This Cheesy Ramen recipe is super simple to make and have cheddar cheese melted right into the noodles, then they are topped off with a large piece of melted cheddar to serve.
Guilty as charged being a kid growing up in Canada, I’m not gonna lie I was an addict of making Cheesy Ramen noodles at home like most kids.
Over the years, I have not grown any less found of them. However, I just do not eat them daily or even weekly like I used too. But that is not to say, I do not love ramen noodles still.
This is one of those recipes, that I have always made. I hope you enjoy!
Feel free to add a hard boiled or soft egg to this bowl for some protein.
HOW TO MAKE CHEESY RAMEN recipe
First you want to start off with a package of Ramen noodles, I highly recommend Sapporo Ichiban they come in many different flavors and any will work for this recipe.
Then cook them according to package instructions -3 minutes on a medium boil.
Drain the liquid out and add in 1/2 package of the ramen seasoning along with 1/2 cup of shredded cheddar cheese
Toss to coat and once melted remove and serve
Then in the same pot, add 3 slices roughly 1/2 inch thick of cheddar cheese and allow it to melt over medium heat.
Top the noodles with and season with parsley and black sesame seeds
Being I use cheese which does have salt in it, I only use half the package of seasoning for this recipe as I find otherwise it is just to salty. You do as you wish of course, it’s your ramen after all.
This recipe is more on the dry side, because I removed all the liquid. However if you want it to be more creamy, simple leave in some of the water when adding in your cheese.
I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This homemade Spicy Shrimp Roll is really easy to make and is just as good if not better than most takeout recipes. Not to mention inexpensive, basically you can make 4 rolls for the price of one. Win win!
My Spicy Shrimp Roll is easy to make I promise you that! The hardest part is following the picture steps, that I have for you below. But trust me, once you try this recipe. You will be an expert at rolling sushi in no time.
DO YOU RINCE SUSHI RICE
Yes, you defiantly want to rinse the rice till the water runs clear. Sushi rice is starchy and thus will be sticky if not rinsed properly.
WHAT IS IN A SPICY SHRIMP ROLL
This Spicy shrimp roll is made with sushi rice, rice vinegar, black sesame seeds, avocado and then chopped cooked shrimp that is cooled and mixed with a spicy mayo / siracha sauce mixture that your going to love.
WHAT IS SIRACHA SAUCE
It is a pre-made chili sauce made hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. And it is used to make many different types of spicy sushi. You can always omit it if you choose as the green wasabi is spicy too.
Also, you do not need all those fancy SUSHI tools that are sold online to make sushi at home.
You just need a sushi rolling mat which can be found at most local dollar stores along with saran wrap for rolling the sushi and of course the ingredients to make it.
HOW TO MAKE HOMEMADE SUSHI
Saran Wrap
Sushi Rolling Matt
HOW TO MAKE SPICY SHRIMP ROLL
Start by preparing your rice, you will want to cook with sushi rice only. Simply follow the package instructions, most rice’s take 10 minutes. You will cook that rice in water and then once cooled down add in the rice vinegar.
Then set it aside to cool down completely on the countertop is best.
Once the rice is ready the rest is easy as 1, 2, 3
1, Place your BAMBOO SUSHI MATT down on a flat surface then cover completely with a sheet of saran wrap, then the SEAWEED SHEET next.
Next comes the sushi rice, place some rice down and matt it with your hand to make it flat (see picture above) for the amount of rice you want to ideally use. More or less will not hurt the processes unless of course you use to much then it won’t roll.
Then once the shrimp has been cooked, chop it up with a knife and toss in a bowl with siracha sauce and mayo to coat. Place that shrimp as see (above) onto of the rice. Along with the sliced avocado
Then roll using the matt one side till and tuck in what is on the other, repeat for the others ide and then roll back and forth making sure not to expose the food.
You should now see just rice and it rolled neatly, sprinkle with sesame seeds then roll once more to make sure they stick.
On a cutting board, using a sushi knife or sharp knife. Cut your sushi thin or thick however you like and serve with soya sauce, ginger or wasabi if desired.
