Ramen and other Japanese broths

Taking up the easy concept of the « Prêt-à-cuisiner » series (6 ingredients maximum, quick preparation), Sachiyo Harada offers us 75 easy recipes for cooking Japanese ramen at home, which is enjoying increasing success in the West. The presentation of the various broths and noodles precedes the actual recipe book, divided into three parts relating to the types of ramen: shoyu ramen, miso ramen and shio ramen. A final part is dedicated to the various recipes of the so-called aemen (hot dishes) and hiyashi (cold dishes) which are not ramen as they are prepared without broth.