Korean, Swedish and Persian Dishes for Winter Solstice
Flavors at Home: Soup Signals Comfort and Embracing Fall
Hearty Vegetable Bean Soup
Celebrity Chefs Recipes: Ryan Farr's Posole Rojo
The Real Deal: Homemade Chicken Noodle Soup
DIY: Make Your Own Homemade Chicken Stock
Bay Area Bites Guide: Five Worthy Pozole Destinations in the East Bay
DIY Ramen: Worth the Time and Effort
Store-Bought Ramen Noodles: You Don’t Always Get What You Pay For
Sponsored
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In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"ryanfarr":{"type":"authors","id":"11570","meta":{"index":"authors_1591205172","id":"11570","found":true},"name":"Ryan Farr","firstName":"Ryan","lastName":"Farr","slug":"ryanfarr","email":"alliem@4505meats.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Ryan Farr\r\nOwner/Founder, 4505 Meats and 4505 Burgers & BBQ\r\nRyan Farr is a chef, butcher, entrepreneur, author, and educator. In 2009, with immeasurable help from family and friends, he founded San Francisco’s 4505 Meats, an artisan whole-animal meat company devoted to sustainable practices. Dedicated to flavor and quality, and with a strong commitment to supporting the local food community, 4505 Meats has been a staple at the San Francisco Ferry Plaza Farmer's Market for over six years. In 2012, Ryan opened the doors to the 4505 Meats Butcher Shop in the Mission neighborhood, using whole animals from local farms and ranches and selling their patented chicharrones. 4505 Burgers & BBQ, the company’s first restaurant, opened in San Francisco in 2014 in a building equipped with one of the city’s last-remaining historic wood-fired barbecue pits. Ryan is the author of Whole Beast Butchery and Sausage Making (both from Chronicle Books) and became a member of the Fatback Collective, a national organization of chefs and restaurateurs who work to forge and support stronger communities in 2014. Since closing the Butcher Shop in 2015, Ryan continues to focus on the success of 4505 Burgers & BBQ and the growth of 4505 Chicharrones, which have since gained nationwide distribution. 4505 Burgers & BBQ will be opening their second location in Oakland in early 2019.","avatar":"https://secure.gravatar.com/avatar/bf3800fdf03a75a5a38d3dd8682b8aaf?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Ryan Farr | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/bf3800fdf03a75a5a38d3dd8682b8aaf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/bf3800fdf03a75a5a38d3dd8682b8aaf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ryanfarr"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139639":{"type":"posts","id":"bayareabites_139639","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139639","score":null,"sort":[1607388701000]},"guestAuthors":[],"slug":"korean-swedish-and-persian-dishes-for-winter-solstice","title":"Korean, Swedish and Persian Dishes for Winter Solstice","publishDate":1607388701,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Winter Solstice festivities to celebrate the longest night of the year are an ancient ritual that can be traced back to the Stone Age. The auspicious day falls between the 20–23 of December (or June, in the Southern Hemisphere). Cultures including the Ancient Romans, the Incas and the Hopi Indians have employed dancing and fires to chase away any malevolent spirits lurking around during the long, cold dark night—and special foods are an essential element of every revelry.\u003c/p>\n\u003cp>Below are three different traditions, complete with recipes, celebrated around the world during the Winter Solstice.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Jump to:\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"#patjuk\">Patjuk, from Korea\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"#lussekatt\">Lussekatt Buns, from Sweden\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"#ash\">Ash Reshteh, from Iran\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_139649\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg.jpg\" alt=\"Patjuk.\" width=\"800\" height=\"533\" class=\"size-full wp-image-139649\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Patjuk. \u003ccite>(Selina S. Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"patjuk\">\u003c/a>\u003c/p>\n\u003ch2>Patjuk\u003c/h2>\n\u003cp>\u003cstrong>Dongji (Korean Culture)\u003c/strong>\u003c/p>\n\u003cp>The deep red hue of the Korean bean soup, patjuk, that is eaten on Dongji (the winter solstice) is believed to have the power to ward off evil spirits and, traditionally, was sprinkled around the house to chase them away.\u003c/p>\n\u003cp>Having grown up in Seoul, \u003ca href=\"https://selinaslee.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Selina S. Lee\u003c/a>, an Oakland restaurant consultant for new Korean restaurants, doesn’t remember her mother making a big deal out of Dongji, but she always made patjuk. Lee contrasts life in modern Seoul to the surrounding villages, where she suspects that Dongji is celebrated more widely, especially among the older generation.\u003c/p>\n\u003cp>“My mom made the red bean soup every year,” says Lee, “but I had no idea it was for the winter solstice. She didn’t tell me we are eating it for the beginning of winter. Now I know. I don’t really celebrate Dongji, but I want my kids to know it.” Lee now has two boys, age 14 and 12, and makes patjuk every year.\u003c/p>\n\u003cp>“I have figured out an easier way,” says the recipe developer, “because the traditional method takes a lot of time. First you have to wash, soak the beans, make sure there are no bad ones, then you are supposed to boil them several times and strain it by hand so that all the skin gets separated. I love that kind of cooking, slow rather than fast and easy. But a couple of years ago, looking online for different recipes, I found that people were just blending the beans in the food processor and eating the skin as well. There was something nutritional about the skin. Actually, it turns out smoother and silkier.\u003c/p>\n\u003cp>“My kids aren’t the biggest fans,” Lee admits, “but it reminds me when I was little, and my mother gave me patjuk with just some salt and I didn’t like it much. Then I realized you could make it with sugar, more like a dessert.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Besides red beans, an essential ingredient of patjuk are little rice balls, which symbolize birds’ eggs and new life. “You are supposed to eat the number of rice balls that equals your age. But you really can’t after you reach a certain age,” says Lee, laughing. “You can’t eat 40 rice balls.”\u003c/p>\n\u003cp>Adds Lee: “I would love to make this into my own tradition now and share stories with my followers, especially Korean-Americans, if they were born here, I’m sure they have had no exposure to it.”\u003c/p>\n\u003cp>https://youtu.be/NxyJ_xk4BXI\u003c/p>\n\u003cp>\u003cstrong>Red Bean Porridge (동지팥죽, Dongji Patjuk)\u003c/strong>\u003cbr>\nMakes 4-6 servings\u003cbr>\nBy Selina S. Lee\u003c/p>\n\u003cp>2 cups red beans (a.k.a. azuki beans)\u003cbr>\n½ cup sweet rice flour (a.k.a. mochiko rice flour)\u003cbr>\nPine nuts - optional\u003cbr>\nSugar\u003cbr>\nSalt\u003cbr>\nWater\u003c/p>\n\u003cp>· \tWash your beans in cold water and soak them for about 30 minutes. You can pick out broken beans.\u003c/p>\n\u003cp>· \tIn a large pot, add clean beans to 3 cups of water and bring it to a boil on medium-high heat. Drain the water out after the first boil, and put the beans back in the pot with 4 cups of new water. Boil on medium-low heat for 1 hour with the lid on. Stir the beans a few times to make sure they don’t stick to the bottom of the pot. Lower the heat if necessary.\u003c/p>\n\u003cp>· \tWhile the beans are cooking, you can make your sweet rice balls (called ‘sae al shim’) by making a dough with ½ cup sweet rice flour, 2 tsp sugar, ¼ tsp salt and ¼ cup of hot boiling water. Add the hot water a little bit at a time and mix and fold/knead gently with your fingers (when it’s not piping hot!) into a long 1-inch-thick dough log. Cover it with plastic wrap and let it sit for at least 15 minutes.\u003c/p>\n\u003cp>· \tRoll out your dough with your hand until it becomes 8-10 inches long, then cut it evenly into pieces to mold into small round balls using the palm of your hand. I like to keep them at about ½ inch size. Cover your rice balls so they don’t get dried out.\u003c/p>\n\u003cp>· \tAfter about 1 hour of boiling, the beans should be soft and mashable. Drain, wait until they cool down a little, then add the beans to the blender with about ¼ cup of water until it’s a smooth, silky texture. I do this in 2 batches. You can add more water if needed. It will be a little grainy at first because of the skin, but will smooth out when you cook it. You can store this mixture in your freezer for later use. \u003c/p>\n\u003cp>· \tAdd blended red beans and sweet rice balls to your pot and bring them to a boil by adding a little bit more water (about ¼ cup), sugar (1 tsp) and salt (pinch). Keep stirring for about 10-15 minutes until achieving desired consistency. I like mine a little bit more runny than a thick porridge.\u003c/p>\n\u003cp>· \tServe with some pine nuts, salt or sugar on the side. I prefer to eat it with salt first, then eat a second bowl with some sugar. \u003c/p>\n\u003cfigure id=\"attachment_139651\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns.jpg\" alt=\"Lussekatt buns.\" width=\"800\" height=\"435\" class=\"size-full wp-image-139651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns-768x418.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lussekatt buns. \u003ccite>(Birgitta Holma Durell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"lussekatt\">\u003c/a>\u003c/p>\n\u003ch2>Lussekatt Buns\u003c/h2>\n\u003cp>\u003cstrong>St. Lucia’s Day (Swedish Culture)\u003c/strong>\u003c/p>\n\u003cp>Instead of soup, Swedes hunger for warm, saffron-scented buns on the cold, dark morning of St. Lucia’s Day. The Swedish holiday features a procession of singing children dressed in white gowns, led by the appointed “St. Lucia,” who wears a crown of lit candles (or nowadays, a safer battery-powered version).\u003c/p>\n\u003cp>Berkeley resident Birgitta Holma Durell, who grew up in a small city in Southern Sweden, remembers the ritual fondly. “My sister and brother and I would get up early in the morning. My mother had already baked the Lucia rolls, which we warmed up in the oven. Then we made coffee for my parents. We would put on our white gowns, and my brother would wear the cone shaped hat with stars on it. Because I had blond hair, I got to wear the crown and we walked upstairs to my parents’ bedroom, singing the Lucia songs and bringing them coffee and Lucia rolls. I liked that we kids did something for our parents.”\u003c/p>\n\u003cp>The co-founder of Berkeley-based \u003ca href=\"https://www.cultcrackers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Cult Crackers\u003c/a> (which are inspired by Swedish crispbread) explains that after the morning ritual, another procession commenced at school, and often one at church. The choir would sing away the gloom and darkness and hasten rosy skies. “One girl was picked to be Lucia with candles on her head and a red band around her waist,” says Durell. “The rest of us would have glitter in our hair and around our waist. Then everybody would eat Lucia rolls and gingerbread cookies with tea or cocoa.”\u003c/p>\n\u003cfigure id=\"attachment_139648\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell.jpg\" alt=\"Little girls celebrate St. Lucia's Day.\" width=\"800\" height=\"533\" class=\"size-full wp-image-139648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little girls celebrate St. Lucia's Day. \u003ccite>(Birgitta Holma Durrell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although St. Lucia’s Day celebrates the return of the light, Swedes celebrate it on Dec. 13 (not the 21st) because when Sweden followed the old Julian calendar, that was the date of the winter solstice. In the early 18th century, the country switched to the Gregorian calendar, but kept their traditional celebration on the 13th.\u003c/p>\n\u003cp>Santa Lucia was a Sicilian saint. Her name means “carrier of light.” Legend has it that Lucia secretly brought food to persecuted Christians who hid in catacombs beneath Rome. She wore candles on her head in order to keep her hands free to carry more food. She died a martyr in 304, and her Saint day is Dec. 13.\u003c/p>\n\u003cp>The traditional Swedish rolls, called Lussekatt (Lucia cat), are only eaten in December. Their curled-up shape represents a sleeping cat (an animal believed to be the devil in disguise). To keep the devil away, the sweet buns are colored a cheery yellow with the precious spice saffron, and adorned with two raisins to represent the cat’s eyes.\u003c/p>\n\u003cp>\u003cstrong>Lussekatt (Lucia’s cat) Buns\u003c/strong>\u003cbr>\nBy Birgitta Holma Durell\u003c/p>\n\u003cp>2 teaspoons dry active yeast\u003cbr>\n¾ cup butter\u003cbr>\n2 cups of milk\u003cbr>\n½ teaspoon saffron threads\u003cbr>\n½ cup natural cane sugar\u003cbr>\n1 teaspoon salt\u003cbr>\n6½ cups all-purpose flour\u003cbr>\n1 egg\u003c/p>\n\u003cp>To finish:\u003cbr>\n1 egg, beaten\u003cbr>\n¼ cup of raisins\u003c/p>\n\u003cp>· \tPut the saffron threads in a mortar with a spoonful of the sugar, and crush the saffron with the sugar.\u003cbr>\n· \tMelt the butter in a saucepan and add the saffron/sugar mixture.\u003cbr>\n· \tAdd the milk to the butter and saffron/sugar. Heat until about 110° F.\u003cbr>\n· \tIn a small bowl, dissolve the yeast in 4 tbsps of the warm milk mixture and set aside for a few minutes until small bubbles form.\u003cbr>\n· \tIn a large bowl, whisk 1 egg and blend in the rest of the sugar, the salt, and then the saffron/milk mixture. Stir until well blended.\u003cbr>\n· \tSlowly add the flour to the liquid. Mix with a wooden spoon until you can make a ball out of the dough.\u003cbr>\n· \tKnead the dough until smooth. If the dough sticks to your fingers and bowl, add a little more flour.\u003cbr>\n· \tCover the bowl with a tea towel and place it in a warm and draft-free place until doubled in size (about 1 hour).\u003cbr>\n· \tLine baking sheets with parchment paper. Whisk an egg for the wash.\u003cbr>\n· \tRemove the dough from the bowl and knead it a little more.\u003cbr>\n· \tCut the dough into 35 equally sized pieces. Roll them into balls, and then into snake shapes.\u003cbr>\n· \tCurl the top of the snake one direction and the bottom in the other direction (so it resembles the letter “S”).\u003cbr>\n· \tAfter your 35 “lussekatter” are rolled up and put onto sheet pans, cover them with a tea towel and put them back in the same warm spot. Let them rise another 40 minutes.\u003cbr>\n· \tMeanwhile, preheat the oven to 400° F.\u003cbr>\n· \tBrush the rolls with the egg, and add two raisin eyes to each “lussekatter,” one in the center of each spiral\u003cbr>\n· \tBake for 15-20 minutes until golden.\u003c/p>\n\u003cfigure id=\"attachment_139645\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran.jpg\" alt=\"Ash Reshteh.\" width=\"800\" height=\"798\" class=\"size-full wp-image-139645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran-768x766.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ash Reshteh. \u003ccite>(Azita Mehran)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"ash\">\u003c/a>\u003c/p>\n\u003ch2>Ash Reshteh\u003c/h2>\n\u003cp>\u003cstrong>Yalda Night (Persian Culture)\u003c/strong>\u003c/p>\n\u003cp>A hearty soup is also common fare for Yalda Night, an ancient Zoroastrian celebration of the winter solstice, observed in Iran and the Persian diaspora. But the essential elements of Yalda are watermelons (traditionally saved from the summer in cellars) and pomegranates. These are traditionally set, along with dried fruit, nuts and candles, on a low table with a heater underneath, where the family gathers round. To protect against evil forces on the longest night, guests keep the festive mood going until past midnight, drinking wine, telling stories and reading poetry. The red colors of the fruit symbolize the crimson dawn and life; the word “yalda” means “birth” or “rebirth.”\u003c/p>\n\u003cp>Yalda Modabber is the co-founder and executive director of \u003ca href=\"https://golestankids.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Golestan\u003c/a>, the first Persian language immersion school in the United States, located in El Cerrito. She happens to share her name with the holiday. “It was unusual when my parents named me, like calling your kid Easter. But now it’s become more popular as a name.”\u003c/p>\n\u003cfigure id=\"attachment_139646\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School.jpg\" alt=\"Watermelon and pomegranate.\" width=\"800\" height=\"536\" class=\"size-full wp-image-139646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School-768x515.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon and pomegranate. \u003ccite>(Golestan School)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I didn’t celebrate Yalda as a child, because it was past my bedtime,” says Modabber. “But, at Golestan, this has traditionally been our biggest event of the year, when we recognize Yalda and all the holidays celebrating light that are rooted in the solstice. That month, the children make lanterns and learn about the ways different cultures celebrate their festivals of light. One evening we have a big bonfire with hundreds of people gathering outside, where we all stand around the fire and sing songs.”\u003c/p>\n\u003cp>This year, because of the pandemic, the school families will not be able to gather as a community, but the classroom teachers will continue the tradition of having each child peel their own pomegranate. At Golestan, food is recognized as an important vehicle of culture, and the school chef always makes Ash (pronounced “osh”), a thick, hearty soup that includes a medley of beans, lots of herbs, turmeric, onions and special noodles.\u003c/p>\n\u003cp>\u003cstrong>Ash Reshteh - Bean and Noodle Soup\u003c/strong>\u003cbr>\nServes 4-6\u003cbr>\nBy \u003ca href=\"https://turmericsaffron.blogspot.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Azita Mehran\u003c/a>\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup red kidney beans, soaked overnight, drained\u003cbr>\n1 cup chickpeas, soaked overnight, drained\u003cbr>\n1 cup lentils\u003cbr>\n1 bunch parsley, chopped\u003cbr>\n1 bunch cilantro, chopped\u003cbr>\n1 bunch spinach, fresh, chopped\u003cbr>\n1 bunch scallion or chives, chopped\u003cbr>\nSalt and pepper to taste\u003cbr>\n6 ounces dried noodles for ash; you may find reshteh (noodles) in Persian/Iranian grocery stores.\u003cbr>\nWater\u003c/p>\n\u003cp>For Garnish:\u003c/p>\n\u003cp>1 large onion, thinly sliced\u003cbr>\n5 cloves of garlic, chopped\u003cbr>\n2 tablespoons dried mint\u003cbr>\n½ teaspoon turmeric\u003cbr>\nVegetable oil or olive oil\u003cbr>\n1 cup kashk (liquid whey)\u003cbr>\n2 teaspoons liquid saffron, optional\u003c/p>\n\u003cp>· \tPlace the chickpeas, beans and lentils in a large pot with 8 cups of water. Bring to a boil over medium-high heat. Reduce heat to medium, cover and cook for 1 1/2–2 hours or until beans are tender. \u003c/p>\n\u003cp>· \tAdd the chopped vegetables, noodles, salt and pepper. Stir well, cover and cook for another 30-40 minutes on medium-low heat.\u003c/p>\n\u003cp>· \tAdd more water if needed. Taste and adjust the seasoning.\u003c/p>\n\u003cp>· \tIn medium pan, heat 3-4 tbsps olive oil over medium-high heat. Add sliced onions and cook until golden.\u003c/p>\n\u003cp>· \tAdd the garlic and sauté for another 3-5 minutes.\u003c/p>\n\u003cp>· \tAdd the turmeric powder, stir well.\u003c/p>\n\u003cp>· \tAdd the dried mint and sauté for 2-3 minutes.\u003c/p>\n\u003cp>· \tPour the soup in a large serving bowl, top with fried onion, garlic and mint mixture, drizzle with liquid saffron and a generous amount of liquid kash. Serve hot with warm bread and extra kashk on the side.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Festivities for longest night of the year are an ancient ritual—and special foods are an essential element.","status":"publish","parent":0,"modified":1621555223,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":57,"wordCount":2497},"headData":{"title":"Korean, Swedish and Persian Dishes for Winter Solstice | KQED","description":"Festivities for longest night of the year are an ancient ritual—and special foods are an essential element.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Korean, Swedish and Persian Dishes for Winter Solstice","datePublished":"2020-12-08T00:51:41.000Z","dateModified":"2021-05-21T00:00:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139639 https://ww2.kqed.org/bayareabites/?p=139639","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/12/07/korean-swedish-and-persian-dishes-for-winter-solstice/","disqusTitle":"Korean, Swedish and Persian Dishes for Winter Solstice","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139639/korean-swedish-and-persian-dishes-for-winter-solstice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Winter Solstice festivities to celebrate the longest night of the year are an ancient ritual that can be traced back to the Stone Age. The auspicious day falls between the 20–23 of December (or June, in the Southern Hemisphere). Cultures including the Ancient Romans, the Incas and the Hopi Indians have employed dancing and fires to chase away any malevolent spirits lurking around during the long, cold dark night—and special foods are an essential element of every revelry.\u003c/p>\n\u003cp>Below are three different traditions, complete with recipes, celebrated around the world during the Winter Solstice.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Jump to:\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"#patjuk\">Patjuk, from Korea\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"#lussekatt\">Lussekatt Buns, from Sweden\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"#ash\">Ash Reshteh, from Iran\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_139649\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg.jpg\" alt=\"Patjuk.\" width=\"800\" height=\"533\" class=\"size-full wp-image-139649\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Patjuk. \u003ccite>(Selina S. Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"patjuk\">\u003c/a>\u003c/p>\n\u003ch2>Patjuk\u003c/h2>\n\u003cp>\u003cstrong>Dongji (Korean Culture)\u003c/strong>\u003c/p>\n\u003cp>The deep red hue of the Korean bean soup, patjuk, that is eaten on Dongji (the winter solstice) is believed to have the power to ward off evil spirits and, traditionally, was sprinkled around the house to chase them away.\u003c/p>\n\u003cp>Having grown up in Seoul, \u003ca href=\"https://selinaslee.