With my recipe making Beef Udon is foolproof. Simply follow it to a tea you will be in Beef Udon Noodle Heaven!
Once you try this recipe, I am more than certain that you will be “skipping the takeout” more often. Learning to make this iconic dish in the comfort of your own home is fun!
I know you can do it! Now the only way to have this dish on the table in less than 25 minutes.
Once you learn to make this simple Beef Udon dish, you will be making it more often Guaranteed!
WHAT ARE BEEF UDON NOODLES
Udon noodles are one of my partners favorite Japanese noodle. They are made with flour and are then stretched out to create the noodle in which you see in this recipe.
The only way to have this dish on the table in less than 25 minutes. Is to pre purchase those noodles, you can find them in just about any asian food isle at your local grocery store.
I’m the type of lady that has to try every chow mein dish whenever we go to the chinese restaurants. I do this to compare really, just kidding.
Well kinda, I mean some restaurants do it right and others so wrong. Right? It’s not always easy to find a good chow mein these days.
WHAT ARE UDON NOODLES
They are a popular thicker noodle often used in Japanese cooking. I like to pre purchase my Udon noodles, you can find them in just about any Asian food isle at your local grocery store.
The brand I like to use can be seen below!
HOW TO MAKE BEEF UDON NOODLES
This has to be one of the easiest Japanese recipes to make. In my option, I am sure there are others. But really there is not much to preparing this dish.
Start by brining a salted pot of water to a boil and empty the packaged Udon Noodles.
Turn the heat down to a light boil and cook according to packaged institutions. *Typically 7 minutes!
Meanwhile in a small bowl mix the ingredients to create the sauce.
Then in a wok add the sesame oil along with the sliced beef.
Saute till slightly brown, yet slightly pink and then add in the sauce (chopped garlic included).
Then the corn starch, simmer on low heat till the meat is browned.
Strain the noodles and toss all together with some sesame seeds
Serve and enjoy!
The noodles are tossed together in the most delicious sauce.
The hardest part about making homemade beef udon is waiting for it to be ready!
I have experimented with a few udon recipes over the years and promise you your going to love this one.
If you liked this dish, then stay tuned to this blog as I will be sharing more Udon Noodle recipes in the near future.
If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!
Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp. Plus, if you like a little more heat to your dish then feel free to add more red pepper chili flakes or some fresh chili paste. You know make it your own 🙂
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Mushroom Miso Soup is one of my all time favorite Japanese soups.
Typically miso soup is served as a appetizer along with sushi. However, when i’m making it at home. I will make it the main course.
So instead of going out to the restaurants every time I crave this soup. I now make it in the comfort of my own kitchen. It is also comes together in 30 minutes time!
WHAT MUSHROOMS ARE IN MISO SOUP
Oyster
Shitiki
Button
Cremini
Enoki
My soup here is made with dried Shitiki mushrooms and white mushrooms.
Which are so good for because they are packed full of vitamins and antioxidants that help protect the body from damaging free radicals.
Also their is tofu, green onions, spinach and nori (sushi seaweed) added to the soup.
With the addition of miso paste. Which can be found at almost any asian grocery store for sale. I like to purchase a non gmo variety, see the picture below for my favorite paste.
WHAT MISO SOUP IS MADE OF
Traditionally the soup is made with a stock called (dashi) which consists of dried sardines, dried kelp and shaved bonito flakes (fish flakes). It looks a lot like this (below).
HOW TO MAKE MUSHROOM MISO SOUP
You want to start with a stock. Either you can make from scratch “dashi” which is made out of bonito flakes. You can follow this link here which will teach you several ways to make Dashi Stock
OR you can use “Campbell’s seafood stock”instead. It tastes very similar if you ask me, however if you truly want to follow the original Japanese recipe. You can look for dashi stock in some Asian grocers pre-made too.
WHAT I USE INSTEAD of bonito flakes/dashi (Campbell’s seafood stock)
Then you will want to chop your dried shiitake mushrooms along with your white into bite sized pieces.
