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.

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 ...

Cook the noodles. Push the beef aside in the skillet, add 1 1/4 cups water, and nestle 2 (3-ounce) packages of instant ramen ...

You don’t need to go out to satisfy your ramen craving when you can easily make it in your own kitchen. We usually get ramen noodle soup from Japanese restaurants for that genuine taste or, if we want ...

Don't toss the seasoning packets: Save the ramen seasoning packets and use them to quickly flavor egg drop soup or easy ...

For ramen with a wonderfully creamy texture and rich, complex flavor, consider cracking open a can of one fruity ingredient ...

This comforting noodle soup mimics the umami of tonkotsu with none of the meat. Cold, crunchy, spicy, nutty—this chicken noodle salad, featuring refreshing vegetables and springy noodles, is ...

Ramen is the attention hog of Japanese noodles, often more for the rich broths, the soft eggs and the variety of toppings than for the noodles themselves. People just love to slurp a gussied-up ...