The 5-Minute Japanese Noodles Cookbook: Ramen, Soba, Udon, Somen and More!, written by Etsuko Ichise, features a comforting collection of homestyle recipes using a variety of noodles and flavors with minimal prep. A few highlights include Poached Egg Soba with Tempura Bits, Beef Sukiyaki Udon with Eggplant, Ramen with Pea Shoots & Pork, Spicy Dan Dan Somen, and Carbonara Style Udon with Mushrooms & Bacon. I will also be sharing her recipe for Tomato Curry Ramen following the review.
Disclosure: I received this book from Tuttle Publishing in exchange for my honest review. All opinions and statements are my own.
The 5-Minute Japanese Noodles Cookbook was originally published in Japanese under the name, Kihon Chomiryou de Tsukuru 5 fun Men, in 2021. It was translated into English by Makiko Itoh.
Etsuko Ichise
Etsuko Ichise is a culinary researcher and expert Japanese Chef. Her work has been featured in multiple magazines, books, and companies. She is also active on television, including NHK’s「きょうの料理」(Today’s Menu) and「あさイチ」(Asaichi).
Etsuko has published 63 cookbooks and contributed to hundreds others. Additional publications include Bento: Lunches from Scratch, A Catalog of 300 Small Bento Side Dishes, Salad Lessons, and The Book of Somen.
The 5-Minute Japanese Noodles Cookbook
Etsuko begins The 5-Minute Japanese Noodles Cookbook with a short introduction, explaining her family’s love of noodles and the reasoning behind the book, which was “inspired by the idea that delicious noodle dishes can be cooked in the same amount of time that it takes to prepare instant noodles.”
She then goes over a few essential ingredients with descriptions and labeled photos. There is even a section on time-saving tips and prep before jumping into the recipes.
Chapters are divided based on flavor: Soy Sauce Flavored Noodles, Savory Salted Noodles, and Miso Flavored Noodles. The contents page has a list of the included recipes with page number for easy reference.
Every noodle recipe is paired with a half to full page photo of the finished dish. You will also see a smaller photo of the required base ingredients assembled on a tray. I particularly appreciated this visual as I was flipping through the book looking for options to use up leftovers.
Measurements are listed in US Customary. Titles are written in English. Each recipe has a small headnote with basic information, yield (always two servings), tips, and notes.
Tomato Curry Ramen
We absolutely loved everything we have tried so far from The 5-Minute Japanese Noodles Cookbook, but the Tomato Curry Ramen is currently my favorite. This easy meal pairs ramen noodles with a curry-spiced ground meat and tomato sauce.
As with all of the recipes in the book, the noodles come together in minutes with just a handful of ingredients.
Simply heat garlic briefly in oil, then stir in the meat. Once cooked, stir in the curry powder followed by the tomatoes and sauce ingredients.
Finish by tossing in the cooked ramen noodles and stir fry until everything is evenly coated. The Tomato Curry Ramen is best warm from the pan.
A Few Notes
This dish is an especially great use of leftover ingredients. I made the sauce with only ground beef since that is what I had on hand. You can also do a blend of ground beef and ground pork or use finely chopped beef.
The instructions state to heat the ramen noodles in the microwave according to package instructions. If your ramen noodles are not meant for the microwave, simply simmer in water until tender and drain before using.
Etsuko mentions you can add in a little minced ginger along with the garlic for a bit more flavor or even top the ramen with a hot spring poached egg.
More Noodles
I also made Ramen Topped with Fried Egg, Sausage & Greens; Udon with Ham, Mushrooms & Soy-Butter Sauce; Tomato Salsa Somen; and Noodle Soup with Sausage & Cabbage.
The Ramen Topped with Fried Egg, Sausage & Greens was Chad’s favorite. A fun variation of Hiyashi Chuka, chilled Chinese noodles (can be swapped for udon) are tossed in a vinegary soy based sauce and served with a fried egg, sliced sausages, and baby greens.
I made the Udon with Ham, Mushrooms & Soy-Butter Sauce to use up some Kishimen Udon I had on hand. The tender noodles are quickly stir-fried with onion, shimeji mushrooms, sliced ham, and a simple sauce made of soy sauce, sugar, and butter. It is served with an additional pat of butter on top.
The Tomato Salsa Somen was perfect for a hot summer day. Thin Somen is served with a Spanish-inspired refreshing tomato sauce (I went with a variety of heirloom tomatoes for color) seasoned with olive oil, soy sauce, and lemon juice. It is optionally topped with a few basil leaves before serving.
The Noodle Soup with Sausage & Cabbage is another option with a delicious fusion of flavors. Inspired by Italian pasta soup, somen noodles are served in a light broth with sliced sausages, cabbage pieces, and grated cheese to finish.
The 5-Minute Japanese Noodles Cookbook is a wonderful pick for those interested in quick and easy noodle-based meals for any time and season. There is a little something for everyone with chilled noodles, stir-fried noodles, noodle soup, and more. You will also find an abundance of meat, seafood, and vegetable options.
Many of the ingredients can be found in larger American grocery stores. Having a Japanese market nearby will be helpful in locating items such as shredded nori seaweed, umeboshi, pork belly, wasabi paste, beni-shoga, kimchi, myoga, natto, doubanjiang, shiso, and aonori. Substitutions and variations are often provided.
If you already have a pantry set up for Japanese cooking, almost everything can be made using leftover ingredients or staples.
Tomato Curry Ramen Recipe
Excerpt from The 5-Minute Japanese Noodles Cookbook
Tomato Curry Ramen
Ingredients
- 1/2 tablespoon oil
- 1/2 clove garlic finely minced
- 7 ounces (200 grams) ground beef and pork or 7 ounces (200 grams) ground beef or 7 ounces (200 grams) chopped beef
- 1 tablespoon curry powder
- 2 small tomatoes (about 8 ounces/250 grams) cut into 8 wedges
- 2 servings ramen noodles heated up in the microwave according to the package instructions and separated
A Ingredients:
- 1/2 cup (65 milliliters) water
- 2 tablespoons tomato ketchup
- 1 tablespoon Japanese Worcestershire sauce or Tonkatsu sauce
- 1/4 teaspoon salt
Instructions
- Put the oil and garlic in a skillet over medium heat.
- When the oil is fragrant, add the meat and stir-fry, until the meat changes color.
- Add the curry powder and stir-fry until it is incorporated.
- Add the tomatoes and A Ingredients (water, ketchup, Worcestershire sauce, salt) and stir-fry together.
- When everything is well blended and a little thickened, add the ramen noodles and stir-fry quickly.
- Serve immediately.
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