Next in the pot of stock, add in the miso paste and stir over medium heat till it is smooth and creamy.
Add in the mushrooms and simmer on low heat for 15 minutes.
Next add in bite sized chopped silky tofu along with the chopped spinach, torn nori (seaweed) sliced green onions and simmer on low covered for another 15 minutes.
Serve!
WHAT IS MISO PASTE
Miso paste is basically fermented soya beans and is not gluten free as it tends to be mixed with grains of some variety.
Miso soup is also made with miso paste.
See the picture below, for my favorite paste!
CAN MISO SOUP GO BAD
From the day you cook the soup, you can store it in a sealable container in the fridge to be enjoyed safley up to 3 days. Also the miso paste itself can be stored in the fridge once opened for up to one year.
WHERE DOES MISO SOUP COME FROM
Japan of course!
WHY MISO SOUP IS GOOD FOR YOU
Miso paste contains soya beans that are fermented.
And anything fermented is good for your gut health. Also the soup is rich in minerals such as vitamins B, E, K and folic acid.
As you can see above, there are several ways to make miso soup. Some people use an actual dashi stock while others use water or seafood stock. Every method tastes good, however if you are using just a water stock I encourage you to add at least 1 tbsp of fish sauce to it.
It all comes down to personal preferences. And what you can find or have on hand in your pantry!
And can be enjoyed 3 days after it has been made if stored well.
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.
This Japanese Miso Soup is absolutely delicious. And in my option better than most miso soups that are served in the restaurant.
Why?
Well because with my recipe. There is more tofu added, more nori (sushi seaweed).
With the addition of spinach and mushrooms.
Making this not just an appetizer type soup, but rather a lunch.
Of course you can serve this as an appetizer if you’d like. But when I make miso soup at home, I prefer to serve it as a lunch dish.
Why not, after all this is a great time to make the most popular Japanese soup into a meal and not just a quick snack.
I crave miso soup often, more so than sushi. Now if your not familiar with going out for sushi then your probably not too familiar with miso soup. Because the two go hand in had at most Japanese restaurants.
So instead of going out to the restaurants everytime I crave this soup. I now make it in the comfort of my own kitchen. It is also ready in less than 15 minutes too!
You will just want to be sure to have the miso paste on hand. Which can be found at almost any asian grocery store for sale. I like to purchase a non gmo variety, see the picture below for my favorite paste.
WHAT MISO SOUP IS MADE OF
Traditionally the soup is made with a stock called (dashi) which consists of dried sardines, dried kelp and shaved bonito flakes (fish flakes). It looks a lot like this (below).
To make the dashi stock, you will want to soak a bag of bonito flakes in a pot of hot water. And simmer those flakes in that water on low for 10 minutes to create the stock.
Then with a strainer you will want to strain the stock by removing all the flakes.
Or instead of doing this you can use “Campbell’s seafood stock”instead. It tastes very similar if you ask me, however if you truly want to follow the original Japanese recipe. You can look for dashi stock in some asian grocers pre-made too.
WHAT I USE INSTEAD of bonito flakes/dashi (Campbell’s seafood stock)
Miso soup is also made with miso paste.
See the picture below, for my favorite paste!
WHAT IS MISO PASTE
Miso paste is basically fermented soya beans and is not gluten free as it tends to be mixed with grains of some variety.
CAN MISO SOUP GO BAD
From the day you cook the soup, you can store it in a sealable container in the fridge to be enjoyed safley up to 3 days. Also the miso paste itself can be stored in the fridge once opened for up to one year.
WHERE DOES MISO SOUP COME FROM
Japan of course!
WHY MISO SOUP IS GOOD FOR YOU
Miso paste contains soya beans that are fermented.
And anything fermented is good for your gut health. Also the soup is rich in minerals such as vitamins B, E, K and folic acid.
As you can see above, there are several ways to make miso soup. Some people use an actual dashi stock while others use water or seafood stock. Every method tastes good, however if you are using just a water stock I encourage you to add at least 1 tbsp of fish sauce to it.
