Instant Ramen Kitchen: 40+ Delicious Recipes That Go Beyond the Packet

For some, instant ramen is a nostalgic reminder of college years; for others, it’s simply a fast, comforting meal. Peter J. Kim—who was founding director of the Museum of Food and Drink—sees it as both and more: a foundation for endless improvisation.

Rather than stopping at the classic cracked egg, Kim treats ramen as a canvas, breaking down the cooking process into four phases where personalization is possible. Along the way he introduces principles like Maillard reactions, blooming, and infusing, as well as tools such as a ramen flavor wheel and ingredient profiles to guide pairings—from American cheese to coconut milk, peanuts, or toasted sesame oil.

More than 40 recipes showcase just how far this pantry staple can travel. Examples include:

• Frijoles de la olla ramen, with Mexican stewed beans

• Tomato and egg stir-fry ramen

• Mafe ramen, based on West African peanut stew

• Beef stroganoff ramen

• Carbonara-ish ramen

The result is a book that’s fun and informative in equal measure: a set of techniques, inspirations, and recipes that can help you turn a packet of noodles into something surprising, personal, and deeply satisfying.

Hardcover. Color photographs throughout.