Ramen

Recipes for ramen and other Asian noodle soups

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About The Book

'Ramen' is the Japanese term for any noodle soup. Organized in this collection of recipes for ramen, pho, udon, laksa, mohinga, and tom yum by main ingredient: Vegetables, Fish and Seafood, and Meat and Poultry.

'Ramen' is the Japanese term for any noodle soup. Organized in this collection of recipes for ramen, pho, udon, laksa, mohinga, and tom yum by main ingredient: Vegetables, Fish and Seafood, and Meat and Poultry.

A helpful glossary of noodles, Asian ingredients and terms will help you get to grips with everything you need to know before embarking on the recipes for silky smooth, fragrant noodle soups. Typically there are four types of base broth for ramen: 'shio' (salt), 'shoyu' (soy), 'tonkotsu' (pork), and miso, as well as a host of other styles from around Asia, including Vietnamese pho, Japanese udon, Malay laksa, Burmese mohinga, Cambodian num banh chok, and Thai tom yum.

Recipes include Miso Ramen Noodles with Stir-fried Vegetables, Mung Bean Vegetable Soup, Vegan Malaysian Steamboat, Spicy Noodle Seafood Broth, Crab, Tomato and Omelet Soup, Vermicelli Soup with River Fish, Chicken Laksa, Shio Ramen with Pork and Eggs, Beef Pho, and Spicy Soba with Chicken and Vegetables. There are endless possibilities for flavoring these hot, spicy, sweet, or smooth noodle soups.

Product Details
  • Publisher: Ryland Peters & Small (April 2017)
  • Length: 64 pages
  • ISBN13: 9781849758154

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