Ramen: Japanese Noodles & Small Dishes

Picture a generous bowl filled to the brim with steaming hot broth.

Its perfect surface intricately patterned with tiny droplets of oil; the flavour enhanced with algae, miso, dried fungi and fish sauce. Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours of simmering. A bobbing soya-marinated egg and an array of toppings add a colourful finishing touch.

Tove Nilsson is a ramen addict. Every...