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Selina S. Lee\u003c/a>, an Oakland restaurant consultant for new Korean restaurants, doesn’t remember her mother making a big deal out of Dongji, but she always made patjuk. Lee contrasts life in modern Seoul to the surrounding villages, where she suspects that Dongji is celebrated more widely, especially among the older generation.\u003c/p>\n\u003cp>“My mom made the red bean soup every year,” says Lee, “but I had no idea it was for the winter solstice. She didn’t tell me we are eating it for the beginning of winter. Now I know. I don’t really celebrate Dongji, but I want my kids to know it.” Lee now has two boys, age 14 and 12, and makes patjuk every year.\u003c/p>\n\u003cp>“I have figured out an easier way,” says the recipe developer, “because the traditional method takes a lot of time. First you have to wash, soak the beans, make sure there are no bad ones, then you are supposed to boil them several times and strain it by hand so that all the skin gets separated. I love that kind of cooking, slow rather than fast and easy. But a couple of years ago, looking online for different recipes, I found that people were just blending the beans in the food processor and eating the skin as well. There was something nutritional about the skin. Actually, it turns out smoother and silkier.\u003c/p>\n\u003cp>“My kids aren’t the biggest fans,” Lee admits, “but it reminds me when I was little, and my mother gave me patjuk with just some salt and I didn’t like it much. Then I realized you could make it with sugar, more like a dessert.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Besides red beans, an essential ingredient of patjuk are little rice balls, which symbolize birds’ eggs and new life. “You are supposed to eat the number of rice balls that equals your age. But you really can’t after you reach a certain age,” says Lee, laughing. “You can’t eat 40 rice balls.”\u003c/p>\n\u003cp>Adds Lee: “I would love to make this into my own tradition now and share stories with my followers, especially Korean-Americans, if they were born here, I’m sure they have had no exposure to it.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NxyJ_xk4BXI'\n title='//www.youtube.com/embed/NxyJ_xk4BXI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Red Bean Porridge (동지팥죽, Dongji Patjuk)\u003c/strong>\u003cbr>\nMakes 4-6 servings\u003cbr>\nBy Selina S. Lee\u003c/p>\n\u003cp>2 cups red beans (a.k.a. azuki beans)\u003cbr>\n½ cup sweet rice flour (a.k.a. mochiko rice flour)\u003cbr>\nPine nuts - optional\u003cbr>\nSugar\u003cbr>\nSalt\u003cbr>\nWater\u003c/p>\n\u003cp>· \tWash your beans in cold water and soak them for about 30 minutes. You can pick out broken beans.\u003c/p>\n\u003cp>· \tIn a large pot, add clean beans to 3 cups of water and bring it to a boil on medium-high heat. Drain the water out after the first boil, and put the beans back in the pot with 4 cups of new water. Boil on medium-low heat for 1 hour with the lid on. Stir the beans a few times to make sure they don’t stick to the bottom of the pot. Lower the heat if necessary.\u003c/p>\n\u003cp>· \tWhile the beans are cooking, you can make your sweet rice balls (called ‘sae al shim’) by making a dough with ½ cup sweet rice flour, 2 tsp sugar, ¼ tsp salt and ¼ cup of hot boiling water. Add the hot water a little bit at a time and mix and fold/knead gently with your fingers (when it’s not piping hot!) into a long 1-inch-thick dough log. Cover it with plastic wrap and let it sit for at least 15 minutes.\u003c/p>\n\u003cp>· \tRoll out your dough with your hand until it becomes 8-10 inches long, then cut it evenly into pieces to mold into small round balls using the palm of your hand. I like to keep them at about ½ inch size. Cover your rice balls so they don’t get dried out.\u003c/p>\n\u003cp>· \tAfter about 1 hour of boiling, the beans should be soft and mashable. Drain, wait until they cool down a little, then add the beans to the blender with about ¼ cup of water until it’s a smooth, silky texture. I do this in 2 batches. You can add more water if needed. It will be a little grainy at first because of the skin, but will smooth out when you cook it. You can store this mixture in your freezer for later use. \u003c/p>\n\u003cp>· \tAdd blended red beans and sweet rice balls to your pot and bring them to a boil by adding a little bit more water (about ¼ cup), sugar (1 tsp) and salt (pinch). Keep stirring for about 10-15 minutes until achieving desired consistency. I like mine a little bit more runny than a thick porridge.\u003c/p>\n\u003cp>· \tServe with some pine nuts, salt or sugar on the side. I prefer to eat it with salt first, then eat a second bowl with some sugar. \u003c/p>\n\u003cfigure id=\"attachment_139651\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns.jpg\" alt=\"Lussekatt buns.\" width=\"800\" height=\"435\" class=\"size-full wp-image-139651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns-768x418.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lussekatt buns. \u003ccite>(Birgitta Holma Durell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"lussekatt\">\u003c/a>\u003c/p>\n\u003ch2>Lussekatt Buns\u003c/h2>\n\u003cp>\u003cstrong>St. Lucia’s Day (Swedish Culture)\u003c/strong>\u003c/p>\n\u003cp>Instead of soup, Swedes hunger for warm, saffron-scented buns on the cold, dark morning of St. Lucia’s Day. The Swedish holiday features a procession of singing children dressed in white gowns, led by the appointed “St. Lucia,” who wears a crown of lit candles (or nowadays, a safer battery-powered version).\u003c/p>\n\u003cp>Berkeley resident Birgitta Holma Durell, who grew up in a small city in Southern Sweden, remembers the ritual fondly. “My sister and brother and I would get up early in the morning. My mother had already baked the Lucia rolls, which we warmed up in the oven. Then we made coffee for my parents. We would put on our white gowns, and my brother would wear the cone shaped hat with stars on it. Because I had blond hair, I got to wear the crown and we walked upstairs to my parents’ bedroom, singing the Lucia songs and bringing them coffee and Lucia rolls. I liked that we kids did something for our parents.”\u003c/p>\n\u003cp>The co-founder of Berkeley-based \u003ca href=\"https://www.cultcrackers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Cult Crackers\u003c/a> (which are inspired by Swedish crispbread) explains that after the morning ritual, another procession commenced at school, and often one at church. The choir would sing away the gloom and darkness and hasten rosy skies. “One girl was picked to be Lucia with candles on her head and a red band around her waist,” says Durell. “The rest of us would have glitter in our hair and around our waist. Then everybody would eat Lucia rolls and gingerbread cookies with tea or cocoa.”\u003c/p>\n\u003cfigure id=\"attachment_139648\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell.jpg\" alt=\"Little girls celebrate St. Lucia's Day.\" width=\"800\" height=\"533\" class=\"size-full wp-image-139648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little girls celebrate St. Lucia's Day. \u003ccite>(Birgitta Holma Durrell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although St. Lucia’s Day celebrates the return of the light, Swedes celebrate it on Dec. 13 (not the 21st) because when Sweden followed the old Julian calendar, that was the date of the winter solstice. In the early 18th century, the country switched to the Gregorian calendar, but kept their traditional celebration on the 13th.\u003c/p>\n\u003cp>Santa Lucia was a Sicilian saint. Her name means “carrier of light.” Legend has it that Lucia secretly brought food to persecuted Christians who hid in catacombs beneath Rome. She wore candles on her head in order to keep her hands free to carry more food. She died a martyr in 304, and her Saint day is Dec. 13.\u003c/p>\n\u003cp>The traditional Swedish rolls, called Lussekatt (Lucia cat), are only eaten in December. Their curled-up shape represents a sleeping cat (an animal believed to be the devil in disguise). To keep the devil away, the sweet buns are colored a cheery yellow with the precious spice saffron, and adorned with two raisins to represent the cat’s eyes.\u003c/p>\n\u003cp>\u003cstrong>Lussekatt (Lucia’s cat) Buns\u003c/strong>\u003cbr>\nBy Birgitta Holma Durell\u003c/p>\n\u003cp>2 teaspoons dry active yeast\u003cbr>\n¾ cup butter\u003cbr>\n2 cups of milk\u003cbr>\n½ teaspoon saffron threads\u003cbr>\n½ cup natural cane sugar\u003cbr>\n1 teaspoon salt\u003cbr>\n6½ cups all-purpose flour\u003cbr>\n1 egg\u003c/p>\n\u003cp>To finish:\u003cbr>\n1 egg, beaten\u003cbr>\n¼ cup of raisins\u003c/p>\n\u003cp>· \tPut the saffron threads in a mortar with a spoonful of the sugar, and crush the saffron with the sugar.\u003cbr>\n· \tMelt the butter in a saucepan and add the saffron/sugar mixture.\u003cbr>\n· \tAdd the milk to the butter and saffron/sugar. Heat until about 110° F.\u003cbr>\n· \tIn a small bowl, dissolve the yeast in 4 tbsps of the warm milk mixture and set aside for a few minutes until small bubbles form.\u003cbr>\n· \tIn a large bowl, whisk 1 egg and blend in the rest of the sugar, the salt, and then the saffron/milk mixture. Stir until well blended.\u003cbr>\n· \tSlowly add the flour to the liquid. Mix with a wooden spoon until you can make a ball out of the dough.\u003cbr>\n· \tKnead the dough until smooth. If the dough sticks to your fingers and bowl, add a little more flour.\u003cbr>\n· \tCover the bowl with a tea towel and place it in a warm and draft-free place until doubled in size (about 1 hour).\u003cbr>\n· \tLine baking sheets with parchment paper. Whisk an egg for the wash.\u003cbr>\n· \tRemove the dough from the bowl and knead it a little more.\u003cbr>\n· \tCut the dough into 35 equally sized pieces. Roll them into balls, and then into snake shapes.\u003cbr>\n· \tCurl the top of the snake one direction and the bottom in the other direction (so it resembles the letter “S”).\u003cbr>\n· \tAfter your 35 “lussekatter” are rolled up and put onto sheet pans, cover them with a tea towel and put them back in the same warm spot. Let them rise another 40 minutes.\u003cbr>\n· \tMeanwhile, preheat the oven to 400° F.\u003cbr>\n· \tBrush the rolls with the egg, and add two raisin eyes to each “lussekatter,” one in the center of each spiral\u003cbr>\n· \tBake for 15-20 minutes until golden.\u003c/p>\n\u003cfigure id=\"attachment_139645\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran.jpg\" alt=\"Ash Reshteh.\" width=\"800\" height=\"798\" class=\"size-full wp-image-139645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran-768x766.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ash Reshteh. \u003ccite>(Azita Mehran)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"ash\">\u003c/a>\u003c/p>\n\u003ch2>Ash Reshteh\u003c/h2>\n\u003cp>\u003cstrong>Yalda Night (Persian Culture)\u003c/strong>\u003c/p>\n\u003cp>A hearty soup is also common fare for Yalda Night, an ancient Zoroastrian celebration of the winter solstice, observed in Iran and the Persian diaspora. But the essential elements of Yalda are watermelons (traditionally saved from the summer in cellars) and pomegranates. These are traditionally set, along with dried fruit, nuts and candles, on a low table with a heater underneath, where the family gathers round. To protect against evil forces on the longest night, guests keep the festive mood going until past midnight, drinking wine, telling stories and reading poetry. The red colors of the fruit symbolize the crimson dawn and life; the word “yalda” means “birth” or “rebirth.”\u003c/p>\n\u003cp>Yalda Modabber is the co-founder and executive director of \u003ca href=\"https://golestankids.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Golestan\u003c/a>, the first Persian language immersion school in the United States, located in El Cerrito. She happens to share her name with the holiday. “It was unusual when my parents named me, like calling your kid Easter. But now it’s become more popular as a name.”\u003c/p>\n\u003cfigure id=\"attachment_139646\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School.jpg\" alt=\"Watermelon and pomegranate.\" width=\"800\" height=\"536\" class=\"size-full wp-image-139646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School-768x515.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon and pomegranate. \u003ccite>(Golestan School)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I didn’t celebrate Yalda as a child, because it was past my bedtime,” says Modabber. “But, at Golestan, this has traditionally been our biggest event of the year, when we recognize Yalda and all the holidays celebrating light that are rooted in the solstice. That month, the children make lanterns and learn about the ways different cultures celebrate their festivals of light. One evening we have a big bonfire with hundreds of people gathering outside, where we all stand around the fire and sing songs.”\u003c/p>\n\u003cp>This year, because of the pandemic, the school families will not be able to gather as a community, but the classroom teachers will continue the tradition of having each child peel their own pomegranate. At Golestan, food is recognized as an important vehicle of culture, and the school chef always makes Ash (pronounced “osh”), a thick, hearty soup that includes a medley of beans, lots of herbs, turmeric, onions and special noodles.\u003c/p>\n\u003cp>\u003cstrong>Ash Reshteh - Bean and Noodle Soup\u003c/strong>\u003cbr>\nServes 4-6\u003cbr>\nBy \u003ca href=\"https://turmericsaffron.blogspot.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Azita Mehran\u003c/a>\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup red kidney beans, soaked overnight, drained\u003cbr>\n1 cup chickpeas, soaked overnight, drained\u003cbr>\n1 cup lentils\u003cbr>\n1 bunch parsley, chopped\u003cbr>\n1 bunch cilantro, chopped\u003cbr>\n1 bunch spinach, fresh, chopped\u003cbr>\n1 bunch scallion or chives, chopped\u003cbr>\nSalt and pepper to taste\u003cbr>\n6 ounces dried noodles for ash; you may find reshteh (noodles) in Persian/Iranian grocery stores.\u003cbr>\nWater\u003c/p>\n\u003cp>For Garnish:\u003c/p>\n\u003cp>1 large onion, thinly sliced\u003cbr>\n5 cloves of garlic, chopped\u003cbr>\n2 tablespoons dried mint\u003cbr>\n½ teaspoon turmeric\u003cbr>\nVegetable oil or olive oil\u003cbr>\n1 cup kashk (liquid whey)\u003cbr>\n2 teaspoons liquid saffron, optional\u003c/p>\n\u003cp>· \tPlace the chickpeas, beans and lentils in a large pot with 8 cups of water. Bring to a boil over medium-high heat. Reduce heat to medium, cover and cook for 1 1/2–2 hours or until beans are tender. \u003c/p>\n\u003cp>· \tAdd the chopped vegetables, noodles, salt and pepper. Stir well, cover and cook for another 30-40 minutes on medium-low heat.\u003c/p>\n\u003cp>· \tAdd more water if needed. Taste and adjust the seasoning.\u003c/p>\n\u003cp>· \tIn medium pan, heat 3-4 tbsps olive oil over medium-high heat. Add sliced onions and cook until golden.\u003c/p>\n\u003cp>· \tAdd the garlic and sauté for another 3-5 minutes.\u003c/p>\n\u003cp>· \tAdd the turmeric powder, stir well.\u003c/p>\n\u003cp>· \tAdd the dried mint and sauté for 2-3 minutes.\u003c/p>\n\u003cp>· \tPour the soup in a large serving bowl, top with fried onion, garlic and mint mixture, drizzle with liquid saffron and a generous amount of liquid kash. Serve hot with warm bread and extra kashk on the side.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139639/korean-swedish-and-persian-dishes-for-winter-solstice","authors":["5283"],"categories":["bayareabites_16558","bayareabites_1516","bayareabites_16818","bayareabites_17082","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_16837"],"tags":["bayareabites_17057","bayareabites_17059","bayareabites_11945","bayareabites_15574","bayareabites_17056","bayareabites_17055","bayareabites_16742","bayareabites_17053","bayareabites_439","bayareabites_17058","bayareabites_17054"],"featImg":"bayareabites_139644","label":"bayareabites"},"bayareabites_139397":{"type":"posts","id":"bayareabites_139397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139397","score":null,"sort":[1603985441000]},"guestAuthors":[],"slug":"flavors-at-home-soup-signals-comfort-and-embracing-fall","title":"Flavors at Home: Soup Signals Comfort and Embracing Fall","publishDate":1603985441,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>When I was growing up in Minnesota, soup was one thing that truly signaled fall was here. My mom would make all kinds of one-pot wonders. She'd alternate between Napa cabbage stews, minestrone packed with frozen veggies and kidney beans, the occasional laksa with a heavy and complex broth and chicken noodle with the bowtie-shaped farfalle pasta.\u003c/p>\n\u003cp>If it was a restaurant night, it was all about lemongrass-forward tom yum soup from the now-closed King and I Thai in Minneapolis or phở gà from Ho Bien in St. Paul. We'd climb into oversize sweaters, drive through the neighborhoods, comment on the color of the maple trees and order heaping amounts of soup to share.\u003c/p>\n\u003cp>As I got older and learned more techniques, I'd make heartier, heavier soups like butternut squash and pumpkin, or satisfy my craving with canned clam chowder.\u003c/p>\n\u003cp>These days, my mind and spirit are still in August, but the construct of time has pushed far past that into (almost) November. My brain does not compute. In an attempt to catch up or force myself not to dissociate, I ventured back to the comfort of soup. Where I live in Walnut Creek, the temperatures have just started to dip into sweater weather—it's been more of a swelter with highs in the 80s and 90s Fahrenheit before last week. So I've been experimenting with various clear soups to try to reset my idea of time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This week, I riffed on a recipe from \u003ca href=\"https://fitmencook.com/shrimp-soup-recipe/\">YouTuber and cookbook author Kevin Curry\u003c/a>. He has this how-to on healthy shrimp meatball soup, and I knew I wanted to make it. It's been hard to find a soup that's comforting, easy, full of flavor and fitting of all my current dietary needs these days. I really love the texture and flavor of fish cakes, fish balls and shrimp balls, so I thought I'd give this one a go.\u003c/p>\n\u003cfigure id=\"attachment_139401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139401\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg\" alt=\"Cabbage, purple onions and bell peppers on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">If you don't have a grill pan, you can saute your veggies or assemble raw. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, shrimp balls are pretty easy to make if you have a food processor. The trick is to pulse sparingly, leaving visible chunks of shrimp meat. If you go too far, it will become a gummy, gluey mess. I added salt, pepper, mint and cilantro to Curry's recipe. Essentially, you blitz up some green onions, add garlic and pulse; then add your other seasoning and the shrimp, and pulse three to five times until it comes together slightly.\u003c/p>\n\u003cp>From there, I used a food scale to weigh out 3.5 ounce portions. A trick for this is to put parchment paper or cling film over your scale for easy cleanup. If you don't have a scale, you can eyeball it. One tip Curry mentioned in his video that really worked well is oiling your hands with olive oil before shaping. I used a muffin tin sprayed with olive oil to bake my shrimp balls in the oven.\u003c/p>\n\u003cp>Would I normally make my own stock for a soup? Sure, but I'm also all about this method that takes the store-bought version and adds to it. You can better control the flavor and intensity of your broth if you make it yourself, but for something that is relatively cheap, you can play with flavors by adding things like cinnamon sticks and cardamom to chicken stock and water, like this recipe does.\u003c/p>\n\u003cfigure id=\"attachment_139402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139402\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg\" alt=\"Charred baby bok choy on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This is a super cool technique I picked up from this recipe. I never thought to grill baby bok choy before, but it's a great idea. You get the grill marks and it keeps its crunch, which can sometimes get lost when sauteeing. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last part is probably the best: Assembly. I found myself pulling out my grill pan and charring different types of veggies. I stuck to the original baby bok choy seasoned with sesame oil, salt and pepper. I also added grilled bell peppers in various colors, purple cabbage, shredded carrot, purple onion and whole grain noodles. You can also swap the noodles for brown rice or barley, or the veggies in the recipe for roasted sweet potato (which I did one night). The star of the show is the shrimp balls, which I know I'll continue to experiment with by changing the seasonings.\u003c/p>\n\u003cp>All the components come together like a rainbow symphony of vibrant vegetables. It's also a celebration of textures with the al dente noodles, perfectly chewy shrimp balls and crunchy purple cabbage and carrots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The current weather may not feel like fall, but I'm perfectly happy slurping this up and feeling the happy-full slosh of soup in my belly. Happy eating.\u003c/p>\n\n","blocks":[],"excerpt":"To get in sync with the changing seasons, Urmila Ramakrishnan is making all kinds of soups.","status":"publish","parent":0,"modified":1621631951,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":860},"headData":{"title":"Flavors at Home: Soup Signals Comfort and Embracing Fall | KQED","description":"To get in sync with the changing seasons, Urmila Ramakrishnan is making all kinds of soups.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Flavors at Home: Soup Signals Comfort and Embracing Fall","datePublished":"2020-10-29T15:30:41.000Z","dateModified":"2021-05-21T21:19:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139397 https://ww2.kqed.org/bayareabites/?p=139397","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/29/flavors-at-home-soup-signals-comfort-and-embracing-fall/","disqusTitle":"Flavors at Home: Soup Signals Comfort and Embracing Fall","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139397/flavors-at-home-soup-signals-comfort-and-embracing-fall","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>When I was growing up in Minnesota, soup was one thing that truly signaled fall was here. My mom would make all kinds of one-pot wonders. She'd alternate between Napa cabbage stews, minestrone packed with frozen veggies and kidney beans, the occasional laksa with a heavy and complex broth and chicken noodle with the bowtie-shaped farfalle pasta.\u003c/p>\n\u003cp>If it was a restaurant night, it was all about lemongrass-forward tom yum soup from the now-closed King and I Thai in Minneapolis or phở gà from Ho Bien in St. Paul. We'd climb into oversize sweaters, drive through the neighborhoods, comment on the color of the maple trees and order heaping amounts of soup to share.