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.

Add 1-1/2 teaspoons beef concentrate, 2 tablespoons kimchi, 1 teaspoon miso paste and 2 drops sesame oil to each of four 1-quart Mason canning jars. To each jar, add 3 ounces (1/2 cup) cooked beef ...

Famed chef Roy Choi has said he adds American cheese, butter, and egg to his instant ramen. You can also try adding soy sauce, kimchi, or peanut butter for added flavor. Use ramen noodles as the base ...

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

I would say a long-awaited ramen shop in Vintage Faire Mall has finally opened, but the wait wasn't very long. It just felt like it. In late October, I wrote about a Korean-inspired, self-serve ramen ...

NEW YORK (TND) — I don’t consider myself lazy, generally speaking. But when it comes to cooking, even methods suitable for slackers — one-pot recipes, or pre-portioned dinner kits — feel like too much ...