Tag: noodles

Ramen Revelry in Austin, Texas

Few dishes inspire such fanatic fervor as ramen. Combining noodles with soup is hardly revolutionary, and yet the Japanese specialty is the only example I can think of that has driven people to upend their entire lives on a quest to find and eat the best, or the pursuit of making their own, seemingly at the drop of a hat. Ramen made sense to unadventurous Americans long before “sushi” ever entered into everyday vernacular, captivating eaters from all walks of life. Everyone seems to share the same memories of eating ramen in their broke college days, still carrying a place for the dried noodles in their hearts well into adulthood.

Ramen continues to seduce diners across the world, only gaining in popularity year over year. Now, there are so many places to get not only passable, but excellent ramen that considering a comprehensive roundup became a truly daunting task. Even when you narrow down the criteria to Austin restaurants with vegan options, you may be surprised at the breadth and depth of unique variations you’ll find. Ranging from traditional to wildly creative fusion, thin noodles to thick, wholesome to downright decadent, the question isn’t, “do you want ramen for dinner?” but, “what kind of ramen do you want for dinner?”

What Came First, the Noodles or the Broth?

Trying to untangle which component is more important to making the best ramen is truly a fool’s errand. With such a simple composition, both carry equal weight. So, what makes the best ramen? It’s the combination of both, working in harmony together, neither one outshining the other. Toppings are interchangeable, spice is a matter of personal preference, but noodles and broth are indisputable.

  • Noodles: Ramen noodles are distinctive from other forms of pasta thanks to the inclusion of kansui, an alkaline solution that imparts a distinctive springy, chewy texture. The strands can range from angel hair-thin to udon-like in thickness, they can be round, flat, or squared off at the edges, they can be long or short, but no matter what, they must have that characteristic bite. Rarely, and not traditionally, egg may be included in more American-style noodles, so it’s wise to always double-check before ordering.
  • Broth: Traditionally made by simmering bones, aromatics, and seasonings for hours to extract deep umami and richness, this layered, savory foundation completely transforms the flavor of each bowlful. Classic styles include shio (salt-based, light and clear), shoyu (soy sauce-based), miso (fermented soybean paste for a hearty, earthy taste), tonkotsu (pork bone broth, creamy and rich), and paitan (same as tonkotsu, but with chicken). This is the biggest stumbling block for non-vegan restaurants, who often swap it with wan vegetable stock, lacking the depth and punch that the genuine article is known for. Kombu or wakame (seaweed), shiitake mushrooms, miso paste, soy sauce, roasted vegetables, and sometimes nuts or seeds can be used instead to draw out plant-based umami that’s every bit as compelling.

The Best Vegan Ramen in Austin

When I set out to find the best renditions of this beloved Japanese staple, I knew I had a task and a half ahead of me. Finding so many options scattered across the full length of the city is great problem to have. You’re never too far from your next great bowlful. Here’s my cheat sheet and personal assessment to help guide your ramen cravings.

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Hannah (BitterSweet)12 Comments

Endless Einkorn Pastabilities

I very nearly destroyed my stand mixer trying to make einkorn pasta. I’m no stranger to the art of pasta making thanks to a brief but immersive obsession during COVID19, so I had full confidence that this simple experiment would be a wild success.

I was wildly wrong.

Wads of wet, sticky, yet impossibly thick dough clogged the extruding attachment from top to bottom, inexorably stuck in pasta purgatory. No amount of prodding could convince it to come out, nor additional flour, water, or even oil. Only time could heal this wound, letting the einkorn paste dry up to a point where I could chisel it out a few days later. I vowed then and there that I would never make einkorn pasta again. Fortunately for me and you, I don’t have to.

Buy, Don’t DIY

Grand Teton Ancient Grains, my favorite resource for whole grains and the instigators of my whole einkorn infatuation, now make luxurious long strands of einkorn angel hair, spaghetti, and linguine. This stuff is the real deal, made with 100% einkorn semolina and nothing else. No filler, no nonsense. That means they pack a punch, nutritionally speaking, with more than twice the amount of protein as standard white flour pasta. It’s a good thing they’re packed in two-pound bulk bags because I can’t keep my hands off of these beauties.

Bronze Takes First Place

Bronze-cut pasta is the gold standard for quality pasta production, pioneered by the Italians in the 17th century. Otherwise known as trafilata al bronzo, the bronze dies create a rougher surface as the dough is extruded. That means the resulting noodles have a more satisfying bite and are better suited to capturing and holding on to whatever sauces you throw at them. The technique fell out of favor as modern manufacturing demanded faster turnaround times, but the difference is obvious. Modern bronze-cut pasta exemplifies a philosophy of patience and respect for ingredients without having to say a word.