\u003c/p>\n\u003cp>As I got older and learned more techniques, I'd make heartier, heavier soups like butternut squash and pumpkin, or satisfy my craving with canned clam chowder.\u003c/p>\n\u003cp>These days, my mind and spirit are still in August, but the construct of time has pushed far past that into (almost) November. My brain does not compute. In an attempt to catch up or force myself not to dissociate, I ventured back to the comfort of soup. Where I live in Walnut Creek, the temperatures have just started to dip into sweater weather—it's been more of a swelter with highs in the 80s and 90s Fahrenheit before last week. So I've been experimenting with various clear soups to try to reset my idea of time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This week, I riffed on a recipe from \u003ca href=\"https://fitmencook.com/shrimp-soup-recipe/\">YouTuber and cookbook author Kevin Curry\u003c/a>. He has this how-to on healthy shrimp meatball soup, and I knew I wanted to make it. It's been hard to find a soup that's comforting, easy, full of flavor and fitting of all my current dietary needs these days. I really love the texture and flavor of fish cakes, fish balls and shrimp balls, so I thought I'd give this one a go.\u003c/p>\n\u003cfigure id=\"attachment_139401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139401\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg\" alt=\"Cabbage, purple onions and bell peppers on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">If you don't have a grill pan, you can saute your veggies or assemble raw. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, shrimp balls are pretty easy to make if you have a food processor. The trick is to pulse sparingly, leaving visible chunks of shrimp meat. If you go too far, it will become a gummy, gluey mess. I added salt, pepper, mint and cilantro to Curry's recipe. Essentially, you blitz up some green onions, add garlic and pulse; then add your other seasoning and the shrimp, and pulse three to five times until it comes together slightly.\u003c/p>\n\u003cp>From there, I used a food scale to weigh out 3.5 ounce portions. A trick for this is to put parchment paper or cling film over your scale for easy cleanup. If you don't have a scale, you can eyeball it. One tip Curry mentioned in his video that really worked well is oiling your hands with olive oil before shaping. I used a muffin tin sprayed with olive oil to bake my shrimp balls in the oven.\u003c/p>\n\u003cp>Would I normally make my own stock for a soup? Sure, but I'm also all about this method that takes the store-bought version and adds to it. You can better control the flavor and intensity of your broth if you make it yourself, but for something that is relatively cheap, you can play with flavors by adding things like cinnamon sticks and cardamom to chicken stock and water, like this recipe does.\u003c/p>\n\u003cfigure id=\"attachment_139402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139402\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg\" alt=\"Charred baby bok choy on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This is a super cool technique I picked up from this recipe. I never thought to grill baby bok choy before, but it's a great idea. You get the grill marks and it keeps its crunch, which can sometimes get lost when sauteeing. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last part is probably the best: Assembly. I found myself pulling out my grill pan and charring different types of veggies. I stuck to the original baby bok choy seasoned with sesame oil, salt and pepper. I also added grilled bell peppers in various colors, purple cabbage, shredded carrot, purple onion and whole grain noodles. You can also swap the noodles for brown rice or barley, or the veggies in the recipe for roasted sweet potato (which I did one night). The star of the show is the shrimp balls, which I know I'll continue to experiment with by changing the seasonings.\u003c/p>\n\u003cp>All the components come together like a rainbow symphony of vibrant vegetables. It's also a celebration of textures with the al dente noodles, perfectly chewy shrimp balls and crunchy purple cabbage and carrots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The current weather may not feel like fall, but I'm perfectly happy slurping this up and feeling the happy-full slosh of soup in my belly. Happy eating.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139397/flavors-at-home-soup-signals-comfort-and-embracing-fall","authors":["11689"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_569","bayareabites_16557","bayareabites_16622","bayareabites_16576","bayareabites_744","bayareabites_1278","bayareabites_14738","bayareabites_439"],"featImg":"bayareabites_139398","label":"bayareabites"},"bayareabites_137848":{"type":"posts","id":"bayareabites_137848","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137848","score":null,"sort":[1588391342000]},"guestAuthors":[],"slug":"hearty-vegetable-bean-soup","title":"Hearty Vegetable Bean Soup","publishDate":1588391342,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/213-jpepinmff-vegetablebeansoup-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">As soon as the outside temperature dips below 50 degrees, I can't wait to make this vegetarian soup, which is ready in about half an hour. What goes into it is usually determined by the contents of my refrigerator: onions, leeks, scallions, carrots, celery, and salad greens are all good. Canned beans make it sturdy enough for a main course.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For a comforting lunch or dinner, serve with grated Gruyère on top and chunks of country bread as an accompaniment.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings (about 6 cups)\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 cups water\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 medium leek, split, washed, trimmed (retaining most of the green), and cut into 1/2-inch pieces (about 2 1/2 cups)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup peeled and diced (1/2-inch) carrot\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup peeled and diced (1/2-inch) white turnip\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup diced (1/2-inch) celery\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (15.5 ounces) cannellini beans\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup grated Gruyère cheese, preferably an aged variety\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Pieces of baguette or sturdy country bread\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 sprigs fresh parsley, for garnish (optional)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Combine the water, leek, carrot, turnip, celery, oil, and salt in a large saucepan or pot. Bring to a boil, cover, reduce the heat to low, and boil gently for about 12 minutes. Add the beans, including the liquid, and bring to a boil again. Boil for a few minutes. Serve in bowls with a generous sprinkling of grated Gruyère and a parsley sprig (if desired) on top and bread alongside.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012845,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":275},"headData":{"title":"Hearty Vegetable Bean Soup | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Hearty Vegetable Bean Soup","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hearty Vegetable Bean Soup","datePublished":"2020-05-02T03:49:02.000Z","dateModified":"2020-07-17T19:07:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137848 https://ww2.kqed.org/bayareabites/?p=137848","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/hearty-vegetable-bean-soup/","disqusTitle":"Hearty Vegetable Bean Soup","path":"/bayareabites/137848/hearty-vegetable-bean-soup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/213-jpepinmff-vegetablebeansoup-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">As soon as the outside temperature dips below 50 degrees, I can't wait to make this vegetarian soup, which is ready in about half an hour. What goes into it is usually determined by the contents of my refrigerator: onions, leeks, scallions, carrots, celery, and salad greens are all good. Canned beans make it sturdy enough for a main course.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For a comforting lunch or dinner, serve with grated Gruyère on top and chunks of country bread as an accompaniment.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings (about 6 cups)\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 cups water\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 medium leek, split, washed, trimmed (retaining most of the green), and cut into 1/2-inch pieces (about 2 1/2 cups)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup peeled and diced (1/2-inch) carrot\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup peeled and diced (1/2-inch) white turnip\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup diced (1/2-inch) celery\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (15.5 ounces) cannellini beans\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup grated Gruyère cheese, preferably an aged variety\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Pieces of baguette or sturdy country bread\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 sprigs fresh parsley, for garnish (optional)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Combine the water, leek, carrot, turnip, celery, oil, and salt in a large saucepan or pot. Bring to a boil, cover, reduce the heat to low, and boil gently for about 12 minutes. Add the beans, including the liquid, and bring to a boil again. Boil for a few minutes. Serve in bowls with a generous sprinkling of grated Gruyère and a parsley sprig (if desired) on top and bread alongside.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137848/hearty-vegetable-bean-soup","authors":["11707"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_16702","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660","bayareabites_439","bayareabites_3183"],"featImg":"bayareabites_137694","label":"bayareabites_16657"},"bayareabites_131562":{"type":"posts","id":"bayareabites_131562","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131562","score":null,"sort":[1543943465000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-ryan-farrs-posole-rojo","title":"Celebrity Chefs Recipes: Ryan Farr's Posole Rojo","publishDate":1543943465,"format":"video","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This recipe comes from my partner, Andrew Ghetia, who was also the opening chef at \u003ca href=\"https://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a>. He spent 10 years cooking in Santa Fe before moving west. It was in Santa Fe that he developed an affinity for posole and hatch chiles, both of which are reflected in our menu.\u003c/p>\n\u003cp>We serve this interpretation of posole at 4505 Burgers & BBQ as a side to go with our smoked meat plates. It’s a bit unexpected but somehow perfect for a foggy day in San Francisco. It’s also a superstar holiday dish as you can throw in any leftover meats — I’m talking turkey, ham, sausage, you name it.\u003c/p>\n\u003cp>[contextly_sidebar id=\"WZ1JaoGEBZS527z7l9ooDP60oWTKRz2O\"]\u003c/p>\n\u003cp>Posole is a traditional New Mexican red chile stew that has hominy (dried corn kernels), smoked meats, onion and celery. Our interpretation is served with chopped cabbage, a lime wedge, chopped white onion, cilantro, and radish as a garnish. At the restaurant it uses our house-made broth, a super flavorful broth that uses all of the leftover bones from our BBQ as well as a homemade red chile paste made from the dried chile from New Mexico.\u003c/p>\n\u003ch2>Posole Rojo\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4444-e1543534824134.jpg\" alt=\"Chef Ryan Farr's Posole Rojo\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr's Posole Rojo \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cb>Stock\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 pounds pork butt or chicken quarters (or any leftover meat or sausage)\u003c/li>\n\u003cli>2 carrots, cut into large chunks\u003c/li>\n\u003cli>1 yellow onion, cut into quarters\u003c/li>\n\u003cli>1 garlic bulb, cut in half\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 quarts water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Chile Sauce\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>10 New Mexico red chiles\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1 onion, chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>2 ribs celery, diced\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>6 cloves garlic, chopped\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>4 teaspoons paprika\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>2 teaspoons dried oregano\u003c/li>\n\u003cli>2 smoked sausages, cut into dice\u003c/li>\n\u003cli>2 cups cooked and shredded pork, chicken, smoked chicken, turkey\u003c/li>\n\u003cli>2 (19 ounce) cans hominy, drained and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole Toppings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>White cabbage, thinly sliced\u003c/li>\n\u003cli>Red radishes, thinly sliced\u003c/li>\n\u003cli>Sweet onion, finely chopped\u003c/li>\n\u003cli>Fresh cilantro leaves\u003c/li>\n\u003cli>Avocado, thinly sliced\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003cli>4505 Chicharrones or Tortilla chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large soup pot, combine the pork or chicken, carrot, onion, garlic and bay leaves. Cover everything with water, bring to a boil over high heat, then reduce heat and allow to simmer, uncovered, for 4-5 hours. As water begins to evaporate, add hot water to keep the broth at the same level.\u003c/li>\n\u003cli>While stock is cooking, make the chile sauce. Cut open the chiles; remove and discard all the seeds and stems. In a bowl of warm water, soak the chiles for at least 30 minutes to soften.\u003c/li>\n\u003cli>In a small pan, melt the butter. Add the onion and garlic; cook until soft and translucent, about 3 minutes. Set aside. When chiles are soft, combine them and ½ cup of the soaking water with the onion mixture in a blender or food processor. Blend everything together until it is a smooth puree. You may need to adjust the consistency with the remaining reserved soaking water.\u003c/li>\n\u003cli>When stock is done, skim off any fat from the surface of the stock. Strain and discard the onion, garlic and bay leaves.\u003c/li>\n\u003cli>Set a Dutch oven over medium-high heat. Add the butter, celery, onions, garlic, and salt; cook until translucent, about 3 minutes. Sprinkle in the paprika, cumin, pepper and oregano, cook stirring until fragrant.\u003c/li>\n\u003cli>Add about 1 to 2 cups of the pureed chile sauce, stirring until fragrant, about 1 minute. Add the stock along with the shredded chicken or pork, sausage and hominy. Bring the mixture to a boil, reduce the heat and simmer, covered, for 15-30 minutes. Taste and adjust the seasoning.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Ladle into 8 serving bowls and top with cabbage, radishes, onion, cilantro leaves, avocado, lime and chicharrones or tortilla chips. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131569\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4460-e1543534995746.jpg\" alt=\"Chef Ryan Farr holds a bowl of his delicious holiday posole rojo.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a bowl of his delicious holiday posole rojo. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Ryan Farr's Posole Rojo will warm you and your guests up during the holidays, winter and all year round.","status":"publish","parent":0,"modified":1544555882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":673},"headData":{"title":"Celebrity Chefs Recipes: Ryan Farr's Posole Rojo | KQED","description":"Chef Ryan Farr's Posole Rojo will warm you and your guests up during the holidays, winter and all year round.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chefs Recipes: Ryan Farr's Posole Rojo","datePublished":"2018-12-04T17:11:05.000Z","dateModified":"2018-12-11T19:18:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131562 https://ww2.kqed.org/bayareabites/?p=131562","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/04/celebrity-chefs-recipes-ryan-farrs-posole-rojo/","disqusTitle":"Celebrity Chefs Recipes: Ryan Farr's Posole Rojo","videoEmbed":"https://youtu.be/ujlLfa-x8gM","path":"/bayareabites/131562/celebrity-chefs-recipes-ryan-farrs-posole-rojo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This recipe comes from my partner, Andrew Ghetia, who was also the opening chef at \u003ca href=\"https://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a>. He spent 10 years cooking in Santa Fe before moving west. It was in Santa Fe that he developed an affinity for posole and hatch chiles, both of which are reflected in our menu.\u003c/p>\n\u003cp>We serve this interpretation of posole at 4505 Burgers & BBQ as a side to go with our smoked meat plates. It’s a bit unexpected but somehow perfect for a foggy day in San Francisco. It’s also a superstar holiday dish as you can throw in any leftover meats — I’m talking turkey, ham, sausage, you name it.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Posole is a traditional New Mexican red chile stew that has hominy (dried corn kernels), smoked meats, onion and celery. Our interpretation is served with chopped cabbage, a lime wedge, chopped white onion, cilantro, and radish as a garnish. At the restaurant it uses our house-made broth, a super flavorful broth that uses all of the leftover bones from our BBQ as well as a homemade red chile paste made from the dried chile from New Mexico.\u003c/p>\n\u003ch2>Posole Rojo\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4444-e1543534824134.jpg\" alt=\"Chef Ryan Farr's Posole Rojo\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr's Posole Rojo \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cb>Stock\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 pounds pork butt or chicken quarters (or any leftover meat or sausage)\u003c/li>\n\u003cli>2 carrots, cut into large chunks\u003c/li>\n\u003cli>1 yellow onion, cut into quarters\u003c/li>\n\u003cli>1 garlic bulb, cut in half\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 quarts water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Chile Sauce\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>10 New Mexico red chiles\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1 onion, chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>2 ribs celery, diced\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>6 cloves garlic, chopped\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>4 teaspoons paprika\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>2 teaspoons dried oregano\u003c/li>\n\u003cli>2 smoked sausages, cut into dice\u003c/li>\n\u003cli>2 cups cooked and shredded pork, chicken, smoked chicken, turkey\u003c/li>\n\u003cli>2 (19 ounce) cans hominy, drained and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole Toppings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>White cabbage, thinly sliced\u003c/li>\n\u003cli>Red radishes, thinly sliced\u003c/li>\n\u003cli>Sweet onion, finely chopped\u003c/li>\n\u003cli>Fresh cilantro leaves\u003c/li>\n\u003cli>Avocado, thinly sliced\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003cli>4505 Chicharrones or Tortilla chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large soup pot, combine the pork or chicken, carrot, onion, garlic and bay leaves. Cover everything with water, bring to a boil over high heat, then reduce heat and allow to simmer, uncovered, for 4-5 hours. As water begins to evaporate, add hot water to keep the broth at the same level.\u003c/li>\n\u003cli>While stock is cooking, make the chile sauce. Cut open the chiles; remove and discard all the seeds and stems. In a bowl of warm water, soak the chiles for at least 30 minutes to soften.\u003c/li>\n\u003cli>In a small pan, melt the butter. Add the onion and garlic; cook until soft and translucent, about 3 minutes. Set aside. When chiles are soft, combine them and ½ cup of the soaking water with the onion mixture in a blender or food processor. Blend everything together until it is a smooth puree. You may need to adjust the consistency with the remaining reserved soaking water.\u003c/li>\n\u003cli>When stock is done, skim off any fat from the surface of the stock. Strain and discard the onion, garlic and bay leaves.\u003c/li>\n\u003cli>Set a Dutch oven over medium-high heat. Add the butter, celery, onions, garlic, and salt; cook until translucent, about 3 minutes. Sprinkle in the paprika, cumin, pepper and oregano, cook stirring until fragrant.\u003c/li>\n\u003cli>Add about 1 to 2 cups of the pureed chile sauce, stirring until fragrant, about 1 minute. Add the stock along with the shredded chicken or pork, sausage and hominy. Bring the mixture to a boil, reduce the heat and simmer, covered, for 15-30 minutes. Taste and adjust the seasoning.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Ladle into 8 serving bowls and top with cabbage, radishes, onion, cilantro leaves, avocado, lime and chicharrones or tortilla chips. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131569\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4460-e1543534995746.jpg\" alt=\"Chef Ryan Farr holds a bowl of his delicious holiday posole rojo.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a bowl of his delicious holiday posole rojo. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131562/celebrity-chefs-recipes-ryan-farrs-posole-rojo","authors":["11570"],"series":["bayareabites_16039","bayareabites_15122"],"categories":["bayareabites_63","bayareabites_12744","bayareabites_11028","bayareabites_10028","bayareabites_12549","bayareabites_12550","bayareabites_12"],"tags":["bayareabites_558","bayareabites_3202","bayareabites_439"],"featImg":"bayareabites_131569","label":"bayareabites_15122"},"bayareabites_115567":{"type":"posts","id":"bayareabites_115567","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115567","score":null,"sort":[1490302475000]},"guestAuthors":[],"slug":"the-real-deal-homemade-chicken-noodle-soup","title":"The Real Deal: Homemade Chicken Noodle Soup","publishDate":1490302475,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When I’m feeling low, I want to eat nourishing things that will help me feel better. There is a reason that chicken soup is at the top of my list.\u003c/p>\n\u003cp>Plenty of lean protein, warm broth, and veggies make this a healthy meal, whether you are sick or well. You can add the noodles, or use cooked rice instead, or cut out the carbs and add other veggies to the soup, like diced yams, chopped Yukon gold potatoes, or broccoli florets.