Crock Pot Ramen
12 cups water
3 large bone-in chicken thighs with skin
1 carrot, chopped
1 large celery stalk, chopped
7 garlic cloves, minced
2 Tsp. ginger, minced
1 bay leaf
4 dried shiitake mushrooms
4 Tbsp dry sake
4 Tbsp soy sauce
3 Tbsp miso
1 Tbsp kosher salt
¼ Tsp white pepper
8 cups water
8 packs ramen noodles, seasoning packets discarded
4 heads baby bok choy, cut in half lengthwise (8 pieces total)
4 green onion stalks, thinly sliced
6-8 hard boiled eggs
To make stock, combine all ingredients in a crockpot and cook at low heat for 3 hours.
Remove chicken thighs and coarsely chop, discarding bones. Set aside. Strain stock and set
Boil ramen noodles with 8 cups of water until noodles are separated and water is absorbed.
Meanwhile, boil baby bok choy.
Add stock to noodles and ladle into bowls. Top with chopped chicken, halved eggs, baby bok
choy, and green onions. Enjoy.
12 oz of dry spaghetti noodles
1 3/4 cups of prepared tomato sauce (preferably pomodoro sauce)
1/4 cup of red wine
2 tbsp of garlic, minced
1 tbsp + 1 tsp of red pepper flakes
5 tbsp of cubed pancetta
4 tbsp of olive oil
Bring water to a boil and add 1 tbsp of olive oil and a pinch of salt. Cook spaghetti al dente, as
directed on the package.
Meanwhile, in large sauce pan, sautée red pepper flakes and pancetta in remaining olive oil
until pancetta is lightly browned. Add minced garlic and sautée for additional 30 seconds.
Deglaze with red wine, and let cook until wine becomes thick and dark. Add tomato sauce and
salt and pepper to taste.
Drain pasta and add to sauce. Toss and serve, topping with parmesan cheese and parsley.
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