Milk Teas w/Boba

SAVORY RAMENS

Veg Miso

BOBA

Mango Pomelo Sago

Gyoza (Veggie or Pork)

GRAPE FRUIT

BROWN SUGAR REQUEST

MILK TEA

AFRESH POKE BOWL

Chocolate Cake

Tiramisu

Cheese Cake

Red Bean Mochi

Strawberry Mochi

Green Tea Mochi

Hot Teas

Blended Fruit Slushie Drinks

Milk Crush

Fruit Yogurt Drinks

Fruit Lemonades

Frappes and Lattes

Succulent Grape

Signature Brown Sugar Boba

Bring 1.2 liters (1200 ml) of water to a rolling boil in a wide pot over high heat.

Boil water

Add 120 g tapioca pearls to boiling water. Stir gently for 10–15 seconds to prevent sticking. Cover and maintain a medium-high simmer. Cook according to package instructions (typically 5–8 minutes for quick-cook pearls or 20–30 minutes for raw pearls). For ready-to-cook pearls, simmer 6–8 minutes until they are plump and chewy with a slightly translucent center.

Cook pearls

Once cooked, turn off the heat, cover the pot, and let pearls rest in the hot water for 10–15 minutes (adjust based on package recommendations) to fully hydrate.

Rest

Drain the pearls in a colander and rinse briefly under warm water to remove excess surface starch and stop cooking.

Rinse and drain

In a small saucepan, combine 80 g brown sugar and 60 ml water. Heat gently, stirring until sugar dissolves and mixture becomes syrupy (2–3 minutes). Place drained tapioca pearls into a bowl, pour the warm brown sugar syrup over them, and stir to coat. Let the pearls sit in syrup at least 5–10 minutes (longer for more sweetness). Keep warm or refrigerate; if refrigerated, warm slightly before serving.

Make brown sugar syrup & sweeten boba

Bring 600 ml water to a near boil (95–100°C / 203–212°F). Add 4 tsp black tea leaves to a heatproof container or teapot. Pour the hot water over leaves and steep 4–6 minutes for a strong infusion suitable for milk tea. Longer steep (5–6 min) yields bolder flavor. Strain leaves and reserve the brewed tea.

Brew strong black tea

While the tea is still hot, stir in 30 g granulated sugar (or adjust to taste) until fully dissolved. If using honey or simple syrup instead, add 2 tbsp as preferred.

Sweeten tea

Allow sweetened tea to cool slightly (to avoid curdling). Stir in 300 ml whole milk and 30 ml evaporated milk for extra creaminess (optional). Taste and adjust sweetness or milk ratio. If making matcha variation, whisk 2 tsp matcha powder with 30–40 ml hot water until smooth, then combine with milk instead of brewed tea.

Add dairy

For iced milk tea, cool the mixture in the refrigerator for 15–20 minutes or fill serving cups with ice and pour the tea over ice immediately to chill rapidly.

Chill

Distribute the prepared boba among 4 serving glasses: about 30 g (roughly 3–4 tbsp) per glass, or adjust to preference.

If boba are syrupy or warm, spoon them into the bottom of each glass, along with a little syrup for extra sweetness if desired.

Fill each glass about halfway with ice (about 1/2 cup per glass) if not already added.

Pour the sweetened black milk tea into each glass, leaving 1–2 cm headspace. Stir gently to combine boba and tea.

Optional: add 1/4 tsp vanilla extract to each glass or top with a splash (5–10 ml) of evaporated milk for a cream-top effect.

Serve with wide bubble tea straws and enjoy immediately. If reheating boba, warm syrup briefly and pour over pearls before serving to restore chewiness.

black tea leaves (Assam or Ceylon)

water for brewing

granulated sugar (for sweetening tea)

whole milk

evaporated milk (optional, for creaminess)

tapioca pearls (ready-to-cook boba)

water for boiling boba

brown sugar (for boba syrup)

water (for boba syrup)

vanilla extract

matcha powder (for matcha milk tea variation)

honey or simple syrup (alternate sweetener)

Rinse kombu briefly under cold water to remove surface grit. In a large pot (6–8 qt), add the kombu, dried shiitake mushrooms, chicken stock, and water.

Prepare aromatics

Bring the pot over medium heat. Just before simmering (small bubbles form around the edges), remove the kombu and discard or reserve for another use. Simmer the stock with shiitake for 10 minutes to release umami.

Add the chicken thighs, smashed garlic, and sliced ginger to the pot. Lower heat to maintain a gentle simmer and cook for 20–25 minutes, until the chicken is cooked through and the broth is fragrant.

