Ramen has cult status in urban centers worldwide and this book explains what this Japanese soup noodle dish is all about. After briefly tracing the dish’s history the author concisely breaks down the dish to its key elements: broth, tare (seasoning), noodles, and toppings. The recipes that follow are varied and simple to make.

A combination of noodles, broth and topping, ramen is loved for its wonderful depths of umami flavour. In its simplest form, ramen combines wheat noodles, a tasty base broth, a salt or soy 'tare', and carefully selected toppings. This enticing book shows how to make classic ramen dishes as well as irresistible twists and variations. There are beef and pork ramens - miso steak and tomato, or pork and peanut - poultry recipes such as shredded chicken and kimchi; fish dishes using fresh clams, scallops, prawns and salmon; and lots of vegetable-based ramens - teriyaki tofu, sapporo-style vegetables, and mixed mushrooms, among others.

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Features & Stories

Newsletter: Ramen recipes, a new chef compilation cookbook, and share your own Consuming Passion

This week we are full of Consuming Passions! We’d like to hear about yours.Dina Macki did not hesitate for a moment when asked her Consuming Passion. It could only be pomegranates. The British-born chef, food writer and presenter is from an Omani an Zanzibari family, and the jewel-like fruit is central to so much of the food she grew up with and adores. Her love for Omani food has led to the great success of her ‘Dine with Dina’ supper-club, and her upcoming book on Omani cuisine.