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 cult-like 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 - 2-minute microwavable noodles from a packet adored by students - Ramen-topia explores the unprocessed, original Japanese comfort food. Chapters cover the four main types of ramen - tonkatsu, shoyu, miso and shio - as well as sections on making toppings, noodles and broths. With classic, well-loved recipes to 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.

Author Biography

Deborah Kaloper is a Californian-raised, Melbourne-based food writer, chef, former pastry chef and now sought-after food stylist. Deb daily works with the best photographers, chefs and writers - and in her down-time she spends it perfecting her tortillas. She has previously authored Ramen-topia and Taco-topia publish ed by Smith Street Books.