13 Ways to Make Ramen From a Breakfast Bowl to Traditional Tonkotsu Kombu, which means dried sea kelp in Japanese, is a type of seaweed that’s traditionally used in making dashi and ramen broth.

X The salad is big enough to split, or (if you’re not in the mood for ramen) you could eat it alongside a chashu bowl ($10), which is topped with housemade chashu pork, soft egg yolk and scallion.

Craving a bowl of ramen? Delhi's ramen scene has taken off, and whether you're a die-hard fan or just getting into it, these spots serve the best broths, noodles and toppings in the city. This stylish ...

When the temperature drops, there are plenty of places to go for a traditional ramen bowl, but I wanted heat, and to possibly split a taco or two. So, Casa Azul Taqueria in the Washington Park ...

At the new Phoenix restaurant, the chefs will offer three additional ramen bowls to the five options available in Mesa. They include A5 Wagyu Truffle Cheese Shoyu, A5 Wagyu Lobster Miso Butter and ...

At Ramen Shouyuya, for the chicken and duck options, the base is made using niboshi dashi and chicken broth and the vegetable option comes with a vegan base made using kombu and dried mushroom broth.

Slurping on a fancy bowl of ramen during a cold night is fantastic, but sometimes a quick pack of instant ramen is all you really need. Ramyun Lab located inside Kudo Society, a café in Teaneck, ...

They cook almost immediately. Since you’re going to assemble the ramen an individual bowl or two at a time, a handy tool for cooking the noodles is a stainless-steel mesh spider strainer.

Kayo’s Ramen Bar, the Portland ramen shop known for its potent tan tan broth, ramen-inspired “Japon” tacos and — why not? — a gooey-fluffy Japanese riff on burnt Basque cheesecake ...