I liked this cookbook—a lot. It’s by Lukas Volger, a New York-based chef who set out to develop one-bowl meals that are all the rage today—but in vegetarian form. The possibilities for improvisational meals full of seasonal produce and herbs are nearly endless.
Volger’s ramen explorations led him from a simple bowl of miso ramen to a summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense.
Volger also includes many tips, techniques, and base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes.