Are you looking for an Asian Cookbook with 150 traditional recipes? In this 2 books in 1 edition by Yoko Rice and Maki Blanc you will discover the 150 most famous and easy to make Asian Soup recipes from traditional Asian cuisine.

In the first book, Asian Soup Cookbook by Yoko Rice, you will find 80 recipes for tasty and delicious Asian comfort food.

Soups are quintessential comfort food everywhere in the world. In Asia in particular, soups are served often as a comprehensive meal, having a mix of carbs, protein and fatty broth. For each country the style varies a bit and while the most representative element is likely the traditional Japanese ramen, Thai coconut noodles soup or Tom Yum or Korean soups are very good example of how recipes can change a bit but the results remains impressive as always. The secret of a good Asian soup stays in how the broth is made. Ingredients can be easily be found at the local supermarket and traditional soups can be prepared at home to impress friends and family.

In Asian Soup Cookbook by Yoko Rice you will learn:

• How to prepare typical and authentic Asian Soup at home
• 80 recipes for Asian Thai Chinese Korean and Japanese soups
• 80 recipes with a small intro about Asian Soups

If you like Asian flavors and are interested in exploring traditional vegetarian dishes from Asia, this cookbook is for you!

In the second book, Ramen Cookbook by Maki Blanc, you will find 70 recipes for ramen bowls, also vegetarian!

Ramen is considered as one of the most classic and traditional dishes in the Japanese cuisine. Despite this belief, it has been introduced in the country only around 150 years ago, probably by Chinese migrants. It is an adaptation of the Chinese noodle soup and in most versions it still has Chinese noodles inside, but over time it has become an all time classic of Japanese food.

Ramen soup, which is the most relevant part of the dish and where all the flavors are, is generally made from pork or chicken stock with rich ingredients such as onions, shiitake mushrooms, katsuobushi or fish broth. There are also many vegetarian variations with mushrooms and vegetables based broths.

There are three main types of ramen:

1. Shoyu: chicken or vegetables broth enriched with soy sause, resulting salty and savory on the palate
2. Shio: the broth is clear, less rich, often enriched with chicken or fish and seaweed.
3. Miso: often fish broth with a lot of miso inside for creating a more thick and hearty soup

In Ramen Cookbook by Maki Blanc you will learn:

• How to prepare ramen at home
• 70 recipes for preparing Ramen at home
• 50 classic and 20 vegetarian ramen recipes

If you like asian flavors and ramen is one of your comfort food, this cookbook is for you!