Homemade Ramen by Sho Spaeth

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 Read more

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