Ninja Notes

The difference starts before the noodles reach your pot.

The English names overlap. Fresh or fried tells you more.

Tangy vegetables, chili and a different bite alongside the rice.

Tofu is an ingredient with several textures. The type changes what you can do with it.

The noodles in our ramen come from a Cleveland pasta maker you may know from the West Side Market.

Got tickets? We’re on Detroit Avenue, next to Near West Theatre.

An evening of open studios, with dinner before or after.

Count the meals first. Then add the sides and dessert.

Put the buns and fillings on the table. Let everyone build dinner.

Get everyone’s food choices before you build the order.

Rice noodles, ginger beef broth and a plate of herbs, lime and sauces.

Choosing a noodle soup? Start with the noodles and broth.

Broth, tare, noodles, oil and toppings. Here’s how they come together.

The broth is the base. Tare is the concentrated seasoning added to it.

Let’s talk about the part you slurp.

Pork-bone broth, noodles and the reason the soup looks creamy.

Tender pork, sweet corn, crisp sprouts. The toppings change the next bite.

The same kind of bones can make two very different soups.

Some of that fragrance cooks into the pot. Some arrives with the herbs.

Pork, pâté and pickles on a baguette. Here’s what goes into ours.

The Japanese chili seasoning on our tots, mac and more.

Our Korean fried chicken comes in a sub, over mac and in ramen.

A thin wrapper, a tender filling and, in the pan-fried version, a crisp bottom.

The base changes the vegetables and sauce, too.