Miso broth 1

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🌍<span class="emoji emoji1f35c"></span>Spicy Tofu Ramen! • Recipe Credit ihearkatiescakes.com Ingredients For the Ramen: 1 ...
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🌍Spicy Tofu Ramen! • Recipe Credit ihearkatiescakes.com Ingredients For the Ramen: 1 Onion 1tbsp Red miso paste or powder disolved in 125ml boiling water 1tbsp White miso paste or powder disolved in 125ml boiling water 3tbsp Sambal Oelek - chilli paste found in Asian supermarkets 6 ... 🌍🍜Spicy Tofu Ramen!

Recipe
Credit ihearkatiescakes.com
Ingredients
For the Ramen:
1 Onion
1tbsp Red miso paste or powder disolved in 125ml boiling water
1tbsp White miso paste or powder disolved in 125ml boiling water
3tbsp Sambal Oelek - chilli paste found in Asian supermarkets
6 Garlic cloves
2" Piece of ginger
3tbsp Mirin
2tbsp Olive oil
1tbsp Sesame oil
For the Broth:
1 pack Cauldron marinated tofu pieces
1tbsp Olive oil
4 Large eggs
150g Chestnut mushrooms
1ltr Vegetable stock
350ml Unsweetened soy milk
200g Ramen noodles - Thin egg noodles
4 Spring onions
Cooking Directions
Put all of the miso paste ingredients and pulse until it forms a thick, spicy paste. You'll only need around half of the mixture so pop the rest in a tupperware box and freeze for a later date.
Heat 1tbsp olive oil in a large, deep frying pan and brown the tofu until crispy. Add 3tbsp of the miso paste and stir to coat the tofu. Fry for another minute then tip it out on a plate for later.
For the broth, tip the sliced mushrooms into the tofu pan and fry until brown. Add 1tbsp of the miso paste and fry for another minute. Add in the soy milk and stock and bring the broth to a simmer. Place the remaining spicy miso paste in a metal sieve and lower it into the broth. Using a spoon stir the paste around the sieve, pushing the juicy bits through until most of it has dissolved. Discard whatever remains. Don't just tip the paste right into the broth as this will make the soup lumpy and thick, eww! Give the broth a little taste and adjust the seasoning to your liking.
Bring two pans of water to the boil. In one pan cook your ramen noodles to the packets instructions. Pop the 4 large eggs in the other pan, boil for 7 minutes before removing from the pan and running under cold water to stop the cooking process. Peel the eggs carefully and set aside.(I usually do this under running water as the shell comes away a little easier)
Divide the cooked noodles between four bowls and top up with the mushroom broth. Top each bowl with a handful of tofu, some chopped spring onions and a boiled egg cut in half. Drizzle with a little sesame oil and enjoy.
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Salmon Ochazuke . . Ochazuke is a traditional Japanese dish using leftover rice topped with a ...
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Salmon Ochazuke . . Ochazuke is a traditional Japanese dish using leftover rice topped with a tea based broth and topped with whatever you feel like (more to make it a full meal, or less to make it more of a snack). . . . 1. Homemade Dashi using kombu and bonito, then added a beautiful Hojicha ... Salmon Ochazuke .
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Ochazuke is a traditional Japanese dish using leftover rice topped with a tea based broth and topped with whatever you feel like (more to make it a full meal, or less to make it more of a snack). .
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1. Homemade Dashi using kombu and bonito, then added a beautiful Hojicha tea, and added a little bit of coconut aminos and smoked shoyu to add extra sweetness and depth.
2. broiled wild caught Alaskan salmon (made a mix of green onion miso, brown sugar, sake, and tamari and put it on the salmon before broiling)
3. simmered some shiitakes, daikon and fresh peas in the broth, and ladled it over some rice straight from Tokyo from the beautiful @akomeya_tokyo that was topped with the broiled salmon
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#thepmkitchen #pdxfoodie #yumyumyum #foodathome #wildsalmon #farmedsalmonisgross #ochazuke #ochazukesalmon #japanesefood #weeknightdinner #eeeeeats #pdxfoodies #eatlocal #eatseasonal #eatsustainable #sustainableseafood
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Back at it!!! <span class="emoji emoji1f4aa"></span>🏻Made this nourishing asian inspired plate/platter/buddha bowl (?!?) for our staff ...
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Back at it!!! 🏻Made this nourishing asian inspired plate/platter/buddha bowl (?!?) for our staff lunch today - so yummy, all vego. 🥦Big layer of spinach to start sautéed with some tamari and chopped walnuts, bit of roast pumpkin and sweet potato, cherry tomatoes, roast cauliflower, ... Back at it!!! 💪🏻Made this nourishing asian inspired plate/platter/buddha bowl (?!?) for our staff lunch today - so yummy, all vego. 🥦Big layer of spinach to start sautéed with some tamari and chopped walnuts, bit of roast pumpkin and sweet potato🍠, cherry tomatoes, roast cauliflower, pickled cabbage and red onion, zucchini noodles with asian herbs (coriander, viet mint, thai basil) 🌿and shallots, more walnuts around and some hemp seeds too. Loving the hemp additions to my meals, amps up the plant based proteins. 👍Then the yummy drizzlesssssss…. one is a sriracha mayonnaise and the other is a MISO PEANUT BUTTER DRESSING - delicious! 🙃I didn’t record the quantities exactly but from memory it was these whisked all together in a bowl: 👩‍🍳 3 tablespoons natural peanut butter, 2 teaspoons miso, 3 tablespoons vegetable broth/stock (you could use almond milk), 3 teaspoons apple cider vinegar, 1 tablespoon olive oil, 1 tablespoon maple. Whisk it all up and drizzle over basically whatever you like! 🤩Lemme know if you make the MISO PB DRESSING and if it works out or needs tweaking, Always appreciate the feedback! Feel super refreshed after some time in nature on the mountain. Much needed...big loves, Jacq 😙
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Yesterday night @anjurestaurant for Zen Garden event - An explorations of vegan Asian temple cuisine: ...
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Yesterday night @anjurestaurant for Zen Garden event - An explorations of vegan Asian temple cuisine: 1)  Meatless Balls with cauliflower, quinoa, tofu, green curry, coconut, and cilantro 2)  Confit King Oyster Mushrroms - charcoal, truffle soya, and shaved summer truffle - Roasted ... Yesterday night @anjurestaurant for Zen Garden event - An explorations of vegan Asian temple cuisine:
1)  Meatless Balls with cauliflower, quinoa, tofu, green curry, coconut, and cilantro
2)  Confit King Oyster Mushrroms - charcoal, truffle soya, and shaved summer truffle - Roasted Cauliflower with maple Denjang emulsion

