Winner of ‘Best Japanese Cookbook UK’ in Gourmand World Cookbook Awards, Ramen: 50 classic ramen and Asian noodle soups has its literary finger on the culinary pulse of restaurant trends.
Ramen is a comforting combination of noodles, distinctive and flavourful broth, and various toppings. In its simplest form, ramen includes wheat noodles, a umami-rich soup base, and plenty of garnishes. Ramen: 50 classic ramen and Asian noodle soups shows us how easy (not to mention cheap) it is to make those classic ramen dishes which are now popular the world over.
This well-illustrated book offers quick, easy, sustaining and delicious recipes which are naturally low in fat but full of flavours. Here are traditional recipes as well as contemporary versions. There are beef, pork, chicken, fish and seafood, and vegetable ramens. You will learn how to make your own base stocks from chicken, pork, vegetables and traditional seaweed. There are suggestions for using different styles of noodles, and information on flavourings and topping ingredients to customise your own steaming bowl.
Soup for every taste
Char Siu Pork in Miso is a true classic and perhaps one of the most popular styles of restaurant ramen. One can buy the pork in Asian butchers but here we have the recipe to make our own. Lovers of Thai food are catered for with Pork and Peanut ramen. Shredded Chicken and Kimchi ramen offers a hint of Korea with plenty of spice from the fermented vegetables. Ramen: 50 classic ramen and Asian noodle soups has a soup for every taste, and so much here doesn’t need a degree in the culinary arts.
Ramen: 50 classic ramen and Asian noodle soups would be welcomed by any lover of Asian food in general, and of delicious soups in particular. It’s a bargain at £10.
Ramen: 50 classic ramen and Asian noodle soups
Author: Heather Whinney
Published by: Lorenz Books