When fresh noodles meet hot broth, some sort of strange alchemy occurs. It’s easy to understand the allure of ramen, and yet mysteries still abound, lurking at the bottom of each steaming bowl, compelling slurp after slurp as if the secret might be hiding in that very last spoonful. How on earth can such simple, humble ingredients meld together into something so sublime? Where exactly do those immense, throat-gripping savory flavors come from? Which came first; the pasta or the soup restylane?

and accomplished chef Philip Gelb in hopes of answering these questions and gaining some insight on the way of the noodle. The promise of ending up with a taste of fresh, handmade ramen may or may not have been the primary excuse for attending his often sold out class. Either way, I got much more than I signed up for, which is the essential wisdom behind this dish.

It turns out that like most foods, there is no magic going on behind the scenes. Rather, the foundation is built upon quality ingredients that are treated with respect, prepared with the utmost care to coax out their full potential. The richest, most umami-infused broth you’ve ever splashed across your palate contains a minimal number of components, but is slowly simmered for a number of hours, allowing the water to reduce while the latent flavors to naturally emerge and intensify Decorative Works.

Ramen masters jealously guard the formulas to their patented brews, but even the die-hard fanatics rarely make their own noodles. Without means of mass production, the temptation to cut corners by sourcing acceptable starchy options is understandable, and indeed Sun Noodle provides very good ramen noodles for approximately 90% of the trendiest shops around the US. No, that’s not an overstatement, but the honest truth. Few other manufacturers have mastered the art form quite like the Hawaii-based company, eliminating a huge amount of labor for innovative restaurateurs nationwide. No matter how good this high standard may be, still nothing compares to the delicacy of a fresh ramen noodle made by your own two hands- And perhaps a pasta roller if you can afford the luxury Invisalign.