HOME-MADE RAMEN NOODLES
shio broth - braised pork cheeks - medium cooked egg

Ramen noodles are a very long and involving process. Unlike Italian pasta, the raw dough is extremely brittle and difficult to work with, but once you get passed the mental daunter, you’ll be rewarded with a unique elasticity and bounciness not found in other noodles.

Classical French cooking tells us never to boil stock. Ramen broth shits all over this notion. To make a good ramen broth, fatty, tendonous bones are boiled for about 12 hours. The fat gets emulsified with the water, the broth gets cloudy; that’s okay—you want that. The result is a rich, creamy, and intensely flavored soup that kills the classic American chicken noodle any day.