Introducing Amy Kimoto-Kahn’s culinary creations! Amy’s cookbooks, Simply Ramen and The Asian Hot Pot Cookbook, are treasure troves of delicious and flavorful Japanese ramen and Asian hot pot recipes. From the rich and savory Shoyu Ramen Base to the aromatic and creamy Thai Coconut Curry Broth, Amy’s recipes are a celebration of Asian-inspired cuisine, offering a delightful fusion of flavors, textures, and aromas that are bring Asian American cuisine front and center. Learn more about Amy Kimoto-Kahn and her approach to Japanese American food.
Shoyu Ramen Base
From Simply Ramen
This ramen base is cooked with oxtail and dried shiitake mushrooms for a rich and deeply flavorful broth. Use this base with the Veggie Rainbow Ramen.
Makes 12 servings
- 4 tablespoons bacon fat (optional but recommended)
- 2 medium-sized carrots, peeled and cut into large dice
- ½ onion, peeled and cut into large dice
- 3 green onions, cut into thirds
- 1 apple, cored and quartered (with skin on)
- 2 celery stalks, cut into thirds
- 5 garlic cloves, peeled and left whole
- 5 dried shiitake mushrooms, broken into small pieces
- 1 whole organic chicken
- 4 medium oxtail sections, roughly 2 inches (5 cm) long
- 1 lemon, quartered
- 2 quarts (2.2 L) low-sodium chicken stock
- ¾ cup (175 mL) high-grade soy sauce
- 4 teaspoons dashi granules (Japanese stock)
- 2 tablespoons salt
- ½ teaspoon white pepper
- 1 bay leaf
In a crockpot, slow cooker, large Dutch oven or heavy-duty pot, combine the bacon fat, carrots, onion, green onions, apple, celery, garlic, and dried shiitake mushrooms.
Add the whole chicken, oxtails, and lemon, then pour over the chicken stock, followed by the soy sauce, dashi, salt, pepper, and bay leaf – the stock should almost cover the chicken.
Set the crock pot or slower cooker to high and let cook for 10 hours. If using a large Dutch oven or pot, bring to a boil over a high heat and set in an oven preheated to 200 F (90 C) for 8-10 hours. When the oxtail meat easily falls off the bone, your soup is done.
With a slotted spoon, remove all of the larger solids and discard. Strain the remaining solids with a finer sieve into a large pot. You should have a light brown, glossy, fat-rich soup. At this point the stock can be refrigerated for up to 2 weeks or frozen for 1 month.
In a separate saucepan, bring the Shoyu Base to a boil, then lower the heat and let simmer until it’s ready to serve. Right before serving, crank it back up to a boil.
When ready to serve, pour 2 cups (475 mL) over each bowl of noodles. Top each bowl with desired toppings.
Veggie Rainbow Ramen
From Simply Ramen
This dish appeals to all the senses. The beautiful colors, the smell of the soup, the crunch of the menma, the velvety quality of the quail eggs, the delicate taste of the shoyu seasoning – it’s veggie heaven and tastes as good as it looks.
Makes 6 servings
- 2 tablespoons sesame oil
- 4 tablespoons mirin (sweet rice wine)
- 2 garlic cloves, minced
- 2 tablespoons grated ginger
- 6 tablespoons shoyu (soy sauce)
- 1 red pepper, seeded and julienned
- 3 medium-sized carrots, shredded
- 1 cup (50g) bean sprouts
- 1 cup (75g) snap peas
- ¼ head Napa cabbage, shredded
- ¼ head red cabbage, shredded
- 12 cups Shoyu Base (see recipe above)
- 1 cup ramen noodles
Combine the sesame oil, mirin, garlic, ginger, and shoyu in the bottom of a wok or medium-sized frying pan. Heat to high.
Cook the vegetables for about 5 minutes in the wok or frying pan until cabbage wilts and the carrots are cooked through. Turn off the heat and set aside.
Boil a pot of water for your noodles. In a separate saucepan, bring 12 cups (2.8 L) Shoyu Base to a boil, then lower the heat and let simmer until you are ready to serve. Use about 2 cups (475 mL) soup per serving. Right before serving, crank it back up to a boil.
Boil the noodles – if fresh, boil for about a minute; if packaged, boil for about 2 minutes. As soon as they’re done, drain well and separate into serving bowls.