\u003c/p>\n\u003cp>When I have the time, or I’ve stocked my freezer well, I prefer using \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a> because it adds the best flavor to the soup. If you are just trying to get this soup on the table—because it’s a weeknight or your entire family has come down with the flu—you can certainly use a good-quality boxed broth. I’d recommend a low-sodium version, preferably organic. And be sure to read the label, as many of them contain hidden sugar and other additives and preservatives. \u003c/p>\n\u003cp>Depending on your preference, you can use either chicken breast or thighs. I prefer chicken breast in this particular soup (although I’ll almost always choose thighs for other stews or curries), but be sure not to overcook it or it will turn dry and rubbery. Cooking it on the bone adds both flavor and tenderness, so I also highly recommend sticking to that rather than choosing boneless. I remove the skin to avoid excess fat in the soup, but if you like that, by all means, leave it on.\u003c/p>\n\u003cp>Serve up big steaming bowls of this soup just like it is, or accompany it with crusty sourdough, levain or multigrain bread or even some great multigrain or whole wheat crackers.\u003c/p>\n\u003cfigure id=\"attachment_116160\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup3.jpg\" alt=\"Homemade Chicken Noodle Soup\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Chicken Noodle Soup\n\u003c/h2>\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>About 8 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a>\u003c/li>\n\u003cli>2 carrots, peeled and diced\u003c/li>\n\u003cli>2 stalks celery, diced\u003c/li>\n\u003cli>1 large leek, trimmed, quartered and chopped\u003c/li>\n\u003cli>2 lbs skinless, bone-in chicken breasts or thighs\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 6 oz wide egg noodles\u003c/li>\n\u003cli>Fresh, flat-leaf Italian parsley, finely chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116148\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-celery.jpg\" alt=\"Dice two celery stalks.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dice two celery stalks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-leeks.jpg\" alt=\"Trim, quarter and chop one large leek.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim, quarter and chop one large leek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116161\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-soup-carrots.jpg\" alt=\"Peel and dice two carrots.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peel and dice two carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a soup pot or large saucepan, add the \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">chicken stock\u003c/a>, carrots, celery, leeks, chicken, and salt to taste (taste the stock before adding to the pot and before you season to make sure you don’t oversalt it). Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_116149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg\" alt=\"Add the prepped vegetables and chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the prepped vegetables and chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg\" alt=\"Add chicken stock to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add chicken stock to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116150\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-cooking.jpg\" alt=\"Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as the chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. Increase the heat to medium-high, add the noodles, and cook just until al dente, according to package directions. (Alternatively, you can cook the pasta separately. While the soup is cooking, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, according to package directions. Drain and set aside.)\u003c/li>\n\u003cfigure id=\"attachment_116154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg\" alt=\"Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the meat back to the pot of soup (along with the cooked pasta if you boiled it separately). If you want the soup to be a bit “soupier” add a little more broth to get to the consistency you like. Taste and adjust the seasoning with salt. Simmer very gently just long enough to warm the chicken through.\u003c/li>\n\u003cfigure id=\"attachment_116143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg\" alt=\"Add the meat back to the pot of soup. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meat back to the pot of soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116145\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg\" alt=\"Add the noodles, and cook just until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the noodles, and cook just until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Ladle the hot soup into bowls, garnish with parsley and serve at once with plenty of crusty bread or crackers.\u003c/li>\n\u003cfigure id=\"attachment_116151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-ladle.jpg\" alt=\"Ladle the hot soup into bowls.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the hot soup into bowls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116159\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup2.jpg\" alt=\"Garnish with parsley and serve at once.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you want to store the soup, keep the noodles and soup separate and warm them up gently together when serving.\u003c/p>\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Great for a head cold, perfect for a rainy day, or really just anytime, this homemade chicken noodle soup just can’t be beat. Make a pot and do a soup swap!","status":"publish","parent":0,"modified":1584139357,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":800},"headData":{"title":"The Real Deal: Homemade Chicken Noodle Soup | KQED","description":"Great for a head cold, perfect for a rainy day, or really just anytime, this homemade chicken noodle soup just can’t be beat. Make a pot and do a soup swap!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Real Deal: Homemade Chicken Noodle Soup","datePublished":"2017-03-23T20:54:35.000Z","dateModified":"2020-03-13T22:42:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115567 https://ww2.kqed.org/bayareabites/?p=115567","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/","disqusTitle":"The Real Deal: Homemade Chicken Noodle Soup","videoEmbed":"https://youtu.be/SjO-c5pya0Q","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/115567/the-real-deal-homemade-chicken-noodle-soup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I’m feeling low, I want to eat nourishing things that will help me feel better. There is a reason that chicken soup is at the top of my list.\u003c/p>\n\u003cp>Plenty of lean protein, warm broth, and veggies make this a healthy meal, whether you are sick or well. You can add the noodles, or use cooked rice instead, or cut out the carbs and add other veggies to the soup, like diced yams, chopped Yukon gold potatoes, or broccoli florets.\u003c/p>\n\u003cp>When I have the time, or I’ve stocked my freezer well, I prefer using \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a> because it adds the best flavor to the soup. If you are just trying to get this soup on the table—because it’s a weeknight or your entire family has come down with the flu—you can certainly use a good-quality boxed broth. I’d recommend a low-sodium version, preferably organic. And be sure to read the label, as many of them contain hidden sugar and other additives and preservatives. \u003c/p>\n\u003cp>Depending on your preference, you can use either chicken breast or thighs. I prefer chicken breast in this particular soup (although I’ll almost always choose thighs for other stews or curries), but be sure not to overcook it or it will turn dry and rubbery. Cooking it on the bone adds both flavor and tenderness, so I also highly recommend sticking to that rather than choosing boneless. I remove the skin to avoid excess fat in the soup, but if you like that, by all means, leave it on.\u003c/p>\n\u003cp>Serve up big steaming bowls of this soup just like it is, or accompany it with crusty sourdough, levain or multigrain bread or even some great multigrain or whole wheat crackers.\u003c/p>\n\u003cfigure id=\"attachment_116160\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup3.jpg\" alt=\"Homemade Chicken Noodle Soup\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Chicken Noodle Soup\n\u003c/h2>\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>About 8 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a>\u003c/li>\n\u003cli>2 carrots, peeled and diced\u003c/li>\n\u003cli>2 stalks celery, diced\u003c/li>\n\u003cli>1 large leek, trimmed, quartered and chopped\u003c/li>\n\u003cli>2 lbs skinless, bone-in chicken breasts or thighs\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 6 oz wide egg noodles\u003c/li>\n\u003cli>Fresh, flat-leaf Italian parsley, finely chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116148\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-celery.jpg\" alt=\"Dice two celery stalks.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dice two celery stalks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-leeks.jpg\" alt=\"Trim, quarter and chop one large leek.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim, quarter and chop one large leek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116161\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-soup-carrots.jpg\" alt=\"Peel and dice two carrots.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peel and dice two carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a soup pot or large saucepan, add the \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">chicken stock\u003c/a>, carrots, celery, leeks, chicken, and salt to taste (taste the stock before adding to the pot and before you season to make sure you don’t oversalt it). Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_116149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg\" alt=\"Add the prepped vegetables and chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the prepped vegetables and chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg\" alt=\"Add chicken stock to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add chicken stock to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116150\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-cooking.jpg\" alt=\"Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as the chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. Increase the heat to medium-high, add the noodles, and cook just until al dente, according to package directions. (Alternatively, you can cook the pasta separately. While the soup is cooking, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, according to package directions. Drain and set aside.)\u003c/li>\n\u003cfigure id=\"attachment_116154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg\" alt=\"Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the meat back to the pot of soup (along with the cooked pasta if you boiled it separately). If you want the soup to be a bit “soupier” add a little more broth to get to the consistency you like. Taste and adjust the seasoning with salt. Simmer very gently just long enough to warm the chicken through.\u003c/li>\n\u003cfigure id=\"attachment_116143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg\" alt=\"Add the meat back to the pot of soup. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meat back to the pot of soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116145\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg\" alt=\"Add the noodles, and cook just until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the noodles, and cook just until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Ladle the hot soup into bowls, garnish with parsley and serve at once with plenty of crusty bread or crackers.\u003c/li>\n\u003cfigure id=\"attachment_116151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-ladle.jpg\" alt=\"Ladle the hot soup into bowls.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the hot soup into bowls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116159\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup2.jpg\" alt=\"Garnish with parsley and serve at once.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you want to store the soup, keep the noodles and soup separate and warm them up gently together when serving.\u003c/p>\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115567/the-real-deal-homemade-chicken-noodle-soup","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_621","bayareabites_15789","bayareabites_8462","bayareabites_377","bayareabites_439"],"featImg":"bayareabites_116158","label":"bayareabites"},"bayareabites_115564":{"type":"posts","id":"bayareabites_115564","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115564","score":null,"sort":[1490302420000]},"guestAuthors":[],"slug":"diy-make-your-own-homemade-chicken-stock","title":"DIY: Make Your Own Homemade Chicken Stock","publishDate":1490302420,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The key to any \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\">good soup\u003c/a> is a great homemade chicken stock. And while I admittedly resort to the boxed versions when I’m in a hurry and I’ve run out of my freezer stock, it doesn’t hold a candle to the deep, rich, clean flavor of homemade. Plus, take a look at some of those boxed versions and you’ll discover that many of them include added sugar (something which, frankly, surprised me). You can rest assured that when you make your own stock, it will be made with fresh, whole ingredients and no nasty, unpronounceable additives.\u003c/p>\n\u003cp>The other great thing about chicken stock is that it really is simple to make. It just takes hands-off time. Long, slow, bubbling away on the stovetop time. But all you need to do is chop a few ingredients and throw them all into the pot.\u003c/p>\n\u003cp>To make a flavorful stock, you want to use bony chicken pieces that have a little meat on them. I like using wings, backs and necks (just ask your butcher or at the meat counter if they have the backs and necks, they often do). If you want, you can use chicken legs along with wings. I’ve also made stock with a whole cut-up chicken (but then I like to pull off the good meat partway through so I don’t waste it). Or you can use the bones of a roasted chicken \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\">after you serve it for dinner\u003c/a>.\u003c/p>\n\u003cp>Add to the chicken pieces some aromatic vegetables. I tend to stay classic here with onion, carrot, celery and some parsley. But I’ve also been known to throw in a chopped potato or yam, or part of a leek or a few mushrooms. Just don’t add any vegetables that will make the stock taste bitter, like cabbage or tomatoes.\u003c/p>\n\u003cp>I typically don’t skim my stock, and just strain it at the end. If you simmer it very gently, it shouldn’t be an issue. But feel free to pull out a large metal spoon and skim any debris off the top while it simmers if you like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Make sure not to overly salt your stock; in fact, don’t salt it at all. It’s a lot more versatile if you leave it unsalted and then add salt when you actually use it in a recipe, like this one for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Chicken Noodle Soup\u003c/a>. \u003c/p>\n\u003cp>Finally, the other great thing about making your own stock is that you can do it anytime and then freeze it for later use whenever you need it. I like using quart-sized, freezer-safe deli containers, which you can easily purchase online. Then I have 4 cups at the ready whenever I need to make soup. Make sure you let the stock cool to room temperature before chilling then freezing it, and don’t forget to label it. I try to use it within 3 months, but it will keep for up to 6 months in the freezer.\u003c/p>\n\u003cfigure id=\"attachment_116108\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final-pot.jpg\" alt=\"Homemade Chicken Stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade chicken stock\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 4 quarts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4-5 lbs chicken wings, backs, necks, and/or legs\u003c/li>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 yellow onions, roughly chopped (with skins)\u003c/li>\n\u003cli>3 large carrots, roughly chopped\u003c/li>\n\u003cli>3 large stalks celery, roughly chopped\u003c/li>\n\u003cli>Small handful roughly chopped fresh flat-leaf Italian parsley stems and leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large stockpot, combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat, then reduce the heat to low and let simmer gently for about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_116110\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg\" alt=\"In a large stockpot add the chicken parts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot add the chicken parts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116112\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg\" alt=\"Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116111\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg\" alt=\"Reduce the heat to low and let simmer gently for about 2 hours.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer gently for about 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl, then let cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\u003c/li>\n\u003cfigure id=\"attachment_116114\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg\" alt=\"Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116115\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain.jpg\" alt=\"Use a ladle to press the ingredients of the stock to release the liquid.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a ladle to press the ingredients of the stock to release the liquid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116109\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final.jpg\" alt=\"Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To store, ladle it into airtight, freezer-safe storage containers (unless you plan to use it right away). The stock will keep, in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003cfigure id=\"attachment_116119\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup.jpg\" alt=\"Use the stock to make homemade Chicken Noodle Soup.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use the stock to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Homemade Chicken Noodle Soup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Say no to the box, and make your own flavorful, homemade chicken stock. It’s easy, hands-off, and the results are well worth it. ","status":"publish","parent":0,"modified":1490386677,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":810},"headData":{"title":"DIY: Make Your Own Homemade Chicken Stock | KQED","description":"Say no to the box, and make your own flavorful, homemade chicken stock. It’s easy, hands-off, and the results are well worth it. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY: Make Your Own Homemade Chicken Stock","datePublished":"2017-03-23T20:53:40.000Z","dateModified":"2017-03-24T20:17:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115564 https://ww2.kqed.org/bayareabites/?p=115564","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/","disqusTitle":"DIY: Make Your Own Homemade Chicken Stock","path":"/bayareabites/115564/diy-make-your-own-homemade-chicken-stock","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The key to any \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\">good soup\u003c/a> is a great homemade chicken stock. And while I admittedly resort to the boxed versions when I’m in a hurry and I’ve run out of my freezer stock, it doesn’t hold a candle to the deep, rich, clean flavor of homemade. Plus, take a look at some of those boxed versions and you’ll discover that many of them include added sugar (something which, frankly, surprised me). You can rest assured that when you make your own stock, it will be made with fresh, whole ingredients and no nasty, unpronounceable additives.\u003c/p>\n\u003cp>The other great thing about chicken stock is that it really is simple to make. It just takes hands-off time. Long, slow, bubbling away on the stovetop time. But all you need to do is chop a few ingredients and throw them all into the pot.\u003c/p>\n\u003cp>To make a flavorful stock, you want to use bony chicken pieces that have a little meat on them. I like using wings, backs and necks (just ask your butcher or at the meat counter if they have the backs and necks, they often do). If you want, you can use chicken legs along with wings. I’ve also made stock with a whole cut-up chicken (but then I like to pull off the good meat partway through so I don’t waste it). Or you can use the bones of a roasted chicken \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\">after you serve it for dinner\u003c/a>.\u003c/p>\n\u003cp>Add to the chicken pieces some aromatic vegetables. I tend to stay classic here with onion, carrot, celery and some parsley. But I’ve also been known to throw in a chopped potato or yam, or part of a leek or a few mushrooms. Just don’t add any vegetables that will make the stock taste bitter, like cabbage or tomatoes.\u003c/p>\n\u003cp>I typically don’t skim my stock, and just strain it at the end. If you simmer it very gently, it shouldn’t be an issue. But feel free to pull out a large metal spoon and skim any debris off the top while it simmers if you like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Make sure not to overly salt your stock; in fact, don’t salt it at all. It’s a lot more versatile if you leave it unsalted and then add salt when you actually use it in a recipe, like this one for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Chicken Noodle Soup\u003c/a>. \u003c/p>\n\u003cp>Finally, the other great thing about making your own stock is that you can do it anytime and then freeze it for later use whenever you need it. I like using quart-sized, freezer-safe deli containers, which you can easily purchase online. Then I have 4 cups at the ready whenever I need to make soup. Make sure you let the stock cool to room temperature before chilling then freezing it, and don’t forget to label it. I try to use it within 3 months, but it will keep for up to 6 months in the freezer.\u003c/p>\n\u003cfigure id=\"attachment_116108\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final-pot.jpg\" alt=\"Homemade Chicken Stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade chicken stock\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 4 quarts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4-5 lbs chicken wings, backs, necks, and/or legs\u003c/li>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 yellow onions, roughly chopped (with skins)\u003c/li>\n\u003cli>3 large carrots, roughly chopped\u003c/li>\n\u003cli>3 large stalks celery, roughly chopped\u003c/li>\n\u003cli>Small handful roughly chopped fresh flat-leaf Italian parsley stems and leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large stockpot, combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat, then reduce the heat to low and let simmer gently for about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_116110\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg\" alt=\"In a large stockpot add the chicken parts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot add the chicken parts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116112\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg\" alt=\"Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116111\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg\" alt=\"Reduce the heat to low and let simmer gently for about 2 hours.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer gently for about 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl, then let cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\u003c/li>\n\u003cfigure id=\"attachment_116114\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg\" alt=\"Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116115\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain.jpg\" alt=\"Use a ladle to press the ingredients of the stock to release the liquid.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a ladle to press the ingredients of the stock to release the liquid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116109\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final.jpg\" alt=\"Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To store, ladle it into airtight, freezer-safe storage containers (unless you plan to use it right away). The stock will keep, in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003cfigure id=\"attachment_116119\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup.jpg\" alt=\"Use the stock to make homemade Chicken Noodle Soup.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use the stock to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Homemade Chicken Noodle Soup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115564/diy-make-your-own-homemade-chicken-stock","authors":["5015","5014"],"categories":["bayareabites_2638","bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_621","bayareabites_8462","bayareabites_15788","bayareabites_439","bayareabites_15324"],"featImg":"bayareabites_116113","label":"bayareabites"},"bayareabites_113288":{"type":"posts","id":"bayareabites_113288","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113288","score":null,"sort":[1478453247000]},"guestAuthors":[],"slug":"bay-area-bites-guide-five-worthy-pozole-destinations-in-the-east-bay","title":"Bay Area Bites Guide: Five Worthy Pozole Destinations in the East Bay","publishDate":1478453247,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>If chicken soup is the Jewish antibiotic, then pozole is the Mexican one. Pozole is nixtamalized corn, better known as hominy in the U.S., and is traditionally made in many Mexican states as a soup with rich, chile-infused stock, stewy chunks of pork (or chicken), and served with shredded cabbage, diced onions, radishes, limes and often dried oregano. The chile base can be red or green, and there’s even a white version with a chile-free broth. While red pozole is most common, green is also widely available in the Bay Area.\u003c/p>\n\u003cp>From Richmond to Oakland, these five pozole spots will satisfy your winter soup cravings.\u003c/p>\n\u003ch2>Cosecha\u003c/h2>\n\u003cfigure id=\"attachment_113290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Cosecha-new.jpg\" alt=\"Cosecha’s light, bright green pozole.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha’s light, bright green pozole. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the midst of ever-bustling Swan’s Marketplace in Old Oakland, Cosecha has much to recommend it, including homemade tortillas, breakfast tacos, vegan quesadillas—and some of the best pozole for miles. Don’t be daunted if there’s a long line; it moves quickly. Cosecha’s green pozole is a light, bright chicken (instead of pork) version, redolent of tomatillo and mild green chiles, kicked up a bit by diced jalapeño and made even lusher by avocado. The steaming, generous bowl is served with cabbage, radishes, onion, lime and cilantro, and to-die-for homemade corn tortillas. Available at lunch only on Monday, Tuesday, Thursday and Friday, as well as Saturday brunch. \u003cstrong>Pro tip:\u003c/strong> At dinner, ask if there’s any left over from lunch. If there is, a server will dish it up for you. But don’t hold your breath.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/Ic5Nlb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (4510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm, 4:30-8:30pm; Thu-Fri, 11am-3:30pm, 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://business.facebook.com/Cosecha-Oakland-136898683051384/\" target=\"_blank\">Cosecha Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a>\u003cbr>\nPrice Range: $ (pozole, $10)\u003c/p>\n\u003ch2>El Huarache Azteca\u003c/h2>\n\u003cfigure id=\"attachment_113291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/El-Huarache-new.jpg\" alt=\"Red pozole at El Huarache Azteca in Oakland.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red pozole at El Huarache Azteca in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Best known for its namesake huaraches, sandal-shaped fried masa patties topped with meats, vegetables and/or beans, El Huarache Azteca on International Boulevard in Oakland is also a weekend hotspot for pozole (red or green). While both versions are excellent, the red takes the prize for its depth of chile flavor. It’s not spicy, but the slightly sweet, slightly smoky infusion, combined with flavor-saturated pork broth and big chunks of fatty pork is spot on, served simply with red and white cabbage, lime and a stack of crispy tostadas. Pozole is only available Saturdays and Sundays, until it sells out. And it always does. Get there by early afternoon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.elhuaracheaztec.com/\" target=\"_blank\">\u003cstrong>El Huarache Azteca\u003c/strong>\u003c/a>\u003cbr>\n3842 International Blvd. [\u003ca href=\"https://goo.gl/Jb1f0f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 533-2395\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 8am-10pm and Sun, 8am-9pm\u003cbr>\nPrice Range: $ (pozole, $11.75)\u003c/p>\n\u003ch2>Obelisco\u003c/h2>\n\u003cfigure id=\"attachment_113293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Obelisco-new.jpg\" alt=\"Green pozole with Niman pork at Obelisco.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green pozole with Niman pork at Obelisco. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Obelisco is one of the few traditional Mexican restaurants in East Oakland that pays special attention to sourcing its meat, opting for Niman pork and Mary’s chicken, both more sustainable purveyors than the typical factory-farmed sources. Nonetheless, prices remain competitively low. For under $10, you can choose red, green or white pozole. I found the white fairly bland, and the red was above average, but the green was downright spectacular, with slightly spicy green chile and pork broth, loads of al dente hominy, and crisp, finely chopped vegetable garnishes (the usual onions, cabbage and radishes), with lots of lime, too. A plus is the addictive salsa—and the fact that pozole is on the menu every day (except Sunday, when the restaurant is closed).\u003c/p>\n\u003cp>\u003ca href=\"http://www.obeliscorestaurant.com/\" target=\"_blank\">\u003cstrong>Obelisco\u003c/strong>\u003c/a>\u003cbr>\n3411 E. 12th St. [\u003ca href=\"https://goo.gl/pPG5yK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 534-3752\u003cbr>\nHours: Mon-Fri, 10am-9pm; Sat, 10am-8pm; closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Obelisco-Restaurant/569449659829161\" target=\"_blank\">Obelisco Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/obeliscooakland/\" target=\"_blank\">obeliscooakland\u003c/a>\u003cbr>\nPrice Range: $ (pozole, $9.95)\u003c/p>\n\u003ch2>Otaez\u003c/h2>\n\u003cfigure id=\"attachment_113294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Otaez-new.jpg\" alt=\"A huge bowl of red pozole at Otaez.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A huge bowl of red pozole at Otaez. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Otaez is a longstanding favorite on International Boulevard, beloved for its weekend mariarchi bands and hangover soups. While pozole might well fall into that category, this version is more of a spicy protein shot to the brain. A warning if you’re feeding kids: The bowl is full of bones, evidence that the stock has been properly made, but something to be aware of as you make your way through the huge serving. It’s also got pig parts that don’t always turn up in pozole recipes, including tripe on my recent visit, which lent the whole a bold richness. The chunks of stew meat are soft and marbled, and the abundant garnishes should be placed on in layers (i.e., save some for the inevitable leftovers). The portion is enough for three to share. Pozole is available only on Saturdays and Sundays.\u003c/p>\n\u003cp>\u003ca href=\"http://otaezrestaurant.com/\" target=\"_blank\">\u003cstrong>Otaez\u003c/strong>\u003c/a>\u003cbr>\n3872 International Blvd. [\u003ca href=\"https://goo.gl/6Gyg4Y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 546-0909\u003cbr>\nHours: Daily, 7am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Otaez-Mexican-Restaurant-146076322079008/?rf=150913051646387\" target=\"_blank\">Otaez Mexican Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (pozole, $10.50)\u003c/p>\n\u003ch2>Portumex\u003c/h2>\n\u003cfigure id=\"attachment_113295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Portumex-new.jpg\" alt=\"Perfectly balanced red pozole at Portumex in Richmond.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfectly balanced red pozole at Portumex in Richmond. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While I’ve been hearing good things about Portumex for awhile, I hadn’t made my way there until my search for great pozole commenced. I’m happy I took the drive to 23rd Street in Richmond, where this friendly spot does a brisk business. Locals who chat up the servers by name line up for carefully prepared Mexican dishes, including pozole, at this family –run restaurant. Red pozole is served with the classic garnishes, and it might be my favorite version I tried, simply by virtue of its spiciness. Slightly more confident in its chile presentation that the others, but still in the medium heat range, it’s a soup perfectly balanced between meaty depth and bright chile flavor. And pozole is not just a weekend thrill— it’s on the menu every day (except Monday, when the restaurant is closed).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/portumex-richmond\" target=\"_blank\">\u003cstrong>Portumex\u003c/strong>\u003c/a>\u003cbr>\n721 23rd St. [\u003ca href=\"https://goo.gl/7JfFav\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94801\u003cbr>\nPh: (510) 237-7513\u003cbr>\nHours: Tue-Fri, 10am-8pm; Sat, 8am-8pm; Sun, 8am-6pm; closed Monday\u003cbr>\nPrice Range: $ (pozole, $10)\u003c/p>\n\n","blocks":[],"excerpt":"From Richmond to Oakland, these pozole spots will satisfy your winter soup cravings.","status":"publish","parent":0,"modified":1478623757,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1027},"headData":{"title":"Bay Area Bites Guide: Five Worthy Pozole Destinations in the East Bay | KQED","description":"From Richmond to Oakland, these pozole spots will satisfy your winter soup cravings.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide: Five Worthy Pozole Destinations in the East Bay","datePublished":"2016-11-06T17:27:27.000Z","dateModified":"2016-11-08T16:49:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113288 http://ww2.kqed.org/bayareabites/?p=113288","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/06/bay-area-bites-guide-five-worthy-pozole-destinations-in-the-east-bay/","disqusTitle":"Bay Area Bites Guide: Five Worthy Pozole Destinations in the East Bay","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/113288/bay-area-bites-guide-five-worthy-pozole-destinations-in-the-east-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If chicken soup is the Jewish antibiotic, then pozole is the Mexican one. Pozole is nixtamalized corn, better known as hominy in the U.S., and is traditionally made in many Mexican states as a soup with rich, chile-infused stock, stewy chunks of pork (or chicken), and served with shredded cabbage, diced onions, radishes, limes and often dried oregano. The chile base can be red or green, and there’s even a white version with a chile-free broth. While red pozole is most common, green is also widely available in the Bay Area.\u003c/p>\n\u003cp>From Richmond to Oakland, these five pozole spots will satisfy your winter soup cravings.\u003c/p>\n\u003ch2>Cosecha\u003c/h2>\n\u003cfigure id=\"attachment_113290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Cosecha-new.jpg\" alt=\"Cosecha’s light, bright green pozole.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha’s light, bright green pozole. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the midst of ever-bustling Swan’s Marketplace in Old Oakland, Cosecha has much to recommend it, including homemade tortillas, breakfast tacos, vegan quesadillas—and some of the best pozole for miles. Don’t be daunted if there’s a long line; it moves quickly. Cosecha’s green pozole is a light, bright chicken (instead of pork) version, redolent of tomatillo and mild green chiles, kicked up a bit by diced jalapeño and made even lusher by avocado. The steaming, generous bowl is served with cabbage, radishes, onion, lime and cilantro, and to-die-for homemade corn tortillas. Available at lunch only on Monday, Tuesday, Thursday and Friday, as well as Saturday brunch. \u003cstrong>Pro tip:\u003c/strong> At dinner, ask if there’s any left over from lunch. If there is, a server will dish it up for you. But don’t hold your breath.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/Ic5Nlb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (4510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm, 4:30-8:30pm; Thu-Fri, 11am-3:30pm, 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://business.facebook.com/Cosecha-Oakland-136898683051384/\" target=\"_blank\">Cosecha Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a>\u003cbr>\nPrice Range: $ (pozole, $10)\u003c/p>\n\u003ch2>El Huarache Azteca\u003c/h2>\n\u003cfigure id=\"attachment_113291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/El-Huarache-new.jpg\" alt=\"Red pozole at El Huarache Azteca in Oakland.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red pozole at El Huarache Azteca in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Best known for its namesake huaraches, sandal-shaped fried masa patties topped with meats, vegetables and/or beans, El Huarache Azteca on International Boulevard in Oakland is also a weekend hotspot for pozole (red or green). While both versions are excellent, the red takes the prize for its depth of chile flavor. It’s not spicy, but the slightly sweet, slightly smoky infusion, combined with flavor-saturated pork broth and big chunks of fatty pork is spot on, served simply with red and white cabbage, lime and a stack of crispy tostadas. Pozole is only available Saturdays and Sundays, until it sells out. And it always does. Get there by early afternoon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.elhuaracheaztec.com/\" target=\"_blank\">\u003cstrong>El Huarache Azteca\u003c/strong>\u003c/a>\u003cbr>\n3842 International Blvd. [\u003ca href=\"https://goo.gl/Jb1f0f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 533-2395\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 8am-10pm and Sun, 8am-9pm\u003cbr>\nPrice Range: $ (pozole, $11.75)\u003c/p>\n\u003ch2>Obelisco\u003c/h2>\n\u003cfigure id=\"attachment_113293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Obelisco-new.jpg\" alt=\"Green pozole with Niman pork at Obelisco.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green pozole with Niman pork at Obelisco. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Obelisco is one of the few traditional Mexican restaurants in East Oakland that pays special attention to sourcing its meat, opting for Niman pork and Mary’s chicken, both more sustainable purveyors than the typical factory-farmed sources. Nonetheless, prices remain competitively low. For under $10, you can choose red, green or white pozole. I found the white fairly bland, and the red was above average, but the green was downright spectacular, with slightly spicy green chile and pork broth, loads of al dente hominy, and crisp, finely chopped vegetable garnishes (the usual onions, cabbage and radishes), with lots of lime, too. A plus is the addictive salsa—and the fact that pozole is on the menu every day (except Sunday, when the restaurant is closed).\u003c/p>\n\u003cp>\u003ca href=\"http://www.obeliscorestaurant.com/\" target=\"_blank\">\u003cstrong>Obelisco\u003c/strong>\u003c/a>\u003cbr>\n3411 E. 12th St. [\u003ca href=\"https://goo.gl/pPG5yK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 534-3752\u003cbr>\nHours: Mon-Fri, 10am-9pm; Sat, 10am-8pm; closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Obelisco-Restaurant/569449659829161\" target=\"_blank\">Obelisco Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/obeliscooakland/\" target=\"_blank\">obeliscooakland\u003c/a>\u003cbr>\nPrice Range: $ (pozole, $9.95)\u003c/p>\n\u003ch2>Otaez\u003c/h2>\n\u003cfigure id=\"attachment_113294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Otaez-new.jpg\" alt=\"A huge bowl of red pozole at Otaez.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A huge bowl of red pozole at Otaez. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Otaez is a longstanding favorite on International Boulevard, beloved for its weekend mariarchi bands and hangover soups. While pozole might well fall into that category, this version is more of a spicy protein shot to the brain. A warning if you’re feeding kids: The bowl is full of bones, evidence that the stock has been properly made, but something to be aware of as you make your way through the huge serving. It’s also got pig parts that don’t always turn up in pozole recipes, including tripe on my recent visit, which lent the whole a bold richness. The chunks of stew meat are soft and marbled, and the abundant garnishes should be placed on in layers (i.e., save some for the inevitable leftovers). The portion is enough for three to share. Pozole is available only on Saturdays and Sundays.\u003c/p>\n\u003cp>\u003ca href=\"http://otaezrestaurant.com/\" target=\"_blank\">\u003cstrong>Otaez\u003c/strong>\u003c/a>\u003cbr>\n3872 International Blvd. [\u003ca href=\"https://goo.gl/6Gyg4Y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 546-0909\u003cbr>\nHours: Daily, 7am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Otaez-Mexican-Restaurant-146076322079008/?rf=150913051646387\" target=\"_blank\">Otaez Mexican Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (pozole, $10.50)\u003c/p>\n\u003ch2>Portumex\u003c/h2>\n\u003cfigure id=\"attachment_113295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Portumex-new.jpg\" alt=\"Perfectly balanced red pozole at Portumex in Richmond.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfectly balanced red pozole at Portumex in Richmond. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While I’ve been hearing good things about Portumex for awhile, I hadn’t made my way there until my search for great pozole commenced. I’m happy I took the drive to 23rd Street in Richmond, where this friendly spot does a brisk business. Locals who chat up the servers by name line up for carefully prepared Mexican dishes, including pozole, at this family –run restaurant. Red pozole is served with the classic garnishes, and it might be my favorite version I tried, simply by virtue of its spiciness. Slightly more confident in its chile presentation that the others, but still in the medium heat range, it’s a soup perfectly balanced between meaty depth and bright chile flavor. And pozole is not just a weekend thrill— it’s on the menu every day (except Monday, when the restaurant is closed).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/portumex-richmond\" target=\"_blank\">\u003cstrong>Portumex\u003c/strong>\u003c/a>\u003cbr>\n721 23rd St. [\u003ca href=\"https://goo.gl/7JfFav\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94801\u003cbr>\nPh: (510) 237-7513\u003cbr>\nHours: Tue-Fri, 10am-8pm; Sat, 8am-8pm; Sun, 8am-6pm; closed Monday\u003cbr>\nPrice Range: $ (pozole, $10)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113288/bay-area-bites-guide-five-worthy-pozole-destinations-in-the-east-bay","authors":["5575"],"categories":["bayareabites_13746","bayareabites_1807"],"tags":["bayareabites_180","bayareabites_13059","bayareabites_439"],"featImg":"bayareabites_113295","label":"source_bayareabites_113288"},"bayareabites_106440":{"type":"posts","id":"bayareabites_106440","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106440","score":null,"sort":[1455653653000]},"guestAuthors":[],"slug":"diy-ramen-worth-the-time-and-effort","title":"DIY Ramen: Worth the Time and Effort","publishDate":1455653653,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Let’s get this out of the way first. Making ramen at home takes a long time. It requires several pots and many hours of standing around near the stove. You’ll need to go out and buy some somewhat hard-to-find ingredients. It’s not a last-minute project.\u003c/p>\n\u003cp>But it is totally, totally worth it.\u003c/p>\n\u003cp>Not only can you control every step in the process, but you can also make a better product than you can get at the majority of so-so ramen-yas around town. You can enjoy it from the comfort of your own dining room table — no lines, no wait, no loud, crowded room. Plus, there’s really nothing better to eat while continuing to brave El Niño rains.\u003c/p>\n\u003cp>So get shopping and plan a cooking schedule. It’s possible to make this recipe over the course of a weekend: Make the broth, pork, and eggs on the first day, and then prepare the \u003cstrong>menma\u003c/strong> (bamboo shoots, \u003cem>tare\u003c/em> seasoning mixture), noodles, and toppings the second day. However, you can also spread the recipe up over three days, four days, or even a week to fit it into your schedule. The most important thing to remember is that ramen needs to be served piping hot, and the noodles shouldn’t sit in the broth for more than 30 seconds before serving. Just like making a stir-fry, get all of your supplies ready before gathering your guests for dinner.