Dinner, Eggs, Lactose Free, Ramen, Recipes, Soups

Perfect Instant Ramen

September 27, 2023

I found this crazy delicious recipe on the NYT Cooking site. Melty cheese and a poached egg on packaged ramen was love at first bite. Kudos to Roy Choi, a Korean-American chef for creating this simple and satisfying bowl of noodles.

Use your favorite packaged ramen for this easy dish. I was lucky to find lactose free American cheese for my version of the recipe but of course, feel free to use regular American cheese which is easier to find. The original recipe tells you to cook your eggs for 1 minute in the ramen broth once the noodles are transferred to a bowl. A few commenters mentioned the egg wasn’t cooked enough in that short time so I went ahead and poached my eggs prior to adding them to the ramen bowl and they were perfect.

The noodles cook in no time and before you know it you’ll have a bowl of delicious ramen. It’s a fairly rich dish but everyone deserves a splurge now and then.

I always add a drizzle of our homemade sriracha to this dish. It adds that perfect little spicy kick that brings it all together. Break up the egg and swirl the cheese in the broth before diving in.

Perfect Instant Ramen

Recipe by Kiyo

Servings

servings

Adapted from Roy Choi’s recipe at NYT Cooking

Ingredients

2 packages instant ramen with flavor packets (I used Sapporo Ichiban)
2 large eggs, poached
2 teaspoons butter (I used lactose free Earth Balance, optional)
2 slices American cheese, room temperature (I used Green Valley lactose free)
1/2 teaspoon roasted sesame seeds
1 scallion, green part only, thinly sliced on the bias
sriracha sauce for serving (optional)

Directions

Bring 5 cups water to a boil in a medium saucepan. Add the noodles and cook for 2 minutes. Stir in the flavor packet.
Divide noodles and some of the broth between two bowls (you won’t need all of the broth). Immediately add the cheese slices to the noodles submerging slightly in the hot broth. Top noodles with poached eggs, pats of butter (optional), and sesame seeds. Garnish with scallions. Serve with sriracha sauce (optional).

Notes

To poach eggs, heat 3″ water with 1 tablespoon white vinegar in a small saucepan over high heat. Watch closely. When the water barely reaches a boil and you see small bubbles in the bottom of the pan, gently slide eggs into the water one by one and immediately turn the heat down to medium (crack eggs into small separate bowls). Set the timer for 4 minutes. The water should not be boiling and the eggs should simmer gently. Lower heat as needed. Remove eggs with a slotted spoon and drain on paper towels.

Dinner, Eggs, Lactose Free, Recipes, Rice Dishes, Salad

Green Rice & Jammy Eggs

July 9, 2022

This herby rice bowl is tasty, satisfying and beautiful. It’s loaded with fresh herbs and a smidgen of jalapeño which adds just the right amount of heat. The jammy eggs are scrumptious sprinkled with freshly ground pepper and flaky Maldon salt. I am happy to eat eggs and rice anytime, no matter what the preparation might be.

The principal herb for this dish is cilantro. I know there are many of you who cringe when you hear the word. Don’t give up yet! You can substitute parsley if cilantro is not to your liking. But if you’re willing to try cilantro just one more time (hint), use half cilantro and half parsley.

Torn kale is wilted and charred before adding it to the rice. The charred edges of the leaves add lots of flavor to this dish.

The finely chopped herbs are mixed in with the rice before heading to the fry pan.

The rice is then crisped up over medium-high heat. The same technique is used when making bibimbap. The crispy pieces of rice are yummy!

Green Rice & Jammy Eggs

Recipe by Kiyo

Servings

servings

Adapted from Food52, this beautiful rice bowl hits all the right notes

Ingredients

1/2 large bunch cilantro, leaves and tender stems (about 3 ounces)
4 green onions, white and green parts
1/4 jalapeno, seeds removed (more if you want a spicier rice)
1 small garlic clove, smashed
3 cups cooked and cooled medium grain white rice
kosher salt and freshly ground black pepper
4 large eggs
4 tablespoons extra virgin olive oil
1 bunch lacinato kale (dinosaur, tuscan) about 3/4 pound, leaves stripped from stems and torn into pieces
1 lime
roasted salted peanuts

