Top Wine & Tapas
By Carmen Lim
How do you make a vegetarian ramen as rich, savoury and fragrant as a pork broth-based bowl? Chef Jonah Kim of Yona restaurant in Arlington says the secret is to add soy milk. In particularly, Japanese brand Banrai’s soy milk, which is usually used to make silky tofu. If you can’t find it at your supermarkets, learn an alternative here: http://wapo.st/1WgZKI0
By Carmen Lim
By Qian Leung
