Ramen is one of the most popular noodle dishes in Japan. Originally from China, Japanese ramen has taken the noodle game to new heights. This class will teach you how to make 2 styles: Shoyu Ramen (Soy Sauce flavor) and Miso Ramen. Although many days are usually devoted to making a deeply flavorful soup stock, Debra Samuels, long time cooking instructor, cookbook author and Japanese food expert, will show you how to still get a delicious stock in a fraction of the time. Learn how to make the tasty toppings including the yolky ramen egg as well as char siu – Chinese style sliced roast pork (or chicken). For vegetarians grilled tofu will be substituted. All ingredients are available at local supermarkets and Asian markets in the area.
Debra Samuels is a cookbook author, food and travel writer and cooking teacher. Debra has lived abroad for more than a decade in Japan and Italy, where she studied Italian, Korean and Japanese cuisine.