zoramargolis Posted August 3, 2006 Share Posted August 3, 2006 More importantly, has anyone had the cold soba? I assume it comes with a dashi based dipping sauce? I haven't had it there, but zaru-soba (cold buckwheat noodles) is one of my favorite summer meals, and is not easy to find. The chilled noodles are sprinkled with a chiffonade of scallions and nori. The cold broth that you dip the noodles in is dashi-based with rice vinegar, soy sauce and ginger. Very refreshing on a hot day. Link to comment Share on other sites More sharing options...
Bob Wells Posted September 13, 2006 Share Posted September 13, 2006 Shirataki noodles are supposed to be the latest miracle diet food. A guy at Lotte Plaza told me they carry them. Any other sources would be most appreciated. Link to comment Share on other sites More sharing options...
xdcx Posted September 13, 2006 Share Posted September 13, 2006 Shirataki Noodles are supposed to be the latest miracle diet food. A guy at Lotte Plaza told me they carry them. Any other sources would be most appreciated.super h mart has it. it's over on the far wall with all the dairy. Link to comment Share on other sites More sharing options...
ShoeBoxOven Posted September 14, 2006 Share Posted September 14, 2006 you can also get shirataki at whole foods (duke st) in the dairy section. Link to comment Share on other sites More sharing options...
grover Posted September 18, 2006 Share Posted September 18, 2006 dashi-based with rice vinegar, soy sauce and ginger. Very refreshing on a hot day. I agree with you, Zora but not sure about the rice vinegar part. Link to comment Share on other sites More sharing options...
jparrott Posted January 11, 2007 Share Posted January 11, 2007 I would like to buy pho noodles in the little nests that (apparently) most pho places use (they seem like they'd be easy to manage in and out of soaking, etc). I've tried a couple Asian markets, and have found what appear to be even thinner noodles in nests (Banh hoi) but no Banh Pho in nests. Am I tilting at windmills? Link to comment Share on other sites More sharing options...
V.H. Posted January 12, 2007 Share Posted January 12, 2007 I would like to buy pho noodles in the little nests that (apparently) most pho places use (they seem like they'd be easy to manage in and out of soaking, etc). I've tried a couple Asian markets, and have found what appear to be even thinner noodles in nests (Banh hoi) but no Banh Pho in nests. Am I tilting at windmills? I don't know that I've ever seen them in the nest form. Why do you say that most pho places use them? If you seen bags of them at restaurants you may want to ask to just buy some from them. You could always take the bigger package and break the dry noodles into more manageable pieces. Link to comment Share on other sites More sharing options...
luxe Posted May 9, 2008 Share Posted May 9, 2008 I like packaged ramen noodles. The blue flavor is my favorite. You should try Sapporo brand Ichiban in the red and white package. In the Asian foods aisle (not with the regular ramen) at all Shoppers and some Safeways or any of the dedicated Asian supermarkets. It's a whole 'nother level of ramen. Very complex flavor packet. Seriously. Link to comment Share on other sites More sharing options...
Escoffier Posted May 9, 2008 Share Posted May 9, 2008 You should try Sapporo brand Ichiban in the red and white package. In the Asian foods aisle (not with the regular ramen) at all Shoppers and some Safeways or any of the dedicated Asian supermarkets. It's a whole 'nother level of ramen. Very complex flavor packet. Seriously.Please...Safeway? You're kidding, right? Hie thee to a real Asian market and gaze upon a whole aisle of ramen..ramen in all it's many permutations...Vietnamese, Korean, Thai, Chinese, Japanese (and probably every other country in Asia)...ramen in more flavors than just "blue" (whatever that is). Ramen in solid packs like bricks, ramen in bowls, ramen in 6 packs and boxes and spicy and mild and bland and flavors you've never in your life thought of...Safeway...pshaw!! Link to comment Share on other sites More sharing options...
hillvalley Posted October 22, 2008 Share Posted October 22, 2008 I need to buy 10 pounds of soba noodles by Saturday morning. I don't have the time to shlep out to a big Asian market and can't get there until after 6:30pm. Any suggestions between the Hill and Bethesda would be great. Link to comment Share on other sites More sharing options...
