Ramen broth, as portrayed in Japanese movies like Tompopo or Ramen Girl, seems almost mystical, something that takes decades to master and a special spirit to really get right. But lately, I've felt emboldened to make my own. It will never be authentic, but it can still be good.
If you don't live in a big coastal city or have a plane ticket to Japan, chances are the only ramen you know comes freeze-dried in a plastic package. Instant soup is good in it's own way, but a great bowl of fresh ramen can be a transcendent experience. This is one of my more ambitious recipes, but worth the effort. Throw a ramen party to show off your work! (If you're looking for the easy way out, try these recipes on Refinery29 instead).Read More