blueapronstaff, Author at Extra Helpings

Irish-Inspired Recipes for St. Patrick’s Day

Everyone is Irish on St. Patrick’s day! No matter your connection to the Emerald Isle, the holiday is a perfect time to celebrate the rustic comfort of Irish food and drink. Try one of our favorite recipes, paired with the perfect Irish whiskey, to create a delicious St. Patrick’s day dinner for family or friends. These dishes are inspired by Irish classics, like corned beef and stew, and updated with a gourmet touch.

Irish Recipes

Corned Beef-Spiced Flank Steaks with Braised Cabbage & Buttered Red Potatoes

We’re tipping our hat to the Emerald Isle with this gourmet Irish-American fare. The corned beef and cabbage typically served on St. Patrick’s Day is actually a reinvented Irish dish, modified by immigrants to use local American ingredients. In our version, we’re serving steaks coated in a corned beef-inspired, custom blend of spices.

Pairing: Try pairing with an Irish Whiskey like Green Spot.

NOSE

Fresh aromatic oils and spices with orchard fruits and barley on a background of toasted wood.

TASTE

Full spicy body. A hint of cloves along with the fruity sweetness of green apples, rounded off with toasted oak.

FINISH

Lingering flavors of spices and barley.

Lamb, Beef & Mushroom Stew with Parmesan Potatoes & Chives

This dish is inspired by the rich, complex flavor of shepherd’s pie, a hearty meat stew topped with a mashed potato crust. We’re cooking ground lamb and beef with vegetables like mushrooms and celery, plus zesty, aromatic spices like garlic powder, fennel seed and savory. And instead of mashed potatoes, we’re topping our finished stew with thin slices of roasted potato, topped with a bit of nutty parmesan cheese.

Beef Stew & Cheesy Mashed Potatoes with Carrots & Thyme

Beat cold weather by filling your bowl with deliciously hearty beef stew. Our flavorful broth (simmered with spices, tomato and beef demi-glace, for exquisite richness) is brimming with beef and carrots, one of our favorite seasonal vegetables. We’re scooping savory, cheddar-infused mashed potatoes right on top, then finishing the stew with a garnish of fresh herbs.

For an Irish Whiskey pairing, try the Jameson Black Barrel with our beef or lamb stew.

NOSE:

Time spent maturing in select charred bourbon barrels leads to intensified aromas of butterscotch, fudge, and creamy toffee.

TASTE

Nutty notes are in abundance alongside the smooth sweetness of spice and vanilla.

FINISH

Enjoy the richness and intensity of toasted wood and vanilla.

Shepherd’s Pie with Green Beans & Mushrooms

Shepherd’s pie is a classic comfort food. So named for its use of lamb, it consists of a hearty filling baked under a crust of mashed potatoes. We’re making our filling with lamb, beef, green beans and mushrooms, all simmered in a flavorful sauce. And our crust features perfectly-textured Yukon Golds.

Beef & Mushroom Stew with Roasted Potatoes

This hearty beef stew is flavored with aromatic seasonings, tomato paste, and— for savory-sweetness and a bit of thickness—soy glaze. We’re topping each bowl with red potatoes, sliced and roasted for slightly crispy contrast.

Pair shepherd’s pie or beef stew with the Redbreast 12 Year Old Single Pot Still Irish whiskey.

NOSE

A complex spicy and fruity aroma with toasted wood notes evident.

TASTE

Full flavoured and complex; silky smooth with a harmonious balance of spicy, fruity, sherry and toasted notes.

FINISH

Satisfyingly long, the complex flavours linger on the palate.

Find more recipes like these in the Blue Apron Cookbook.

How To Mold Butter

All dinners are special, but some dinners are *extra* special. It could be a romantic date, a dinner party, or a family birthday. Whatever the occasion is, sometimes you want to take things up a notch. You’re already preparing a beautiful meal, you’ve set the table, and maybe even arranged a few flowers. If you’re looking for a memorable touch to make your table stand out, go for fancy butter. Learn how to use a butter mold below.

