How to Make Restaurant Quality Ramen at Home

I know I’m not alone when I say that for the first two decades of my life, “ramen” equalled dehydrated noodles in plastic wrap, paired with sodium-packed powdered flavoring. And while that store-bought version of the classic Japanese dish certainly wasn’t glamorous, something about the comfort of noodles in warm broth still made it undeniably enjoyable. Then came the real ramen experience — authentic hotspots popping up all over Austin serving up what can only be described as pure umami bliss. I’ve had more bowls than I care to admit, but in the end, the home cook in me still yearned to bring ramen home… that is, without spending the 60 hours necessary to achieve the perfect broth. photography by Kate LeSueur I nearly died when I found out that Imagine made ramen broth. Simply heat it up on the stove, then let your culinary creativity run wild by adding in the noodles, proteins and toppings your heart desires. I ...read the rest of the story here

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