Ramen is a Japanese soup, by way of Chinese noodles, that has become an American obsession. Not only have ramen noodles become part of our cultural lexicon in their ubiquitous dried mass-produced packets that sustained a generation of latch-key kids and college students, but they also grew to a burgeoning restaurant sub-culture of scavenger-hunt ramen shop tours and enthusiastic slurping.
With this recipe, we’re exploring how to do that enthusiastic slurping at home. We’ll tackle the important components of ramen — broth, seasoning, noodles, and toppings — with respect to our obsession but with a bit of grace and ease.
How To Make Really Good Restaurant-Style Ramen at Home — Cooking Lessons from The Kitchn was originally posted by storefront T2b
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