Pick your butter mold

There’s a mold for everything. Don’t limit your self to hearts and flowers (even though those can be cute, of course). You can use traditional wooden butter molds, but if you’re looking for an unconventional design, you’ll need to branch out. Most silicone molds can be used to shape butter, but they may be labeled as soap or candle molds. Just be sure to choose a flat mold—three-dimensional candle molds will be too difficult to work with.

If you’re using a wooden mold, soak it in cold water for about 30 minutes before filling it with butter. This will prevent the butter from sticking.

Prepare your butter

Let the butter sit at room temperature for about 30 minutes. The butter should be soft enough to squish, but still quite solid. If it’s too warm, it won’t capture the detail of the mold.

Mold the butter

Use a silicone spatula or flat knife to push and spread the softened butter into the mold. Push down to avoid any air pockets. If you’re using a wooden mold, set entire filled mold in the refrigerator to harden for an hour. For silicone molds, save time by placing the filled mold in the freezer for 30 minutes.

Remove and plate

Once the butter has thoroughly hardened, it’s time to take it out of the mold. Wooden molds may have a plunger. Just push this plunger down to release the butter. Flip silicone molds over and press the mold to pop the butter out. Serve the butter flat on the plate or stand it up vertically.

Your butter is sure to impress.

Plating Tips from the Blue Apron Test Kitchen

We eat with our eyes first, right? There’s no need to get out the edible flowers and tweezers for a weeknight family dinner, but if you want to make a meal feel extra special, or you’re planning to take a picture, you can use a few simple tips to create a beautiful plate. These are some of the plating tips our chefs use at home.

plating tips for grain bowls — A bright bowl adds a pop of color

Choose the right plate

Before you start arranging food, you have to choose your dinnerware. Dinner plates can range in size from 8.75 to 12 inches in diameter. In some cases, your plate might be bigger than your stomach. Choosing a smaller option can keep your plate from feeling empty. If your dinner plates are too big, try plating on a salad plate.

Use matte plates

This plating tip is especially important if you’re planning on photographing your food. High-shine plates can reflect light and cause glare, or, even worse, capture your own reflection.

plating tips for pizza — Cut slices so that your dish looks ready to eat

Think about volume too

It’s not just about the surface area of the plate, consider the height of your food too. Add visual interest by piling lettuce high or stacking a few roasted vegetables on top of each other.

Go for a garnish

A sprinkle of fresh herbs can add a splash of color to stews, roasted meats, or pasta dishes. For soups or breads, a drizzle of olive oil can add a beautiful sheen. Garnishes can be creative! Nuts, thinly sliced vegetables, and seeds can all add to your plate. Just make sure that the garnishes you choose are edible.

Embrace imperfection

Don’t forget: dinner is there to be eaten. If you’re photographing a serving dish, try taking a scoop out or leaving some sauce splatters on the side of the dish. This will make your photos feel relatable and authentic.

Want to try these plating tips at home? Get started with your next Blue Apron delivery.

8 Casserole Recipes for a Game Day Feast

Mexican beef casserole recipe — Mexican Beef & Rice Casserole

Casseroles are easy, warming, and make-ahead-able; all qualities essential to big game eating. Whether you plan to spend the weekend watching football, or you’re just in the mood for a cozy meal, these delicious casserole recipes will satisfy your cravings.

1. Dig into Baked Orzo with Chorizo & Mozzarella

Baked Orzo Casserole with Chorizo & Mozzarella

Dried chorizo and garlic bring a little kick to this baked pasta casserole recipe.

2. Scoop up Savory Sweet Potato Gratin

recipes for sunday casseroles with sweet potatoes

For pure comfort, turn to carbs. This vegetarian dish combines sweet potatoes with a rich béchamel sauce to deliver a complex and layered flavor profile.

