Amen to ramen
If you’ve been eating out in Stockholm during the last year, you will certainly have noticed the infestation of ramen spots popping up all over the city. The iconic Japanese noodle soup dish, which consists of Chinese-style wheat noodles served in broth and topped with different proteins and vegetables, is surprisingly complex in its flavours.
In the new cookbook Ramen, published by Natur & Kultur, food writer and self-proclaimed ramen-addict Tove Nilsson explores the sizzling-hot dish through 50 different recipes.
