There are only two ways to eat ramen, in my opinion.
The first is to eat the most authentic ramen you can wherever you are. I’m talking a broth that has been on a rolling boil for days. I’m talking springy ramen noodles swimming in that broth accompanied by tender slices of chashu pork and a marinated soft boiled egg with a velveteen yolk. I’m talking sitting shoulder-to-shoulder with other diners in a tiny restaurant dedicated to making this exact type of ramen, because that’s how you know they’re really, really good at it.