3)  Eggplant with miso on Melba toast

4)  Beet tartare with Okanagan cherry and nori crisp

5)  Roasted carrot mochi with spiced carrots/mango nage, peanuts and Thai basil

6)  Tsukemen style ramen with Morel mushroom broth, and Saskatchewan chanterelle
7)  Risotto with crispy tofu, cauliflower, kabocha, corn, King Oyster mushroom and bamboo shoots
8)  Chocolate bonbon - passion fruit, Valhrona, black sesame Duja, BC apricot umeboshi  caramel
9)  Entremet cake - almond truffle Entremet, Kalamanshi gel, fudge brownie, vanilla chamomile meringue, raspberry powder #anjuyyc
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"Spicy HOKKAIDO Miso Ramen: Pork Broth, HOKKAIDO Miso, Noodles, Bean Sprouts, Cabbage, Menma, ...
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"Spicy HOKKAIDO Miso Ramen: Pork Broth, HOKKAIDO Miso, Noodles, Bean Sprouts, Cabbage, Menma, Fried Onion, Ground Pork, 1/2 Miso Egg, Fried Potatoes, Seared Pork Belly" EAT LIKE YOU GIVE A DAMN😈 WHATS ON YOUR PLATE 🍽 #ChefsOfInstagram #ChefLife #Chef #Ramen #ChicagoFood #Noodles ... "Spicy HOKKAIDO Miso Ramen: Pork Broth, HOKKAIDO Miso, Noodles, Bean Sprouts, Cabbage, Menma, Fried Onion, Ground Pork, 1/2 Miso Egg, Fried Potatoes, Seared Pork Belly"
EAT LIKE YOU GIVE A DAMN😈
WHATS ON YOUR PLATE 🍽
#ChefsOfInstagram #ChefLife #Chef #Ramen #ChicagoFood #Noodles #JapaneseFood
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Detoxlife stands for detoxing ourselves from the need to cleanse/detox and choose life. Treat ...
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Detoxlife stands for detoxing ourselves from the need to cleanse/detox and choose life. Treat yourself to wholesome soups and fresh veggies. A happy soul makes a happy body! Crush 2 garlic cloves and cut 1 onion in half and simmer in oil of choice. With peels and all for 10 min. Then add 5-8 ... Detoxlife stands for detoxing ourselves from the need to cleanse/detox and choose life.
Treat yourself to wholesome soups and fresh veggies. A happy soul makes a happy body!

Crush 2 garlic cloves and cut 1 onion in half and simmer in oil of choice. With peels and all for 10 min. Then add 5-8 dl of water. Strain it.

Add chopped up ginger and turmeric to broth. Also fresh chili, black pepper and miso paste. Let it simmer for 10 min.
Turn some leftover rice with miso paste. Stuff into zucchini blossoms and fry with 1 egg.
Also in this bowl is avocado, cress, pickled red cabbage, vegan mayo and more rice in the bottom.
Top of with furikake.
#DetoxLifeSthlm
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<span class="emoji emoji1f4cd"></span>Machida Shoten [Orchard] • Newly launched on their menu are 4 variations of ramen namely Tonkotsu ...
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Machida Shoten [Orchard] • Newly launched on their menu are 4 variations of ramen namely Tonkotsu Shoyu, Tonkotsu Shio, Tonkotsu Miso and Spicy Miso Starting at only $9.80, slurp down @machidashoten’s special iekei noodles which are thicker than normal ramen noodles. My favourite ... 📍Machida Shoten [Orchard]

Newly launched on their menu are 4 variations of ramen namely Tonkotsu Shoyu, Tonkotsu Shio, Tonkotsu Miso and Spicy Miso 🍜 Starting at only $9.80, slurp down @machidashoten’s special iekei noodles which are thicker than normal ramen noodles. My favourite broth to go with the noodles was the Tonkotsu Shoyu.
Ladies, look out for 1 for 1 ramen or free drinks & desserts with every ramen purchased on wednesdays!

📸: @wafflenessa

#shauneeieorchard
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New Hotpot Opened Today! Besides the traditional Sichuan Mala Soupbase, hotpot lovers can now ...
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New Hotpot Opened Today! Besides the traditional Sichuan Mala Soupbase, hotpot lovers can now savour a new soupbase specially created by @dingxianhotpot, their signature Japanese Spicy White Miso named Magma Soup! Have to admit that i drank bowls after bowls of the soupbase. It’s not ... New Hotpot Opened Today!
Besides the traditional Sichuan Mala Soupbase, hotpot lovers can now savour a new soupbase specially created by @dingxianhotpot, their signature Japanese Spicy White Miso named Magma Soup! Have to admit that i drank bowls after bowls of the soupbase. It’s not really spicy but very flavourful! This latest addition to @eatat7 offers really affordable alacarte hotpot with prices starting from as low as $2!!! We are surprised that pork belly slices is at $3, beef slices is at $5, Scallops is at $6.80, veg/mushrooms is at $2-$4. Can’t believe Suntec City has such affordable hotpot with delicious broth! Must definitely try their Magma broth!!!! Located at L3 Suntec City.
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And from tomorrow, they are having an opening promotion of 1-for-1 Personal Lunch hotpot with preselected ingredients from $12.90++! From 8-11May, 11.30am-2.30pm only! Tag your lunch buddy!
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#dingxianhotpot #hotpot #eatat7 #brandcellar #JoEuGoEat #steamboat #malahotpot #onthetable #1for1 #promotion
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There are so many incredible dishes in the Kaiseki portion of the tasting menu at Shoji at @69leonardst! ...
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There are so many incredible dishes in the Kaiseki portion of the tasting menu at Shoji at @69leonardst! Swipe to see all of these amazing and deliciously beautiful dishes by Chef Derek Wilcox (@88tamashii): 1 // Firefly Squid with egg yolk & rice vinegar sauce, pea shoot salad, and mandarin ... There are so many incredible dishes in the Kaiseki portion of the tasting menu at Shoji at @69leonardst! Swipe to see all of these amazing and deliciously beautiful dishes by Chef Derek Wilcox (@88tamashii):