22209 Posted October 23, 2008 Share Posted October 23, 2008 I need to buy 10 pounds of soba noodles by Saturday morning. I don't have the time to shlep out to a big Asian market and can't get there until after 6:30pm. Any suggestions between the Hill and Bethesda would be great. http://www.darumajapanmarket.com/ Link to comment Share on other sites More sharing options...
An Briosca Mor Posted October 23, 2008 Share Posted October 23, 2008 Whole Foods sells soba noodles in multiple varieties, in the ethnic food aisle. Also, when I took a class at L'Academie de Cuisine in Bethesda and the menu included soba noodles, the instructor mentioned having bought them at the local Safeway. YMMV, and obviously neither of these places will sell them in bulk. You'll need to buy ten one-pound boxes and pay the price for that. Link to comment Share on other sites More sharing options...
hillvalley Posted October 24, 2008 Share Posted October 24, 2008 http://www.darumajapanmarket.com/They were my first stop but the directions on the packages were only in Japanese and I was given strict instructions to make sure there were in English. I ended up trying the Harris Teeter on the Hill and struck gold. All that I needed with English directions. I wiped them out so I hope no one on the Hill has a soba craving anytime soon. Link to comment Share on other sites More sharing options...
22209 Posted October 25, 2008 Share Posted October 25, 2008 They were my first stop but the directions on the packages were only in Japanese and I was given strict instructions to make sure there were in English. I ended up trying the Harris Teeter on the Hill and struck gold. All that I needed with English directions. I wiped them out so I hope no one on the Hill has a soba craving anytime soon. Glad you found them! And good to know that Harris Teeter carries it. Link to comment Share on other sites More sharing options...
Soup Posted January 17, 2009 Share Posted January 17, 2009 Ramen in NY is pretty good. Get better versions in SF. DC, I've given up. The ramen from packets are nothing like the stuff you get at a shop. They are simply two different beasts. I grew up on sapparo but these days I like the maruchan and the other stuff they sell at safeway, giant ect. when it comes to what I call venilla ramen. You can crank it up a notch and go with some of the korean ramens which have multiple packets and can be extremely hot. Jin ramen is a solid bet but the veriety can be dizzing. Link to comment Share on other sites More sharing options...
sandynva Posted January 21, 2009 Share Posted January 21, 2009 I used to love nong shim brand ramen, the hot and spicy flavor. so good! Unfortunately, it's no longer vegetarian, but i'm sure it's still delicious. They carry it at shoppers, and at asian markets. Link to comment Share on other sites More sharing options...
Joshua Grinnell Posted January 21, 2009 Share Posted January 21, 2009 Back when I was young and didn't have to worry about sodium (gout- the silent killer) I could do the ULTRA Ramen, which was one packet of noodles with two entire flavoring sachets. Everything about it was intense. Now, though, I'm very pleased that the Safeway down the street (next to The Italian Store) has mie goreng-flavored ramen packs. I've had it fresh in Indonesia and this stuff isn't too bad. Comes with a little packet of oil to give it sheen. Sometimes I can't find the instant mie goreng in asian markets and it turns up in Safeway? Link to comment Share on other sites More sharing options...
Soup Posted January 23, 2009 Share Posted January 23, 2009 Do any of you "doctor" your instant ramen? I sometime add kimchi, rice, rice cake, egg, scallions, or tofu (what ever I have left in my fridge)? Link to comment Share on other sites More sharing options...
cheezepowder Posted January 23, 2009 Share Posted January 23, 2009 Do any of you "doctor" your instant ramen? When I'm eating Sapporo Ichiban brand ramen, I almost always remove the cooked ramen noodles from the pot, crack an egg into the ramen "soup," and mix/cook the egg under low heat and pour the mixture over the ramen noodles. I also eat it with kimchi or add kimchi juice to the ramen. Link to comment Share on other sites More sharing options...
goodeats Posted January 23, 2009 Share Posted January 23, 2009 <snip> I almost always remove the cooked ramen noodles from the pot, crack an egg into the ramen "soup," and mix/cook the egg under low heat and pour the mixture over the ramen noodles.That's funny -- that was how I was taught to cook ramen. Ichiban will also be close to my heart as it was the first brand of ramen I ever had, and it was the first brand that I learned how to cook ramen. Now I'm getting all sentimental...Nowadays, I don't add any of the packets, use a dashi base, and add roast pork and tofu and the Japanese spice powder that comes with a red cap. Don't know what that's called in English. Link to comment Share on other sites More sharing options...
