Japanese-style noodle bars keep popping up everywhere, serving deliciously slurpable soups that are so much more satisfying than the dried ramen packets of our college days (and offering almost-as-instant gratification). Classic Japanese ramen soups typically follow a specific combination of broth, noodles, meat and vegetables, but at home you can mix and match your favorite ingredients any way you want. Here's how to build your own ramen bowl at home
| Noodle | 2 |
| Pork | 5lbs |
| eggs | 2 |
| Soup |
Look for dried udon, soba or yellow curly noodles in the international aisle of your local supermarket. In a pinch? Use thin whole-wheat spaghetti. Boil about 8 ounces (1/2 pound) noodles for 4 servings of ramen.
Pork broth, called tonkotsu, is most frequently used as the base for Japanese-style ramen, but homemade or high-quality store-bought chicken broth works equally well. Heat 8 cups (2 quarts) broth until it's just simmering, then whisk in 1/4 cup miso paste (usually found in the refrigerated section of the supermarket near the wonton wrappers) and 1 tablespoon soy sauce. To make it vegetarian: Whisk the miso and soy into simmering vegetable broth or plain old water