Author Patricia Tanumihardja has released her latest book, “Ramen for Everyone,” which follows young Hiro’s attempts to make a perfect bowl of ramen using the recipe passed down from his grandfather to his father.
Indonesian writer shares secrets of farm-to-table Asian cooking
4 cups (1 liter) low-sodium vegetable stock
One 8-oz (250-g) package cellophane noodles (bean thread noodles)
2 tablespoons vegetable oil