\u003c/p>\n\u003cp>The first component you’ll want to make is the ramen broth. I like to make a multipurpose clear broth made from both pork and chicken. (Creamy tonkotsu broth is also possible to make at home, but it is more involved.) I personalize the broth later by adding \u003cem>tare\u003c/em>, which is essentially ramen seasoning. Below, you’ll see directions for making \u003cstrong>shio\u003c/strong> (salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), and \u003cstrong>miso\u003c/strong> tares.\u003c/p>\n\u003cfigure id=\"attachment_106535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg\" alt=\"I make my ramen broth with chicken wings and pork ribs, plus aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I make my ramen broth with chicken wings and pork ribs, plus aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I use high-cartilage chicken wings and meaty pork ribs for the base, and add aromatics like shallots, garlic, and ginger. A couple carrots add sweetness. All of these ingredients simmer for around 5 hours to develop body and flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ramen is often made with “double soup,” a mixture of two broths — meat and dashi. Instead of making both broths. I take a slight shortcut. After the meat broth has simmered for 5 hours, I “dashi” it to add even more umami and a whiff of oceanic brininess. First, I add a big sheet of kombu seaweed, which you can find at Asian markets and Berkeley Bowl. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/kombu.jpg\" alt=\"Kombu is a type of seaweed, typically used for making dashi stock.\" width=\"1920\" height=\"2192\" class=\"size-full wp-image-106529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-400x457.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-768x877.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1440x1644.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-960x1096.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kombu is a type of seaweed, typically used for making dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I simmer the kombu in the stock for about an hour. Then I add a hefty dose of kastuobushi flakes. Katsuobushi is cured bonito tuna, and it is most often sold in wispy flakes. You can find it near the kombu. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/katsuobushi.jpg\" alt=\"Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock.\" width=\"1920\" height=\"2678\" class=\"size-full wp-image-106528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-400x558.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-800x1116.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1440x2009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1180x1646.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-960x1339.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kastuobushi only needs a few minutes in the broth, and then I strain all of the solids out of the broth. That’s it!\u003c/p>\n\u003cp>While the broth is simmering, I like to make my chashu pork. Like the broth, it is mostly a hands-off project. First, you’ll need to roll the pork belly. Some chashu recipes call for leaving the pork belly flat, but it is easy to overcook this way. Plus, spirals of pork belly are pretty. To roll the belly, lay it flat on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cfigure id=\"attachment_106540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/tied-pork-belly.jpg\" alt=\" Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-106540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/rolled-pork-belly.jpg\" alt=\"The pork belly should form a spiral.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pork belly should form a spiral. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chashu cooking liquid is a mixture of sake, mirin, soy sauce, sugar and aromatics. Bring it all to a boil in a Dutch oven, add the pork and let it braise slowly in a 275°F oven. I’ve borrowed this cooking technique from \u003ca href=\"http://www.seriouseats.com/user/profile/Goodeaterkenji\" target=\"_blank\">J. Kenji López-Alt\u003c/a> at Serious Eats. He likes to keep the lid slightly ajar to better regulate the temperature inside the pot. You can read about the science in greater depth on his blog and in his book. Or just do it. It works.\u003c/p>\n\u003cp>Once the pork is quiveringly tender, remove it from the oven and let it cool in its cooking liquid. After the pork is cool, take it out of the pot and refrigerate overnight. Strain the cooking liquid and save it to cure the eggs. (It’s another very good idea I’ve borrowed from Kenji.)\u003c/p>\n\u003cfigure id=\"attachment_106527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/finished-pork-belly.jpg\" alt=\"The finished pork belly should be completely tender and golden brown.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pork belly should be completely tender and golden brown. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of eggs, cured soft-boiled eggs are, in my opinion, one of best parts of ramen. But, unlike the broth and pork, they’re not exactly \u003cem>easy\u003c/em> to pull off. Frankly, I struggle with these. Why? It’s darn hard to peel soft-boiled eggs. There are a few steps to take that will make them easier to peel — drop them in boiling water, peel them under cold water — but in the end, it comes down to the egg. So, take a deep breath and take your time.\u003c/p>\n\u003cfigure id=\"attachment_106534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg\" alt=\"Poking small holes in the bottom of each egg prevents air bubbles from forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poking small holes in the bottom of each egg prevents air bubbles from forming. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, use a thumbtack to poke a tiny hole in the large end of each egg. This hole will prevent that pesky air bubble (and subsequent flat part) on the end of the egg. Drop the eggs into boiling water and then lower the temperature to medium heat to maintain a simmer. Simmer the eggs for six minutes, then drain and rinse with cold water. Carefully, very carefully, peel the eggs and then transfer them to a shallow container and top with some of the pork cooking liquid. Covering the eggs with a paper towel will help the liquid cover the tops of the eggs. Refrigerate, but keep an eye on the clock. You really don’t want the eggs to sit in the cure for more than 12 hours or so. After that point, the salt in the cure will start to change the texture of the eggs in an unpleasant way.\u003c/p>\n\u003cfigure id=\"attachment_106539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soaking-eggs.jpg\" alt=\"Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take a deep breath. You’ve got all of the big stuff out of the way.\u003c/p>\n\u003cp>The next day, get your toppings and tares ready.\u003c/p>\n\u003cp>First, get the bamboo shoots ready. Bamboo shoots are a traditional topping, and people either love or hate them. I love them, as long as they’re prepared properly. Most bamboo shoots come canned in water. They look like this:\u003c/p>\n\u003cfigure id=\"attachment_106526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bamboo.jpg\" alt=\"Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-106526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You \u003cem>can\u003c/em> serve them straight out of the can, but I think they have a slightly metallic taste if they haven’t been doctored in some way. I like the method that Ivan Orkin uses in his book, \u003ca href=\"http://www.amazon.com/Ivan-Ramen-Obsession-Recipes-Unlikely/dp/1607744465\" target=\"_blank\">Ivan Ramen\u003c/a>. First, soak the bamboo with katsuobushi flakes in water. Once they’ve soaked up some of that goodness, cook them in a mixture of sake, soy sauce, mirin, and sugar for several minutes. Then let the bamboo sit in the sauce until you’re ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_106530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/marinating-bamboo.jpg\" alt=\"Cooking and marinating the bamboo in a soy-based sauce amps up its flavor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking and marinating the bamboo in a soy-based sauce amps up its flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now choose the style of ramen you’d like to make. My favorite style of ramen is flavored with shoyu tare. Shio ramen gets a boost with sea salt, sesame oil, ginger, garlic and scallions. Miso ramen is creamy and slightly richer. All are easy to make. The only major difference in preparation is that shoyu and shio tares are added to the serving bowls and mixed into the broth one bowl at a time. The miso tare is mixed into the entire pot of broth before portioning.\u003c/p>\n\u003cfigure id=\"attachment_106538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shoyu-tare.jpg\" alt=\"To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\" width=\"1920\" height=\"1398\" class=\"size-full wp-image-106538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1440x1049.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-960x699.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shio-tare.jpg\" alt=\"To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/miso-tare-2.jpg\" alt=\"To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I like to add some steamed cabbage (seasoned with soy and sesame), sliced scallions, and nori to each bowl. Get all of that ready after you’ve made your tare of choice.\u003c/p>\n\u003cp>Of course, you’ll also need to cook ramen noodles. I don’t think it is worth it to make noodles from scratch. Buy high quality fresh noodles from \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> and you won’t regret it. Read more about noodle shopping on my BAB post: \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">Store-Bought Ramen Noodles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>But before you cook the noodles, get everything else ready:\u003c/strong> Reheat the broth and the chashu (you can heat slices of pork in some extra pork cooking liquid). Slice the eggs in half. Portion out your tare or stir it into the broth. Bring the menma to room temperature.\u003c/p>\n\u003cp>Boil the noodles until they’re almost-but-not-quite al dente and drain well. Add them to the serving bowls with hot broth. Top each bowl with chashu, eggs, cabbage, menma, scallions, nori, and maybe a drizzle of sesame oil. Serve immediately! Ramen waits for no one!\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Ramen\u003c/h3>\n\u003cp>\u003cstrong>Note:\u003c/strong> I’ve written this recipe so that you can choose from three different styles of sauce: \u003cstrong>shio\u003c/strong> (sea salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), or \u003cstrong>miso\u003c/strong>. Choose your favorite; you’ll flavor the broth with one of these \u003cem>tares\u003c/em> right before serving. If you want to make a vegetable ramen, consider mixing the shoyu tare with a full-flavored vegetable broth to taste. Skip the chashu for this variation, and marinate the eggs in the shoyu tare. I prefer using \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> brand noodles for my ramen. They make different styles of noodles for shoyu ramen and miso ramen. If you’re making shio ramen, I’d recommend the shoyu style. Discard the seasoning packets. For more on ramen noodles, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">read my tasting post\u003c/a>. This recipe takes two full days of work. You can also split it up into three days if you prefer. Plan accordingly.\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Ramen Broth\u003c/em>\u003c/strong>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 ½ pounds chicken wings\u003c/li>\n\u003cli>1 ½ pounds pork spare ribs, sliced into individual ribs\u003c/li>\n\u003cli>2 bunches scallions, chopped\u003c/li>\n\u003cli>2 carrots, chopped\u003c/li>\n\u003cli>1 head garlic, sliced in half horizontally\u003c/li>\n\u003cli>1 inch ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>2 ounces kombu seaweed, about one 8-by-12-inch piece\u003c/li>\n\u003cli>4 ounces katsuobushi (dried bonito flakes), about 8 lightly packed cups\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Chashu Pork and Soft-Boiled Soy Eggs\u003c/em>\u003c/strong>\n\u003cli>2 pounds pork belly, skin removed\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¾ cup mirin\u003c/li>\n\u003cli>½ cup soy sauce\u003c/li>\n\u003cli>½ cup sugar\u003c/li>\n\u003cli>6 scallions, chopped\u003c/li>\n\u003cli>6 cloves garlic, peeled\u003c/li>\n\u003cli>2 inches ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>1 skin on shallot, cut in half\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Menma (Bamboo Shoots)\u003c/em>\u003c/strong>\n\u003cli>1 (15-oz) can bamboo shoots in water, sliced\u003c/li>\n\u003cli>1 1/2 cups water\u003c/li>\n\u003cli>½ ounce katsuobushi, about 2 lightly packed cups\u003c/li>\n\u003cli>¼ cup sake\u003c/li>\n\u003cli>2 tablespoons soy sauce\u003c/li>\n\u003cli>1 ½ tablespoons mirin\u003c/li>\n\u003cli>1 ½ teaspoons sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shio Tare\u003c/em>\u003c/strong>\n\u003cli>¼ cup toasted sesame oil\u003c/li>\n\u003cli>2 tablespoons finely chopped ginger\u003c/li>\n\u003cli>2 tablespoons finely chopped scallion, white parts\u003c/li>\n\u003cli>1 tablespoon finely chopped garlic\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¼ cup sea salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shoyu Tare\u003c/em>\u003c/strong>\n\u003cli>2 cups soy sauce\u003c/li>\n\u003cli>½ cup sake\u003c/li>\n\u003cli>2 scallions, chopped\u003c/li>\n\u003cli>2 inches fresh ginger, peeled and crushed\u003c/li>\n\u003cli>2 tablespoons mirin\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Miso Tare\u003c/em>\u003c/strong>\n\u003cli>½ cup red miso (akamiso) paste\u003c/li>\n\u003cli>3 tablespoons soy sauce\u003c/li>\n\u003cli>1 tablespoon mirin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Toppings and Noodles\u003c/em>\u003c/strong>\n\u003cli>2 cups shredded cabbage\u003c/li>\n\u003cli>Soy sauce\u003c/li>\n\u003cli>Sesame oil\u003c/li>\n\u003cli>6 servings fresh ramen noodles (see note)\u003c/li>\n\u003cli>2 sheets nori, quartered\u003c/li>\n\u003cli>Finely sliced scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>One day ahead, prepare the ramen broth, chashu, and eggs.\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 275°F.\u003c/p>\n\u003cp>\u003cstrong>For the broth:\u003c/strong> Combine water, chicken wings, ribs, scallions, carrots, garlic and ginger. Bring to a boil over high heat. Skim off any impurities from the top of the broth. Reduce the heat to low and simmer for 5 hours, skimming occasionally. Add the kombu and continue to simmer for 1 hour. Add the bonito and simmer for 5 minutes. Strain the broth through a fine mesh strainer. Let cool to room temperature and refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>While the broth is simmering, cook the chashu:\u003c/strong> Lay the pork belly on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cp>Combine the water, sake, mirin, soy sauce, sugar, scallions, garlic, ginger and shallot in a Dutch oven. Bring to a boil over high heat and add the pork belly. Cover with the lid, leaving it slightly ajar. Bake, flipping the pork belly every hour, until the pork is very tender, 3 to 4 hours. Let pork cool to room temperature in the broth. Transfer pork to a storage container and refrigerate. Strain broth and set aside.\u003c/p>\n\u003cp>\u003cstrong>While the pork is cooling, boil the eggs:\u003c/strong> Using a thumbtack, gently poke a hole in the large end of the eggs.\u003c/p>\n\u003cp>In a large saucepan, bring 2 quarts of water to a boil. Add the eggs and reduce the heat to maintain a bare simmer (medium to medium-low heat). Cook eggs for 6 minutes and then immediately drain. Run under cold water.\u003c/p>\n\u003cp>Very gently peel the eggs under cold running water. The white are very delicate, so work slowly. Transfer eggs to a storage container in which they can lay in one single layer. Cover eggs with some of the pork cooking liquid. Lay a paper towel over the eggs so that the sauce seeps up and over the top of the eggs. Refrigerate for at least 4 hours or up to 12 hours (no longer).\u003c/p>\n\u003cp>\u003cstrong>The next day, prepare the menma, tare and toppings.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cure the menma:\u003c/strong> Rinse the bamboo shoots with cold water. Place in a medium bowl with katsuobushi and cover with cold water. Let sit for 1 hour. Drain the bamboo and remove the katsuobushi.\u003c/p>\n\u003cp>Combine sake, soy sauce, and mirin in a small saucepan. Reduce the heat to medium and simmer for 5 minutes. Add the sugar and stir to dissolve. Add the drained bamboo and simmer until very well seasoned, 7 to 10 minutes. Transfer to a storage container and refrigerate in cooking liquid.\u003c/p>\n\u003cp>\u003cstrong>For the shio tare:\u003c/strong> Heat the sesame oil in a small saucepan over medium heat. Add the ginger, scallion and garlic. Cook until fragrant, about 2 minutes. Carefully stir in sake and salt. Increase the heat to high and boil for 1 minute. Remove from the heat.\u003c/p>\n\u003cp>\u003cstrong>For the shoyu tare:\u003c/strong> Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\u003c/p>\n\u003cp>\u003cstrong>For the miso tare:\u003c/strong> Whisk together all ingredients in a small bowl until smooth.\u003c/p>\n\u003cp>\u003cstrong>To assemble:\u003c/strong> Combine cabbage and ¼ cup water in a large saucepan. Cover and steam over medium-high heat until tender, 7 to 10 minutes. Remove from the heat and season with soy sauce and sesame oil. Gather remaining toppings and bring anything that has been chilled to room temperature.\u003c/p>\n\u003cp>Bring ramen broth to a boil. Cover and keep very hot.\u003c/p>\n\u003cp>Slice pork belly into ¼-inch-thick slices and place in a medium saucepan with some of its cooking liquid. Gently reheat over medium heat.\u003c/p>\n\u003cp>Remove eggs from soaking liquid and pat dry.\u003c/p>\n\u003cp>Bring a large pot of water to a boil. Add the ramen noodles and cook until not quite al dente, 2 to 3 minutes. Drain thoroughly.\u003c/p>\n\u003cp>\u003cstrong>For shio ramen:\u003c/strong> Pour 3 tablespoons tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For shoyu ramen:\u003c/strong> Pour ¼ cup tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For miso ramen:\u003c/strong> Turn off heat under ramen broth. Whisk in all of the miso tare. Divide broth between 6 large serving bowls.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Divide cooked ramen noodles between each bowl of broth. Slice each egg in half and place 2 halves in each bowl. Place 2 slices chashu alongside eggs. Slide one piece nori alongside the edge of each bowl. Top with menma, cabbage, scallions, and sesame oil (if desired). Serve immediately.\u003c/p>\n\n","blocks":[],"excerpt":" Whether rain or shine, ramen is always great comfort food. Learn how to make a delicious, steaming hot bowl of homemade ramen from scratch. Kate Williams will show you how.\r\n","status":"publish","parent":0,"modified":1455834897,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":51,"wordCount":2878},"headData":{"title":"DIY Ramen: Worth the Time and Effort | KQED","description":" Whether rain or shine, ramen is always great comfort food. Learn how to make a delicious, steaming hot bowl of homemade ramen from scratch. Kate Williams will show you how.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Ramen: Worth the Time and Effort","datePublished":"2016-02-16T20:14:13.000Z","dateModified":"2016-02-18T22:34:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106440 http://ww2.kqed.org/bayareabites/?p=106440","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/16/diy-ramen-worth-the-time-and-effort/","disqusTitle":"DIY Ramen: Worth the Time and Effort","path":"/bayareabites/106440/diy-ramen-worth-the-time-and-effort","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let’s get this out of the way first. Making ramen at home takes a long time. It requires several pots and many hours of standing around near the stove. You’ll need to go out and buy some somewhat hard-to-find ingredients. It’s not a last-minute project.\u003c/p>\n\u003cp>But it is totally, totally worth it.\u003c/p>\n\u003cp>Not only can you control every step in the process, but you can also make a better product than you can get at the majority of so-so ramen-yas around town. You can enjoy it from the comfort of your own dining room table — no lines, no wait, no loud, crowded room. Plus, there’s really nothing better to eat while continuing to brave El Niño rains.\u003c/p>\n\u003cp>So get shopping and plan a cooking schedule. It’s possible to make this recipe over the course of a weekend: Make the broth, pork, and eggs on the first day, and then prepare the \u003cstrong>menma\u003c/strong> (bamboo shoots, \u003cem>tare\u003c/em> seasoning mixture), noodles, and toppings the second day. However, you can also spread the recipe up over three days, four days, or even a week to fit it into your schedule. The most important thing to remember is that ramen needs to be served piping hot, and the noodles shouldn’t sit in the broth for more than 30 seconds before serving. Just like making a stir-fry, get all of your supplies ready before gathering your guests for dinner.\u003c/p>\n\u003cp>The first component you’ll want to make is the ramen broth. I like to make a multipurpose clear broth made from both pork and chicken. (Creamy tonkotsu broth is also possible to make at home, but it is more involved.) I personalize the broth later by adding \u003cem>tare\u003c/em>, which is essentially ramen seasoning. Below, you’ll see directions for making \u003cstrong>shio\u003c/strong> (salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), and \u003cstrong>miso\u003c/strong> tares.\u003c/p>\n\u003cfigure id=\"attachment_106535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg\" alt=\"I make my ramen broth with chicken wings and pork ribs, plus aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I make my ramen broth with chicken wings and pork ribs, plus aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I use high-cartilage chicken wings and meaty pork ribs for the base, and add aromatics like shallots, garlic, and ginger. A couple carrots add sweetness. All of these ingredients simmer for around 5 hours to develop body and flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramen is often made with “double soup,” a mixture of two broths — meat and dashi. Instead of making both broths. I take a slight shortcut. After the meat broth has simmered for 5 hours, I “dashi” it to add even more umami and a whiff of oceanic brininess. First, I add a big sheet of kombu seaweed, which you can find at Asian markets and Berkeley Bowl. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/kombu.jpg\" alt=\"Kombu is a type of seaweed, typically used for making dashi stock.