Remove the chicken thighs and set aside. Strain the broth through a fine-mesh sieve into a clean pot or bowl, pressing gently on solids to extract liquid, then discard solids (reserve shredded chicken if desired).

Return strained broth to the pot over low heat. Stir in soy sauce (3 tbs), mirin (2 tbs), miso paste, sesame oil, salt, and black pepper. Whisk or dissolve miso in a small ladle of warm broth before mixing well. Taste and adjust seasoning—add up to 1 tbs more soy or 1/2 tsp salt if needed.

In a small saucepan or bowl, combine soy sauce (2 tbs), mirin (1 tbs), sake (1 tbs) if using, sugar (1 tsp), and chili oil (1 tsp) if desired. Warm gently just to dissolve the sugar and meld flavors, about 1–2 minutes; do not boil.

Divide the tare among 4 serving bowls, spooning about 1 1/2 tbs into each bowl. This concentrated seasoning will sit under the broth and flavor each bowl.

Soft-boiled eggs: Bring a small pot of water to a gentle boil. Lower eggs into water and cook for 6–7 minutes for jammy yolks. Immediately transfer to an ice bath for 5 minutes. Peel and halve just before serving.

Chicken (if using reserved cooked thighs): Shred or thinly slice the cooked thighs. For a seared finish, pat dry and quickly sear in a hot skillet with 1 tsp sesame oil until edges are golden (optional).

Noodles: Bring a separate large pot of water to a rolling boil. Cook ramen noodles according to package directions (usually 2–4 minutes for fresh, 4–5 minutes for dried). Stir to prevent sticking and cook until just al dente.

While noodles cook, blanch the napa cabbage and bean sprouts: add them to the boiling noodle water for about 30–45 seconds until just wilted, then transfer to a colander.

Drain noodles well and portion into the 4 tare-lined bowls, dividing evenly.

Ladle hot broth over each bowl (about 2 cups per bowl), pouring directly over the tare so it dissolves and seasons the soup. Taste one bowl and add a pinch of salt if necessary.

Top each bowl with shredded chicken or other protein, half a soft-boiled egg, blanched napa cabbage, bean sprouts, bamboo shoots, corn (if using), sliced green onions, and nori strips.

Finish each bowl with a small pat of butter (if using) and a sprinkle of toasted sesame seeds. Add chili paste or chili oil to taste for heat. Garnish with pickled ginger and cilantro or mitsuba if desired.

Serve immediately while hot. Encourage diners to mix the tare and broth before eating so the flavors are evenly distributed.

chicken stock (low-sodium)

water

kombu (dried kelp)

dried shiitake mushrooms

boneless chicken thighs

garlic cloves (smashed)

ginger (fresh, sliced 1/8")

soy sauce

mirin

miso paste (preferably red or awase)

sesame oil

salt

black pepper

sake (optional)

sugar

chili oil (optional)

fresh or dried ramen noodles

soft-boiled eggs

napa cabbage (thinly sliced)

green onions (scallions, thinly sliced)

corn kernels (optional)

bamboo shoots (menma, drained)

bean sprouts

nori sheets (cut into strips)

sesame seeds (toasted)

chili paste (like Sriracha or togarashi oil)

butter (unsalted)

pickled ginger

cilantro or mitsuba

Place the dried kombu and dried shiitake mushrooms in a medium pot with 1 cup of water. Let soak for 20–30 minutes while you prepare other ingredients (this will create a flavorful dashi-like liquid).

Rehydrate aromatics

After soaking, add the 6 cups of vegetable stock and the sliced ginger to the pot. Heat over medium until just below a simmer; do not boil vigorously (kombu becomes bitter if boiled). Simmer gently for 10 minutes to infuse flavor.

Simmer base

Remove and discard the kombu. Remove the rehydrated shiitakes (reserve them to slice and add back later). Lower heat to very low. Ladle about 1/2 cup of warm broth into a small bowl and whisk in the white miso and optional red miso until fully dissolved to make a smooth slurry.

Remove solids & finish broth

Stir the miso slurry back into the pot over low heat. Heat gently—do not boil once miso is added to preserve its probiotics and delicate flavor. Keep the broth warm on the lowest setting.

Temper miso into broth

In a small skillet over low heat, warm the sesame oil. Add the thinly sliced garlic and sauté just until fragrant and a light golden color (about 30–45 seconds). Do not brown. Add the garlic and any oil to the simmering broth.

Stir in the mirin and soy sauce to the broth. Taste and adjust seasoning: add the white pepper and more soy or a pinch of salt if needed.

Prepare vegetables: slice the reserved rehydrated shiitakes, julienne the carrot, shred the cabbage, slice the green onion whites thinly and reserve the greens for garnish.