1 // Firefly Squid with egg yolk & rice vinegar sauce, pea shoot salad, and mandarin orange

2 // Tuna with spring onions & miso mustard dressing

3 // Spot Prawn blanched in broth with fresh nori

4 // Cutlassfish with orange and walnuts

5 // Chawanmushi with shrimp broth, perigord black truffle & chives

6 // Shima-Aji (Striped Jack) with green onion & red pepper radish

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#69leonardst #chefderekwilcox #shoji #shojiat69leonardstreet #japanesecuisine #kaiseki #kappo #seafood #tribeca #tribecaeats #nymae #seafoodlover #fishlover #omakasenyc #fireflysquid #squid #tuna #shimaaji #chawanmushi #cutlassfish #spotprawn
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 #Repost @bookbonding with @get_repost ・・・ Vegetarian is this month's foodies theme and Jo Pratt's ...
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#Repost @bookbonding with @get_repost ・・・ Vegetarian is this month's foodies theme and Jo Pratt's The Flexible Vegetarian is proving a winner already. Stunning photos (1 per recipe), clear layout with prep times, serving numbers and little personal anecdotes make this visually appealing. ... #Repost @bookbonding with @get_repost
・・・
Vegetarian is this month's foodies theme and Jo Pratt's The Flexible Vegetarian is proving a winner already. Stunning photos (1 per recipe), clear layout with prep times, serving numbers and little personal anecdotes make this visually appealing. The menu options are tantalising, and best yet each one has a flexible "add meat" option if you have one person in the family/group not keen to go full vego! We've marked so many recipes but started our food focus with this miso courgette noodle broth. It only took 20minutes and was perfect for lunch today. The zucchini, spring onions, chili, and tofu were enriched by the hearty broth of garlic, ginger, rice vinegar, white miso paste, and veg stock. Topped with peanuts it was super wholesome on its own or more filling with the suggested shredded chicken added like Tash opted for. The after taste left a warm glow in the tummy. Better still because there's leftovers for tomorrow! Other meat option given was peeled prawns. #foodies #theflexiblevegetarian #vegetarian #misosoup #bookbitesfoodiesbookclub #bookbites #tastyreads #books2018 @allenandunwin @cookwithjopratt
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<span class="emoji emoji1f388"></span>@Katsuya_Toronto has just opened their 3rd location in Mississauga! Got to give a few of their ...
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@Katsuya_Toronto has just opened their 3rd location in Mississauga! Got to give a few of their menu items a try and I was not disappointed. JUNE 5-6 you can drop in and get a BUY 2-GET-1-FREE or BUY 1-GET-1-50%-OFF deal! . We started off with a crabmeat and cheese croquette that was perfectly ... 🎈@Katsuya_Toronto has just opened their 3rd location in Mississauga! Got to give a few of their menu items a try and I was not disappointed. 💣💥 JUNE 5-6 you can drop in and get a BUY 2-GET-1-FREE or BUY 1-GET-1-50%-OFF deal! 💥💣 .

We started off with a crabmeat and cheese croquette that was perfectly crispy on the outside and soft in the middle, with a bonus crazy cheese pull with every bite! They were pretty big and I had 2 just to help clean up the table 😉. The sauce was a perfect complement to it. We also tried the takoyaki and got wings after as well. .

For my main dish, I demolished (apparently to the surprise of others at the table) a giant plate of the Chicken Curry Katsu, the traditional Japanese one made with braised onions and chicken broth. SO. F-ING. GOOD. I love how even though basically everything I ate was fried, nothing was dripping in oil and was super crispy! All their bread crumbs are made fresh in-house and they have a strong focus on quality ingredients and health. 😍😍😍 Did I mention (if the big portion isn't enough for ya)... you get free rice, miso soup, and cabbage refills??? Thanks @dkloevents + @katsuya_toronto for having me!
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 #Repost @chinatownfood (@get_repost) ・・・ Traditional Sapporo Miso Ramen ($8.25) does not ...
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#Repost @chinatownfood (@get_repost) ・・・ Traditional Sapporo Miso Ramen ($8.25) does not include tamago Large ($1) Ramen Tamago ($1.25) #kazokusapporoeatery Located in the International Village food court, we have the only place that serves ramen run by a Japanese couple. ... #Repost @chinatownfood (@get_repost)
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Traditional Sapporo Miso Ramen ($8.25) does not include tamago
Large ($1)
Ramen Tamago ($1.25)
#kazokusapporoeatery

Located in the International Village food court, we have the only place that serves ramen run by a Japanese couple.
Ramen was not on the original opening menu #dontquoteus. This is a welcome addition to this food court.
The ramen itself is better than the one across the street. However the chasiu is below average. We have tried this twice and the broth was somewhat inconsistent. The Tamago was typical cause it would be bad to get that wrong.
In terms of size, large is filling enough by itself. If you don't get that option, you might want to pick up one of their desserts.
Expectation wise, the ramen itself exceeded simply because you do think a food court stall would be better than a street storefront unit. Though service was rather slow.

