Authentic Ramen: 100 Traditional and Modern Recipes

If you think homemade ramen is something you can make in ten minutes using a package of instant soup, you have a lot to learn. Cooking ramen at home means respecting the process. Every step counts, and if you're not willing to burn a little time in the kitchen, you'd better keep ordering ramen from the supermarket. The Japanese have been perfecting it for decades, tweaking every detail until the broth not only fills your stomach, but reconciles you with life.

Homemade ramen is not for the faint of heart. It takes commitment. You need good ingredients, basic tools, and the willingness to be at the table for hours at a time. Is it difficult? Of course it is. Is it worth it? Every damn sip. I'm not telling you to buy expensive equipment or become a cookware fanatic. But a good knife, a heavy pot and a desire to do things right are a must.

What You Need to Get Started
Let's get straight to the point: if you don't have the right tools, you're screwed. You don't need a collection of expensive gadgets that you'll only use once and then leave at the bottom of a drawer. But the basics have to be there. A good knife that won't make you curse every time you try to cut something. A pot big enough to withstand hours of simmering. A strainer to filter the broth, because no one wants a broth full of bone residue and bits of undercooked fat. And if you have access to a noodle maker, great. If not, there are ways to improvise, but yes, your noodles should be fresh, not a cheap copy you find in the instant noodle aisle.

Ramen is more than a dish; it's a statement of principle. If you're here to learn how to make it, be prepared for the long haul. Shortcuts are for those who don't truly understand what's involved in putting your soul into a bowl of noodles.

The Philosophy of Homemade Ramen: If your ramen comes out of an instant package and you call it homemade, put this book down.

Let's be clear: real ramen doesn't come in a plastic package with instructions to add hot water. If you think that's homemade ramen, you'd better turn off the stove, put down this book and go back to your miserable microwave life. Homemade ramen is not for those looking for quick fixes or for those who believe that true flavor is achieved in three minutes. Cooking ramen at home is an act of dedication, almost stubbornness. If you're not willing to spend hours cooking broth, infusing bones, noodles and fat into its own glory, homemade ramen is not your thing, it's a mockery.

The first thing you need to understand is that homemade ramen is not improvised. If you're going to do it, do it right. It's an alchemy between the simple and the complex, where every ingredient has a purpose and every step matters. The broth, for example, is not just any soup that you throw in a pot and let it boil. It is the soul of the dish. The broth is the result of bones boiled for hours, slowly decomposing until all its essence is released. There are no shortcuts, no quick alternatives. If you don't have the time or patience, go eat instant ramen with the others.

And then there are the noodles. Forget those dry bricks you find on supermarket shelves. Real ramen noodles have life. They are the perfect balance of springiness and firmness, and the way they absorb the broth defines the experience. Sure, you can buy them if you don't have a noodle maker at home. But make them fresh, for the love of whatever it is you create. If you're not ready to do this, you're not ready to make homemade ramen either.