Picture a generous bowl filled to the brim with steaming hot broth.
Including 50 mouth-watering recipes, from homemade broth and noodles to complementary dishes and sides such as udon, gyoza, pickles, okonomiyaki, and tempura, this cookbook will transport you to the vibrant streets of Japan via your own kitchen..
From backstreet Tokyo diners to the hottest establishments in LA, via the chic laid-back Ramen bars of London's Soho, you will find the most complex of flavour combinations, all in a single bowl.
There are few dishes as addictive and universally popular as ramen.
Every time she travels abroad, she is looking for her next Ramen fix - a large bowl filled to the brim with steaming hot broth that's been simmering for up to 48 hours; flavours boosted with dried mushrooms, seaweed, miso and dried fish, and many other delicious things.
Tove Nilsson is a Ramen addict.
A bobbing soya-marinated egg and an array of toppings add a colourful finishing touch.
Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours of simmering.
Its perfect surface intricately patterned with tiny droplets of oil; the flavour enhanced with algae, miso, dried fungi and fish sauce.
Picture a generous bowl filled to the brim with steaming hot broth