\" width=\"1920\" height=\"2192\" class=\"size-full wp-image-106529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-400x457.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-768x877.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1440x1644.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-960x1096.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kombu is a type of seaweed, typically used for making dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I simmer the kombu in the stock for about an hour. Then I add a hefty dose of kastuobushi flakes. Katsuobushi is cured bonito tuna, and it is most often sold in wispy flakes. You can find it near the kombu. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/katsuobushi.jpg\" alt=\"Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock.\" width=\"1920\" height=\"2678\" class=\"size-full wp-image-106528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-400x558.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-800x1116.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1440x2009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1180x1646.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-960x1339.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kastuobushi only needs a few minutes in the broth, and then I strain all of the solids out of the broth. That’s it!\u003c/p>\n\u003cp>While the broth is simmering, I like to make my chashu pork. Like the broth, it is mostly a hands-off project. First, you’ll need to roll the pork belly. Some chashu recipes call for leaving the pork belly flat, but it is easy to overcook this way. Plus, spirals of pork belly are pretty. To roll the belly, lay it flat on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cfigure id=\"attachment_106540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/tied-pork-belly.jpg\" alt=\" Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-106540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/rolled-pork-belly.jpg\" alt=\"The pork belly should form a spiral.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pork belly should form a spiral. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chashu cooking liquid is a mixture of sake, mirin, soy sauce, sugar and aromatics. Bring it all to a boil in a Dutch oven, add the pork and let it braise slowly in a 275°F oven. I’ve borrowed this cooking technique from \u003ca href=\"http://www.seriouseats.com/user/profile/Goodeaterkenji\" target=\"_blank\">J. Kenji López-Alt\u003c/a> at Serious Eats. He likes to keep the lid slightly ajar to better regulate the temperature inside the pot. You can read about the science in greater depth on his blog and in his book. Or just do it. It works.\u003c/p>\n\u003cp>Once the pork is quiveringly tender, remove it from the oven and let it cool in its cooking liquid. After the pork is cool, take it out of the pot and refrigerate overnight. Strain the cooking liquid and save it to cure the eggs. (It’s another very good idea I’ve borrowed from Kenji.)\u003c/p>\n\u003cfigure id=\"attachment_106527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/finished-pork-belly.jpg\" alt=\"The finished pork belly should be completely tender and golden brown.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pork belly should be completely tender and golden brown. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of eggs, cured soft-boiled eggs are, in my opinion, one of best parts of ramen. But, unlike the broth and pork, they’re not exactly \u003cem>easy\u003c/em> to pull off. Frankly, I struggle with these. Why? It’s darn hard to peel soft-boiled eggs. There are a few steps to take that will make them easier to peel — drop them in boiling water, peel them under cold water — but in the end, it comes down to the egg. So, take a deep breath and take your time.\u003c/p>\n\u003cfigure id=\"attachment_106534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg\" alt=\"Poking small holes in the bottom of each egg prevents air bubbles from forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poking small holes in the bottom of each egg prevents air bubbles from forming. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, use a thumbtack to poke a tiny hole in the large end of each egg. This hole will prevent that pesky air bubble (and subsequent flat part) on the end of the egg. Drop the eggs into boiling water and then lower the temperature to medium heat to maintain a simmer. Simmer the eggs for six minutes, then drain and rinse with cold water. Carefully, very carefully, peel the eggs and then transfer them to a shallow container and top with some of the pork cooking liquid. Covering the eggs with a paper towel will help the liquid cover the tops of the eggs. Refrigerate, but keep an eye on the clock. You really don’t want the eggs to sit in the cure for more than 12 hours or so. After that point, the salt in the cure will start to change the texture of the eggs in an unpleasant way.\u003c/p>\n\u003cfigure id=\"attachment_106539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soaking-eggs.jpg\" alt=\"Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take a deep breath. You’ve got all of the big stuff out of the way.\u003c/p>\n\u003cp>The next day, get your toppings and tares ready.\u003c/p>\n\u003cp>First, get the bamboo shoots ready. Bamboo shoots are a traditional topping, and people either love or hate them. I love them, as long as they’re prepared properly. Most bamboo shoots come canned in water. They look like this:\u003c/p>\n\u003cfigure id=\"attachment_106526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bamboo.jpg\" alt=\"Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-106526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You \u003cem>can\u003c/em> serve them straight out of the can, but I think they have a slightly metallic taste if they haven’t been doctored in some way. I like the method that Ivan Orkin uses in his book, \u003ca href=\"http://www.amazon.com/Ivan-Ramen-Obsession-Recipes-Unlikely/dp/1607744465\" target=\"_blank\">Ivan Ramen\u003c/a>. First, soak the bamboo with katsuobushi flakes in water. Once they’ve soaked up some of that goodness, cook them in a mixture of sake, soy sauce, mirin, and sugar for several minutes. Then let the bamboo sit in the sauce until you’re ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_106530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/marinating-bamboo.jpg\" alt=\"Cooking and marinating the bamboo in a soy-based sauce amps up its flavor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking and marinating the bamboo in a soy-based sauce amps up its flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now choose the style of ramen you’d like to make. My favorite style of ramen is flavored with shoyu tare. Shio ramen gets a boost with sea salt, sesame oil, ginger, garlic and scallions. Miso ramen is creamy and slightly richer. All are easy to make. The only major difference in preparation is that shoyu and shio tares are added to the serving bowls and mixed into the broth one bowl at a time. The miso tare is mixed into the entire pot of broth before portioning.\u003c/p>\n\u003cfigure id=\"attachment_106538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shoyu-tare.jpg\" alt=\"To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\" width=\"1920\" height=\"1398\" class=\"size-full wp-image-106538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1440x1049.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-960x699.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shio-tare.jpg\" alt=\"To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/miso-tare-2.jpg\" alt=\"To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I like to add some steamed cabbage (seasoned with soy and sesame), sliced scallions, and nori to each bowl. Get all of that ready after you’ve made your tare of choice.\u003c/p>\n\u003cp>Of course, you’ll also need to cook ramen noodles. I don’t think it is worth it to make noodles from scratch. Buy high quality fresh noodles from \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> and you won’t regret it. Read more about noodle shopping on my BAB post: \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">Store-Bought Ramen Noodles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>But before you cook the noodles, get everything else ready:\u003c/strong> Reheat the broth and the chashu (you can heat slices of pork in some extra pork cooking liquid). Slice the eggs in half. Portion out your tare or stir it into the broth. Bring the menma to room temperature.\u003c/p>\n\u003cp>Boil the noodles until they’re almost-but-not-quite al dente and drain well. Add them to the serving bowls with hot broth. Top each bowl with chashu, eggs, cabbage, menma, scallions, nori, and maybe a drizzle of sesame oil. Serve immediately! Ramen waits for no one!\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Ramen\u003c/h3>\n\u003cp>\u003cstrong>Note:\u003c/strong> I’ve written this recipe so that you can choose from three different styles of sauce: \u003cstrong>shio\u003c/strong> (sea salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), or \u003cstrong>miso\u003c/strong>. Choose your favorite; you’ll flavor the broth with one of these \u003cem>tares\u003c/em> right before serving. If you want to make a vegetable ramen, consider mixing the shoyu tare with a full-flavored vegetable broth to taste. Skip the chashu for this variation, and marinate the eggs in the shoyu tare. I prefer using \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> brand noodles for my ramen. They make different styles of noodles for shoyu ramen and miso ramen. If you’re making shio ramen, I’d recommend the shoyu style. Discard the seasoning packets. For more on ramen noodles, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">read my tasting post\u003c/a>. This recipe takes two full days of work. You can also split it up into three days if you prefer. Plan accordingly.\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Ramen Broth\u003c/em>\u003c/strong>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 ½ pounds chicken wings\u003c/li>\n\u003cli>1 ½ pounds pork spare ribs, sliced into individual ribs\u003c/li>\n\u003cli>2 bunches scallions, chopped\u003c/li>\n\u003cli>2 carrots, chopped\u003c/li>\n\u003cli>1 head garlic, sliced in half horizontally\u003c/li>\n\u003cli>1 inch ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>2 ounces kombu seaweed, about one 8-by-12-inch piece\u003c/li>\n\u003cli>4 ounces katsuobushi (dried bonito flakes), about 8 lightly packed cups\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Chashu Pork and Soft-Boiled Soy Eggs\u003c/em>\u003c/strong>\n\u003cli>2 pounds pork belly, skin removed\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¾ cup mirin\u003c/li>\n\u003cli>½ cup soy sauce\u003c/li>\n\u003cli>½ cup sugar\u003c/li>\n\u003cli>6 scallions, chopped\u003c/li>\n\u003cli>6 cloves garlic, peeled\u003c/li>\n\u003cli>2 inches ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>1 skin on shallot, cut in half\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Menma (Bamboo Shoots)\u003c/em>\u003c/strong>\n\u003cli>1 (15-oz) can bamboo shoots in water, sliced\u003c/li>\n\u003cli>1 1/2 cups water\u003c/li>\n\u003cli>½ ounce katsuobushi, about 2 lightly packed cups\u003c/li>\n\u003cli>¼ cup sake\u003c/li>\n\u003cli>2 tablespoons soy sauce\u003c/li>\n\u003cli>1 ½ tablespoons mirin\u003c/li>\n\u003cli>1 ½ teaspoons sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shio Tare\u003c/em>\u003c/strong>\n\u003cli>¼ cup toasted sesame oil\u003c/li>\n\u003cli>2 tablespoons finely chopped ginger\u003c/li>\n\u003cli>2 tablespoons finely chopped scallion, white parts\u003c/li>\n\u003cli>1 tablespoon finely chopped garlic\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¼ cup sea salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shoyu Tare\u003c/em>\u003c/strong>\n\u003cli>2 cups soy sauce\u003c/li>\n\u003cli>½ cup sake\u003c/li>\n\u003cli>2 scallions, chopped\u003c/li>\n\u003cli>2 inches fresh ginger, peeled and crushed\u003c/li>\n\u003cli>2 tablespoons mirin\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Miso Tare\u003c/em>\u003c/strong>\n\u003cli>½ cup red miso (akamiso) paste\u003c/li>\n\u003cli>3 tablespoons soy sauce\u003c/li>\n\u003cli>1 tablespoon mirin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Toppings and Noodles\u003c/em>\u003c/strong>\n\u003cli>2 cups shredded cabbage\u003c/li>\n\u003cli>Soy sauce\u003c/li>\n\u003cli>Sesame oil\u003c/li>\n\u003cli>6 servings fresh ramen noodles (see note)\u003c/li>\n\u003cli>2 sheets nori, quartered\u003c/li>\n\u003cli>Finely sliced scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>One day ahead, prepare the ramen broth, chashu, and eggs.\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 275°F.\u003c/p>\n\u003cp>\u003cstrong>For the broth:\u003c/strong> Combine water, chicken wings, ribs, scallions, carrots, garlic and ginger. Bring to a boil over high heat. Skim off any impurities from the top of the broth. Reduce the heat to low and simmer for 5 hours, skimming occasionally. Add the kombu and continue to simmer for 1 hour. Add the bonito and simmer for 5 minutes. Strain the broth through a fine mesh strainer. Let cool to room temperature and refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>While the broth is simmering, cook the chashu:\u003c/strong> Lay the pork belly on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cp>Combine the water, sake, mirin, soy sauce, sugar, scallions, garlic, ginger and shallot in a Dutch oven. Bring to a boil over high heat and add the pork belly. Cover with the lid, leaving it slightly ajar. Bake, flipping the pork belly every hour, until the pork is very tender, 3 to 4 hours. Let pork cool to room temperature in the broth. Transfer pork to a storage container and refrigerate. Strain broth and set aside.\u003c/p>\n\u003cp>\u003cstrong>While the pork is cooling, boil the eggs:\u003c/strong> Using a thumbtack, gently poke a hole in the large end of the eggs.\u003c/p>\n\u003cp>In a large saucepan, bring 2 quarts of water to a boil. Add the eggs and reduce the heat to maintain a bare simmer (medium to medium-low heat). Cook eggs for 6 minutes and then immediately drain. Run under cold water.\u003c/p>\n\u003cp>Very gently peel the eggs under cold running water. The white are very delicate, so work slowly. Transfer eggs to a storage container in which they can lay in one single layer. Cover eggs with some of the pork cooking liquid. Lay a paper towel over the eggs so that the sauce seeps up and over the top of the eggs. Refrigerate for at least 4 hours or up to 12 hours (no longer).\u003c/p>\n\u003cp>\u003cstrong>The next day, prepare the menma, tare and toppings.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cure the menma:\u003c/strong> Rinse the bamboo shoots with cold water. Place in a medium bowl with katsuobushi and cover with cold water. Let sit for 1 hour. Drain the bamboo and remove the katsuobushi.\u003c/p>\n\u003cp>Combine sake, soy sauce, and mirin in a small saucepan. Reduce the heat to medium and simmer for 5 minutes. Add the sugar and stir to dissolve. Add the drained bamboo and simmer until very well seasoned, 7 to 10 minutes. Transfer to a storage container and refrigerate in cooking liquid.\u003c/p>\n\u003cp>\u003cstrong>For the shio tare:\u003c/strong> Heat the sesame oil in a small saucepan over medium heat. Add the ginger, scallion and garlic. Cook until fragrant, about 2 minutes. Carefully stir in sake and salt. Increase the heat to high and boil for 1 minute. Remove from the heat.\u003c/p>\n\u003cp>\u003cstrong>For the shoyu tare:\u003c/strong> Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\u003c/p>\n\u003cp>\u003cstrong>For the miso tare:\u003c/strong> Whisk together all ingredients in a small bowl until smooth.\u003c/p>\n\u003cp>\u003cstrong>To assemble:\u003c/strong> Combine cabbage and ¼ cup water in a large saucepan. Cover and steam over medium-high heat until tender, 7 to 10 minutes. Remove from the heat and season with soy sauce and sesame oil. Gather remaining toppings and bring anything that has been chilled to room temperature.\u003c/p>\n\u003cp>Bring ramen broth to a boil. Cover and keep very hot.\u003c/p>\n\u003cp>Slice pork belly into ¼-inch-thick slices and place in a medium saucepan with some of its cooking liquid. Gently reheat over medium heat.\u003c/p>\n\u003cp>Remove eggs from soaking liquid and pat dry.\u003c/p>\n\u003cp>Bring a large pot of water to a boil. Add the ramen noodles and cook until not quite al dente, 2 to 3 minutes. Drain thoroughly.\u003c/p>\n\u003cp>\u003cstrong>For shio ramen:\u003c/strong> Pour 3 tablespoons tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For shoyu ramen:\u003c/strong> Pour ¼ cup tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For miso ramen:\u003c/strong> Turn off heat under ramen broth. Whisk in all of the miso tare. Divide broth between 6 large serving bowls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Divide cooked ramen noodles between each bowl of broth. Slice each egg in half and place 2 halves in each bowl. Place 2 slices chashu alongside eggs. Slide one piece nori alongside the edge of each bowl. Top with menma, cabbage, scallions, and sesame oil (if desired). Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106440/diy-ramen-worth-the-time-and-effort","authors":["5485"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_987","bayareabites_15267","bayareabites_10422","bayareabites_15210","bayareabites_377","bayareabites_4042","bayareabites_15229","bayareabites_439"],"featImg":"bayareabites_106532","label":"bayareabites"},"bayareabites_106155":{"type":"posts","id":"bayareabites_106155","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106155","score":null,"sort":[1453910458000]},"guestAuthors":[],"slug":"store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for","title":"Store-Bought Ramen Noodles: You Don’t Always Get What You Pay For","publishDate":1453910458,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Not all ramen is created equal.\u003c/p>\n\u003cp>This much Bay Area diners know from eating out at the seemingly infinite numbers of \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/ramen/\" target=\"_blank\">ramen restaurants\u003c/a> now populating our cities. But the ramen available in restaurants isn’t always great, and the good spots are often packed, leading to long lines and hungry bellies. My favorite way to tackle this problem is, of course, to make ramen at home.\u003c/p>\n\u003cp>It is not a quick task. Most DIY ramen recipes take a couple of days of cooking time — a good ramen broth, in particular takes at least 6 to 8 hours of simmering. And then there’s the toppings, like chashu and soy-eggs, which both require time. Fortunately, none of this work is difficult. In fact, the hardest part about making ramen at home (besides managing your cooking schedule) is sourcing good noodles.\u003c/p>\n\u003cp>High-quality ramen noodles have a distinct chewy spring and a definite wheaty sweetness. It’s hard, if not impossible, to recreate such noodles at home. Sure, recipes exist, but they require alkaline salts and high-pressure extruders. I recommend skipping this step and buying ramen from the store.\u003c/p>\n\u003cp>There are three different categories of ramen noodles available: fresh, dried, and fried. Fresh noodles are most often sold frozen, and these are usually your best bet for quality. Dried noodles can also be good; some look like Italian pasta, and others are sold in individual serving cakes. Fried noodles are what I used to think of when I thought of ramen, that college-student staple sold in cakes with MSG-laden seasoning packets. If you’re looking to avoid fried brands of dried noodles, just look at the nutrition facts. Fried noodles will have somewhere around 8 grams of fat per serving; non-fried noodles will have closer to zero.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the seasoning packet note, most ramen noodles, from fresh to fried, are still sold in individual packages with accompanying seasonings. I recommend buying the number of portions you need and toss the seasoning packets. I’ll have detailed directions for making your own, far better, soup from scratch soon.\u003c/p>\n\u003cp>I tried six different brands and styles of ramen noodles available in the Bay Area. I boiled each noodle according to the package directions and tossed them in a drizzle of sesame oil to prevent sticking. I tasted the noodles plain, on their own, with no other seasoning or broth. They widely ranged in price; some were worth the extra cost, and others were, well, not. Here are my picks, from best to worst:\u003c/p>\n\u003cp>\u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">\u003cstrong>Sun Noodle Fresh Ramen Noodle (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sun-noodle-package.jpg\" alt=\"Sun Noodle’s Shoyu ramen kit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun Noodle’s Shoyu ramen kit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sun-noodle-above.jpg\" alt=\"Sun Noodle’s ramen noodles are perfectly springy with just the right amount of chew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun Noodle’s ramen noodles are perfectly springy with just the right amount of chew. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, I’m going to be honest here. Sun Noodle swept away the competition, hands-down. There is no better noodle you can buy in stores. The company is based in Hawaii, with two other ramen factories in Los Angeles and New York. Many top ramen shops around the country use Sun Noodle — \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/shiba-ramen-modeled-on-japanese-ramen-shops-opening-soon-in-emeryville/\" target=\"_blank\">Shiba Ramen\u003c/a> in Emeryville and \u003ca href=\"https://noodlebar-ny.momofuku.com\" target=\"_blank\">Momofuku Noodle Bar\u003c/a>, for example — and there’s a good reason why. Sun Noodle makes several different styles of noodles to suit different broths. Tonkotsu and miso ramens need different shape noodles, for example. All of their noodles, though, have a perfect springy texture that stretches just a bit as you slurp them. More importantly, Sun Noodles \u003cem>taste\u003c/em> homemade. They’re a little sweet, with a strong wheat flavor. Plus, they hold up very well in hot broth. I used the shoyu style noodles when serving my homemade ramen and the noodles \u003cem>never\u003c/em> turned mushy. The only drawback? Sun Noodle is on the pricey side (around $2 per portion), especially if you try to order them online. A better bet is to seek them out in a grocery store (Berkeley Bowl or Tokyo Fish Market).\u003c/p>\n\u003cp>\u003ca href=\"http://www.hakubaku.com/en/products/us/\" target=\"_blank\">\u003cstrong>Hakubaku Organic Ramen\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hakubaku-package.jpg\" alt=\"Hakubaku Organic Ramen Noodles.