This place is definately not a go to ramen place cause seriously it's in a food court. However, if you never tried it, you should check it out cause who knows maybe it will become one? Cause ramen should exist food courts.
#internationalvillage
#chinatown
#japanesefood
#ramen
#sapporo
#tamago
#chasiu
#misoramen
#foodie
#newstuff
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Takeaways: 1) That recipe totally lied about the amount of broth I need 2) Need to practice soft-boiling ...
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Takeaways: 1) That recipe totally lied about the amount of broth I need 2) Need to practice soft-boiling an egg. Flavor and smell is on point though so it was worth the effort #ramenbowl #miso #chicken #softboiledegg #choppertestkitchen #friyay Takeaways: 1) That recipe totally lied about the amount of broth I need 2) Need to practice soft-boiling an egg. Flavor and smell is on point though so it was worth the effort #ramenbowl #miso #chicken #softboiledegg #choppertestkitchen #friyay
Big thanks to everyone that came our first round of pop-ups as @amoveabletaste with @christinahartigan! ...
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Big thanks to everyone that came our first round of pop-ups as @amoveabletaste with @christinahartigan! Huge thanks to @theoakwood for hosting! Dishes: 1) scallop chip with uni, seaweeds, caviar and samphire 2) oysters in fermented fennel and celery oil 3) trout and caramelized ... Big thanks to everyone that came our first round of pop-ups as @amoveabletaste with @christinahartigan! Huge thanks to @theoakwood for hosting!
Dishes:
1) scallop chip with uni, seaweeds, caviar and samphire
2) oysters in fermented fennel and celery oil
3) trout and caramelized buttermilk, crispy skin
4) cabbage and egg yolk raviolo, squash, apples, garlic
5) charred endive, mushroom broth, shiitakes, King oysters, black garlic
6) cultured butter, toasted fennel bread
7) sablefish, hazelnut miso, whey glazed bok choy
8) cornbread french toast, poached apple, salted caramel ice cream
9) parsnip caramels
All served with amazing booze pairings by @christinahartigan
#popup #yvreats #604 #vancityeats #vancouver #yvr
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I drove 3 hours(round trip) for Vegan Vietnamese from one of the top 100 restaurants in the country ...
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I drove 3 hours(round trip) for Vegan Vietnamese from one of the top 100 restaurants in the country and it did not disappoint! A meat eater told me I should eat there a year ago and I finally made the trek and ordered 3 entrees all to my self. The dishes are completely vegan but the flavor is OUT OF ... I drove 3 hours(round trip) for Vegan Vietnamese from one of the top 100 restaurants in the country and it did not disappoint! A meat eater told me I should eat there a year ago and I finally made the trek and ordered 3 entrees all to my self. The dishes are completely vegan but the flavor is OUT OF THIS WORLD. Easily in my top three, “best meals ever”. See below for what I ate:
•”Duck” udon curry noodles, extra spicy
-good flavor, large portion, noodles cooked just right. Mock meat included that had a nice texture.

•Pho #1(Kevin’s broth)
-best vegan pho because it actually tasted like something(instead of salt/soy sauce/miso). Loaded with mushrooms, mock meat, veggies and noodles.

•” Duck” fried rice
-I don’t think meat eaters would notice the difference. The mock meat in this has a chewy/crisp texture and no flavor is lost. The portion is huge and although I haven’t had duck in 16 years, it tasted like the real thing.

