Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Kuro Shiro owner Kenny Kim prepares vegan tantanmen. Credit: Emily Hays Photos The broth was ...

Chef Jared Lupin doesn't want to tell you how to eat your ramen. He thinks building a perfect bowl of broth, noodles and toppings should be a collaborative process between chef and diner. That's how ...

People swoon over tonkotsu ramen, with pork bones — including heads and trotters — boiled for twelve or more hours until the broth turns opaque. Vegetarian versions don’t have quite the same heady ...

Yelp released its list of the 100 best ramen restaurants in the U.S., spotlighting spots praised for rich broths and ...

San Diegans have an impressive amount of restaurants to choose from when it comes to ramen, a Japanese-style soup. There are various types of ramen in Japan, based on the region, with five customary ...

These vegan saucy rice paper dumplings are stuffed with noodles, vegetables, and wrapped in soft rice paper, then pan-seared ...

There are two likely reasons why Ippudo V, the sixth New York location of the Japanese ramen chain, hasn’t achieved the line-out-the-door status of its other outposts despite having opened this summer ...

Ramen is traditionally made with a rich, pork-based broth and springy noodles that are then topped with slices of roast pork. One of the most popular version is tonkotsu, which originated in the ...

Reader Bites celebrates dishes, drinks, and atmospheres from the Chicagoland food scene. Have you had a recent food or drink experience that you can’t stop thinking about? Share it with us at ...