Written by Deborah Kaloper, Illustrated by Alice Oehr
A cookbook all about the iconic Japanese noodle soup—and current hipster obsession—ramen.
Ramen—a classic Japanese soup, usually made with wheat noodles and served in a slow-cooked beef or pork broth with various toppings—has become a cultlike food adored by fans across the world for its nourishing, hearty, and comforting nature. Ramen-topia shows you how to make the world’s best ramen (with plenty of variations) in your own home.
Not to be confused with that other ramen—two-minute microwavable noodles from a packet adored by students—the ramen in Ramen-topia is the unprocessed, original Japanese comfort food. Chapters cover the four main types of ramen—tonkotsu, shoyu, miso, and shio—as well as making toppings, noodles, and broths from scratch. With classic, well-loved recipes and more modern adaptions—including curry ramen, no-stock ramen, ramen made with vegan stock, as well as making gluten-free noodles from scratch—this book has all tastes covered.
About The Author
Author Jack Campbell is an adventurous cook and food writer based in Melbourne, Australia. His first book, The Little Bacon Cookbook, managed to insert bacon into every conceivable dish. In this book, Jack explores the king of the soups: ramen.