Vendor
	Mohrbooks Literary Agency Marie Arendt
Categories
Cookery / food & drink etc

HOMEMADE RAMEN

Sho Spaeth

Everything you need to know to make better-than-restaurant ramen at home.

Ramen, like pizza or hamburgers, is a bundle of traditions, conventions, cultural trends, proscriptions, and crazed opinions. As a food writer, recipe developer, and ramen geek, Sho Spaeth has spent over two decades trying to make sense of it all, adapting common ramen-making techniques to his kitchen at home, and coming up with recipes that are representative of a range of ramen styles.

Recipes include:

- Classic shoyu ramen
- Shio tanmen with clam stock
- Miso ramen
- Spicy tantanmen
- Pork rib tsukemen
- Soupless ramen (mazemen)
- Vegan chickpea ramen

With over 100 step-by-step photographs, Homemade Ramen shows you how to make every element in 13 bowls of ramen from scratch, from the soup and seasoning to the springy noodles and a wide range of toppings. More than that, the book shows that making ramen is easy, and it gives you everything you need to geek out on ramen on your own.

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.

Available products
Book Published 2025-10-14 by W.W. Norton & Company, Inc. - New York (USA)

Comments

Beyond 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.

Sho Spaeth's enthusiasm for ramen is the heartbeat of this cookbook. His boundless passion transforms every broth, hand-pulled noodle, and vibrant topping into a celebration of flavor and culture. His personal insights and infectious passion turn this cookbook into an inspiring manifesto - inviting you to reimagine your kitchen as a creative haven where every bowl of ramen celebrates warmth, innovation, and tradition.

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.

When 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!!

The amount of knowledge that Sho Spaeth has on the 'science of ramen' is vast, and being able to translate that knowledge into recipes for home cooks is extremely rare. I personally have never seen a ramen book, this in depth and accurate, published in English.

Despite 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.

In this masterful collection of recipes, history, and vivid technical explainers, Sho Spaeth presents ramen not as an impossibly complex set of rules and ratios but as a matter of joyous tasks that any home cook with a bit of oomph can embrace one by one.

Sho 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.

Sho Spaeth has crafted the ultimate guide to the world of ramen - an essential companion for every cook who cherishes the art of perfect noodles.[A] must-have for ramen enthusiasts and culinary adventurers alike.

Sho Spaeth is arguably one of the most fastidious, meticulous ramen makers in the United States, and this book is an obvious demonstration of his dedication to understanding ramen. I do not think there is a book that explores ramen in more depth in the English language. This book unquestionably pushes the craft of ramen forward, for both home cooks and professionals alike.