What a great recipe (two of my favorites, Andrea Nguyen and Nom Nom Paleo, joined forces for this one). I didn’t even miss the noodles THAT much (I think John might say otherwise, though). I guess what really does it for me with Pho is the broth.
My third ramen from scratch! This was fairly doable if you spread the workload out into multiple days. I was impressed with this recipe from “Japanese Soul Cooking.” Note a few different building block recipes are included here (I’ve made both marinated eggs and chashu before but think I give a slight edge to this version).
This was a different spin on udon using pre-fried tofu. I did make it while John was out of town because I didn’t see it being his thing. Recipe from “Japanese Soul Cooking”.
Sumo stew! I was really excited to make this recipe and we enjoyed it a lot. It has a really gentle, comforting flavor to it. I made this recipe – it’s admittedly a little involved and makes a considerably larger portion than I expected. I also made the sesame paste linked to in the recipe.
This is the second turkey pho recipe I’ve made, but a cook I really like posted a recipe and I knew I had to try it. Very good, and I got to use my pressure cooker. I made this as-is and am just linking out of laziness.