#kvpkitchen My attempt at Alexa Weibel’s Vegan Cacio e Pepe, which was shared by NY Times Cooking. I used Barilla wheat linguini and Cold Mountain mellow white miso.
I am amazed by how much umami you can pack into a paste of miso and cashew butter. I didn’t have nutritional yeast. So I used Parmela Creamery shredded nut cheese. It tasted fine. But I missed that Parmesan bite from the “noosh.”
I made birthday noodles for breakfast.
Add a soft-boiled egg and it’s breakfast.
I used A-Sha Tainan Style noodles with edamame, green onions and Trader Joe’s salmon gyoza.
Ramen bowl with dumplings for today’s AAJA Arizona Virtual Dim Sum.
Nong Shim Shin Ramyun noodles.
I added Bibigo chicken wontons and salmon gyoza from Trader Joe’s.
Garnished with crispy seaweed pieces.
Back in Orange County and slurping up pork ramen with handmade triangle noodles at Noodle Street in Fullerton.
Yummy, chewy noodles and a hot pork broth hits the spot on a rainy day!
I’ve been craving Ethiopian food for quite some time! Vegetarian sambusas at Abyssinia in Anaheim.
Tea time while on assignment for Next Generation Radio Fellowship.
Dr. Huong Tran Nguyen from Cal State Long Beach offers us mint tea with raw honey from one of her students. She said it was harvested by her dad, who was a beekeeper.
Kimuchee Cha-Han at What’s Up Men near Cal State Fullerton.
Chewy noodles and meaty broth. A hot bowl of ramen makes my belly happy.
Add pork belly and a soft-boiled egg. Heaven.
It’s a pleasure to look for the best ramen in any city.
This time: San Diego.
I loved the spicy miso broth and the thick noodles at Yakyudori.
The spicy sesame broth knocked me off my feet at Tajima. They were able to replace the ground pork with tofu when I needed to abstain from meat for Lent.
Smoked bacon and a hot dog paired nicely with noodles in my Underbelly Ramen bowl at Underbelly. I could have used another scoop of broth.
Rich, tender oxtail chunks made me melt in the Belly of the Beast bowl.