California Roll Rice Noodle Bowl from chef john

For the Sushi Mayo Dressing Base:

  • ⅔ cup mayonnaise
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Sriracha

For the Bowl:

  • 6 ounces imitation crabmeat, chopped
  • ¼ cup sliced green onions
  • ½ teaspoon wasabi paste, or to taste
  • 2 tablespoons prepared mayo dressing base
  • 4 ounces dried rice noodles
  • 1 avocado – peeled, pitted, and cubed
  • ½ cup sliced English cucumber
  • 2 tablespoons furikake (Japanese nori seasoning), or to taste
  • 1 teaspoon sliced green onions, or to tast

For the Noodle Dressing:

  • 2 tablespoons prepared mayo dressing base
  • ¼ cup seasoned rice vinegar
  • 2 tablespoons soy sauce 
  • ½ teaspoon sesame oil
  • ½ teaspoon wasabi paste, or to taste
  • Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
  • Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.
  • Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.
  • Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
  • Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.

Kim Chee Dip From Sheldon Simeon

  • For the Kim Chee Dip:
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 6 ounces cabbage kim chee, roughly chopped (about ¾ cup), with juice reserved
  • 1 teaspoon sugar, plus more as needed
  • 1 tablespoon Parmesan cheese
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon kochugaru Korean chile flakes, plus more to taste
  • Kosher salt
  • 1 tablespoon fried garlic
  • Wonton chips, crackers, Doritos (Cool Ranch preferred), Fritos, Tostitos, or any other available -ito, for serving
  • For the Microwave Fried Garlic:
  • 1 heaping tablespoon minced garlic (about 4 cloves)
  • Neutral oil
  • Kosher salt
  • Sugar
  1. For the Microwave Fried Garlic:
  2. Place the garlic in a microwave-safe bowl and add enough oil to cover (at least 3 tablespoons). Microwave for 1 minute, then stir. Repeat, stirring and microwaving in 30-second increments until the garlic begins to brown. Then repeat, stirring and microwaving in 15-second increments, until the garlic is deep gold. (This could take between 2 and 4 minutes total, depending on your microwave. In a sieve set over a bowl, drain the garlic, reserving the oil. Transfer the garlic to a plate lined with paper towels and season with a pinch each of salt and sugar. Set aside to cool.

Chinese-style button mushroom soup from thewoksoflife.com


8 ounces button mushrooms(the smaller the better)
2 tablespoons vegetable oil
 4 cups water
1 1/2 teaspoons light soy sauce
salt (to taste)
 2 tablespoons cornstarch (combined into a slurry with 2 tablespoons water, optional)
1/2 cup cilantro (finely chopped)
1 scallion (chopped)

Wash the mushrooms clean of any dirt, and dry them thoroughly with a clean kitchen towel. Detach the stems (you will add them to the soup also).

Place a medium soup pot over medium high heat. When the pan is very hot, add the oil and mushrooms cup-side up in a single layer. (Add the stems in too to avoid waste.)

Reduce the heat to medium, and cook until the mushroom caps are browned, and each cup fills with liquid (that’s the juices in the mushroom seeping out!). Also check the stems for browning. Avoid stirring during this pan-frying process as it’s the key step to developing flavor for this soup. (You also want to keep the mushroom juices in the caps.) 

When the mushrooms are nicely browned, add the water and light soy sauce. Bring to a boil. Cover and simmer for 5 minutes over medium low heat.

Add salt to taste, and stir in the cornstarch slurry (if using). Simmer the soup for 30 seconds until thickened.
Just before serving, add the cilantro and scallions. If you like cilantro (like me) this soup can take a lot of cilantro! 



yum yum sauce fromanediblemosaic.com

  • 1 cup mayo
  • 2 tablespoons sambal oelek
  •  2 tablespoons ketchup
  •  1 1/2 tablespoons rice vinegar
  •  1 tablespoon soy sauce
  •  1 tablespoon honey
  •  1 teaspoon garlic powder
  •  1/4 teaspoon ground ginger
  •  1/4 teaspoon white pepper
  •  1/4 teaspoon sweet paprika
  • Stir together all ingredients in a medium bowl. Cover and refrigerate until using.