Taste Beyond Compare

While the deep flaxen hue may look like standard whole wheat, the flavor is anything but. Subtly sweet and delicate, there’s none of the off-putting bitterness that the bran of modern wheat can impart. Naturally buttery, honeyed, and slightly toasted, it has a softer, rounder flavor that doesn’t dominate sauces. Einkorn pasta gives you the best of all worlds.

Guardian Angels

Angel hair is typically my last choice when cravings come calling, but this version grants it a massive upgrade on the noodle hierarchy. After a mere two minutes in the water, they’re already supple and ready to serve, yet stronger than the average gossamer strands. Tender without collapsing, delicate without disappearing, I finally understand the enduring appeal of this much maligned noodle.

Spaghetti Theory

Einkorn spaghetti invites a bolder approach. Thicker and more robust, it has the structure to stand up to assertive flavors and sturdier mix-ins without losing its elegance. This is the pasta I reached for when making Dirty Martini Pasta, where briny olives, sharp citrus, and glossy olive oil demand a noodle with both backbone and nuance. Einkorn’s naturally earthy flavor softens the high notes, keeping the dish balanced rather than abrasive. Each bite feels cohesive; salty, silky, and just indulgent enough to honor such sophisticated cocktail inspirations.

Lingering Over Linguine

Wider lengths of linguine possess a certain grounded grandeur. Like slightly flattened ribbons, it has a natural grace that makes it feel composed even before sauce enters the picture. It holds space beautifully, lending a hearty bite to any dish it stars in, and yes, it will easily steal the spotlight. This is the kind of pasta that invites intention, rewarding thoughtful pairings rather than excess.

Eat Like a Rockefeller

That balance made it the obvious choice for making Oyster Mushrooms Pastafeller, a plant-forward nod to the flavors of Oysters Rockefeller. Feathery oyster mushrooms take on the role of velvety seared seafood, bolstered by briny capers and kelp granules, while herbs, aromatics, and richness envelope the whole dish. Al dente linguine entwines in a comforting tangle, paying proper homage to the inspiration without attempting imitation.

While I’m not happy about the original pasta maker mishap, it does give me a greater appreciation for the artistry that goes into a ready-made solution. The difference is knowing when to let go of DIY bravado and trust true craftsmanship. That’s what made Oyster Mushroom Pastafeller possible and ready on a whim, without bringing out the heavy artillery. Grand Teton Ancient Grains delivers einkorn pasta that honors the grain without asking you to wrestle it into submission. Sometimes the smartest move isn’t trying harder, but choosing better.

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Hannah (BitterSweet)4 Comments

Noodles You Should Know: Yen Ta Fo

As pungent as it is vibrant, there’s no mistaking yen ta fo. Known for their unearthly pink color, these eye-catching noodles are an arresting sight, luminous bowlfuls of broth in night markets across Thailand. So bold that it borders on theatrical, yet its origins are anything but artificial.

From Teochew to Thai

Yen ta fo (เย็นตาโฟ) is Thai street food at its best; a riotous mosaic of contrasting textures and tastes. Soft rice noodles, ranging from delicately thin vermicelli to luxuriously wide sen yai, bathe in that unmistakable pink soup, introduced through a curtain of steam. Its origins are somewhat of a collage as well, owing much to its Chinese roots, brought over by Teochew (Chaozhou) immigrants to Thailand. The name itself comes from the Chinese dialects, with “yen” meaning red or pink, and “ta fo” derived from “dou fu” (tofu).

Pretty in Pink, Funky in Flavor

The tofu in question is the single most important part of the dish, the defining factor that imparts that unforgettable rosy hue. Fermented bean curd, preserved with salt, rice wine, and chilies, melts into the broth with a slow-building intensity that lingers in both color and flavor. Its pungency is complex, funky and brash, but also surprisingly mellow when simmered. Some unscrupulous vendors enhance their soup with food coloring, though such shenanigans are wholly unnecessary when working with the genuine article.

Build Your Bowl

What goes into the bowl after that is part tradition, part personal preference. Most renditions begin with the usual suspects of Thai noodle soup, such as airy tofu puffs, tendrils of morning glory (water spinach), mushrooms (most often wood ear, AKA black fungus), wonton chips, and crunchy fried garlic. Historically a seafood-focused dish, the standard build would usually feature various fish balls, squid, sliced fish cake, or the occasional pink-tinged crab stick, though fully vegan versions aren’t too hard to come by.

