Part of the secret to making really good, easy food is making sure your kitchen is stocked with ingredients, some of which are not run-of-the-mill. (Have you ever truly known the umami-packed complexity of fish sauce, or what gochujang paste can do to an otherwise average sauce?) Yeah, it takes time to procure all these bottles, pastes, and seasonings, but one trip to the Asian grocery store (in person or online) and a big stock-up at Whole Foods or other specialty food shop will enable you to make quick, easy, and authentic-tasting dishes for months.
Please note: We have labelled many recipes “Gluten-free” because they don’t contain wheat, barley, or rye, but be sure to check product labels—particularly of condiments—for gluten (wheat or barley derivatives) when purchasing.
Coconut oil
Hazelnut oil
Olive oil (We always use organic extra-virgin.)
Peanut oil
Safflower oil
Toasted sesame oil
White truffle oil
Apple cider vinegar
Balsamic vinegar
Champagne vinegar
Red wine vinegar
Rice wine vinegar
Dashi (This seasoning liquid is the base for most of our ramens. Made from soy and bonito, it’s full of umami flavor.)
Dijon mustard
Fish sauce
Gochujang paste (a spicy Korean red pepper paste great for sauces and marinades)
Grainy mustard
Ketchup
Kimchi
Mirin
Miso (white and red)
Ponzu
Sambal oelek (a chili paste—look for it at Asian supermarkets or online)
Sriracha
Tahini
Tamari (a naturally gluten-free soy sauce)
Vegenaise
Worcestershire sauce
Anchovies
Beans (including cannellini, chickpeas, and black beans)
Canned tomatoes
Capers
Chicken stock
Chipotles in adobo
Olives (niçoise and kalamata)
Sun-dried tomatoes (oil-packed)
Tomato paste
Tuna (oil-packed)
Bonito flakes (dried, fermented, smoked, and thinly shaved skipjack tuna… lends incredible flavor to ramen)
Bread crumbs (panko and regular)
Brown rice
Buckwheat groats
Chia seeds
Chickpea flour
Coconut flour
Dried chipotle chili peppers
Dried pasta (spaghetti, bucatini, rigatoni, orecchiette; we like De Cecco best)
Dried shiitakes
Farro
Gluten-free oats (old-fashioned and quick-cooking)
Gluten-free pancake mix
Hemp seeds
Instant polenta
Nori sheets
Quinoa
Raw nuts
Rice noodles
White rice
Avocados
Fresh herbs
Ginger
Jalapeños
Lemons
Limes
Onions
Scallions
Shallots
Bacon or pancetta
Coconut ice cream
Fruits
Peas
Almond butter
Almond meal/flour
Brown rice syrup
Coconut milk
Coconut sugar
Date syrup
Honey, preferably manuka
Kuzu root (a vegan, natural, unprocessed thickening agent used in place of gelatin)
Liquid stevia
Maple syrup
Raw cacao or unsweetened cocoa powder
Unsweetened shredded coconut
Aleppo pepper
Cardamom pods
Cayenne pepper
Chili flakes
Chili powder
Chipotle chili powder
Cinnamon sticks
Coriander
Cumin
Curry powder
Garam masala
Harissa powder
Madras curry powder
Mexican oregano
Mustard powder
Nutmeg
Saffron
Sesame seeds
Sumac
Tandoori spice (An Indian spice mix usually made with paprika, ground cumin, ground coriander, ground cinnamon, and/or cardamom and ground ginger. Whole Foods sells a good one.)
Vanilla extract
Wasabi powder
Whole cloves
Za’atar (a Middle Eastern spice blend usually made with dried thyme, oregano, toasted sesame seeds, sumac, and salt)
Sake
Sherry
White wine
Bamboo matcha whisk (the traditional tool for making matcha tea)
Food processor
Immersion blender
Microplane rasp grater (an affordable and indispensable tool—use it to grate lemon zest and “finely mince” ginger and garlic)
Spiralizer (We’re obsessed with this tool and use it to make noodles out of all kinds of veggies, especially zucchini.)
Vitamix blender (Expensive, but worth it. We use this to blend all our soups and to make cashew cream, among other things.)