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Digital Subscriptions > delicious. Magazine > May 2019 > How to throw a RAMEN PARTY

How to throw a RAMEN PARTY

It’s the Japanese sensation that’s sweeping the nation… Restaurants around the UK serving big, steaming bowlfuls of flavourful stock, stretchy wheat noodles and a variety of toppings. None near you? Here’s the good news: ramen is easy to make – and it’s a great dish to serve for friends to share
CLOCKWISE FROM BOTTOM LEFT Veggie ramen bowl; kimchi; sesame seeds; fried sweetcorn and spring onion; dried chilli flakes; chicken ramen bowl; mushrooms; poached chicken; miso bacon; garlic chips (centre)

party time.


Ramen as we know it is a Japanese dish but has its roots in China, arriving in Japan in the 19th century with Chinese immigrants. Once basic sustenance for this marginalised community, ramen has grown to become an international culinary sensation akin to sushi. And rightfully so: it’s affordable, versatile and nourishing – a dish that’s impossible not to love.


It’s a mix-and-match sharing feast and everything can be prepped ahead. Japanese ramen has lots of regional variations, made with different stocks and toppings depending on its origin. See delicious. kitchen to read more, then prepare as many of the tasty toppings as you fancy – or devise your own. We went for a miso-based stock because it’s simple and quick to make, plus it’s suitable for vegans and vegetarians. Once done, it’s just a matter of cooking the noodles and assembling the toppings. Everything except the noodles can be made the day before – keep the items covered separately in the fridge and reheat, either on the hob or in the oven, to serve.

The chicken and mushrooms can be plunged quickly into the broth to heat through (as long are there are no vegetarians at the table), then removed with a slotted spoon and put in separate bowls for people to help themselves.


Put the miso broth and ramen noodles on the table, chopsticks and spoons at the ready, and encourage your guests to dig in and make their own ramen creation, adding whichever toppings they fancy.

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About delicious. Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.