It all comes down to personal preferences. And what you can find or have on hand in your pantry!
But one thing is for certain, you want to have Miso Paste then from their you can play with the rest of the ingredients. Omitting the mushrooms or spinach is fine too!
This recipe will make 4 medium bowls of soup.
And can be enjoyed 3 days after it has been made if stored well.
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. And save yourself time and hassle, and let your food processor chop up your beets and cabbage up, also it gives a great consistency to the soup.
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
I just love this Pork Udon Stir fry recipe and I’m certain you will too!
The udon noodles are simmered in the most delicious spicy pork sauce, which has some shredded carrots, diced mushrooms, onions and spinach too.
So you can go ahead and “Skip the takeout tonight” and make this at home for a fraction of the cost. Plus it can be served on the table in less than 30 minutes.
Today you can find many different types of ways to prepare this popular dish, this is my take on this delicious recipe.
I hope you give it a try!
The noodles are flavored to perfection here and are simmered in the most delicious spicy pork sauce.
Also feel free to skip using the sliced pork if you so desire, I sometimes just make it with just the ground pork myself and it is just as good.
Either way it is very tasty and is one worth keeping for your recipe books.
HOW TO MAKE PORK UDON
First you will want to start with some pre packaged udon noodles, which can be found in almost any grocer in the asian isle.
Next, you will want to bring a pot of water to a boil and drop those noodles into the water. Cooking according to package instructions. Once cooked, simply remove the noodles drain and set aside.
Then grate one carrot, dice the mushrooms, green onions and chop the spinach. *If you are using frozen spinach simply strain the water out.
Now you will want to also slice the pork and then sear it in some sesame oil till browned. REMOVE the pork slices and set aside.
In the same pan, add the ground pork and diced mushrooms sauteing till browned. Adding in the ginger and garlic paste along with the spinach, salt and pepper and cayenne pepper.
Toss back in the cooked udon noodles, 1/4 cup of water, soya sauce, sesame oil and oyster sauce.
Simmer on a low heat for 2 minutes, before serving.
Top with the sliced pork, ENJOY!
You can also make this dish with ground chicken, ground beef or even ground turkey.
Or make it purely vegetarian and skip the meat all together and add extra mushrooms and spinach.
Do what works best for you, after all it’s your meal.
~ This Pork Udon recipe is a Keeper ~
Want to spice it up even more, simply add more cayenne pepper.
ENJOY!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
The best way to get ahold of me is through the comments! I absolutely love hearing from my readers, and I respond to each and every comment I receive.
If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!
This recipe for Japanese Seafood Pancake are absolutely delicious and easy to make.
I’m talking less than 20 minutes you can have these served hot on the table!
In North America most of us are familiar with the flour type pancakes that are converted in a sweet syrup right?
Well these pancakes are made in a similar way, however are much better.
This recipe, is a very popular recipe in most asian countries. And has become more popular over the years here in North America. If you have never tried it you’re sure to love this dish.
ARE JAPANESE PANCAKES HEALTHY
Yes, because most contain protein. Unlike the more familiar North American Pancake that just contains flour and sugars.
WHAT IS JAPANESE SEAFOOD PANCAKES
It is a batter mixture of flour, eggs and shredded cabbage that is cooked on a hot skillet. Then topped with sliced nori seaweed and green onions
Searing the pancakes in a skillet in a little butter is what gives it the crispy texture on the outside and tender juicy inside.
This is what pancake dreams are made of!
WHAT OTHER INGREDIENTS CAN GO INTO A JAPANESE PANCAKE
Ham
Bacon
HOW TO MAKE JAPANESE SEAFOOD PANCAKE
I decided to throw in some chopped raw shrimp and scallops into these pancakes.
Start by adding the shredded cabbage to the pre made flour batter.
Along with the chopped seafood.
Season to taste and fry on each side till golden brown.
Top with the mentioned toppings in the recipe and enjoy hot!
Enjoy! 楽しい
And that is is folks, pretty easy and very very tasty!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