If using noodles, cook soba or udon according to package instructions in a separate pot, drain, rinse under cold water, and portion into serving bowls.

Add the firmer vegetables first: increase the broth to a gentle simmer and add sliced shiitake, carrot, and cabbage. Simmer 3–4 minutes until they are tender-crisp.

Add tofu cubes and spinach (or bok choy leaves) and simmer another 1–2 minutes until greens are wilted and tofu is heated through. Taste the broth again and adjust seasonings if needed.

If serving with noodles, divide noodles among bowls first, then ladle hot broth and vegetable/tofu mixture over the noodles. If serving without noodles, ladle into soup bowls.

Divide the sliced green onion greens among bowls. Sprinkle each bowl with toasted sesame seeds and nori strips or furikake if using.

Optional: add a small drizzle (about 1 tsp) of chili oil or a pinch of shichimi togarashi for heat, a few cilantro leaves or mitsuba for herbaceous brightness, and serve with a lime wedge on the side to squeeze just before eating.

Serve immediately while warm. Leftover broth (without greens or tofu) can be refrigerated up to 3 days; reheat gently and re-add miso only after warming on low.

vegetable stock (low-sodium)

white miso paste

red or brown miso paste (optional for depth)

dried kombu (kelp)

fresh ginger, peeled and sliced

garlic, thinly sliced

light soy sauce or tamari

mirin (or dry sherry + 1 tsp sugar)

white pepper

medium carrot, julienned

napa cabbage or savoy, shredded

green onions, sliced (separate whites and greens)

shiitake mushrooms, fresh, sliced

baby spinach or bok choy leaves

firm tofu, drained and cubed (about 1/2-inch cubes)

soba noodles or udon (optional)

toasted sesame seeds

nori strips or furikake (optional)

fresh cilantro or mitsuba (optional)

lime wedges (optional)

chili oil or shichimi togarashi (optional)

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1/2 cup uncooked black tapioca pearls to the boiling water, stir gently to prevent sticking. Return to a boil, then reduce heat to medium and cook, uncovered, for 20–25 minutes, stirring occasionally so pearls don’t clump. Cooking time varies by brand — pearls should become translucent with a slightly chewy center.

Boil water and cook pearls

After cooking, turn off heat, cover the pot, and let the pearls rest for 15 minutes. Drain pearls into a colander and rinse briefly with warm water. Transfer pearls into a bowl and stir in 2 tablespoons brown sugar (or 2 tablespoons of the prepared simple syrup) while warm to coat and sweeten. Let sit while you prepare the rest so syrup penetrates the pearls.

Rest and sweeten pearls

Make simple syrup by combining 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Heat over medium, stirring until sugar fully dissolves. Remove from heat and let cool. Use this syrup to sweeten tea or drizzle over cooked pearls if extra sweetness is desired.

Brew strong black tea (about 2 tea bags or 2 tablespoons loose leaf per 2 cups) and steep 4–6 minutes for a robust flavor. Remove tea bags or strain leaves, then chill until cool. Measure 2 cups chilled tea for this recipe.

Brew and chill tea (advance step)

Divide the sweetened cooked tapioca pearls between two serving glasses (about 1/4 cup pearls per glass). Add a few ice cubes to each glass. Pour 1 cup chilled black tea into each glass. Add 1/2 cup milk (or dairy-free alternative) to each glass, or adjust to taste. Stir gently to combine. Sweeten to taste with the prepared simple syrup (start with 1 tablespoon per glass). If using optional flavorings, add 1/2 tablespoon honey or 1/8 teaspoon vanilla extract per glass and stir.

Assemble drinks

Top drinks if desired with whipped cream (about 1 tablespoon per drink) and an extra drizzle of simple syrup or honey. Serve with a wide boba straw and enjoy immediately so pearls remain chewy.

black tapioca pearls (uncooked)

water (for boiling pearls)

brown sugar (for pearl syrup)

granulated sugar

strong black tea (e.g., Assam or Ceylon), brewed and chilled

milk or dairy-free alternative

honey (optional)

vanilla extract (optional)

whipped cream (optional)

Bring 1.5 liters of water to a rolling boil in a medium pot. Add 3 tablespoons small tapioca pearls and stir so they don't stick. Reduce heat to maintain a gentle boil and cook uncovered, stirring occasionally, until pearls turn mostly translucent with a small opaque white center (about 8–12 minutes).

Cook sago

Immediately drain the cooked sago in a fine-mesh sieve and rinse thoroughly under cold running water to remove surface starch and stop cooking. Transfer rinsed sago to a bowl of cold water and let sit for 3–5 minutes, then drain again.

