Green onions also provide a colorful, crunchy finish, while chili garlic sauce adds warmth. To add extra depth and that “umami” taste, I additionally added a little bit of soy (or tamari) sauce and white miso paste. Bring 2 ½ cups of water to a boil in a large saucepan over excessive warmth. For some, this imprecise and imprecise approach produces a passable result. But, as I found out when writing my cookbook, Koreatown, Koreans have a ramen course of that makes for ...
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