Boiling Point – Today’s Fresh Ramen

Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home?  Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth. In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, will unlock the secrets ro a simmering a full-bodied stock. Get your hands diety while you discover the art and science of crafting fresh Ramen noodles and up your bracing game with lacquered pork belly.

No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful.

In this class we’ll make:

  • Handmade Ramen Noodles
  • Chashu Pork Belly 
  • Soy-Glazed Soft Boiled Eggs
  • Pork Bone ‘Mother’ Stock
  • Shio Broth
  • Creamy Tonkatsu Broth

You’ll leave happy in your tummy after enjoying 2 bowls of Ramen.

Boiling Point – Today’s Fresh Ramen

Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home?  Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth. In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths with and assortment of Ramen toppings.

No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful.

In this class we’ll make:

Handmade Ramen Noodles

Chashu Pork Belly 

Soy-Glazed Soft Boiled Eggs

Dashi Stock

Pork Bone Stock

We also turn some of the stock into Miso and Soy Sauce broths 

We encourage you to build your bowls and try all 4!!

Boiling Point – Today’s Fresh Ramen

Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home?  Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth. In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths with and assortment of Ramen toppings.

No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful.

In this class we’ll make:

Handmade Ramen Noodles

Chashu Pork Belly 

Soy-Glazed Soft Boiled Eggs

Dashi Stock

Pork Bone Stock

We also turn some of the stock into Miso and Soy Sauce broths 

We encourage to build your bowls and try all 4!!

Boiling Point – Today’s Fresh Ramen

Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home?  Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth. In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths with and assortment of Ramen toppings.

No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful.

In this class we’ll make:

Handmade Ramen Noodles

Chashu Pork Belly 

Soy-Glazed Soft Boiled Eggs

Dashi Stock

Pork Bone Stock

We also turn some of the stock into Miso and Soy Sauce broths 

We encourage to build your bowls and try all 4!!

Boiling Point – Todays Fresh Ramen

Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home?  Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth. In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths with and assortment of Ramen toppings.

No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful.

In this class we’ll make:

Handmade Ramen Noodles

Chashu Pork Belly 

Soy-Glazed Soft Boiled Eggs

Dashi Stock

Pork Bone Stock

We also turn some of the stock into Miso and Soy Sauce broths 

We encourage to build your bowls and try all 4!!

Boiling Point – Today’s Fresh Ramen

Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home?  Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth. In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths with  and assortment of Ramen toppings.

No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful.

In this class we’ll make:

Handmade Ramen Noodles

Chashu Pork Belly 

Soy-Glazed Soft Boiled Eggs

Dashi Stock

Pork Bone Stock

We also turn some of the stock into Miso and Soy Sauce broths 

We encourage to build your bowls and try all 4!!

Boiling Point – Todays Fresh Ramen

Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home?  Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth. In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths with  and assortment of Ramen toppings.

No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful.

In this class we’ll make:

Handmade Ramen Noodles

Chashu Pork Belly 

Soy-Glazed Soft Boiled Eggs

Dashi Stock

Pork Bone Stock

We also turn some of the stock into Miso and Soy Sauce broths 

We encourage to build your bowls and try all 4!!

Boiling Point – Today’s Fresh Ramen

Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home?  Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth.

In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths and toppings for those little noodles to swim in. No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful. In this class we’ll make:

Handmade Ramen Noodles

Chashu Pork Belly

Soy-Glazed Soft Boiled Eggs

Dashi Stock

Pork Stock

We also turn some of the stock into Miso and Shio broths 

We encourage you to build your bowls and try all 4!!

Boiling Point – Todays Fresh Ramen

Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home?  Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth.

In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths and toppings for those little noodles to swim in. No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful. In this class we’ll make:

Handmade Ramen Noodles

Chashu Pork Belly

Soy-Glazed Soft Boiled Eggs

Dashi Stock

Pork Stock

We also turn some of the stock into Miso and Shio broths 

We encourage you to build your bowls and try all 4!!

Boiling Point – Today’s Fresh Ramen

Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home?  Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth.

In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths and toppings for those little noodles to swim in. No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful. In this class we’ll make:

Handmade Ramen Noodles

Chashu Pork Belly

Soy-Glazed Soft Boiled Eggs

Dashi Stock

Pork Stock

We also turn some of the stock into Miso and Shio broths 

We encourage you to build your bowls and try all 4!!