Directions

Roughly chop the cilantro (or parsley) and green onions, then place in the bowl of a food processor along with the jalapeño and garlic. Pulse a few times, until the mixture is very finely chopped but not a paste (alternatively, finely chop everything by hand). Scrape all but 2 tablespoons of the mixture into a large bowl. Add the cooked rice and season with a big pinch of salt and lots of black pepper. Toss well to combine and set aside.
Bring a small pot of water to a boil over high heat. Carefully lower the eggs into the pot, lower the heat slightly, and boil for 7-8 minutes. Transfer the eggs to a bowl of ice water to stop the cooking, remove after a few minutes and set aside.
Heat 2 tablespoons of the oil in a large nonstick or well-seasoned cast iron skillet over medium-high heat until the oil shimmers and you see a few wisps of smoke. Add half of the kale and season with salt and pepper and quickly toss to coat. Let char, undisturbed, for 3-4 minutes. Stir in the remaining kale and cook for another 3-4 minutes, until mostly wilted and charred in some places. Season with additional salt and pepper to taste. Remove from the heat and transfer to a plate.
Heat remaining 2 tablespoons of oil in the same skillet over medium-high heat. Scrape the rice mixture into the pan and press it down firmly with a spatula. Reduce the heat to medium and cook until the rice starts to crisp on the bottom, about 5 minutes. Toss and cook for another 4-6 minutes, until warmed through and slightly crisped. Return to the large bowl, then toss in charred kale.
Using a Microplane or fine grater, zest the lime into the rice mixture. Halve the lime and juice half over the rice. Stir in the reserved raw herb mixture. Peel and halve the eggs, season with Maldon salt (or other flaky sea salt) and freshly ground black pepper. Divide the rice between bowls, top each with two egg halves. Serve with chopped peanuts and lime wedges.

Dinner, Eggs, Japanese, Kimchi, Korean, Recipes, Vegetarian

Cheesy Kimchi Noodles

January 23, 2022

Recently I started making homemade kimchi and have been in love with it ever since. I’ve always enjoyed kimchi but the store-bought brands available here are not particularly exciting. Homemade kimchi tastes so fresh and has the perfect spiciness level that I crave. Kimchi is wonderful as a side dish that compliments many meals. A regular bowl of rice, kimchi and a fried egg suits me just fine. So this recipe from NY Times Cooking just hits the spot. The surprise ingredient (grated cheddar) makes this dish “out of this world” delicious. Add a sunny side up egg and you will have a truly satisfying meal. Even though you may not make kimchi at home, a good kimchi with a nice level of spiciness will work well.

I love the gorgeous color and flavor of the Korean gochugaru pepper flakes. It adds a subtle heat and a slightly smoky flavor to dishes and is the star of kimchi and other Korean dishes.

This is a relatively simple recipe with very inexpensive ingredients (= the bomb!). We use our homemade sriracha in the sauce but the popular Huy Fong sriracha will work well too.

Kimchi, scallions, garlic and sesame seeds are quickly sautéed before adding the sauce and the cooked ramen.

Using dried instant ramen noodles is very appealing as they are readily available, shelf stable, and cheap. For this recipe you will want cook the ramen for half the time instructed on the package. This will ensure they are not overcooked for the final dish.

Yum! Homemade kimchi will keep well in the refrigerator for months.

Cheesy Kimchi Noodles

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Adapted from NY Times Cooking

Author: Kiyo Miller

Serves: 2

Ingredients

Noodles: 7 ounces dried instant noodles such as Sapporo Ichiban instant ramen (2 packets, 3.5 ounce each, discard seasoning packets)
1½ tablespoons canola oil
2 eggs
5 green onions, thinly sliced on the diagonal (reserve 1 tablespoon for garnish)
½ cup packed kimchi, sliced into thin strips or chopped
1 large garlic clove, peeled and finely chopped
1 tablespoon black or white roasted sesame seeds, plus more for serving
½ cup finely grated cheddar cheese
Sauce: 1 tablespoon sriracha (more if you prefer extra spicy and if kimchi is not very spicy)
2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 tablespoon water
1 tablespoon medium dry sherry or shaoxing wine

Preparation

Bring a medium saucepan of water to a boil over high heat. Add the noodles and cook until tender but springy. I cooked the Sapporo Ichiban noodles for 1½ minutes instead of 3 minutes. Drain and rinse under cold water right away to stop the cooking. You may toss the noodles with a splash of canola oil to prevent sticking, or just give them a quick rinse to loosen the noodles before adding back to the pan.
Meanwhile, prepare the sauce: In a small bowl whisk the sriracha, soy sauce, sesame oil, water and sherry or shaoxing wine. Set aside
Set a medium nonstick skillet over medium-high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce heat to medium or medium low and cook until the whites are done and the edges are browned, 2 to 3 minutes. You can cover the pan for 30 seconds or so to help the whites set but only for a short time or the yolks will become cloudy and loose their beautiful bright yellow color. Transfer eggs to a plate.
In the same skillet, heat the remaining 1 tablespoon canola oil over medium heat. Add the green onions, kimchi, garlic and sesame seeds and cook for 1 minute stirring frequently. Turn heat up to medium-high and add the drained noodles and most of the sauce. Toss to combine using tongs, for 30 seconds (any longer and the noodles will become too soft). Add more sauce if needed. Stir in the grated cheese until it melts. This will take just a few seconds. Turn off heat. Transfer noodles to serving bowls, top with fried eggs (salt and pepper eggs) and garnish with reserved green onions and extra sesame seeds. Serve immediately.

