I wasn’t expecting to learn so much from this ramen cookbook, but I did! And my husband is going to love all the new recipes and toppings we’ll be trying out in our house!

Instant Ramen Kitchen is a unique blend of the history of ramen, food science and a bit cookbook too. There are so many unique pages that catch my attention like a color wheel with umami, aromatic, sweet, rich and acidic with all the foods that fall under that ingredient. It’s not quite what I was expecting, it is much more detailed with the science of how to cut a carrot into different shapes, a salinity chart, protein and vegetable cook times and even a ramen flowchart.

I really enjoyed the history of different brands of ramen with full color photos of each of the packages. The last part of the book is many recipes with elevated inspired recipes like egg drop ramen, beef stroganoff ramen and shakshuka ramen. It would be the perfect gift for the ramen fan in your life.

Thank you to Chronicle Books for providing access to an eARC via NetGalley.

The perfect cookbook for the teenager or college grad in your life. Also a great cookbook for anyone wanting to spice up a cheap dish and make it feel luxurious. While diving into flavors and cooking methods, this cookbook also gives diversity to the humble packet of ramen.

I LOVE how real this cookbook is. I knew from the start with the introduction that I was going to love it. I had my fair share of delicious home cooked meals growing up, but as a child and even now, I am not immune to dinner straight from the microwave.


In fact, I just had picante chicken ramen for lunch yesterday. No fuss, literally just the noodles and that delicious sodium packed flavoring and it was fantastic! Lol. Could I have tweaked it and made it into a culinary masterpiece ( okay maybe that's taking it too far)? The answer is absolutely. Those little noodle bricks are cheap and more versatile than you know.


Will I be recreating a lot of these recipes? 110% yes I will.

I received a copy in exchange for my honest review.

The first half of this book wasn't something that interested me, I mostly skimmed. When I finally got to the recipes I found many that I would like to try.

I pick up lots of cookbooks, and I make lots of creative late night ramen, so it was only natural for me to take a peek at "Instant Ramen Kitchen." Despite that, I wasn't exepcting to love it as much as I do. It’s one of the most thoughtfully organized and genuinely useful cookbooks I’ve picked up in a long time, and I’ve already flagged several recipes to try ASAP. The layout is clean and intuitive, and I especially appreciate how the book helps you decide what to make based on how much time you have or what you’re in the mood for; there’s even a clever and fun flow chart that makes choosing a recipe feel effortless. The book manages to stay focused on its niche while still offering a surprisingly wide variety of dishes, all of which feel perfectly approachable and full of personality. The infographics, the history and breakdown of ramen flavors, the modern aesthetic, the playful but smart recipes; it's safe to say I love, love, love this book.

Ok! I did not know the versatility of more than one ways to make ramen besides the obvious one that is on the back of the package but man this sound absolutely delicious and cannot wait to try them out!

Peter begins the book by mentioning his first cooking experience of making and eating ramen by saying it slippery chewy noodles embued in a heady broth of umami and chicken broth. He was hooked, hi Korean Mom added egg and scallions whilee Peter experimented with hot dogs, frozen broccoli, and leftover Korean food.
David uses precise measurements, timing and specific ingredients in his recipes so use some of them to hone your ramen making skills then branch out on your own.

The tools that are needed are simple and easy to locate - a 2 qt saucpan, a 2 cup measuring cup, chopsticks, kitchen timer, prep bowls for ingredients and a slotted spoon.
The preparation phases are:The Prep, Pre Simmer, The Simmer and The Finish, with explanations and pictures.
There is even a Plating Technique to show you how to present your ramen!

You will learn the different types of ramen,they are spicy and saucy; the different types of flavor packets, salty, sweet, umami and more!

Peter uses long simmered bones, collagen and tonkatsu to make a rich broth - this is not your 5 minute ramen!

You will find egg drop ramen, couscous ramen, beef stroganoff ramen and many more.
Enter your culinary journey with a beloved comfort food and enjoy!
You are set up for success!

A cookbook and guide on how to cook and arrange instant ramen.

The first half in particular seemed targeted specifically to beginner cooks or cooks that aren’t yet too confident in the kitchen but have made some instant ramen in their life, at lear according to the package instructions. It goes in depth on the roles that different ingredients play, how to substitute ingredients, the basic steps in making ramen, and different common cooking techniques and what they bring to a dish. That part is a bit dry, like a textbook, but it is certainly packed with knowledge. It kind of reminds me of the show Worst Cooks in America, like this is directed at people who are at a slightly higher skill level than the contestants there.

