With step-by-step photographs, Spaeth walks readers through the food science and technique behind a great bowl of ramen. Complete recipe sets for twelve bowls of ramen underline the dish’s incredible variety, from a classic shoyu ramen, with its light, crystal-clear pork-based broth, to uncommon variations, which include a duck-based ramen and a vegan ramen made with legumes. Homemade Ramen arms home cooks of all proficiencies with the knowledge to serve up better-than-restaurant ramen in the comfort of their homes and gives them the confidence to create and experiment on their own.