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Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals by Lukas Volger

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Notes about this book

  • notknapping on April 02, 2016

    Made the Farro Bowl (160) with what I had in the house, meaning barley instead of farro and no radishes. Quite good.

Notes about Recipes in this book

  • Simple miso ramen

    • runoutofshelves on October 05, 2016

      I loved this too. I loved collecting all the ingredients, I loved the boiled egg sitting on top, I loved thinking about the purported health benefits of seaweed (kombu) and shiitake mushrooms and miso, I loved toasting the nori on a gas flame, I loved cooking it in my new baby donabe I got on eBay, I love soup for lunch. Mind you, I have been looking at other ramen recipes and I think I'm going to try the Tokyo Ramen with chicken and pork stock in Japanese soul food.

    • mamacrumbcake on September 30, 2016

      Delicious comfort food! The miso ramen tasted very authentic and my husband and daughter loved it. I used the dashi recipe and the recipe for Rayu from the same cookbook. It takes a day to let the dashi steep so this dish requires a little advance planning. But if you have the dashi made, this will be a quick and easy recipe that could be on the table in 20 minutes. The dashi is super simple (4 dried shiitakes, 1.5 oz kombu, and 2 quarts of water--let them steep for several hours and your done) so don't be afraid to try it!

  • Black sesame noodle bowl

    • TrishaCP on February 08, 2017

      I loved Heidi Swanson's version of this, and I love this one too (don't worry-Heidi gets credit for inspiration). This was great as written, but the concept is so versatile-all of Frogcake's ideas sound good to me too.

    • SugarFree_Vegan on July 19, 2016

      I adapted this recipe for a fasting day meal (400 cals) so I used spiralized courgette/zucchini in place of the soba noodles and used a lot less oil too. It really worked well, just don't soak the zoodles in the sauce for long or they'll go soft. Really delicious.

    • Frogcake on January 06, 2017

      My oldest son, who is a university student and capable cook, is totally hooked on this recipe -I coached him on how to make it and possible variations. As written it's really, really tasty. Second time, he was inspired and adapted it to use up left-overs -cooked basmati rice or quinoa in place of noodles, other greens such as spinach in place of watercress. You could also top with cubed tofu, sunflower seeds, or pumpkin seeds. Also, good to double the sauce and have it ready for a quick bowl inspired moment. Anything goes here (he will probably throw in some peanut butter)- high probability of a healthy meal whatever combination you choose.

  • Roasted vegetable bibimbap

    • westminstr on November 07, 2016

      I changed the recipe around quite a bit but really liked the combo of squash, mushroom & broccoli rabe and loved the marinade for roasting the veg. I wouldn't say this was too popular with my family but had I made plain rice instead of mixed grains and included some of the other elements they would have liked it better.

  • Winter bibimbap

    • lizbot2000 on January 23, 2018

      I cook this at least once a week. It's easy to make on a weeknight and extremely tasty. The caramelized gochujang sweet potatoes go super well with the sour kale.

  • Sushi bowl

    • lizbot2000 on July 18, 2018

      This was great! It needed a bit more of the vinegar/sugar/salt for the amount of rice I made, but otherwise we loved it. For the leftovers, I made some tamagoyaki to go along with it and up the protein a bit. I bet little cubes of cream cheese would also be awesome with this!

  • Toasted bulgur bowl

    • westminstr on August 17, 2016

      I made this bowl with quinoa, tomatoes, cucumbers, edamame, parsley, quick-pickled scallions and the lemon-tahini dressing. I served it deconstructed so everyone could make their own bowl to their taste. Very successful, everyone liked it. Healthy and vegetarian (actually, vegan in this instance). Leftovers held up well. Looking forward to exploring more bowls from this book.

  • Farro bowl

    • westminstr on September 22, 2016

      Made this farro bowl with what was available - roasted eggplant, steamed green beans, raw tomato & cucumber, and olives. The pesto-ricotta was very good and made the dish! In general though I found the bulgur bowl more successful. Though it's hardly fair since I didn't exactly follow the recipe in either case.

  • Green salad with honey-soy vinaigrette

    • mamacrumbcake on September 05, 2016

      Nice! The honey soy vinaigrette is super simple and made with pantry ingredients. Perfect for any kind of salad with an Asian-style meal.

  • Mixed grains

    • westminstr on November 07, 2016

      I rather liked these mixed grains but my family did not. They definitely needed butter and salt.

  • Rayu

    • mamacrumbcake on September 28, 2016

      This is so good! I didn't know what to expect so I was surprised and delighted to discover it was crunchy, salty, bits of garlic and shallot in a hot chile oil. I made it to go with the Simple Miso Ramen, also from this book. It added a great depth of flavor. I can see myself using this as a condiment for so many things--rice, noodles, eggs... I made the Rayu exactly as the recipe was written. In the future, I might skip the coriander just because my kids didn't care for the texture of the whole seeds.

  • Gochujang sauce

    • westminstr on November 07, 2016

      Delicious sauce. Loved!

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Reviews about this book

  • Epicurious

    Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe.

    Full review
  • ISBN 10 0544325281
  • ISBN 13 9780544325289
  • Published Mar 08 2016
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt
  • Imprint Rux Martin/Houghton Mifflin Harcourt

Publishers Text

Flavorful vegetarian versions of America's favorite one-dish meals: ramen, pho, bibimbap, dumplings, and burrito bowls

A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavor of all the one-bowl meals that are the rage today—but in vegetarian form. With the bowl as organizer, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless. 

Volger’s ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense. Volger also includes many tips, techniques, and indispensable base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes.

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