Homemade Ramen
14 October 2025
Territory Rights — Worldwide.
Description
Everything you need to know to make better-than-restaurant ramen at home
Ramen is a bundle of traditions, conventions, cultural trends, proscriptions and crazed opinions. Sho Spaeth has spent over two decades trying to make sense of it all, adapting ramen-making techniques to his kitchen and coming up with recipes that are representative of a range of ramen styles, including:
- Classic shoyu ramen
- Shio tanmen with clam stock
- Miso ramen
- Spicy tantanmen
- Pork rib tsukemen
- Soupless ramen (mazemen)
- Vegan chickpea ramen
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 noodles and a range of toppings. More than that, the book shows that making ramen is easy and it gives you everything you need to geek out on ramen on your own.
Reviews
"There is no more complete guide to ramen in the English language. Spaeth has demystified the technique-driven Japanese dish through this precisely outlined, well-researched, cleverly written cookbook. Ramen heads will rejoice. The rest of us will study up. No one leaves unsatiated" — The Washington Post, '14 of our favourite cookbooks of the year'
