese ramen shops. I’d tell you more, but it’s time to eat, and you can bet what’s for dinner. Here’s food for every night of the week and twice on Saturday! Simply Ramen is simply irresistible.
Amy Kimoto-Kahn is the creator of the website easypeasyjapanesey.com, which offers recipes, cooking tips, and stories. I can’t wait to see what she cooks up next!
Laurel Leigh
Independent Writer/Editor
www.DearWriters.com
A cookbook that expertly focuses on one type of food—in this case, ramen—takes the home cook on a unique culinary journey. I often like such cookbooks because rather than being told to buy a bunch of ingredients to make one dish that I might cook once in a blue moon, I can learn how to prepare a type of food I like in lots of different ways. Being already acquainted with the originality and flair that Amy brings to a Japanese-American style of cooking, I was excited to learn that she was writing a ramen-centric cookbook.
I unabashedly confess to enjoying those ten-for-a-buck, salt-loaded packs of ramen I regularly bought as a college kid on a budget. Imagine my delight when I opened Amy’s beautifully written book and encountered the real deal: accessible ramen recipes, using healthful ingredients, that make it a pleasure to cook at home and feel better about what I’m eating or serving to family and friends. As a yonsei (fourth-generation Japanese-American), Amy merges contemporary and traditional foods and home cooking techniques and shows you how to make tasty ramen dishes prepared dozens of ways—from chicken to seafood, to spicy, to vegetable, to cold, to traditional recipes she learned in Japan.
She includes easy-to-learn recipes for soup bases and noodles that can be made ahead, dozens of flavorful toppings, and a bonus chapter of yummy sides, including tofu, rice, and even a Japanese rice cracker snack. Plus a ramen-yas tour of Tokyo at the end of the book offers a glimpse into the atmosphere and menu specialties of Japanese ramen shops. I’d tell you more, but it’s time to eat, and you can bet what’s for dinner. Here’s food for every night of the week and twice on Saturday! Simply Ramen is simply irresistible.
Amy Kimoto-Kahn is the creator of the website easypeasyjapanesey.com, which offers recipes, cooking tips, and stories. I can’t wait to see what she cooks up next!
Laurel Leigh
Independent Writer/Editor
www.DearWriters.com
March 20, 2016
I was so excited to receive my copy of this in the mail, read through the anecdotes, education and cultural narrative, then went to Japantown to shop for all my ingredients. I was beyond surprised at how good the Miso based was.... 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). My favorite toppings, are 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... it has also made our home a popular dinner spot for our friends!
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... it has also made our home a popular dinner spot for our friends!
January 17, 2020
Un libro delizioso in tutti i sensi. Le misure sono tradotte anche nel sistema metrico e le ricette sono affascinanti, non vedo l'ora di provarle!
L'unico difetto di questo libro è che tratta certi passaggi delle preparazioni in modo molto vago, che possono quindi essere poco comprensibili se il lettore non sa molto di cucina.
L'unico difetto di questo libro è che tratta certi passaggi delle preparazioni in modo molto vago, che possono quindi essere poco comprensibili se il lettore non sa molto di cucina.
October 11, 2017
I like ramen... I think you need to LOVE ramen to truly enjoy this cookbook. The recipes were well written and it was beautifully photographed. I just don't think I'll ever do it. I'm far too lazy. Which is not to say that others won't find this a great cookbook.
January 10, 2019
Simple to read, and great at letting you know ahead of time what you are getting yourself into~ I'll be working on this book throughout 2019 to attempt to perfect my own recipe, and get my kids as hooked on Ramen as I am~
November 19, 2019
I love the recipes and experience I've gained in cooking with this book. For those who love ramen, this is a definite must try.
April 10, 2020
The recipes were incredibly easy to follow! Never thought I'd be able to make ramen!
July 12, 2023
Excellent recipes, but lots of prep time needed.
January 24, 2016
I’ve been having delicious fun all week with recipes from Amy Kimoto-Kahn’s debut cookbook Simply Ramen (Race Point Publishing 2016). Monday: Teriyaki Beef-Wrapped Asparagus Ramen. Tuesday: Kabocha Ramen made with nutty winter squash and topped with mushrooms and arugula for a flavorful veges dish. Wednesday: a trip to the sea with Southern Crawfish Ramen. Thursday: time to turn up the heat with spicy Chorizo Miso Ramen. Friday: Cheese Ramen, because cheese!
A cookbook that expertly focuses on one type of food—in this case, ramen—takes the home cook on a unique culinary journey. I often like such cookbooks because rather than being told to buy a bunch of ingredients to make one dish that I might cook once in a blue moon, I can learn how to prepare a type of food I like in lots of different ways. Being already acquainted with the originality and flair that Amy brings to a Japanese-American style of cooking, I was excited to learn that she was writing a ramen-centric cookbook.