Bread, Dinner, Eggs, Fish, Italian, Lactose Free, Recipes, Sandwiches

Italian-Style Tuna Sandwich

August 29, 2021

We love all types of sandwiches but tuna is one of our favorites. Whether it is tuna salad with mayonnaise, celery, onion and a dash of dried dill, or tuna in olive oil on John’s toasted sourdough, we enjoy all of them. This particular version is a real treat. A salsa verde made with Italian parsley, rich olives, briny capers and anchovy fillets plus zesty lemon and olive oil make this sandwich very special. The salsa verde is refreshing and pairs well with the tuna and hard-boiled eggs. This is truly a sandwich “to die for.”

We buy all sorts of tuna in olive oil. One of my favorites is As do Mar. You can find this brand on line or in specialty stores, but I have never seen it in Hawaii markets. Genova tuna is available at Costco for a very fair price. Ortiz is another high-end tuna. The small cans are perfect for two. We used Ortiz tuna in the jar, above right, for this sandwich. Beautiful thin tuna steaks are delicious. You can find this item at Whole Foods in Kahului. You will pay a dear price for this luxury item, but think of it as a treat that you deserve now and then.

We always have Italian parsley growing in the garden. It is the herb I use most. It’s great to be able to snip a few sprigs off the plant when you need them.

Ortiz tuna is top notch and so are their anchovies. There is no comparison to the ones you might find at the grocery stores. You can find Ortiz anchovies in the R. Fields section at Foodland Farms in Wailuku.

The salsa verde is delicious and gorgeous. If you have leftovers, mix it up with pasta shells to make a delicious salad. Toss some good feta into the salad and you’re all set.

Be sure to serve the sandwich on good bread.

Italian-Style Tuna Sandwich

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Adapted from NYT Cooking

Author: Kiyo Miller

Serves: 2

Ingredients

Salsa Verde: 1 cup lightly packed Italian parsley leaves, washed and dried
½ cup extra-virgin olive oil
1 medium-large garlic clove, minced
2 tablespoons roughly chopped green olives
2 large anchovy fillets, finely chopped
1 tablespoon capers, drained
zest of 1 lemon
pinch of crushed red pepper
freshly ground black pepper
Sandwiches: 2 ciabatta rolls or 1 small baguette
lettuce leaves or arugula
6 ounces best quality tuna in olive oil, drained
2 hard boiled eggs, halved

Preparation

Whiz parsley leaves and ½ cup olive oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture. Stir well. Season with freshly ground black pepper to taste. The olives, anchovies and capers are quite salty on their own so additional salt may not be needed.
Split ciabatta rolls or baguette with a serrated knife. Spread cut sides with salsa verde. Put a few lettuce leaves on the bottom piece of the bread and arrange tuna evenly over the lettuce. Top with sliced hard-boiled eggs (salt and pepper each piece). Drizzle with more salsa verde then press sandwich closed. Cut baguette into two even portions and serve.

Dinner, Eggs, Japanese, Lactose Free, Pasta, Recipes, Vegetarian

Life Changing Udon

July 10, 2021

In the May issue of Food & Wine magazine, Hetty McKinnon (cookbook and food writer) tells the story of her visit to Tokyo and how a simple bowl of udon became life-changing. The noodles were toothsome, served with a perfectly cooked jammy egg, green onions and a bit of flavorful broth. It was served with a generous amount of freshly ground black pepper scattered over the top which paired perfectly with the udon. After reading the article, I was determined to prepare this noodle dish. Now, more than a month has gone by and I’ve made it at least three times, and every bowl has been as delightful as the last.

Sun Noodle sells fresh udon at Island Grocery market in Kahului. I will go out of my way to pick up a package of their excellent udon and ramen even if they are the only items I’ll buy that day.

I just love eggs, especially ones with soft yolks. The eggs I made for this dish are boiled for exactly six minutes and 50 seconds. They are quickly transferred to an ice bath to stop the cooking. You can use them as is, or make soy sauce eggs if you have extra time. Either way, the egg turns out perfectly with jammy centers and fully cooked whites.

