A bowl of ramen is a symphony of flavors. The main components of a bowl of the Japanese soup dish, much like a classical orchestra, play their part in sections first before coming together to form a ...

Though the base of a bowl of ramen is always the same — noodles and broth — the toppings are somewhat up to interpretation, especially if you make the dish at home. Chasu pork, narutomaki, bean ...

Aji Tamago or marinated soft-boiled eggs are often found at ramen shops. Serve the eggs with ramen or just to have with hot rice and maybe some chilled sake. Endo didn’t suggest the pairings, but they ...

1. Make the Broth: In a large stockpot, combine the chicken, ribs, leek, ginger, garlic, water and shoyu. Bring to a boil. 2. Meanwhile, in a skillet, heat the oil. Season the pork butt with salt and ...

One of my favorite types of Japanese ramen is shoyu ramen, so I went to Rai Rai Ken in New York City’s East Village to learn the secret recipe for shoyu ramen from an old friend. “To create a good ...

North Portland's Minizo cart, a spinoff of parent restaurant Shigezo, makes a very good bowl of everyday shoyu ramen. (Michael Russell, The Oregonian) Earlier this year, I promised to take a closer ...

From classic shoyu to spice-filled specials – these are the 20 best ramen joints that opened in Tokyo over the past year ...