3. Chow down on Mexican Rice & Beef Casserole

This baked dish was inspired by classic Mexican flavors. The hearty rice and beef base it topped off with baked tortilla strips for an irresistible crunch.

4. Spice up Sunday with Chicken Mole Enchiladas

Chicken Mole Enchiladas Sunday Casserole

Are enchiladas a casserole? We’re not here to split hairs. All we know is that this recipes is hot, satisfying, and baked in a pan. It will satisfy your casserole craving either way.

5. Stuff your friends on Stuffed Shells

Channel your inner New Jerseyan with this saucy recipe for stuffed jumbo pasta shells.

6. Then, stuff your Beef-Stuffed Peppers

We snuck another vegetable in here! No eating around the pepper, it’s against the game day rules.

7. If football’s all Greek to you, make Moussaka

A squeeze of lemon keeps this decadent casserole from feeling heavy.

8. Tuck into some Shepherd’s Pie

Scientifically speaking, shepherd’s pie is a perfect food. This version is filled with a mixture of beef and lamb for to create a hearty satisfying dish.

Here’s some good news: you don’t have to make just one of these casserole recipes! Grab your oven mitts and assemble your ingredients. It’s game time!

Looking for the perfect pre-game appetizer? Try these homemade jalapeño poppers.

A Guide to Crème Anglaise

crème anglaise dipping sauce — Chocolate Chip & Almond Biscotti with Peppermint-Chocolate Dipping Sauce

French desserts are subtle. Instead of an explosion of sugar and sprinkles, French desserts are often based on delicate rich flavors like butter, cream, and the classic French custard: crème anglaise.

What is crème anglaise?

This saucy custard is a classic element of French pastries. It’s made from a mixture of sugar, egg yolks, and hot milk. This richly-flavored pudding has a thin texture that makes it perfect for dipping or drizzling. It can be flavored with vanilla beans, chocolate, or any flavoring extract that you choose.

How to use crème anglaise

In our Fireside Feast box, we used chocolate peppermint crème anglaise to create a luxurious dipping sauce for biscotti. For an even simpler use, try pouring it over freshly-cut strawberries or drizzling it over cakes or pies. This thin custard is also the base of a classic French dessert: Crème brûlée.

How to make crème anglaise

Eggs, sugar, and milk are whisked over heat until the egg cooks and thickens the custard. Traditionally this dish is made without cornstarch, but some modern recipes may use cornstarch as a shortcut to ensure that the mixture thickens properly. After the mixture has been heated, it should be covered and chilled in an ice bath or in the refrigerator. Covering the custard helps prevent a skin from forming, and chilling thickens the sauce even further.

Try it at home

Blue Apron’s Fireside Feast makes preparing dessert easy. Our recipe for chocolate chip & almond biscotti with peppermint-chocolate dipping sauce uses pre-made crème anglaise to deliver a rich, indulgent dipping sauce that comes together in just a few minutes. Read about social media manager’s first-hand experience making the fireside feast here, and order a box of your own through your account page or the Blue Apron Market.

How to Use Leftover Blue Apron Spice Blends

If you’re a Blue Apron customer, you might be familiar with this instruction “use up to half of the spice blend, you will have extra.” Our pre-portioned spice blends often include more than you need for a recipe. Don’t toss the rest! Consider this perfectly balanced blend of flavors our little gift to you. Use your leftover Blue Apron spice blends to add flavor to your next home-cooked meal.

pork roast with leftover weeknight hero spice blends — Pork roast featuring the Weeknight Hero spice blend

Tips for using leftover Blue Apron spice blends

Rub them on proteins

Any of our custom spice blends will work well as a rub on proteins like chicken, pork loin, or fish. Try using any leftover Weeknight Hero spice blend on chicken thighs. Just coat your protein with the spice blend, season with salt, and then cook as directed by your recipe.

