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. Quick, sustaining
and delicious, ramen is low-fat and healthy, and full of deep and
satisfying flavours. Here are traditional recipes as well as all
kinds of tempting new ideas - from Shoyo Beef and Chinese Leaf, and
Marinated Tofu and Egg, to Fried Chilli Chicken. Explore a
delectable range of beef, pork, chicken, fish and seafood, and
vegetable ramens. There are instructions for making your own base
stocks from chicken, pork, vegetables and seaweed, and advice on
the different kinds of noodles, a guide to tare and other
flavourings, and topping ingredients to try. With gorgeous pictures
by William Shaw, every recipe also has a nutritional breakdown.
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