Slurp

Traditional Ramen Recipes and Modern Makeovers

Nell Benton

$49.99

Hardback

Forthcoming
Pre-Order now

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English

Penguin Young Readers
16 September 2025

National & regional cuisine

Savor restaurant-quality ramen at home with super simple, super slurpable recipes for flavor-forward noodle bowls

Steaming, savory ramen is a favorite Japanese dish, but this slurpy comfort food can go well beyond the traditional flavor combinations. Learn how to build the perfect ramen bowl from the bottom up, starting with the noodles and moving on to the stock (dashi, chicken, pork, or vegetarian), protein, vegetables, and garnishes. This highly visual, beginner-friendly book includes- Detailed information on the origins of ramen and the key components of the dishStep-by-step photos for essential recipes, including fresh ramen noodlesOver 60 recipes for ramen bowls and accompaniments, ranging from classic to contemporary flavor combinations Master the basics with classic Japanese preparations like Tonkotsu Ramen or explore irresistible modern interpretations featuring ingredients and flavors from around the globe, like Kimchi Apple Ramen, Cuban Pork Ramen, and Butter Corn Chicken Ramen. In addition to ramen recipes, you'll also find recipes to accompany ramen, like Spicy Bean Sprout Salad and Gyoza, as well as recipes to make with instant ramen noodles, such as Ramen Frittata. Whether you want to make fresh ramen noodles and broth from scratch or just get creative using premade ingredients, Slurp provides what you need to satisfy your ramen cravings.

By: Nell Benton
Imprint: Penguin Young Readers
Country of Publication: United States
Dimensions: Height: 233mm, Width: 195mm,
Weight: 567g
ISBN: 9780593965061
ISBN 10: 059396506X
Pages: 208
Publication Date: 16 September 2025
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Forthcoming

Nell Benton is a chef and former owner of two Milwaukee-based restaurants, the National Cafe and Bowls Milwaukee. After collecting a degree in anthropology/sociology at St. Norbert College in De Pere, Wisconsin, Nell spent almost a decade living and working all over the world, which fueled her passion for international cuisine. After stints in Indonesia, Egypt, and England, Nell obtained a culinary degree from The Art Institute of Fort Lauderdale, Florida.