Those of us who were not fortunate enough to grow up eating home-cooked ramen share a common experience. Sure, we ate ramen for years but we ate it out of a tiny, sad packet and loved it anyway. Then one day, for whatever reason, we went to a real restaurant and ate real ramen. Real, fresh-cooked, brothy, hearty ramen and our lives were forever changed. And if you, dear reader, have not yet tasted fresh ramen, may I gently ask WHAT ARE YOU DOING WITH YOUR LIFE?!?! The world awaits you!
I would suggest that if you are new to non-packaged ramen you should get a professional to make it for you the first time. I, however, recently moved from the part of my city with the highest concentration of Asian food places to the lowest, and I think I will keep this recipe ready. It’s missing some key information about amounts, though, so it might serve more as inspiration.
The packaged instant ramen we know and love was invented by Momofuku Ando. Today, Japan has not one but two museums dedicated to him and the story of instant noodles. For more ramen facts and recipe ideas, check out this infographic and remember, you haven’t eaten ramen until you’ve had it fresh.