Xochitl10 Posted January 23, 2009 Share Posted January 23, 2009 the Japanese spice powder that comes with a red cap. Don't know what that's called in English.It's probably shichimi togarashi in Japanese, meaning "seven flavor chile pepper." I usually call it Japanese seven-spice. Link to comment Share on other sites More sharing options...
goodeats Posted January 24, 2009 Share Posted January 24, 2009 It's probably shichimi togarashi in Japanese, meaning "seven flavor chile pepper." I usually call it Japanese seven-spice.That's hilarious, because that's what it's called in Chinese: seven-spice (or flavor) powder. Thanks Xochitl10! Link to comment Share on other sites More sharing options...
grover Posted January 27, 2009 Share Posted January 27, 2009 I finally got a nerve to make my own ramen after I read this thread. I found a small pork roast chunk with bone (about 1.5 lb) and a boiled beef (2 lbs - it was from rice cake soup) from the fridge so put them together into the pot and boiled for long hours. The broth tastes so good. I added some chopped garlic and soy sauce and boiled again. The taste got better! I put ramen noodles into a bowl, poured the broth and garnished with fresh chopped scallion and chilly oil. The best ramen I had ever tasted. Link to comment Share on other sites More sharing options...
goodeats Posted October 2, 2009 Share Posted October 2, 2009 In case you forget how to cook ramen, you might want to buy this t-shirt reminder. Link to comment Share on other sites More sharing options...
ktmoomau Posted April 4, 2011 Share Posted April 4, 2011 I am going through a clean out the cupboard's stage. So I have some soba noodles I want to use, do they need to be served chilled or are they good hot? Any suggestions on sauce? I have some mini bok choi, and all sorts of proteins (shrimp, steak, chicken, pork in multiple forms) that I could use with it. Also have red peppers, green onion I found in our garden plot, scallions and snap peas, all could be used for the cause. Link to comment Share on other sites More sharing options...
goodeats Posted April 5, 2011 Share Posted April 5, 2011 kt- this wiki link might give you some ideas. I am linking because I tend to only have cold soba in the summer as a refreshing light meal. Usually I buy the soba sauce in the stores, as I am too lazy to make my own soy sauce-dashi sauce combo <insert lame emoticon>. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted April 5, 2011 Share Posted April 5, 2011 I am going through a clean out the cupboard's stage. So I have some soba noodles I want to use, do they need to be served chilled or are they good hot? Any suggestions on sauce? I have some mini bok choi, and all sorts of proteins (shrimp, steak, chicken, pork in multiple forms) that I could use with it. Also have red peppers, green onion I found in our garden plot, scallions and snap peas, all could be used for the cause. We often eat the first round warm-cool, right after preparing it, and then cold straight from the fridge as leftovers. The sauce we use is whatever whisked combination of soy sauce, rice wine vinegar, sesame oil, and sugar/honey that suits your taste, finished with toasted sesame seeds and chopped scallions. Toss that all with your rinsed soba, and then toss additionally with a quick saute of veg/meat - your bok choi, or peas and peppers would be perfect. Enjoy! Link to comment Share on other sites More sharing options...
ktmoomau Posted April 5, 2011 Share Posted April 5, 2011 We often eat the first round warm-cool, right after preparing it, and then cold straight from the fridge as leftovers. The sauce we use is whatever whisked combination of soy sauce, rice wine vinegar, sesame oil, and sugar/honey that suits your taste, finished with toasted sesame seeds and chopped scallions. Toss that all with your rinsed soba, and then toss additionally with a quick saute of veg/meat - your bok choi, or peas and peppers would be perfect. Enjoy! Perfect guys! Thank you. I am going to try this out tonight. Link to comment Share on other sites More sharing options...
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