Recipe ideas

Tuscan-style pork chops, featuring the Tuscan spice blend

Sheet Pan BBQ Pork, featuring the BBQ spice blend

Seared Chicken Breasts, featuring the Weeknight Hero spice blend

Mix them into grain bowls

leftover Mexican spice blends — Mexican Grain Bowl
with Barley, Salsa Macha & Lime Mayo

Stir leftover spice blends into rice, farro, or fregola sarda to create a flavorful base for a grain bowl. After your grains are flavored, top them off with roasted vegetables, proteins, or toasted nuts. Use whatever is in your pantry!

Harissa-Honey Tofu Bowl, featuring the Za’atar spice blend

Summer Fregola Sarda Pasta, featuring the Tuscan spice blend

BBQ Chickpea & Corn Grain Bowls, featuring the Smoky spice blend

Give it a quick search

Take advantage of the catalog of Blue Apron recipes available online. Search for your spice blend in the cookbook, or just use a search engine to look up the name of your spice blend + Blue Apron recipe. The search results will show you past recipes that feature our blends, and you can use your leftover Blue Apron spice blend to recreate any of our recipes at home.

Hooked on our spice blends? You can order individual jars of them for your very own home on the Blue Apron Market.

3 Biscotti Recipes You’ll Love

Biscotti are a classic Italian cookie. These sweet are traditionally baked twice. The second bake gives these cookies their characteristically hard, crunchy texture. Our favorite biscotti recipes are easy. You don’t have to spend time individually shaping each cookie. Just form the dough into a large, flat log for the first bake. After they come of out the oven, you’ll slice them in to shape and bake them again. These subtly sweet cookies are an excellent addition to any cookie plate or do as the Italians do and dunk one in your morning coffee.

Chocolate Cornmeal Biscotti with Dried Cherries & Almonds

Our take on the classic Italian cookie features a dough of cocoa powder and cornmeal mixed with bites of tart cherries, chocolate chips, and almonds.

Glazed Cinnamon Biscotti with Candied Ginger

This variation features a simple, sweet dough flavored with a blend of warming spices (like cinnamon and allspice), plus bites of candied ginger. We’re finished them off with a drizzle of rich glaze.

Chocolate Chip & Almond Biscotti with Peppermint-Chocolate Dipping Sauce

These subtly sweet cookies, paired with a decadent dipping sauce, are the perfect way to finish a meal.

Try these biscotti recipes at home! You can get everything you need for our Chocolate Chip & Almond Biscotti with Peppermint-Chocolate Dipping Sauce delivered to your door as part of the Blue Apron Fireside Feast box, available without a subscription on the Blue Apron Marketplace. See the full Fireside feast menu here.

Try the Fireside Feast for yourself! Order your meal of duck cassoulet, garlic bread, salad, biscotti, and peppermint-chocolate dipping sauce without a subscription on the Blue Apron Market. Serves 4-6, $159.99

What is High-Volume Eating?

The diet industry is worth billions. Diet plans flood our inboxes and social media feeds every day. Bookstores and grocery store aisles are filled with diet products and “quick fix” solutions. It seems like every day we hear of a new diet that promises results. With so much information out there, it can be hard to separate fad diets from tried-and-true methods of healthy eating. Are you wondering if high-volume eating is right for you? The key thing to remember is that no one diet fits all. The ideal plan is based on sound science and your personal health journey.

What is high-volume eating?

High-volume eating is not necessarily new, but it’s a popular topic for health influencers. It focuses on the types of food you consume, rather than offering a strict meal plan. This style of eating was cultivated by Barbara Rolls, a nutrition professor from Penn State University, who coined the term “Volumetrics.”

What is caloric density?

High-volume eating emphasizes consuming foods with low caloric density. On a per gram basis, foods provide different macronutrient profiles, meaning the calories from protein, carbohydrate, and fat. One gram of cabbage will contain fewer calories than one gram of oil, even though it’s the same weight of food. Foods with low caloric density usually have a higher water and fiber content. This helps increase the feeling of satiety (feeling full). High-volume eating encourages followers to stay away from consumption of calorically dense foods, which often have higher levels of nutrients of public health concern, such as saturated fat and added sugar.