Spicy Noodle Soup With Mushrooms and Herbs from NYTimes

  • 3 tablespoons canola or olive oil
  • 4 garlic cloves, thinly sliced
  • 2 large shallots, thinly sliced
  •  Kosher salt and ground black pepper
  • 1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
  • 1 to 2 fresh red or green chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red-pepper flakes)
  • ½ cup low-sodium soy sauce, plus more to taste
  • ¼ cup unseasoned rice wine vinegar, plus more to taste
  • 8 to 10 ounces noodles, such as udon, soba, rice or spaghetti
  • 2 cups herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving
  •  Sesame seeds, sesame oil or both, for serving (optional)
  1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
  2. Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
  3. Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like. 
  4. Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
  5. To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

Diane’s Vietnamese Fish Sauce Dip Recipe Nuoc Mam Cham

  • 1/4 cup fish sauce 
  • 1/2 cup water
  • 3 Tablespoons fresh lime juice , or to taste
  • 3 large garlic cloves (preferably mashed in a mortar and pestle but minced will work fine)
  • 1 Tablespoon sugar , or to taste
  • 1-2 fresh thai chiles , to taste
  • 1 teaspoon crushed fresh ginger root (optional for another variation)
  1. Combine all ingredients (fish sauce, water, lime juice, garlic, sugar, chiles, and optional ginger) in a bowl and stir until the sugar is fully dissolved. Or in a mason jar, add all ingredients and shake the dickens out of it.
  2. Serve the dip on or with whatever your heart desires. And don’t forget to offer a side of breath mints after the meal. You can store in an airtight container in the fridge for up to 3 weeks. Enjoy!

easy vegan pho by mimi

  • 2 quarts vegetable broth use better than bullion no chicken
  • 1 large onion quartered, char in foil on stove
  • 4 inch piece fresh ginger
  • 2 cinnamon sticks
  • 4-6 whole star anise
  • 4 whole cloves (1/8 tsp cloves)
  • 8 oz. rice noodles
  • 1 lb. extra firm tofu, drained, pressed and cut into 1/2 inch cubes (optional)
  • 1 tbsp. vegetable oil
  • 2 c. shiitake mushroom caps sliced
  • 1 c. julienned carrots
  • 1 c. broccoli florets

For Topping

  • lime wedges
  • hoisin sauce
  • sriracha sauce
  • soy sauce
  • jalapeño slices
  • fresh cilantro
  • scallions
  • fresh basil
  1. easy Pour vegetable broth into a large pot and place over high heat. Bring to a simmer.
  2. While broth heats up, place onion and ginger onto baking sheet and place under broiler. Cook until lightly charred on top, about 4 minutes, watching carefully to avoid burning. Rotate and cook until charred on opposite sides. Add onion and ginger to broth, along with cinnamon, star anise, cloves. Allow to simmer for at least 30 minutes, adding a bit of water if the mixture reduces too much.
  3. While broth simmers, cook noodles according to package directions. Drain into a colander and rinse with cold water.
  4. Mimi’s notes:
  5.  Roast one whole onion, No tamari or soy sauce, Used no chicken base bouillon, parboiled all the vegetables separately with the broth. Roasted whole anise in pan along with cinnamon.

Shrimp Poke Bowl from main & vine

2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. honey
1 tsp. sesame oil
1 tsp. fresh grated ginger
1 tsp. minced garlic
1 lb. medium shrimp, peeled, deveined, tails removed
1 Tbsp. canola oil
¼ cup mayonnaise
1 Tbsp. sriracha
½ tsp. lime juice
4 cups cooked brown or white rice, cooled to room temperature
3 cups assorted vegetables, (i.e. thin sliced cucumbers, shredded carrots, radish, seaweed salad, edamame, green onion, sliced jalapeno, etc.)
1 avocado, cubed
Pickled ginger
Toasted sesame seeds

  1. Whisk together soy sauce, rice vinegar, honey, sesame oil, ginger and garlic. Pour ½ of the mixture over shrimp and allow to marinate at room temperature for 15 minutes. Set aside remaining soy mixture.
  2. Meanwhile mix together mayonnaise, sriracha and lime juice; refrigerate until ready to use.
  3. Heat a large skillet over medium-high heat; add oil. Remove shrimp from marinade; add to pan and cook 2-3 minutes tossing occasionally until shrimp just turns pink. Remove from heat and allow to cool; dress with reserved soy marinade. Store refrigerated.
  4. When ready to build a bowl add 1 cup of rice, top with ¼ of the shrimp, about ¾ cup of desired vegetables, ¼ of avocado cubes, and desired amount of pickled ginger and sesame seeds. Drizzle with spicy mayo.