Pour 2 cups (475 mL) soup over each bowl of noodles. Top with vegetable mixture, menma, and quail eggs. Garnish with sesame seeds and chives.
Thai Coconut Curry Broth
From The Asian Hot Pot Cookbook
This soup has many layers; the creamy coconut milk soothes the complex curry paste, the brininess from the fish sauce gives it all the salt you need, and the pineapple and lychee make it slightly sweet and sour. With the option to make it vegetarian by swapp out vegetable stock for the chicken, it can please anyone.
Makes 2 quarts (1.9 L)
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 1 quart (960 mL) chicken stock, or vegetable stock
- 6 small canned lychees, finely chopped
- ¼ cup (40g) finely chopped pineapple
- 1 ½ tablespoons fish sauce
- 1 tablespoon grated palm sugar, or light brown sugar
- 4 kaffir lime leaves
- 1 teaspoon kosher salt
In a 4-quart (3.8 L) hot pot or large saucepan over medium-high heat, heat the vegetable oil. Add the curry paste. Cook for about 2 minutes, stirring until fragrant.
Stir in the coconut milk, chicken stock, lychees, pineapple, fish sauce, sugar, lime leaves and salt. Bring to a boil.
Cover the pot, reduce the heat to low and simmer for about 20 minutes, until very flavorful.
This broth can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.
Mushroom and Vegetable Hot Pot
From The Asian Hot Pot Cookbook
This creamy, coconut milk-based hot pot is a great way to experiment with all types of mushrooms available at your farmers’ market or grocery store. It’s becoming easier to find Japanese mushrooms beyond shiitake, so don’t limit yourself. Swap in whatever edible varieties you find – just pick ones that vary in look and size for a more visually interesting dish. After cooking, don’t toss out that leftover broth; the curry is flavorful on its own, you’ll want to spoon some over your rice or sip it straight from the bowl.
Makes 4-6 servings
- 1 pound (450g) mixed mushrooms
- ½ medium-sized lotus root, peeled and sliced
- 1 large carrot, shaved into thin ribbons with a vegetable peeler
- 1 green onion, sliced into 1 inch (2.5 cm) pieces
- 3 large bok choy, sliced lengthwise
- ¼ head Napa cabbage, cored and thick white parts cut into bite-size pieces
- 1 block grilled tofu, drained and sliced into ¼ inch thick strips
- 2 quarts (1.9 L) Thai Coconut Curry Broth (see recipe above)
- Steam Japanese rice, for serving
Arrange the vegetable and tofu on platters. Place the platters on the table around the hot pot.
Heat a 4-quart (3.8 L) hot pot or large saucepan over medium-high heat. Add the Thai coconut curry broth and bring to a boil.
Let everyone add their own vegetables, swishing back and forth in the hot broth until tender and cooked through, 1-2 minutes. As food is added, adjust the heat to maintain a low boil.
Serve with the steamed rice.
Coconut-Matcha Custard with Berries
From The Asian Hot Pot Cookbook
The consistency of this custard is light and smooth; the berries give it a delicate tartness, and the crunch of the shredded coconut makes you want to keep digging in for more. It’s also great to make ahead of time and then pull from the refrigerator when you’re ready to serve.
Makes 8 servings
- 2 cans full-fat coconut milk, 14 ounces each
- 2 ½ teaspoons gelatin, about one ¼-ounce package
- ½ cup (170g) maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons culinary-grade matcha powder
- 2 cups (250g) fresh mixed berries, such as raspberries and blackberries
- ½ cup (40g) toasted unsweetened shredded coconut
- Small mint sprigs, for garnish
Arrange eight 8-ounce (240 mL) ramekins, small cups or glass bowls on a rimmed baking sheet.
In a small saucepan, whisk together the coconut milk and gelatin. Let sit for 5 minutes.
Whisk in the maple syrup, vanilla, and matcha. Place the pan over medium-low heat and bring to a gentle simmer. Do not let the custard boil. Once the gelatin completely dissolves, remove from the heat.
Using a fine-mesh sieve, strain the custard into the ramekins, filling them about three-quarters full. Transfer the baking sheet to the refrigerator and let the custards cool until set, at least 4 hours.
To serve, top each custard with the berries and toasted coconut and garnish with the mint.