The science supporting this way of eating suggests that foods high in fat on a per gram basis typically have a lower volume. Why? Because compared to proteins or carbohydrates, fat contains more than twice the calories per gram.

Why does volume matter?

Picture your empty stomach as a bowl. Now fill that bow with 200 calories of energy and calorie dense apple juice. It doesn’t fill much space. Now picture filling it with 200 calories of fiber-packed apples. The apples fill up more space, and will leave you feeling more full.

As a Registered Dietitian, appreciate how his way of eating focuses on the positive. High-volume eating prioritizes eating filling foods like fruits and vegetables to help increase satiety and fullness while minimizing calorie intake. By choosing foods with higher volume and lower caloric density, this method also allows for larger portions. That said, it is important to also seek out lean proteins, whole grains, and low-fat dairy, which may fall into the moderate volume category, to round out your diet. Diversity and understanding your dietary needs are key when it comes to a healthy diet.

High-Volume Foods	Low-Volume Foods
Lettuce	Oil
Spinach	Soda
Broccoli	Juice
Zucchini	Fatty cuts of meat
Celery	Honey
Cucumbers	Maple syrup
Peppers	Cheese
Apples	Nuts
Berries	Butter

This post was written by Heather Sachs. Heather is a Registered Dietitian with a Masters degree in Clinical Nutrition. She has more than 15 years of experience combining her knowledge in food, nutrition, and regulatory affairs as well as translating science into impactful brand communication. Heather is currently Blue Apron’s Director of Regulatory Affairs.

Cooking the Fireside Feast

My mission: discover first-hand if one woman can prepare a grand French dinner in a small kitchen with only a cat to guide her. To find out, I armed myself with the Blue Apron Fireside Feast box, the biggest pan I could find, and the sharpest chef’s knife in my possession. With all of my tools at the ready, I set out to make duck cassoulet, garlic bread, and biscotti.

Unpacking

All the cooking instructions were packed up like a case file, which made me feel especially prepared for the assignment I was taking on: cooking the Fireside Feast by myself. The ingredients all looked really nice, and I received the biggest bag of kale I’ve ever seen.

I was particularly excited about making these dishes because there were a few ingredients that I’ve never worked with before, like duck (sous vide or otherwise). Having duck that was mostly cooked for me already was a nice way to enter the waters. The box also came with creme anglaise, and I’m still not totally sure what it is, but I do know that it is delicious.

Cooking

The first preparation step was the most daunting. Before getting started, I cleaned my entire kitchen and cleared as much counter space as possible in my tiny Brooklyn apartment. I made the feast by myself under the supervision of my cat Susan, and with all the steps broken out clearly, it felt very manageable. I’m made to make this all in one day. A little glass of wine and some podcasts (shout out to Normal Gossip) were the perfect company.

I started out by making the biscotti since the recipe card says they can be cooked ahead of time. The most difficult part of this recipe was not eating the biscotti after its first bake, because at that point they’re just like a big, hot chocolate chip cookie. (I failed at this and did, in fact, eat a half-done biscotti.)

After the biscotti were fully baked I started out on the cassoulet. Cooking the duck was an incredibly easy and fulfilling process: none of the fuss of sous vide-ing and making sure it’s fully cooked, and all of the joy of making a perfectly crispy skin. Once that was done, I got started on the beans and kale. The hardest part there was finding a cast iron big enough to fit roughly 8 cups of kale, but thankfully that cooked down pretty quickly. Then the final step was to finish in the oven to let all those flavors get to know each other.

