"Diners usually eat ramen quickly and move on, but a 15-minute meal belies the number of years top ramen chefs spend developing their recipes. Dig into the broth, which might gain flavor from pork bones, shellfish, duck, miso, Parma ham, or sardines. Or notice the kodawari, speciality ingredients like craft soy sauce, rare chicken breeds, and noodles from complex flour blends. If you can’t get all that from a single bowl, you’ll just have to go back again and again." - Eater Staff