•The place is tiny, plan for a wait or come at another time. If you’re unsure of what to order, ask Kevin. He’s the owner and is super friendly. I think the woman who was there with him is his wife, she’s great too! If you want something extra spicy, just ask! They have a secret chili paste that is incredible. Parking is tough, there are some spots across the street! If you’re ordering a bunch of food(like me), eat the soup first because that won’t next good for leftovers.
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Savory pumpkin porridge with ginkgo nut. Added dried scallop and a bit of miso in the broth for more ...
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Savory pumpkin porridge with ginkgo nut. Added dried scallop and a bit of miso in the broth for more flavor (can add sugar too if you like it sweeter.) Garnish with kimchi, pickles, sesame oil, green onion, and fish! *** I used 1 cup of short-grain rice with 7 cups of water to cook the porridge ... Savory pumpkin porridge with ginkgo nut. Added dried scallop and a bit of miso in the broth for more flavor (can add sugar too if you like it sweeter.) Garnish with kimchi, pickles, sesame oil, green onion, and fish! *** I used 1 cup of short-grain rice with 7 cups of water to cook the porridge in my #Zojirushi rice cooker. Can serve 4-5 people. *** #homemade #foodiescookery #porridge
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Anyone else crave soup year round? I made some Miso Ramen <span class="emoji emoji1f35c"></span> for dinner last night and a few of you asked ...
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Anyone else crave soup year round? I made some Miso Ramen for dinner last night and a few of you asked for the recipe! It’s not really a “recipe” per se, but here’s everything that’s in it 🏼 @lotusfoods Brown Rice Ramen // Garlic & Tamari Roasted Eggplant Cubes (400F for 30) // Air-Fried @hodofoods ... Anyone else crave soup year round? I made some Miso Ramen 🍜 for dinner last night and a few of you asked for the recipe! It’s not really a “recipe” per se, but here’s everything that’s in it 👉🏼 @lotusfoods Brown Rice Ramen // Garlic & Tamari Roasted Eggplant Cubes (400F for 30) // Air-Fried @hodofoods Braised Tofu (360F for 10)
// Steamed Kale // Pink Radish, Daikon, and Green Onion pieces 🌟 I followed a basic recipe for Miso Soup from @minimalistbaker for the base broth. I poured the hot broth over 1 tbsp of Tahini, mixed that well, then added in the rest of the fillings! #FromMyBowl
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It's Ramen Noodle Soup time! Made this delicious vegan ramen soup for a detox dinner. Healthy doesn't have to sacrifice flavor. This soup packs a flavor punch! Check out my insta story I sautéed 5 garlic cloves, diced ginger, and chopped onion till brown. Add 6 cups of vegetable broth, ... It's Ramen Noodle Soup time! Made this delicious vegan ramen soup for a detox dinner. Healthy doesn't have to sacrifice flavor. This soup packs a flavor punch! Check out my insta story 😋
I sautéed 5 garlic cloves, diced ginger, and chopped onion till brown.
Add 6 cups of vegetable broth, whole shiitake mushrooms caps, enoki mushrooms (or other wild mushroom), 2 Tbsp soy sauce, 1 Tbsp white miso, 1 tsp sesame oil. Bring to a boil and then lower to simmer.
While simmering, mix drained firm tofu cut into sliced rectangles with Sriracha and sesame oil and broil till crisp. Cook shiratake noodles or ramen according to package directions. Glaze bok choy with miso, maple syrup, and sesame oil and grill till charred.
After 45 min – 1 hour of simmering ladel soup into bowls. Add some noodles, bok choy, and tofu croutons. Enjoy!
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#veganramen #ramennoodlesoup #mushroomramen #bokchoy #miso #healthybites #whatsfordinner #huffposttaste #thefeedfeed #nomnom #foodnetwork #buzzfeedfood #eeeeeats #thekitchn #tastingtable
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Today @veggiekins is taking over our story! Check it out <span class="emoji emoji261d"></span>️and then look below<span class="emoji emoji1f447"></span> for her ris-oat-o ...
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Today @veggiekins is taking over our story! Check it out ️and then look below for her ris-oat-o recipe using @greenmarket_grains steel cut oats, @blueoystercultivation pink mushrooms, and more! #GMKTdayinthelife . . Miso Mushroom Ris-oat-o . 4 cups veggie broth 1 cup dried, ... Today @veggiekins is taking over our story! Check it out ☝️and then look below👇 for her ris-oat-o recipe using @greenmarket_grains steel cut oats, @blueoystercultivation pink mushrooms, and more! #GMKTdayinthelife .
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Miso Mushroom Ris-oat-o
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4 cups veggie broth
1 cup dried, steel-cut oats (@greenmarket_grains)
1/2 cup minced onion
2 cloves of minced garlic
3 tablespoons miso paste
1 tablespoon nutritional yeast
1 tablespoon soy sauce or tamari
1/2 cup of sliced shiitake mushrooms (or other mushroom of choice)
1 bunch of pink oyster mushrooms
sesame oil (optional) *Coat your pink oyster mushroom bunch in a little bit of sesame oil and bake in the oven at 325F for about 10-12 minutes, or until mushrooms are just golden on the edges, cooked to your liking.
1. Prepare the miso paste by adding 1 tablespoon of the veggie broth into a small dish and whisking to break the paste down.
2. Begin by sautéing the onion, and mushrooms in a large pot over medium heat, adding splashes of broth as needed so it doesn't stick to the pan or burn.
3. Once onions are translucent and mushrooms cook, add your minced garlic and soy sauce and sauté until garlic is fragrant.
4. Next add steel cut oats and sauté the mixture for a minute or so.
5. Add the nutritional yeast, miso, and 1/2 cup of the veggie stock, stirring until the liquid is all absorbed.
6. Continue to add liquid by the 1/2 cup until all the liquid is absorbed and you should have a creamy risotto like result. Add salt to taste if needed!
7. Garnish with chunks of roasted pink oyster mushroom, red amaranth microgreens, black and white sesame seeds and anything else you like!
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Bulletproof Bone Broth!!Don’t knock it until you’ve tried it!!! I added 1 teaspoon of miso and 1 ...
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Bulletproof Bone Broth!!Don’t knock it until you’ve tried it!!! I added 1 teaspoon of miso and 1 teaspoon of ghee to a saucepan with 250ml of GOOD BONES chicken bone broth. Heat...add salt.... blend.....drink!!! #bonebrotheveryday Bulletproof Bone Broth!!Don’t knock it until you’ve tried it!!! I added 1 teaspoon of miso and 1 teaspoon of ghee to a saucepan with 250ml of GOOD BONES chicken bone broth. Heat...add salt.... blend.....drink!!! 👌😋👍👏 #bonebrotheveryday
Back in NY and loving meals by me<span class="emoji emoji263a"></span>️. Eating out is fun on vacation but I always return craving my own ...
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Back in NY and loving meals by me️. Eating out is fun on vacation but I always return craving my own dishes. Today that meant a filling smoothie bowl with homemade granola and fresh fruit + this warming ramen with miso-veggie broth (updated recipe will be below), organic tofu, @lotusfoods ... Back in NY and loving meals by me☺️. Eating out is fun on vacation but I always return craving my own dishes. Today that meant a filling smoothie bowl with homemade granola and fresh fruit + this warming ramen with miso-veggie broth (updated recipe will be below), organic tofu, @lotusfoods brown rice and millet noodles, nori, scallions, and fresh cilantro. I even hit the gym between the two—something my body also craves after a less active trip. Now to make up sleep and reset my internal time clock.
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Miso-veggie Broth Revisited
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6 cups low sodium veggie broth
2 tbs organic vegan friendly miso paste
1-2 tbs liquid aminos, soy sauce, or other soy sauce alternative
2 heaping tsp chili paste
1/4 tsp garlic powder
1/4 tsp ginger powder
1/8-1/4 tsp turmeric .
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#vegan #veganfood #noodles #ramen #soup #ny #newyork #nutrition #wholefoods #tofu #plantbased #realfood #health #fitness #healthy #healthyfood #vegetarian #glutenfree #dairyfree #govegan #cleaneating #food #foodie #dinner #lunch #plantstrong #fitvegan #recipe
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First time trying a @flora_and_vino recipe and it was a smash, delicious hit! I made a couple of small ...
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First time trying a @flora_and_vino recipe and it was a smash, delicious hit! I made a couple of small adaptations. Cooked the black rice in coconut milk bc I had a 1/2 can that needed to be used. Cooked the broccoli my fav way, tossed with olive oil, turmeric and black pepper, broiled till crunchy, ... First time trying a @flora_and_vino recipe and it was a smash, delicious hit! I made a couple of small adaptations. Cooked the black rice in coconut milk bc I had a 1/2 can that needed to be used. Cooked the broccoli my fav way, tossed with olive oil, turmeric and black pepper, broiled till crunchy, and I didn't have miso paste, only miso broth which worked, plus I warmed the edemame in the miso broth. My cooking skills have grown! Thx for this easy and ridiculously tasty recipe!! @char7212 u gotta try it! http://www.floraandvino.com/forbidden-rice-power-bowl-orange-maple-miso-tahini/
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SOUPer cold <span class="emoji emoji2744"></span>️ days call for an Indian twist to veggie miso <span class="emoji emoji1f35c"></span>ramen broth: 3 cups vegetable broth ...
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SOUPer cold ️ days call for an Indian twist to veggie miso ramen broth: 3 cups vegetable broth • 2 garlic cloves (chopped) • 1 tbsp white miso paste • 1/2 tbsp soy sauce • 1 tsp minced ginger • cumin powder • dash of chili powder ramen: Maggie noodles • chopped 🥕 • 5 medium shiitake • cubed ... SOUPer cold ❄️ days call for an Indian twist to veggie miso 🍜ramen

broth: 3 cups vegetable broth • 2 garlic cloves (chopped) • 1 tbsp white miso paste • 1/2 tbsp soy sauce • 1 tsp minced ginger • cumin powder • dash of chili powder

