I. Introduction -- II. A very brief history of ramen; or, why ramen is designed for the home cook -- III. How to use this book -- IV. Ramen: definitions and details -- V. Equipment -- VI. Ingredients -- VII. How to make ramen -- VIII. Recipes -- Make-ahead and storage instructions

"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... 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."--Back cover