Autumn ramen
Meat soups
Japanese cuisine
This spicy ramen broth is enriched with soy milk, which gives it a luxurious, creamy body but without any heaviness. Be sure to use an unflavored soy milk, and check the ingredients—the best store-bought soy milks only contain whole soybeans and water. The simple toppings—juicy roasted mushrooms, raw brussels sprouts leaves, cubes of firm tofu, and crunchy sprouts—offer lots of contrast but are mellow enough to let the good broth shine. <br /> <br />Text excerpted from BOWL © 2016 by Lukas Volger. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
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