Dinner time

If you have a fancy serving vessel, this would be the time to break it out! My partner and I are getting married later this year, so we’ll have to wait and see if anyone gets us one off the registry. I did bust out our cat wearing glasses plate for the garlic bread. We’re a garlic bread household first and foremost, so this dish deserved some special treatment. Having 2 loaves for ourselves made this a huge exercise in self-discipline, but we managed to stop ourselves after having 3 slices each (small victories).

As for the cassoulet, I have personally never had more delicious beans in my life. The sous vide pork belly brings so much fattiness and richness to them, plus they get imbued with the duck flavor from having it cooked on top of them. The duck itself is decadent and abundant. A duck leg per person is more than enough. With the beans, garlic bread, and salad we ended up splitting one between the two of us.

I had big plans for my friends to come over to share the feast, but unfortunately, covid got in the way, so instead I ended up putting some “Get Well Soon” cassoulet in to-go boxes. They were a huge hit!

The biscotti and peppermint chocolate dip are a perfect grand finale. I recommend individual dipping bowls for each person and having no shame taking a sip of the remaining chocolate dip.

Overall, this was an incredibly satisfying meal, and not too difficult to make. The partially cooked ingredients made this elaborate dinner possible, even with a limited cooking space. Make sure you set aside a good chunk of time, clean as you go, take bites to treat yourself along the way, and enjoy!

This post was contributed by Paige Snider. Paige is a social media manager, tinned fish aficionado, and mentor to two live-in hairless cats.

Portion Size Guide

Have you ever looked at the nutrition facts on a bag of chips and laughed at the number of proposed servings? Knowing how much you’re “supposed” to eat can be confusing. Serving sizes can be a helpful guide, but they’re not a hard and fast rule. Understanding how to read a nutrition label can be a good place to start when picking your portion size.

Serving size vs. portion size

First things first, let’s talk about the difference between a serving and a portion. A serving size is a standardized amount of food. The “serving” on a nutrition label is based on the RACC (Reference Amount Customarily Consumed), as defined by the FDA. A portion, on the other hand, is the amount of food you choose to consume. This is not necessarily the same amount as the defined serving of a given food.

Picking your portion size

Servings sizes are developed to reflect the amount people typically eat and drink in today’s world. Tools like MyPlate use serving sizes to recommend the amount of food you should consume. Looking at servings on a nutrition facts panel and using tools like MyPlate can be helpful in determining a portion to consume, but it’s more important to be mindful of your hunger and to understand your individual dietary needs. Serving sizes are often recommend using ounces, grams or cups. If you don’t feel like measuring out your food at home, try using a cheat sheet like this one published by the Academy of Nutrition and Dietetics. These reference size can help you estimate the size or quantity of a food in a serving size.

There are many factors to consider when determining how much we should eat. Personal health goals, activity level, stage of life, and current health status are just some of the factors you may want to think about. The most important consideration when planning a portion size is to ensure you’re getting the nutrients your body needs. When it comes to portions, listen to your body, and consider MyPlate’s portions as a guideline.

Calorie needs decrease with age, but nutrient needs actually increase. Seeking out nutrient-dense calories is one of the best ways to ensure you meet nutrition goals without exceeding caloric needs.

Get pre-portioned dinners delivered to your door here. Blue Apron, a better way to cook.

Make Infused Water at Home

What’s your favorite way to stay hydrated? Drinking enough water helps all of the systems in your body function. Proper hydration supports joint, organ, and skin health. Planning ahead can make getting enough water easier. Forget motivational water bottles, try making your water delicious. Infused water is an easy way to drink enough water.

Enter spa water. The term ‘spa water’ refers to both the infused waters that you might find at a high-end spa, and the spa-like sense of wholesome luxury that these healthful drinks will bring to your home.

It’s easy to make infused water at home. You can use any combination of fruits and herbs that you enjoy. Just add your chosen ingredients to a pitcher or large jar. Leave the jar in the refrigerator to infuse for about 30 minutes or up to 12 hours. The flavors will intensify the longer you wait. Infused water will keep for up to 24 hours, but after that, it’s best to start fresh. To serve, just pour it into a glass. If a few pieces of fruit fall in, consider them a beautiful garnish.