I unabashedly confess to enjoying those ten-for-a-buck, salt-loaded packs of ramen I regularly bought as a college kid on a budget. Imagine my delight when I opened Amy’s beautifully written book and encountered the real deal: accessible ramen recipes, using healthful ingredients, that make it a pleasure to cook at home and feel better about what I’m eating or serving to family and friends. As a yonsei (fourth-generation Japanese-American), Amy merges contemporary and traditional foods and home cooking techniques and shows you how to make tasty ramen dishes prepared dozens of ways—from chicken to seafood, to spicy, to vegetable, to cold, to traditional recipes she learned in Japan.
She includes easy-to-learn recipes for soup bases and noodles that can be made ahead, dozens of flavorful toppings, and a bonus chapter of yummy sides, including tofu, rice, and even a Japanese rice cracker snack. Plus a ramen-yas tour of Tokyo at the end of the book offers a glimpse into the atmosphere and menu specialties of Japanese ramen shops. I’d tell you more, but it’s time to eat, and you can bet what’s for dinner. Here’s food for every night of the week and twice on Saturday! Simply Ramen is simply irresistible.
Amy Kimoto-Kahn is the creator of the website easypeasyjapanesey.com, which offers recipes, cooking tips, and stories. I can’t wait to see what she cooks up next!
Laurel Leigh
Independent Writer/Editor
A cookbook that expertly focuses on one type of food—in this case, ramen—takes the home cook on a unique culinary journey. I often like such cookbooks because rather than being told to buy a bunch of ingredients to make one dish that I might cook once in a blue moon, I can learn how to prepare a type of food I like in lots of different ways. Being already acquainted with the originality and flair that Amy brings to a Japanese-American style of cooking, I was excited to learn that she was writing a ramen-centric cookbook.
I unabashedly confess to enjoying those ten-for-a-buck, salt-loaded packs of ramen I regularly bought as a college kid on a budget. Imagine my delight when I opened Amy’s beautifully written book and encountered the real deal: accessible ramen recipes, using healthful ingredients, that make it a pleasure to cook at home and feel better about what I’m eating or serving to family and friends. As a yonsei (fourth-generation Japanese-American), Amy merges contemporary and traditional foods and home cooking techniques and shows you how to make tasty ramen dishes prepared dozens of ways—from chicken to seafood, to spicy, to vegetable, to cold, to traditional recipes she learned in Japan.
She includes easy-to-learn recipes for soup bases and noodles that can be made ahead, dozens of flavorful toppings, and a bonus chapter of yummy sides, including tofu, rice, and even a Japanese rice cracker snack. Plus a ramen-yas tour of Tokyo at the end of the book offers a glimpse into the atmosphere and menu specialties of Japanese ramen shops. I’d tell you more, but it’s time to eat, and you can bet what’s for dinner. Here’s food for every night of the week and twice on Saturday! Simply Ramen is simply irresistible.
Amy Kimoto-Kahn is the creator of the website easypeasyjapanesey.com, which offers recipes, cooking tips, and stories. I can’t wait to see what she cooks up next!
Laurel Leigh
Independent Writer/Editor
March 20, 2016
I was so excited to receive my copy of this in the mail, read through the anecdotes, education and cultural narrative, then went to Japantown to shop for all my ingredients. I was beyond surprised at how good the Miso based was.... 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). My favorite toppings, are 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... it has also made our home a popular dinner spot for our friends!
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... it has also made our home a popular dinner spot for our friends!
March 29, 2016
The title says it all! Finally a cookbook that teaches you how to make incredibly delectable ramen dishes for your whole family while keeping it real and making it simple for you to prepare. Amy Kimoto-Kahn writes from her heart and so personally that you feel like you have a friend in your kitchen. In my house, ramen is the go-to meal for my 3 kids under the age of 7. But now with this book, we have totally kicked it up a notch and are prepping ingredients together while making mealtimes fun. My little ones love leafing through the book to decide which recipe we'll cook for dinner and have so many favorites like the Chicken Meatball and the Kalua Pork, but it's the Good Morning Ramen that is their total treat as they feel like they're eating dinner for breakfast. If you love wholesome and delicious food that keeps it effortless, satisfies every palate and makes you look good, this should be on hand in your kitchen at all times. Everyone should make this their Mother's little helper :) Great job Amy. My family can't wait for the next one.
March 5, 2016
One look at the gorgeous photography and you will want to slurp up this book too. The pages are filled with rich, delicious, ramen recipes extensively researched directly from the masters in Tokyo, Japan. I had no idea there were so many variations of ramen. I love the well-tested and research done in this cookbook focused on fresh ingredients with contemporary flair. Preparations had the right amount of details. I especially love the clean and complex broth recipes, creative ways to use toppings and condiments, and especially the homemade ramen noodles. Amy Kimoto-Kahn expertly translates this complex dish for American home cooks. I test drove a dozen recipes from this book and it's turn out perfectly EVERY time. This book, will no doubt, inspire you, provide insight into Japanese culture with a tour of Japanese ramen shops, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.