\" width=\"1920\" height=\"2765\" class=\"size-full wp-image-106158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-400x576.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-800x1152.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-768x1106.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-1440x2074.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-1180x1699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-960x1383.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hakubaku Organic Ramen Noodles. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hakubaku-above.jpg\" alt=\"Hakubaku’s dried noodles are my second favorite ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hakubaku’s dried noodles are my second favorite ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another good bet are the dried ramen noodles from Hakubaku. This Australian company makes straight, slightly sweet noodles that also hold up well in broth. Hakubaku’s noodles, like Sun Noodle’s, are made with alkalizing salts, so the cooked noodles have a springy chew. These noodles hold up well in hot broth, and also work well in stir-fries (if you’re looking for more versatility in your noodle purchases. Any drawbacks? They’re a bit more like spaghetti than what you’d get at a ramen shop, but they’ll do if you don’t want to spring for Sun Noodle.\u003c/p>\n\u003cp>\u003cstrong>Shirakiku Non-Fried Ramen (any style)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/shirakiku-package.jpg\" alt=\"Shirakiku Non-Fried Shoyu Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shirakiku Non-Fried Shoyu Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/shirakiku-above.jpg\" alt=\"If you’re going to buy dehydrated, pre-packaged ramen, buy Shirakiku’s noodles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you’re going to buy dehydrated, pre-packaged ramen, buy Shirakiku’s noodles. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shirakiku ramen noodles look like classic instant ramen — they are a crinkled noodle, formed into a dehydrated cake and sold with an accompanying powdery seasoning packet. However, instead of being fried, they’re air-dried. Shirakiku indicates this preparation method on the package, so they’re easy to distinguish. The noodles themselves are fine; they have a neutral, slightly bland wheat flavor. However, they’re thin and very easy to overcook. If you buy this brand, make sure to cook them for only a minute or two before serving in broth.\u003c/p>\n\u003cp>\u003ca href=\"http://yamachanramen.com/retail_list\" target=\"_blank\">\u003cstrong>Yamachan Ramen (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Yamachan-package.jpg\" alt=\"Yamachan Shoyu Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamachan Shoyu Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Yamachan-above.jpg\" alt=\"Yamachan’s noodles are made locally in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamachan’s noodles are made locally in San Jose. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the only ramen noodles I found that are made nearby. Yamachan’s factory is in San Jose, and it makes a wide variety of noodle soups. The noodles are fresh, and sold frozen, and they’re similar in appearance to Sun Noodle. However, I found the texture of the noodles to be unpleasantly sticky and a bit slimy. The noodles also have a bit of chemically aftertaste; it’s quite apparent when eating the noodles plain, but I imagine it would disappear into the background when eaten in soup. They’re a little bit harder to find — I was only able to source them from Tokyo Fish Market in Berkeley. You should also be able to order them online through the company’s website. A final note for gluten-free readers: Yamachan lists gluten-free ramen noodles on their \u003ca href=\"http://yamachanramen.com/product/business_use/others_for_business_use\" target=\"_blank\">commercial products section\u003c/a>. I’d be willing to bet you could order some if you called and asked.\u003c/p>\n\u003cp>\u003ca href=\"http://www.koyonaturalfoods.com/koyo-ramen2\" target=\"_blank\">\u003cstrong>Koyo Organic Ramen (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/koyo-package.jpg\" alt=\"Koyo Tofu Miso Ramen.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koyo Tofu Miso Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/koyo-above.jpg\" alt=\"Koyo makes dried, non-fried ramen noodles similar to Shirakiku (above).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koyo makes dried, non-fried ramen noodles similar to Shirakiku (above). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Koyo’s noodle style is similar to Shirakiku — they’re sold dehydrated and not fried, and they are sold in individual serving packets. Because Koyo is made from organic flour, they’re a bit more expensive than Shirakiku ($1.29 versus $0.99), and in this case, the price isn’t really worth it. I found the noodles to be very bland and mushy once cooked. They’re not \u003cem>terrible\u003c/em>, but they’re far from your best bet. If you do buy Koyo, keep an eye on the noodles as they cook and keep the boiling time to a minimum.\u003c/p>\n\u003cp>\u003cstrong>Sapporo Ichiban Japanese-Style Noodles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sapporo-package.jpg\" alt=\"Sapporo Ichiban Japanese-Style Noodles & Original Flavored Soup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sapporo Ichiban Japanese-Style Noodles & Original Flavored Soup. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sapporo-above.jpg\" alt=\"Sapporo is a classic, well-rated brand of instant ramen.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-106161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-1440x988.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-960x659.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sapporo is a classic, well-rated brand of instant ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sapporo’s noodles are a classic. I wanted to compare a fried noodle to dried and fresh, and Sapporo’s consistently come up at the top of instant ramen taste-tests. They are, however, far inferior to fried and fresh noodles. Sapporo noodles stay a bit more firm than Koyo, but they have a distinct fried flavor, and they’re oily out of the package. If you insist on fried ramen noodles, you’ll probably like these. For the rest of us, I’d advise spending a few more cents for a better (and healthier) product.\u003c/p>\n\u003cul>\n\u003cstrong>Information\u003c/strong>\n\u003cli>\u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>, and \u003ca href=\"http://www.amazon.com/Fresh-Ramen-Pack-Soy-Sauce-Flavor/dp/B00T2IH7AC/ref=lp_10708176011_1_2?srs=10708176011&ie=UTF8&qid=1453399244&sr=8-2\" target=\"_blank\">Amazon\u003c/a> ($3.59 for two servings).\u003c/li>\n\u003cli>\u003ca href=\"http://www.hakubaku.com\" target=\"_blank\">Hakubaku Organic Ramen\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.safeway.com\" target=\"_blank\">Safeway\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Hakubaku-Organic-Ramen-9-5-Ounce-Pack/dp/B007WQCENQ/ref=sr_1_1?ie=UTF8&qid=1453399333&sr=8-1&keywords=hakubaku+ramen\" target=\"_blank\">Amazon\u003c/a> ($2.99 for three servings).\u003c/li>\n\u003cli>Shirakiku Non-Fried Ramen is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Shirakiku-Japanese-Style-Instant-Noodle/dp/B008531SI2/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453396783&sr=1-1&keywords=shirakiku+ramen\" target=\"_blank\">Amazon\u003c/a> ($0.99 for one serving).\u003c/li>\n\u003cli>\u003ca href=\"http://yamachanramen.com\" target=\"_blank\">Yamachan Ramen\u003c/a> is available at \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a> and on its \u003ca href=\"http://yamachanramen.com/retail_list\" target=\"_blank\">website\u003c/a> ($3.59 for two servings).\u003c/li>\n\u003cli>Koyo Organic Ramen is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a> and Amazon ($1.29 for one serving)\u003c/li>\n\u003cli>Sapporo Ichiban Japanese-Style Noodles are available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Sapporo-Ichiban-Noodle-Instant-Original/dp/B004AH778M/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453401621&sr=1-1&keywords=sapporo+ichiban\" target=\"_blank\">Amazon\u003c/a> ($0.69 for one serving)\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"The first step in making homemade ramen soup is to source your noodles. Not sure what to buy? Here are Kate Williams's picks for the best noodles you can find. ","status":"publish","parent":0,"modified":1454105370,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1472},"headData":{"title":"Store-Bought Ramen Noodles: You Don’t Always Get What You Pay For | KQED","description":"The first step in making homemade ramen soup is to source your noodles. Not sure what to buy? Here are Kate Williams's picks for the best noodles you can find. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Store-Bought Ramen Noodles: You Don’t Always Get What You Pay For","datePublished":"2016-01-27T16:00:58.000Z","dateModified":"2016-01-29T22:09:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106155 http://ww2.kqed.org/bayareabites/?p=106155","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/","disqusTitle":"Store-Bought Ramen Noodles: You Don’t Always Get What You Pay For","path":"/bayareabites/106155/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Not all ramen is created equal.\u003c/p>\n\u003cp>This much Bay Area diners know from eating out at the seemingly infinite numbers of \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/ramen/\" target=\"_blank\">ramen restaurants\u003c/a> now populating our cities. But the ramen available in restaurants isn’t always great, and the good spots are often packed, leading to long lines and hungry bellies. My favorite way to tackle this problem is, of course, to make ramen at home.\u003c/p>\n\u003cp>It is not a quick task. Most DIY ramen recipes take a couple of days of cooking time — a good ramen broth, in particular takes at least 6 to 8 hours of simmering. And then there’s the toppings, like chashu and soy-eggs, which both require time. Fortunately, none of this work is difficult. In fact, the hardest part about making ramen at home (besides managing your cooking schedule) is sourcing good noodles.\u003c/p>\n\u003cp>High-quality ramen noodles have a distinct chewy spring and a definite wheaty sweetness. It’s hard, if not impossible, to recreate such noodles at home. Sure, recipes exist, but they require alkaline salts and high-pressure extruders. I recommend skipping this step and buying ramen from the store.\u003c/p>\n\u003cp>There are three different categories of ramen noodles available: fresh, dried, and fried. Fresh noodles are most often sold frozen, and these are usually your best bet for quality. Dried noodles can also be good; some look like Italian pasta, and others are sold in individual serving cakes. Fried noodles are what I used to think of when I thought of ramen, that college-student staple sold in cakes with MSG-laden seasoning packets. If you’re looking to avoid fried brands of dried noodles, just look at the nutrition facts. Fried noodles will have somewhere around 8 grams of fat per serving; non-fried noodles will have closer to zero.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the seasoning packet note, most ramen noodles, from fresh to fried, are still sold in individual packages with accompanying seasonings. I recommend buying the number of portions you need and toss the seasoning packets. I’ll have detailed directions for making your own, far better, soup from scratch soon.\u003c/p>\n\u003cp>I tried six different brands and styles of ramen noodles available in the Bay Area. I boiled each noodle according to the package directions and tossed them in a drizzle of sesame oil to prevent sticking. I tasted the noodles plain, on their own, with no other seasoning or broth. They widely ranged in price; some were worth the extra cost, and others were, well, not. Here are my picks, from best to worst:\u003c/p>\n\u003cp>\u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">\u003cstrong>Sun Noodle Fresh Ramen Noodle (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sun-noodle-package.jpg\" alt=\"Sun Noodle’s Shoyu ramen kit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun Noodle’s Shoyu ramen kit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sun-noodle-above.jpg\" alt=\"Sun Noodle’s ramen noodles are perfectly springy with just the right amount of chew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun Noodle’s ramen noodles are perfectly springy with just the right amount of chew. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, I’m going to be honest here. Sun Noodle swept away the competition, hands-down. There is no better noodle you can buy in stores. The company is based in Hawaii, with two other ramen factories in Los Angeles and New York. Many top ramen shops around the country use Sun Noodle — \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/shiba-ramen-modeled-on-japanese-ramen-shops-opening-soon-in-emeryville/\" target=\"_blank\">Shiba Ramen\u003c/a> in Emeryville and \u003ca href=\"https://noodlebar-ny.momofuku.com\" target=\"_blank\">Momofuku Noodle Bar\u003c/a>, for example — and there’s a good reason why. Sun Noodle makes several different styles of noodles to suit different broths. Tonkotsu and miso ramens need different shape noodles, for example. All of their noodles, though, have a perfect springy texture that stretches just a bit as you slurp them. More importantly, Sun Noodles \u003cem>taste\u003c/em> homemade. They’re a little sweet, with a strong wheat flavor. Plus, they hold up very well in hot broth. I used the shoyu style noodles when serving my homemade ramen and the noodles \u003cem>never\u003c/em> turned mushy. The only drawback? Sun Noodle is on the pricey side (around $2 per portion), especially if you try to order them online. A better bet is to seek them out in a grocery store (Berkeley Bowl or Tokyo Fish Market).\u003c/p>\n\u003cp>\u003ca href=\"http://www.hakubaku.com/en/products/us/\" target=\"_blank\">\u003cstrong>Hakubaku Organic Ramen\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hakubaku-package.jpg\" alt=\"Hakubaku Organic Ramen Noodles.\" width=\"1920\" height=\"2765\" class=\"size-full wp-image-106158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-400x576.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-800x1152.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-768x1106.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-1440x2074.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-1180x1699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-960x1383.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hakubaku Organic Ramen Noodles. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hakubaku-above.jpg\" alt=\"Hakubaku’s dried noodles are my second favorite ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hakubaku’s dried noodles are my second favorite ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another good bet are the dried ramen noodles from Hakubaku. This Australian company makes straight, slightly sweet noodles that also hold up well in broth. Hakubaku’s noodles, like Sun Noodle’s, are made with alkalizing salts, so the cooked noodles have a springy chew. These noodles hold up well in hot broth, and also work well in stir-fries (if you’re looking for more versatility in your noodle purchases. Any drawbacks? They’re a bit more like spaghetti than what you’d get at a ramen shop, but they’ll do if you don’t want to spring for Sun Noodle.\u003c/p>\n\u003cp>\u003cstrong>Shirakiku Non-Fried Ramen (any style)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/shirakiku-package.jpg\" alt=\"Shirakiku Non-Fried Shoyu Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shirakiku Non-Fried Shoyu Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/shirakiku-above.jpg\" alt=\"If you’re going to buy dehydrated, pre-packaged ramen, buy Shirakiku’s noodles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you’re going to buy dehydrated, pre-packaged ramen, buy Shirakiku’s noodles. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shirakiku ramen noodles look like classic instant ramen — they are a crinkled noodle, formed into a dehydrated cake and sold with an accompanying powdery seasoning packet. However, instead of being fried, they’re air-dried. Shirakiku indicates this preparation method on the package, so they’re easy to distinguish. The noodles themselves are fine; they have a neutral, slightly bland wheat flavor. However, they’re thin and very easy to overcook. If you buy this brand, make sure to cook them for only a minute or two before serving in broth.\u003c/p>\n\u003cp>\u003ca href=\"http://yamachanramen.com/retail_list\" target=\"_blank\">\u003cstrong>Yamachan Ramen (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Yamachan-package.jpg\" alt=\"Yamachan Shoyu Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamachan Shoyu Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Yamachan-above.jpg\" alt=\"Yamachan’s noodles are made locally in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamachan’s noodles are made locally in San Jose. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the only ramen noodles I found that are made nearby. Yamachan’s factory is in San Jose, and it makes a wide variety of noodle soups. The noodles are fresh, and sold frozen, and they’re similar in appearance to Sun Noodle. However, I found the texture of the noodles to be unpleasantly sticky and a bit slimy. The noodles also have a bit of chemically aftertaste; it’s quite apparent when eating the noodles plain, but I imagine it would disappear into the background when eaten in soup. They’re a little bit harder to find — I was only able to source them from Tokyo Fish Market in Berkeley. You should also be able to order them online through the company’s website. A final note for gluten-free readers: Yamachan lists gluten-free ramen noodles on their \u003ca href=\"http://yamachanramen.com/product/business_use/others_for_business_use\" target=\"_blank\">commercial products section\u003c/a>. I’d be willing to bet you could order some if you called and asked.\u003c/p>\n\u003cp>\u003ca href=\"http://www.koyonaturalfoods.com/koyo-ramen2\" target=\"_blank\">\u003cstrong>Koyo Organic Ramen (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/koyo-package.jpg\" alt=\"Koyo Tofu Miso Ramen.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koyo Tofu Miso Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/koyo-above.jpg\" alt=\"Koyo makes dried, non-fried ramen noodles similar to Shirakiku (above).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koyo makes dried, non-fried ramen noodles similar to Shirakiku (above). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Koyo’s noodle style is similar to Shirakiku — they’re sold dehydrated and not fried, and they are sold in individual serving packets. Because Koyo is made from organic flour, they’re a bit more expensive than Shirakiku ($1.29 versus $0.99), and in this case, the price isn’t really worth it. I found the noodles to be very bland and mushy once cooked. They’re not \u003cem>terrible\u003c/em>, but they’re far from your best bet. If you do buy Koyo, keep an eye on the noodles as they cook and keep the boiling time to a minimum.\u003c/p>\n\u003cp>\u003cstrong>Sapporo Ichiban Japanese-Style Noodles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sapporo-package.jpg\" alt=\"Sapporo Ichiban Japanese-Style Noodles & Original Flavored Soup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sapporo Ichiban Japanese-Style Noodles & Original Flavored Soup. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sapporo-above.jpg\" alt=\"Sapporo is a classic, well-rated brand of instant ramen.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-106161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-1440x988.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-960x659.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sapporo is a classic, well-rated brand of instant ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sapporo’s noodles are a classic. I wanted to compare a fried noodle to dried and fresh, and Sapporo’s consistently come up at the top of instant ramen taste-tests. They are, however, far inferior to fried and fresh noodles. Sapporo noodles stay a bit more firm than Koyo, but they have a distinct fried flavor, and they’re oily out of the package. If you insist on fried ramen noodles, you’ll probably like these. For the rest of us, I’d advise spending a few more cents for a better (and healthier) product.\u003c/p>\n\u003cul>\n\u003cstrong>Information\u003c/strong>\n\u003cli>\u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>, and \u003ca href=\"http://www.amazon.com/Fresh-Ramen-Pack-Soy-Sauce-Flavor/dp/B00T2IH7AC/ref=lp_10708176011_1_2?srs=10708176011&ie=UTF8&qid=1453399244&sr=8-2\" target=\"_blank\">Amazon\u003c/a> ($3.59 for two servings).\u003c/li>\n\u003cli>\u003ca href=\"http://www.hakubaku.com\" target=\"_blank\">Hakubaku Organic Ramen\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.safeway.com\" target=\"_blank\">Safeway\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Hakubaku-Organic-Ramen-9-5-Ounce-Pack/dp/B007WQCENQ/ref=sr_1_1?ie=UTF8&qid=1453399333&sr=8-1&keywords=hakubaku+ramen\" target=\"_blank\">Amazon\u003c/a> ($2.99 for three servings).\u003c/li>\n\u003cli>Shirakiku Non-Fried Ramen is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Shirakiku-Japanese-Style-Instant-Noodle/dp/B008531SI2/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453396783&sr=1-1&keywords=shirakiku+ramen\" target=\"_blank\">Amazon\u003c/a> ($0.99 for one serving).\u003c/li>\n\u003cli>\u003ca href=\"http://yamachanramen.com\" target=\"_blank\">Yamachan Ramen\u003c/a> is available at \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a> and on its \u003ca href=\"http://yamachanramen.com/retail_list\" target=\"_blank\">website\u003c/a> ($3.59 for two servings).\u003c/li>\n\u003cli>Koyo Organic Ramen is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a> and Amazon ($1.29 for one serving)\u003c/li>\n\u003cli>Sapporo Ichiban Japanese-Style Noodles are available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Sapporo-Ichiban-Noodle-Instant-Original/dp/B004AH778M/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453401621&sr=1-1&keywords=sapporo+ichiban\" target=\"_blank\">Amazon\u003c/a> ($0.69 for one serving)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106155/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for","authors":["5485"],"categories":["bayareabites_2998","bayareabites_10"],"tags":["bayareabites_335","bayareabites_377","bayareabites_4042","bayareabites_15229","bayareabites_439","bayareabites_15231","bayareabites_15230"],"featImg":"bayareabites_106167","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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