Vegetarian ramen
Meat soups
Japanese cuisine
I've had some great bowls of vegetarian ramen in my time -- ones that pack just as big of an umami punch as its pork-y counterparts. The key is hitting that perfect balance of sweet and savory by throwing in all the tongue-tingling ingredients you have in your arsenal, then letting the whole thing get friendly on the stove for a couple hours. A generous portion of springy, chewy noodles doesn't hurt, either.
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