Homemade Ramen

**A 2026 James Beard Foundation Book Award Nominee
A *Washington Post* Best Cookbook of the Year
A Serious Eats Best Cookbook of 2025
One of The Strategist's Best Cookbooks to Gift This Year
Everything you need to know to make better-than-restaurant ramen at home.**
Ramen, like pizza or hamburgers, is a bundle of traditions, conventions, cultural trends, proscriptions, and crazed opinions. As a food writer, recipe developer, and ramen geek, Sho Spaeth has spent over two decades trying to make sense of it all, adapting common ramen-making techniques to his kitchen at home, and coming up with recipes that are representative of a range of ramen styles.
Recipes include:
Classic shoyu ramen • Shio tanmen with clam stock • Miso ramen • Spicy tantanmen • Pork rib tsukemen • Soupless ramen (mazemen) • Vegan chickpea ramen
With over 100 step-by-step photographs, *Homemade Ramen* shows you how to make every element in 13 bowls of ramen from scratch, from the soup and seasoning to the springy noodles and a wide range of toppings. More than that, the book shows that making ramen is easy, and it gives you everything you need to geek out on ramen on your own.