Rinse and cool sago

In a small bowl, dissolve 2 tablespoons granulated sugar into 120 ml warm water, stirring until clear. Add the drained sago into the syrup and gently stir to coat; this sweetens the pearls and prevents clumping. Set aside in the refrigerator if not using immediately (can hold chilled for a few hours).

Make simple syrup

Reserve about 1/2 cup diced mango for garnish. Place the remaining ~2 cups diced ripe mango into a blender or food processor with 250 ml whole milk, 120 ml evaporated milk, 60 ml heavy cream, 1 tsp vanilla extract and 1/2 tsp pinch of salt. Puree until smooth and creamy. Taste and adjust sweetness with a little extra syrup if desired (use the simple syrup prepared earlier).

Prepare mango puree

Gently fold 1 cup pomelo segments into the mango-milk mixture. If the pomelo pieces are large, tear or cut them into bite-sized pieces so the texture is pleasant in each spoonful.

Combine pomelo

To serve, place about 3–4 tablespoons of the sweetened sago into each serving glass or bowl. Add crushed ice (about 1/4 cup per serving) if you prefer a chilled, slushy texture.

Ladle the mango-pomelo milk mixture over the sago, filling the glass but leaving room for garnish. Stir gently to combine so some sago distributes through the liquid.

Top each serving with reserved mango cubes or ribbons and a few pomelo segments. Garnish with a mint leaf. Chill briefly or serve immediately.

Store any leftover mango base in an airtight container in the refrigerator for up to 2 days. Keep sago separate and add just before serving to maintain texture.

small tapioca pearls (sago)

water (for cooking sago)

warm water (for syrup)

ripe mango (peeled, diced)

pomelo segments (membranes removed, separated)

whole milk (or light dairy)

evaporated milk

heavy cream (or coconut cream for dairy-free)

pinch of salt

mango (for ribbons or cubes)

mint leaves

crushed ice

If using cabbage: core and rinse Napa and green cabbage. Finely shred and place in a large bowl. Sprinkle 1/2 teaspoon salt over the shredded cabbage, toss, and let sit for 10 minutes. After resting, squeeze the cabbage in handfuls over the sink or a bowl to remove excess liquid. Reserve the liquid or discard.

Prepare vegetables

Trim and finely chop shiitake mushrooms. Mince garlic and ginger, and thinly slice the scallions (whites and greens separated if desired). If using tofu for the veggie option, press it beforehand to remove water and crumble it into small pieces.

Prepare mushrooms and aromatics

In a large bowl combine 300 g ground pork, 2 cups drained shredded Napa cabbage + 1 cup drained green cabbage, the chopped shiitake mushrooms, whites of the scallions, minced garlic (3 cloves), minced ginger (1 tbsp), 1 tsp sesame oil, 2 tbs soy sauce, 1 tbs sake, 1 tsp mirin, 1 tsp salt, 1/4 tsp white pepper, and 1 tbs cornstarch. Mix thoroughly with a spoon or your hands until the mixture becomes sticky and cohesive (about 1–2 minutes). Taste a small pinch by cooking it in a spoon to check seasoning and adjust soy/salt if needed.

Combine filling (Pork version)

In a large bowl combine 150 g crumbled pressed tofu, 2 cups drained shredded Napa cabbage + 1 cup drained green cabbage, chopped shiitake mushrooms, whites of the scallions, minced garlic (3 cloves), minced ginger (1 tbsp), 1 tsp sesame oil, 2 tbs soy sauce, 1 tbs sake, 1 tsp mirin, 1 tsp salt, 1/4 tsp white pepper, and 1 tbs cornstarch. Mix until cohesive and slightly sticky. Adjust seasoning to taste; add a splash more soy if needed.

Combine filling (Veggie version)

Set up an assembly station: a clean work surface dusted lightly with 2 tbs flour, a small bowl of the 1/2 cup water for sealing, and a tray to hold finished gyoza. Keep filling chilled until ready to fill.

Work with one wrapper at a time. Place wrapper on your palm or flat surface. Put about 1 rounded teaspoon (approximately 10–12 g) of filling in the center of the wrapper. Avoid overfilling to prevent tearing.

Dip your finger in the water and moisten the wrapper edge halfway around (or the entire rim for a full seal). Fold the wrapper in half over the filling to make a crescent. Press the center to seal, then create 3–4 small pleats on one side by folding a small section of the edge toward the center and pressing firmly to seal each pleat against the opposite smooth edge. Ensure a tight seal with no air pockets. Place finished gyoza on the floured tray with pleated side up. Repeat until all wrappers are filled.

Milk Teas W/boba

Savory Ramens

Veg Miso

Boba