Ramen is a delicious Japanese staple, consisting of wheat noodles served with meat or fish-based broth, flavoured with soy sauce or miso. Additional toppings are usually sliced pork, dried seaweed and green onion. Nearly every region in Japan has its own variation of ramen.

Challenge yourself in a Superfood Ramen Cooking workshop with renowned chef Yoshiko Takeuchi, who boasts 20 years experience, has authored two Japanese health-food cookbooks and has frequented some of Sydney’s top kitchens. Learn how to make healthy and delicious egg-free ramen noodles and shoyu broth with traditional methods retaining all taste and nutrition, minus the MSG used in a lot of restaurant cooking.

In the two-hour workshop, you will learn the fundamentals of Japanese home-cooking, using essential Japanese seasonings and cooking techniques. Take away plant-based recipes to share with friends and family at home.

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