Like pizza or hamburgers, ramen is a bundle of traditions, conventions, cultural trends, proscriptions, and strong opinions. In his debut cookbook, Japanese American food writer Sho Spaeth offers insight into those traditions, elucidates core techniques, and demonstrates how to make a range of different ramen styles, with everything--the soup, the noodles, the toppings--made from scratch. With step-by-step photographs, Spaeth walks readers through the food science and technique behind a great bowl of ramen. Complete recipe sets for twelve bowls of ramen underline the dish's incredible variety, from a classic shoyu ramen, with its light, crystal-clear pork-based broth, to uncommon variations, which include a duck-based ramen and a vegan ramen made with legumes. Homemade Ramen arms home cooks of all proficiencies with the knowledge to serve up better-than-restaurant ramen in the comfort of their homes and gives them the confidence to create and experiment on their own.