Looking outside the window this week, you’d be forgiven for thinking that we’re somewhere near the end of September or early October – not slap bang in the middle of the summer months. And thanks to the drizzly, grey and blustery weather we’ve been experiencing, if you’re anything like us, you’ll have been passing on fresh, light and seasonal dishes in favour of something altogether heartier.
Which is exactly where Japanese chef and author Makiko Sano’s cookbook Ramen comes in handy. Filled with almost endless recipes for brothy noodles – which are essentially a big warm hug in a bowl – the book features everything you need to nail ramen in all its many iterations. From speedy weeknight dinners to instant lunches and dishes that take a little more time and love, there’s guaranteed to be something to catch your eye, and to get you started, we’re sharing three quick and easy vegetarian dishes that can be made now and enjoyed all year long.