Season and Slurp

Yen ta fo isn’t meant to be perfectly balanced out of the kitchen. Like many Thai noodle soups, it arrives awaiting your hand at the condiment station. Here, you can fine-tune the experience with a splash of vinegar for brightness, a touch of sugar to amplify the sweetness, chili flakes or chili oil for heat, and a dash of vegan fish sauce for that crave-worthy hit of umami.

Pink of Perfection

For all its flamboyance, yen ta fo is an everyday dish, which is a large part of its appeal. Accessible, affordable, and ubiquitous across Thailand’s markets and food courts, all the locals know the marvels of yen ta fo. It rarely makes its way to Western menus, perhaps because of its peculiar color or its potentially polarizing flavors. That’s a real shame, because yen ta fo is a real sensory delight in its juxtapositions; dressed in neon pink but grounded in deep, savory flavors, its beautiful chaos in a bowl.

Hannah (BitterSweet)11 Comments

Purple People Pleaser

Ube is here to stay.

Casting Filipino kitchens in a vibrant violet hue for millennia, these tubers have taken root in the hearts, minds, and stomachs of those worldwide. Who wouldn’t immediately be captivated by such a striking shade? Few, if any, earthly ingredients could ever achieve that brilliance. One glance and the brain starts spinning like a top, searching for context clues to make sense of what might be on our plates but no, there’s nothing quite like ube.

Adjacent to Hannah yams in terms of texture and flavor, most people seek to accentuate their natural sweetness in desserts. Subtly nutty, accented by hints of floral vanilla, it’s an excellent candidate for the last course. I, however, am not most people, and I think ube should be the entree, too.

Noodles Everyday, In All The Ways

Back when I was obsessed with my pasta maker, if I could extrude it in a dough, no flavor combination was off the table. That era was marked by furious flour storms and spaghetti stands drying on every available surface. Beet linguine, spinach ravioli, charcoal spaghetti; I noodled through every color of the rainbow and back again. One stand-out experiment was ube fettuccine, impossibly indigo, fit for royalty.

Yes, the pasta portion of the recipe is written in grams; it’s worth the price of a kitchen scale, if you don’t already have one. Pasta making isn’t hard, especially with a machine doing the heavy lifting, but it is exacting.

Semi-Homemade Hack

To that end, you can use store-bought dried pasta and cook it in ube-tinted waters for a quicker, and easier fix, but one with much less impact. Expect something more along the lines of pastel lavender pasta, and precious little added flavor to speak of.

To honor its more tropical origin, no average Alfredo sauce would do. Coconut replaces cream in a lush, velvety, unapologetically rich base, coaxed back into savory territory with umami nutritional yeast, garlic, and a whisper of lemon juice. Simple in composition but wildly nuanced in flavor, it’s a sauce that sings in harmony with the sweet, nutty depth of the ube without competing, only amplifying.

Why relegate something so naturally brilliant to just pastries and lattes? Ube has range, and clear staying power. It brings a gentle sweetness with a grounding earthiness that makes it just as welcome at the start of a meal as the finish.

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Hannah (BitterSweet)6 Comments

Soup-er Salad

If you don’t think there could be such a thing as a “refreshing” bowl of ramen, then you haven’t tried hiyashi chuka. Swapping steaming hot broth for chilled dressing, these noodles are an easy way to beat the summer heat.

Top That!

Think of it as a pasta salad, if you will, complete with fresh vegetables and protein to make it a satisfying one-bowl meal. Though traditionally topped with sliced meat and egg ribbons, there are no hard and fast rules for cold ramen, as with hot ramen, making it highly adaptable for all dietary needs and flavor preferences. Just like a salad, anything goes! In addition to what’s pictured and outlined here, a few of my favorite alternative additions include:

  • Shredded lettuce
  • Julienned bell peppers
  • Whole or sliced snap peas
  • Shelled edamame
  • Sliced or diced avocado
  • Shredded nori

To Sauce or To Soup?

Similarly, some like to dress their noodles with a sauce more like a conventional vinaigrette, but I prefer one that’s more like a concentrated, oil-free, chilled broth, straddling the line between cold soup and cold noodles. The longer it sits, the more it absorbs, further blurring that distinction.

Cool Down With Chilled Ramen

Ramen shouldn’t be relegated to just the winter months. Despite the popularity of rich tonkotsu and creamy paitan ramen, this beloved noodle is ready to shed those heavy layers and shine in the summertime. Next time you’re craving noodles but can’t stand the heat, try a simple bowl of light, bright hiyashi chuka on for size.

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Hannah (BitterSweet)3 Comments