This ramen features firm noodles served in a deep bowl filled with dark soy sauce-based broth. The soup has a glossy surface, ...

His method is so simple: Boil the water. Add the ramen to cook until they’re soft. Dump out half the water. Add the spice ...

Things to Do With Ramen Noodles that aren't soup. Forget everything you thought you knew about ramen noodles. While t ...

Who says ramen belongs only in a bowl? Discover bold and unexpected ways to use ramen in meals you'll crave again.

Noodles in hand, let's talk broth. The best bowl of ramen is only as good as the broth. My favorite way to make a well-seasoned broth is in the slow cooker.

Most ramen chefs will boil their bones for 12-20 hours, but others, like Mori Hogashida have a "base broth" which, like a sourdough starter, is built upon each day.

Shortcut broth: Simmer 1 quart of store-bought chicken, vegetable or seafood broth (check out your local butcher’s house-made broth if possible) with 2 tablespoons of mirin or dry vermouth, 1 or ...

The shio ramen bowl: chicken-based broth seasoned with salt and served with noodles, bamboo, green onion, pork belly and a soft-boiled egg ($9). Seaweed paper is an additional $1.

The chicken was good, except for a little fat on it I had to peel off. The ramen noodles were great, but it was the broth which really disappointed.