ramen: Maggie noodles • chopped 🥕 • 5 medium shiitake 🍄 • cubed extra firm tofu • 2 heads of baby bok choy • 1/4 c. 🌽 • topped with chopped scallions
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WHITE BEAN & MUSHROOM MISO SOUP 1 large onion 1 large carrot  10 shiitake mushroom thinly sliced 2 ...
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WHITE BEAN & MUSHROOM MISO SOUP 1 large onion 1 large carrot  10 shiitake mushroom thinly sliced 2 cups of white beans 1 cup white miso  1 strip kombu seaweed ( cook it for 30 min in 3 cups of water) wakame seaweed (soaked in the water until soft)  4 cups vegetable stock 1/2 lemon  1 tsp ... WHITE BEAN & MUSHROOM MISO SOUP
1 large onion
1 large carrot 
10 shiitake mushroom thinly sliced
2 cups of white beans
1 cup white miso 
1 strip kombu seaweed ( cook it for 30 min in 3 cups of water)
wakame seaweed (soaked in the water until soft) 
4 cups vegetable stock
1/2 lemon 
1 tsp salt
2 tbsp sesame oil
sesame seeds and cilantro for garnish •place kombu in the pot with 3 cups of water and boil on a low heat about 30 min skimming the surface, discard the kombu and keep the liquid (dashi)
•in the large pot heat up 2 tbsp sesame oil then add thinly sliced onion, chopped carrot and mushrooms and cook for 4-5 min until tender
•add kombu liquid (dashi) to the pot together with white beans and wakame seaweed and vegetable stock
•bring the soup to simmer and cook covered for about 30 min •remve soup from the heat, take two cps of the broth and mix in the miso until its smooth and pour back to the pot, season with lemon and salt
•garnish with fresh cilantro and sesame seeds
ENJOY!
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Hippie Bowl from @sproutedkitchen. (SK is the ) This might be the best tasting dish I’ve made so far. First time making it, and good lord it will definitely be added to the rotation. Not going to lie, these videos are a pain at times, but I’m loving trying new dishes and the positive feedback ... Hippie Bowl from @sproutedkitchen. (SK is the 💣) This might be the best tasting dish I’ve made so far. First time making it, and good lord it will definitely be added to the rotation. Not going to lie, these videos are a pain at times, but I’m loving trying new dishes and the positive feedback and comments from you guys definitely make them worth the effort.
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Makes 3 Bowls...
- Millet, 1/2 cup uncooked
- Vegetable Broth, 1 cup
- Carrots, 3 large
- Dino Kale, 1 large bunch
- Garlic, 1 tsp minced
- Olive Oil, 1 tsp
- Lemon Juice, 1 tbsp
- Avocado, half
- Tofu, 14oz extra firm
- Sunflower Seeds, 1/2 cup
- Sprouts, 1/2 cup (I spaced on adding)
SUNFLOWER SEASONING:
- Cayenne, 1/4 tsp
- Sea Salt, 1/4 tsp
- Coconut Sugar, 1/4 tsp
TOFU DRESSING:
- Tamari, 1.5 tbsp
- Chili Paste, 1.5 tbsp
- ACV, 3/4 tbsp
- Toasted Sesame Oil, 1 tbsp
- Coconut Sugar, 1/2 tbsp
MISO TAHINI DRESSING:
- Tahini, 1/4 cup
- White or Yellow Miso, 1 tbsp
- Maple Syrup, 2 tsp
- Toasted Sesame Oil, 2 tsp
- Sriracha, 1 tsp
- Rice Wine Vinegar, 1/2 tbsp
- Fresh OJ, 1/4 cup
- Lemon Juice, to taste
- Water, just a little to thin
•••
#healthyfood #healthyrecipes #hippiebowl #grainbowl #healthybowl #healthyeats #nomeatathlete #vegan #veganrecipes #plantpoweredathlete #veganfood #vegetarian #vegetarianrecipes #veganathlete #vegansofig #plants #plantpower #triathlon #ironmantraining #swimbikerun #vegansofinstagram #veganfoodshare #veganuary #veganfitness #veganeats
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This ramen goes out to all the vegetarians <span class="emoji emoji1f35c"></span> - Every Monday, we give away two bowls of the week’s ...
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This ramen goes out to all the vegetarians - Every Monday, we give away two bowls of the week’s featured ramen flavor! This week: veggie ramen with charred onion miso broth, pickled hericot verts, white beech mushrooms, sweet garlic marinated tofu, spicy bamboo, kimchi & soft-boiled ... This ramen goes out to all the vegetarians 🍜
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Every Monday, we give away two bowls of the week’s featured ramen flavor! This week: veggie ramen with charred onion miso broth, pickled hericot verts, white beech mushrooms, sweet garlic marinated tofu, spicy bamboo, kimchi & soft-boiled egg. Here's how to win one:
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1.) Like this post
2.) Follow our page
3.) Tag some peeps (each tag is worth an additional entry)
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Winners will be announced (and ramen must be redeemed on) Monday, August 20th. GOOD LUCK!!! ✨
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#ramennight #ramen #ramennoodles #veggieramen #vegetarian #misobroth #onion #hericotverts #whitebeechmushrooms #garlictofu #spicybamboo #kimchi #softboiledegg #saltine #fondren
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Spicy curry ramen with tofu from @littlespicejar! ____________________________________________________ ...
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Spicy curry ramen with tofu from @littlespicejar! ____________________________________________________ . Find me on Facebook: livegreenhealthyig . Need help eating healthy? Check out my ebooks linked in my bio! ____________________________________________________ INGREDIENTS: CURRY ... Spicy curry ramen with tofu from @littlespicejar!

____________________________________________________ .
🍎Find me on Facebook: livegreenhealthyig .
🍏Need help eating healthy? Check out my ebooks linked in my bio!
____________________________________________________

INGREDIENTS:
CURRY RAMEN PASTE:
* 1 tablespoon oil
* 1 shallot (or ½ a small onion)
* 3-4 tablespoons red curry paste (less for less heat)
* ¼ cup white miso paste
* 1 – 2 tablespoons sambal oelek (or more for more heat)
* 2 tablespoons minced garlic
* 1 tablespoon ginger paste (or grated)
* 2 tablespoons brown sugar
* 1 tablespoons toasted sesame oil
* 4-5 cups low sodium vegetable or chicken broth
* 1 (15 ounce) can coconut milk
TOFU:
* 14 ounce extra firm tofu
* 1 tablespoon cornstarch
* 1 tablespoon oil
FOR THE BOWLS:
* 8 ounces ramen noodles
* 1 ounce dry shiitake mushrooms
* 4 room temperature eggs*
* 4 baby bok choy, split in half lengthwise
* cilantro, scallions, sesame seeds, sesame oil for serving

