The Asian Food Gazette.

Spicy and rich vegetarian ramen recipe made with soy milk, vegetarian dashi, and topped with ramen egg, spicy bean sprouts, and corn.

You made your own turkey stock with the carcass, of course. No? Well, you should. Get the recipe here.

Ever since falling in love with ramen in his high-school days, Ishiyama Hayato has been submerged in the soupy, slurpy world of this popular noodle dish. Here he considers how ramen evolved to become a Japanese favorite that is winning overseas fans too.

The number of ramen shops in Japan are at a historic high with about 35,000 shops throughout the country serving up the beloved salty soup and noodles. But given its vast proliferation, both within Japan and abroad, no bowl is alike. You’ve got shio (salt) ramen in northern Japan’s Hokkaido, t

At the huge, brightly lit factory in Teterboro, New Jersey, machines from Japan gently mix eggs and flour and turn them into sheets of yellow dough that ar

The story of the man behind the greatest Japanese innovation of the twentieth century.

Ramen you can make on a weeknight.

Ramen is increasingly popular with diners around the world. And a growing number of Japanese purveyors of the noodle cuisine are setting up shop overseas. Nippon.com examines the experience of two Japanese companies: a large, well-established chain that is building a market presence in Europe, North America, and Oceania and an upstart venture business that is focusing on Southeast Asian markets.

A look into the dystopic noodle future.

Long live ramen.