Homemade Ramen

I’ve never met anyone as obsessed with ramen as Sho. This is the book he was born to write. Homemade Ramen is the most comprehensive breakdown of ramen I’ve ever seen–everything from how to achieve various clarities in the broth to what each chicken part contributes to your stock, and that’s just the beginning. The use of tapioca starch in his ramen noodles is ingenious, but I wouldn’t expect anything less from this ramen-savant. This book will make a ramen scholar out of you.–Sohla El-Waylly, author of Start HereAs with chess, ramen can be enjoyed at the most basic and accessible level while also having near-infinite depth beneath the surface. Homemade Ramen is the essential explorer’s guide to that universe. Take this book and graduate from your dorm room instant ramen to the next plane of soupy enlightenment.–Eric Huang, chef and founder of Pecking HouseBeyond the fact that they both involve doughs, ramen is a lot like bread: many moving parts, but none all that complicated to pull off when considered in isolation. Sho Spaeth is a wise and knowing guide to the art and science of ramen-making, and Homemade Ramen is the practical manual to ramen I did not know I’ve always wanted.–Andrew Janjigian, head baker at the Wordloaf newsletter, and author of BreaducationDespite the title, Sho Spaeth’s work on Homemade Ramen brings restaurant-level knowledge to anyone aspiring to dive into making ramen at home. Studded with recipes, but more importantly, packed with ideas, this book will prove invaluable for years to come.–Scott LaChapelle, chef at PickerelSho Spaeth does his homework. Homemade Ramen is the first ramen cookbook that genuinely supports a home cook’s journey into this mystifying craft and introduces building a foundation for making ‘kodawari’ ramen at home.–Keizo Shimamoto, founder of Ramen ShackWhen I started my ramen journey there was nothing in English to read to guide me. If only a book like Homemade Ramen had been available. It demystifies everything!!–Ivan Orkin, chef and owner of Ivan Ramen

Sho Spaeth is lead editor and writer at ChefSteps, and was formerly a staff writer and editor at Serious Eats. He has lived in Hong Kong, Manila, and New Delhi, and currently lives in Brooklyn, New York.