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http://littlespicejar.com/spicy-curry-ramen-with-tofu-and-veggies/
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Located just down the street from work and I never get around to trying this place. Had their Umami ...
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Located just down the street from work and I never get around to trying this place. Had their Umami Miso Ramen and loved it. The pork turned the broth a gorgeous orange! Also, +1 for playing Sam Smith on a loop the whole time #sunday Located just down the street from work and I never get around to trying this place. Had their Umami Miso Ramen and loved it. The pork turned the broth a gorgeous orange! Also, +1 for playing Sam Smith on a loop the whole time 😍 #sunday
All the yummies in this newly photographed soup <span class="emoji emoji1f60d"></span> . This is what I call hay fever helper. Spring ...
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All the yummies in this newly photographed soup . This is what I call hay fever helper. Spring has sprung and so have my allergies. This healing miso broth based soup filled with greens and protein was just what I needed. And it’s so easy to do! Just 6 Ingredients (plus 1 optional extra)! . #vegan ... All the yummies in this newly photographed soup 😍
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This is what I call hay fever helper. Spring has sprung and so have my allergies. This healing miso broth based soup filled with greens and protein was just what I needed. And it’s so easy to do! Just 6 Ingredients (plus 1 optional extra)!
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#vegan #wholefoods #plantbased #TODAYfood #veganfoodshare #f52grams #feedfeed #buzzfeast #huffposttaste #huffpostgram #foodandwine #foodgawker #beautifulcuisines #yahoofood #veganfoodporn #whatveganseat #glutenfreefood #plantbased #poweredbyplants #eatclean #bestofvegan #dairyfree #crueltyfree #healthyeating #veganasianfood #veganfoodspot @thefeedfeed @thefeedfeed.vegan @food52
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[Hokkaido-Ya] - Hokkaido Beef Ramen, miso broth. It comes with thinly sliced Hokkaido beef, pan ...
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[Hokkaido-Ya] - Hokkaido Beef Ramen, miso broth. It comes with thinly sliced Hokkaido beef, pan fried to medium rare doneness to retain flavour and texture. The flavour is more robust compare to the hokkaido butter corn hotate ramen. . Find out more at https://www.sgfoodonfoot.com/2018/07/hokkaido-ya-vivocity-new-fast-casual.html . Hokkaido-Ya Vivocity 1 ... [Hokkaido-Ya] - Hokkaido Beef Ramen, miso broth. It comes with thinly sliced Hokkaido beef, pan fried to medium rare doneness to retain flavour and texture. The flavour is more robust compare to the hokkaido butter corn hotate ramen.
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Find out more at https://www.sgfoodonfoot.com/2018/07/hokkaido-ya-vivocity-new-fast-casual.html
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Hokkaido-Ya
Vivocity
1 Harbour Front Walk
#02-153
Singapore 098585
Tel: +65 63768387
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Daily: 1130am - 10pm
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**Giveaway Closed** Congrats to tonight’s winners, @b_reidy and @gypsyhonkytonk! - It’s tiiiiiime ...
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**Giveaway Closed** Congrats to tonight’s winners, @b_reidy and @gypsyhonkytonk! - It’s tiiiiiime to give away some ramen! 🏽 - Win one of two bowls of tomorrow night’s featured flavor: brisket ramen with white miso broth, smoked coffee-rubbed brisket, warm Brussels slaw, wood ... **Giveaway Closed** Congrats to tonight’s winners, @b_reidy and @gypsyhonkytonk!
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It’s tiiiiiime to give away some ramen! 👏🏽
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Win one of two bowls of tomorrow night’s featured flavor: brisket ramen with white miso broth, smoked coffee-rubbed brisket, warm Brussels slaw, wood ear mushrooms, ghost pepper jam, pickled onions + soft-boiled egg . Here's how:
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1.) Like this post
2.) Follow our page
3.) Tag some peeps (each tag is worth an additional entry)
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Winners will be announced (and ramen must be redeemed on) Monday, June 11th. GOOD LUCK!!! ✨
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 #tofutuesday #repost from member @cloversandkale ・・・ Miso Ramen + Carrot Noodles + Tofu #cloversandkale ...
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#tofutuesday #repost from member @cloversandkale ・・・ Miso Ramen + Carrot Noodles + Tofu #cloversandkale Ramen Noodles: Boil ramen brick in water for approx 3 minutes. You want it slightly al dente because it will finish cooking in the broth. Just follow instructions on package. Set ... #tofutuesday
#repost from member @cloversandkale ・・・
Miso Ramen + Carrot Noodles + Tofu #cloversandkale 🍜 Ramen Noodles: Boil ramen brick in water for approx 3 minutes. You want it slightly al dente because it will finish cooking in the broth. Just follow instructions on package. Set aside. I love @lotusfoods ramen noodles. 🥕Carrots: Sauté ribbons for about 4 mins with a Tablespoon of water. I peeled 3 decent sized carrots —about 2 cups ribbons. Season with gomasio. 🥢Tofu: Slice & marinate in 2 Tbs Tamari, optional: 1 teaspoon of minced garlic + 1 teaspoon of grated ginger. I marinated it for a few hours but it’s not necessary. To cook, get a skillet nice and hot (I used a tiny spray of coconut oil). Cook until brown on both sides. Add a dash more Tamari during cooking. I used 1 block of @traderjoes Organic Sprouted Tofu 🥣 Basic Broth: 3 cups of vegetable broth +2 Tablespoons miso paste. I used @misomaster chickpea miso. In a medium saucepan over medium heat, bring vegetable broth to a gentle boil. Reduce heat to low and whisk in miso paste until dissolved. Simmer a few more minutes. 🍜 To assemble: Place ramen in serving bowl and pour broth over. Then add your carrot ribbons and tofu. I garnished with fresh Basil 🌿 I also love this with a little bit of chopped kale or cilantro. I would usually drizzle with Sriracha, but didn’t because I was sharing with Camila (see insta stories🥢🤣) NOTES** I marinated the tofu and prepped my carrots in the morning which made this meal come together very quickly. Also, if you want to make this REALLY EASY, use a cup of instant ramen soup from @mikesmightygood @traderjoes or @lotusfoods ** #f52swirl
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World’s worst cook? We’ve got a delicious dinner even the world's worst cook can’t mess up! Vegan ...
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World’s worst cook? We’ve got a delicious dinner even the world's worst cook can’t mess up! Vegan Ramen from @beetsandbooze RECIPE: 1 Tbs coconut oil 1 medium white onion 4 garlic cloves, crushed 2 Tbs freshly chopped ginger 5 cups vegetable broth ¼ cup soy sauce 4–5 shitake mushrooms ... World’s worst cook? We’ve got a delicious dinner even the world's worst cook can’t mess up! Vegan Ramen from @beetsandbooze
RECIPE:
1 Tbs coconut oil
1 medium white onion
4 garlic cloves, crushed
2 Tbs freshly chopped ginger
5 cups vegetable broth
¼ cup soy sauce
4–5 shitake mushrooms (or other variety)
7 ounces firm tofu
1 Tbs miso paste
2 Tbs sesame oil
2 Tbs coconut oil
1 Tbs maple syrup
3 Tbs kimchi
7–8 pieces tender stem broccoli
5–6 spring onions
Black sesame seeds.
5 ounces rice noodles (or other noodles)
Heat coconut oil in a medium saucepan and add onion, garlic, and ginger. Cook for 5 minutes stirring occasionally.
Add vegetable broth and bring to boil, then reduce the heat and simmer for 20 minutes.
In the meantime, mix miso paste with sesame oil and maple syrup and set aside.
Prepare two medium frying pans and heat 1 tablespoon coconut oil in each.
Chop tofu into small cubes and place it in one of the pans then fry until golden for about 10 min.
Chop mushrooms and place them in the other pan, cook for 5 min, then add broccoli and prepared miso paste mix. Cook for 5 more minutes stirring occasionally.
In a separate saucepan cook the noodles according to the instructions on the packaging.
Add soy sauce and four whole spring onions to the broth and simmer for two more minutes.
Place cooked noodles in serving bowls; add broth and cooked spring onions then place mushrooms, broccoli, tofu and kimchi on top. Serve sprinkled with chopped spring onion and black sesame seeds.
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Tonkotsu Ramen ingredients 4 cups #tonkotsu ramen broth 2 tablespoons white miso paste 2 ...
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Tonkotsu Ramen ingredients 4 cups #tonkotsu ramen broth 2 tablespoons white miso paste 2 tablespoons chashu sauce* 8 ounces chashu pork belly, sliced 2 ajitsuke tamago (ramen eggs), cut in half 4 servings ramen noodles 2 ounces enoki mushrooms 4 green onions, thinly sliced 4 ... Tonkotsu Ramen

