Dried shiitake mushrooms can be found in the Asian foods section of your supermarket. Steamed rice completes the meal.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.