Thick chewy udon, thin stretchy soba, and countless other recipes to sustain your need for noodles.
Narrow by type
A tonkotsu just like the one at your favorite ramen shop.
The best bowl of ramen you've ever made.
Homemade alkaline noodles for ramen.
Show-stopping homemade hand-pulled noodles
Bake baking soda to produce a strong alkaline salt.
Cold soba noodles with a soy sauce and mirin dipping sauce.
A classic soy sauce–flavored ramen with a clear broth.
Instant ramen? Check. Cooked Rice? Check. Egg? Check. Cleared for blastoff!
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
A creamy, rich chicken broth that's perfect for noodle soups.
A pressure cooker adaptation of our popular pork belly chashu recipe for ramen.
Arguably the most basic Korean noodle soup, it's as easy as it is delicious.
A rich and filling soup that's loaded with layer upon layer of flavor.
A light, clean-tasting bowl of ramen flavored with a lemony shio tare.
Rich, creamy, and super-savory miso chicken paitan ramen.
A simple but concentrated lemon-based seasoning for ramen and other dishes.
A rainbow of stir-fried flavor.
Sizzling-hot, refreshingly chilled, and loaded with flavor.
Not just for lonely hearts, these black bean noodles are comfort food you'll crave all year long.
You can eat ramen in more ways than you could ever imagine.
Upgrade your instant ramen with these quick and easy hacks.
Homemade hand-pulled noodles? Thanks, science!
How to make ramen (the noodles!).
All of the appeal of instant noodles, with real flavor and fresh vegetables, customized however you like.
Korean instant noodle products taste better, according to our taste tester.
In the land of Cup Noodles, the Cup Noodle is king.
One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.
A guide to Japanese style ramen noodles of every kind.
An ode to one of the best ramen shops in the United States.
A chat with Mike Satinover, lord of ramen.
We talk to some of NYC's most notable ramen chefs about the importance of slurping.