ingredients
4 cups #tonkotsu ramen broth
2 tablespoons white miso paste
2 tablespoons chashu sauce*
8 ounces chashu pork belly, sliced
2 ajitsuke tamago (ramen eggs), cut in half
4 servings ramen noodles
2 ounces enoki mushrooms
4 green onions, thinly sliced
4 small sheets nori (roasted seaweed)
directions
Heat the ramen broth and season with miso paste and chashu sauce, optionally warming the pork and eggs in the broth.
Meanwhile cook the #ramen #noodles as directed on package.
Divide everything between four bowls and enjoy!

Note: Ramen broth is typically seasoned with either salt or soy sauce or miso paste.
Option: *Replace chashu sauce with 1 tablespoon of each soy sauce, sake, and mirin.
Option: Additional seasonings (one or more of): tahini, ground toasted sesame seeds, toasted sesame oil, chili oil, may (blackened garlic oil).
Option: Garnish with shichi-mi tōgarashi (chili powder spice blend), corn, bean sprouts, jalapenos, baby bok choy or your favourite ramen toppings
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How have I never added #Keenscurry to my ramen before?! It adds so much depth of flavour and is reminiscent ...
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How have I never added #Keenscurry to my ramen before?! It adds so much depth of flavour and is reminiscent of a traditional Japanese curry! Plus, it’s brimming with fresh vegetables to soak up all that flavour The recipe for this Curry Miso Ramen is super simple: • just sauté a Tbs each of finely ... How have I never added #Keenscurry to my ramen before?! It adds so much depth of flavour and is reminiscent of a traditional Japanese curry! Plus, it’s brimming with fresh vegetables to soak up all that flavour 🙌 The recipe for this Curry Miso Ramen is super simple: • just sauté a Tbs each of finely ginger, coriander stem and spring onion in oil. Add a crushed clove of garlic, 2 tsp white miso paste and a heaped tsp of @keens_au curry powder. • Mix until a smooth paste has formed and slowly add 500ml chicken stock, mixing to incorporate the miso curry paste smoothly. Simmer for 15 minutes.
• In a separate pot bring water to the boil and soft boil and egg for 6 mins 30 seconds, remove and peel. • Cook 45g noodles in the boiling water. Remove and blanch 1 quartered baby bok choy and a handful of green beans. • Arrange noodles in the bottom of a serving bowl and top with a cup of spiralized vegetables (I used daikon) and the balanced vegetables. • Pour the ramen broth into a jug, add a little oil to your now empty pot along with 100g chicken or pork mince. Brown the meat and then pour the broth back into the pot. • Simmer for 5 minutes to let the flavours come together and then pour over your noodles. •Serve with the egg on top and decorate your bowl with finely sliced radish, spring onion, and anything else you please! HH. x
#Keenspartner #keensas #ramentime
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When I'm not in Japan (which, sadly, is almost all of the time), I frequently eat at Sydney's best ...
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When I'm not in Japan (which, sadly, is almost all of the time), I frequently eat at Sydney's best Japanese eateries to tide me over. With decades of experience under his belt, Ryuichi Yoshii's omakase experience is one of the best of an already select crowd. I've got a blog post on this, but ... When I'm not in Japan (which, sadly, is almost all of the time), I frequently eat at Sydney's best Japanese eateries to tide me over. With decades of experience under his belt, Ryuichi Yoshii's omakase experience is one of the best of an already select crowd. I've got a blog post on this, but as much as I'd like you to have a read, you won't even need to bother if your only question is 'should I go?'; for the answer is an emphatic yes!
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Pictured: five dishes on plates.
1) Yoshii's signature sashimi platter (and casual show-off of his knife skills)
2) Saikyo miso cod
3) Fennel & strawberry sorbet
4) Storm clam in its own broth
5) Textures of apple (shoutout to the pastry chef for the last two!)
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