It’s such a simple recipe with easy to find ingredients. The baby bok choy adds color and crunch, but it is optional. Don’t skip the green onions, egg, and pepper. Sometimes I will sprinkle shichimi togarashi pepper over the noodles to add a bit of spice to the dish. This recipe does not have a lot of broth. If you prefer more, increase that part of the recipe. However, I find that there is just enough to keep the udon hot, and the soup gets slurped up when the bowl is empty of noodles.

Life Changing Udon

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Adapted from Hetty McKinnon's recipe

Author: Kiyo Miller

Serves: 4

Ingredients

4 large eggs
2 cups vegetable stock
3 tablespoons less sodium soy sauce
2 teaspoons mirin
1½ pounds (24 ounces) fresh udon noodles
4 tablespoons Buttery Sticks, divided (or regular unsalted butter)
½ cup finely sliced green onions, green and white tender stems
freshly ground black pepper
1 tablespoon sesame oil
flaky sea salt for the eggs
shichimi togarashi Japanese pepper, optional

Preparation

Fill a small saucepan with water; bring to a boil over high heat. Gently lower eggs into boiling water. Set timer for 6 minutes and 50 seconds. Once water returns to boiling, lower the heat slightly to maintain a gentle boil. Meanwhile, fill a medium bowl with ice water. Once the eggs have cooked, transfer to the ice water bath immediately. Let cool for a few minutes before peeling.
Bring a large saucepan of water to a boil over high heat. Meanwhile, stir together the vegetable stock, soy sauce, and mirin in a small saucepan. Cook over low, stirring occasionally, until hot, about 6 minutes. Add noodles to boiling water and cook according to package directions for al dente. Drain noodles, and divide evenly among 4 bowls.
Pour hot soy sauce broth over each bowl of noodles. Add a tablespoon of butter to each bowl and allow to melt into the noodles and broth. Halve the eggs and top each bowl with 2 egg halves. Sprinkle a bit of flaky sea salt and black pepper over the eggs. Add the green onions and scatter a generous amount of freshly ground black pepper over the noodles. Finish with a drizzle of sesame oil before serving. Serve with shichimi togarashi pepper (optional).

Dinner, Eggs, Lactose Free, Pasta, Recipes

TikTok Ramen

April 15, 2021

This tasty ramen recipe comes from TikTok, the wildly popular social app that lets users create and share a diverse assortment of short videos. Since the videos are quick, anywhere from 15 seconds to a minute or so, you have to move fast. That’s what is so cool about this recipe. Besides cooking the noodles in a pot, the rest of the dish is made in just one pan which is music to my ears.

Not only is this a fast recipe, it is inexpensive to boot. And adding Everything Bagel seasoning is ingenious!

Instant ramen is one of the most inexpensive items you will find in the Asian section of your grocery store. When on sale, they cost a mere 50¢ or less per package. I always keep a stash of them in my cupboard. They also star in this crunchy cabbage salad.

Butter (lactose free for me) along with garlic and red pepper flakes are stirred together in a pan until the garlic softens a bit. Soy sauce and brown sugar are added to make a sauce full of our “5th taste,” umami.

The cooked ramen gets tossed with the sauce before two eggs are added to the pan.

And as mentioned earlier, this is a one-pan meal. There’s no need to whisk the eggs in a separate bowl, just add to the pan and scramble alongside the ramen.

This ramen dish reminds me of Sam Sato’s dry mein which is similar in that there is no broth, just a very delicious sauce coating the noodles. Leftovers are still tasty and fresh if you want to save some for a snack later.

TikTok Ramen

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Adapted from TikTok Ramen

Author: Kiyo Miller

Serves: 2

Ingredients

2 packages instant ramen (discard seasoning packets)
2 tablespoons vegan butter (or regular butter)
1 teaspoon minced garlic
½ teaspoon red pepper flakes
2 teaspoons brown sugar
2 tablespoons Kikkoman Less Sodium soy sauce
2 large eggs
Everything bagel seasoning (you can make your own version with sesame seeds, poppy seeds, dried minced garlic and onion, flaky sea salt)
2 green onions, thinly sliced

Preparation

Cook the ramen 1 minute less than package directions. Drain immediately in a colander and rinse under cool water to stop the cooking. Drain again and set aside.
In a medium pan, heat the butter over medium heat. Add garlic and red pepper flakes. Stir until garlic has softened, about 3 minutes, adjusting heat as needed so the garlic does not burn. Stir in the brown sugar and soy sauce. Add drained noodles to the pan and using tongs toss the noodles with the sauce.
Push the noodles to one side of the pan and turn the heat up a bit. Add the eggs to the pan, opposite of the noodles. Gently scramble the eggs until just set. Toss eggs with noodles. Remove from heat and divide noodles between two bowls. Sprinkle everything bagel seasoning over the noodles along with the sliced green onions. Serve right away.

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