Try some of these ingredient combinations for inspiration.

Infused water ideas

Berries

Fresh or frozen berries will add bright juicy flavors to water. This is a great way to use strawberries’ tops after trimming off the stems.

Citrus

Slice up oranges, lemons, or limes and plop them into a large jar of water. Adding whole slices will infuse tons of flavor from the peel and the fruit.

Herbs

Try adding mint or rosemary to your infused water for an herbal kick.

Other

Don’t be afraid to experiment! Any fruit with thick skin will work well. Thin-skinned fruits like apples or pears are prone to discoloring. This won’t affect the flavor but will make the water less appetizing.

In the mood for something hot? Try making homemade chai instead.

The Best Soup Noodles & How To Cook With Them

best noodles for thai soup — Thai-style chicken soup with vermicelli rice noodles

You have a signature scent, but do you have a signature soup? Within the beautiful world of soup, there’s infinite room to customize. Your favorite bowl might be a light brothy soup spiked with spices like anise and cinnamon, or a hearty stew rilled with tomatoes, noodles, and beans. When it comes to creating your signature dish, choosing the best noodles for soup is just as important as deciding on the flavor profile.

For light soups with fragrant spices, long noodles can enhance the flavor. When you eat ramen or long rice noodles, the twirling and slurping aerates the broth, bringing the aromatic flavors forward. This wouldn’t work as well in a thick soup, where managing long noodles could make things very messy. For hearty broths, look for a short noodle that will fit on your spoon.

The best noodles for soup

Rice noodles

Fast-cooking rice noodles are generally made from rice flour and water and are a favorite in soups, salads and stir-fries. Unlike wheat noodles, which get their chewiness from gluten proteins, rice noodles owe their deliciously chewy texture to a naturally occurring substance called amylose. Their thickness can range from skinny vermicelli to thicker, wider varieties, but all rice noodles have a delicate flavor and texture that’s ideal for soaking up flavorful sauces and broths.

Ramen noodles

ramen soup — Winter Chicken Ramen
with Choy Sum, Soft-Boiled Eggs & Miso Broth

Wonderfully springy and delicious, fresh ramen noodles are a true delight. First brought to Japan by Chinese traders in the 19th Century, ramen has since become a national staple, with a seemingly endless variety of ramen dishes and ramen restaurants peppering the nation. This irresistibly customizable dish can contain a range of fillings, however it’s hard to argue that the true star of a good ramen is undeniably its noodles. Our fresh ramen noodles are made by Sun Noodle, with little more than flour, water and salt, and need just a quick bath in boiling water to achieve perfectly chewy texture and hearty flavor.

Ditalini

Ditalini, literally translated to “little fingers,” is a small, tubular pasta commonly found in Italian and Sicilian cuisines. Because of its small size (you can fit a few into a spoon), this pasta is perfect for soups.

Orzo

Although it resembles a grain like rice or barley (and indeed, its name comes from the Italian for “barley”), delicious orzo is actually a short pasta. Particularly popular in soups, pasta salads or pilafs, orzo is a favorite in Greek and Italian cuisines alike. Orzo noodles soak up a lot of broth, so they can be a great way to thicken soup.

Egg noodles

Generally thought to have originated in China (although Arabic and Italian cuisines have laid claim to them, as well), egg noodles are made from flour, egg, and water. The addition of egg to the dough makes the noodles chewier and shinier than regular pasta. Often ribbon-shaped, egg noodles eagerly absorb liquids, so they work well in sauces, casseroles, and soups.

Acini de pepe

These tiny beads of pasta are a perfect way to bulk up meals like Italian wedding soup. They’re even smaller than orzo, and will absorb slightly less broth.

Looking to take your noodle soup to the next level? Learn how to make your own broth from leftover kitchen scraps.