This story originally featured on Saveur. “Noodles—like bread, or golf, or love—aren’t something to learn in one shot.” This is chef Hugh Amano’s advice as we dive into the process of ramen making.

I've been hooked on ramen pretty much since the very first time I tried it. While I love going out for a professionally made bowl of it, I've also been experimenting for years with different ways to ...

In a medium saucepan over medium heat, bring chicken broth to a bare simmer. Remove from heat and let cool 2 minutes. Add in ...

If you like ramen noodles, then consider making your own. It’s easy and tastes 100 times better than the instant ones. Most of us who don’t have access to fresh ramen noodles would just buy the ...

Stir together the hot water, kansui, and salt in a medium bowl until dissolved. Put the flour into a food processor fitted with the dough blade; pulse a few times. With the machine running, drizzle in ...

Homemade ramen is just minutes away with the right tools. Food & Wine / Food52 Making ramen at home is not for the faint of heart. You have to care about the end result and be prepared for days of ...

The idea of making ramen at home probably gives you flashbacks to your college days. But trust us, this recipe is miles away from the three-for-$1 noodles of your youth, incorporating fresh vegetables ...

Momi Ramen, one of the most popular dining spots in downtown Miami, is credited with spurring the Japanese noodle trend in the southern reaches of the U.S. Now, with a move north with its second ...

Ramen is quickly becoming one of America's favorite comfort foods, and probably even one of yours. But before you give yourself a healthy pat on the back for trading in your economy-sized box of ...