The second half is actually where the recipes are, with classic ramen recipes and then well-known recipes from around the world but with the starch component replaced with instant ramen (and the recommended flavor of ramen to use for each recipe). I’m a bug ramen and instant ramen lover, but at least for the classic recipes, I do agree with Uncle Roger and think if you want traditional ramen going to a ramen restaurant is a safer bet, but I appreciated the love for instant ramen woven throughout this cookbook. It’s a fun concept of a cookbook, but I think inexperienced cooks or people who want to do more with their instant ramen will get the most out of this book.

Thanks to Netgalley and Chronicle Books for the eARC in exchange for an honest review!

I was expecting a lot more from this cookbook. A little bit of history in the beginning is good but 50% of the book being Ramen history? A bit much. Tried a few of the recipes, especially the sauces, and enjoyed them. Just feel like this was more of a ramen history book vs a cookbook.

This book is everything you want to know about Ramen but didn’t know you wanted to. I don’t know many people who don’t like Ramen. I find it interesting that a go to meal can be turned into soups, stews and main meals. This book is a must for anyone who likes to cook at home and try new things.

This book is more in depth than I ever expected it would be! It’s perfect for seasoned ramen lovers wanted to step up their game as well as beginners wanting to try something different. Visual learners will appreciate all the charts! So handy! I loved the wheel chart that showed the different ingredients and toppings by flavor profile. I personally would have appreciated having photos for every recipe. I think this would make a fantastic gift and if I remember, I will definitely buy a copy for my son.

Okay but this book is super cool. The first half of the book is explaining the intricacies of ramen and it's history. It explains how it came to be and how it's traditionally eaten. It even breaks down the flavors and ingredients that come in the packets of instant ramen and how and why they are used. I love how the book has a modern infographic feel to it through out. But, my favorite thing is the unconventional recipes in the back that give you a completely different twist on making ramen. I actually want to try them when I can. Especially the way they made mac and cheese out of it with only 3 ingredients. Very cool book!

I absolutely loved this book! It’s full of so many exciting ideas to make your ramen even tastier. Thanks to NetGalley, the author, and Chronicle Books for the ARC.
#InstantRamenKitchen #NetGalley

I loved this cookbook! When I saw it on netgalley, I immediately knew I needed to read it. It definitely exceeded my expectations, I loved that the author gave us the history on ramen. Throughout this cookbook Peter Kim has demonstrated his passion for Ramen. I am always looking for ways to upgrade my ramen packs and this cookbook has given me so many recipes/ideas that I can not wait to try. A problem I find with cookbooks is that I often think I could find the same recipes on Pinterest but I did not feel like that with this one. I will definitely make sure to pick this up when it's published.

Thank you to NetGalley, Peter Kim and the publisher for this ARC in exchange for an honest review!

Fantastic recipes, hands down would recommend for any Ramen enthusiasts!

THIS IS PEAK FORMATTING FOR A COOKBOOK. I repeat- THIS IS PEAK FORMATTING FOR A COOKBOOK.
I cannot stress that enough. The way the information is broken down into two parts allows for a clearer understanding of the information. The way tools, methods, and ingredients listed are not only visually and aesthetically pleasing, but so easy to understand utilizing the use of bold text, and numbers within text to show steps.

In the first part, Kim asks that you use this cookbook as a guide to learn methods and common ingredients instead of strictly following the recipes. He explains how this approach will better improve your cooking skills. Exploration and experimentation are fun and encouraged in the kitchen- I love it! This is exactly how my partner and I use cookbooks. Not only will I push to purchase this at my library but I will also purchase the print book. This book is a tool- plain and simple.

I loved this cookbook. It has a lot of information about the ramin story. The recipes seem easy to follow also.
Thank you to NetGalley and the publishers for a review copy.

I am liking Peter J. Kim's "Instant Ramen Kitchen." The introduction section goes a bit too long but I found it worth the read as it grounds the purpose of the book. I do like that the author doesn't go straight to the recipes but rather, takes time to explain the different ramen style and prep work that can make the dish unique and more filling. By the time I got to the recipes, I knew I wanted to get this book.

I now have it on my wish list to get when it releases in September. I'm a Sapporo Ichiban afficionado myself but with this book, I think I could expand my instant ramen tastes. Well done, easy to read and I think it goes the extra mile.

Instant Ramen Kitchen by Peter J. Kim is an absolute revelation, especially for someone like me who's been relying on packaged ramen since high school. I picked it up hoping to simply elevate my ramen game and perhaps save a few bucks on takeout, but this book delivered far beyond my expectations. It's not just a collection of recipes; it's a comprehensive instruction manual for crafting your own ramen masterpieces. The level of detail and the inclusion of helpful charts make it feel like it was penned by a seasoned instructor, yet it remains incredibly easy to follow. The stunning, appetizing photographs are a huge bonus. This would be the perfect gift for any ramen enthusiast or a high school graduate looking to survive college culinary adventures. It's definitely on my list to purchase the moment it's released!