Dive into the rich history and cozy flavors of miso ramen, a perfect winter delight.

It uses less salt than other varieties, so it’s sweeter and less intense, says Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn. Yellow miso: Yellow miso is also called ...

A rich, fatty tonkotsu ramen is something special. It's not like anything else in this world. And in my humble opinion, the broth is the true star. The reality is that, assuming you have the proper ...

Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y.

In a large pot, combine the boiled water, soy sauce, miso, rice vinegar and sesame oil. Whisk everything together until the ...

A high school girl living in Aomori Prefecture who loves subcultures struggles to choose between the path of being the successor of "Itako" and the path of living in Tokyo, which she longs for.

Ramen is a Japanese noodle dish that comes in four main varieties: miso ramen, tonkotsu ramen, shoyu ramen and shio ramen. When served in certain kitchens at home or restaurant settings ...

There are many different ways to make a ramen noodle soup, using different soup bases, such as miso, soy, salt (clear broth) and tonkotsu (“pork bone’’ cloudy white broth). Most Japanese ...

Instant ramen noodles, created in 1958, offer a convenient, inexpensive meal option but pose several health risks due to high ...

This vegan miso ramen is an easy low-FODMAP meal. Ready in less than 30 minutes, it’s great for a quick dinner or lunch. The miso has an umami taste which complements the crunchy pak choi.

We asked F&W Best New Chefs how they level up their instant ramen. From breakfast ramen to ramen carbonara, here are easy ...

Tip 1: Go easy on the tamari or salt when you add it to this dish: check how salty the miso is first, then add slowly and taste after each addition. Tip 2: If serving this dish at a dinner party ...