Soupless miso ramen — concentrated tare and ginger-onion oil coat thick noodles, mixed at the table

A weeknight staple from the Netherlands - potato and green bean curry with eggs, wrapped in warm roti

A plant-based tantanmen with a sesame and doubanjiang tare, a soy milk soup, and a spicy soboro

My best ramen recipe so far - a rich double soup with homemade tare and perfectly cooked eggs

A fusion of Italian and Japanese cuisine - springy ramen noodles tossed with Pecorino Romano and black pepper