March 5, 2016
This book is absolutely amazing! I’m a personal chef and I’m always looking for new recipes. When I get a text from a client that dinner was a hit, I know that I score. I got that from using Amy’s recipe with a client.
At my house, we tried the Oven-Broiled Karaage Curry Ramen the first night we got the book and it was a huge hit! All 4 kids loved it, and even the picky one that doesn't like chicken said the chicken was really good. You can't beat that!!!
Everyone is excited to try new recipes from the book. One of our kids is celiac and we bought these really good gluten free ramen noodles by Lotus Food at Costco and we stock up on them.
We now tried to always keep some miso base in the freezer so we can have ramen at any given time. The recipes are fabulous and Amy translates every recipe so that it’s easy to make. You’ll impress your husband, your kids and your friends!
Elisabeth Michaels
Personal Chef
At my house, we tried the Oven-Broiled Karaage Curry Ramen the first night we got the book and it was a huge hit! All 4 kids loved it, and even the picky one that doesn't like chicken said the chicken was really good. You can't beat that!!!
Everyone is excited to try new recipes from the book. One of our kids is celiac and we bought these really good gluten free ramen noodles by Lotus Food at Costco and we stock up on them.
We now tried to always keep some miso base in the freezer so we can have ramen at any given time. The recipes are fabulous and Amy translates every recipe so that it’s easy to make. You’ll impress your husband, your kids and your friends!
Elisabeth Michaels
Personal Chef
December 30, 2016
Not just blogger recipies
I have casually searched the internet for ramen broth recipes, topping ideas and serving suggestions. I get tired of scrolling through endless blogs just to find bland, cheap, corner cutting recipes at the end. Enter "Simply Ramen" and you have clear instructions for simple building blocks to great tasting ramen. This book is a nice resource to have when you want to put ramen on your menu for the week but want to be a bit adventurous, too. Every recipe looks delicious and optional topping suggestions make possibilities endless. I look forward to trying a lot of the side dishes, too.
The book includes some personal snippets from the author that add to the book without taking the spotlight away from the recipes themselves. This would make a great gift to any ramen loving foodie, in my opinion.
I have casually searched the internet for ramen broth recipes, topping ideas and serving suggestions. I get tired of scrolling through endless blogs just to find bland, cheap, corner cutting recipes at the end. Enter "Simply Ramen" and you have clear instructions for simple building blocks to great tasting ramen. This book is a nice resource to have when you want to put ramen on your menu for the week but want to be a bit adventurous, too. Every recipe looks delicious and optional topping suggestions make possibilities endless. I look forward to trying a lot of the side dishes, too.
The book includes some personal snippets from the author that add to the book without taking the spotlight away from the recipes themselves. This would make a great gift to any ramen loving foodie, in my opinion.
March 6, 2016
I am drawn to pictures and Simply Ramen illustrates and breaks down the process of making Ramen in simplified steps, so there is no reason to feel intimidated!! I especially love how the author defines terms and shares personal stories about the inspiration behind the recipes as well as writes the level of difficulty for each recipe. I haven't seen a Ramen cookbook like this that literally makes me salivate over pictures of bowls of Ramen with toppings. I especially want to try making the Kakuni (Braised Pork Belly) topping! Can I just say DELISH!! I'm itching to bring my Simply Ramen cookbook to the Japanese market to explore the aisles for ingredients to make the Miso soup base!! This cookbook is Simply Ramen-derful! You won't be disappointed!
March 6, 2016
We have a house full of Ramen lovers, so when I found Simply Ramen I knew I had to try out these recipes for my family. I was relieved to learn that most of the ingredients for these delicious recipes are accessible at the markets in my town. A nice touch are the family stories that introduce many of the recipes. I love to cook, but I like it when the recipes aren't too complicated. I appreciate the make/prep before you begin tips, the leveled recipes and short cuts. The photographs in this cookbook are gorgeous and make me want to hop on a plane to Tokyo.
July 12, 2023
We just got back from Tokyo and so wish we had had Amy's Tokyo ramen guide with us when we went! Based on the ramen we sampled there, these recipes are the real deal. A great start to learn how to create the building blocks of excellent ramen, plus inspiring creative takes on the classic recipes as well. We are literally thinking of starting a "ramen of the week" night based on this book! Needless to say my kids are very much in favor of the plan... Beautiful photography too!!
September 9, 2022
I. Love. Ramen. I can’t help it. Obsessed? Maybe. I just love me a bowl of broth and noodles. This book gave me the understanding and ability to create some amazing Ramen dishes at home. If you are looking to get into making Ramen bowls at home, or just looking for some new recipes and ideas, then I recommend this cookbook. It has a permanent home on my shelf.
February 25, 2016
Beautiful pictures
Displaying 1 - 23 of 23 reviews