Ramen, Now in Your Pressure Cooker

In the past week, we've published a series of recipes to help you make ramen at home. My original goal was to develop a pressure cooker recipe for a classic chintan shoyu ramen—that is, a bowl of noodles submerged in a light, clear broth seasoned with soy sauce. I wanted the recipe to yield a braised-pork topping, but I didn't want it to require too many unusual or specialty ingredients.

After a month or two of testing different recipes, I discovered that the ingredients used in the clear broth could subsequently be used to make a rich and creamy chicken ramen broth, with just a bit more time in the pressure cooker and a brief blitzing with an immersion blender. That led to the development of an entirely different recipe, for a bowl of miso tori paitan ramen.

Finally, after I'd finished those two recipes, we realized that some of our readers might want to experiment with making their own noodles at home, either out of curiosity or because quality ramen noodles aren't readily available at their local supermarkets. I ended up spending several months developing a basic recipe for ramen noodles that anyone can make, so long as they have a pasta roller and a food processor or stand mixer.

—Sho Spaeth, features editor

The Ultimate Guide to Making Ramen Noodles

Every bowl of ramen should be crafted around the best wheat-based, alkaline noodles you can get your hands on. Here's how to make them at home.

How to Make Shoyu Ramen Using a Pressure Cooker

A classic chintan shoyu ramen—a light broth flavored with soy sauce—made easier with the help of a pressure cooker.

Love Tonkotsu? Meet Tori Paitan Ramen

If you know and love tonkotsu ramen, you owe it to yourself to make your own tori paitan ramen broth at home—rich, creamy, just as tasty, and pretty simple, too.