Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the ’80s and ’90s—high-end real ramen shops are springing ...

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Nissin and Maruchan are giants in the ramen world. Both brands take up the bulk of the retail ramen noodle options. Momofuku Ando, founder of Nissin, created his company in 1958. Post-WWII Japanese ...

You’re stuck at home ordering food online and all you want is a 24-pack of shelf stable nostalgia, but the instant ramen that got you through college sold out days ago. This is a good thing. Trust me.

If you want to get to know people, ask them about their favorite instant ramen noodles. Not just the brand, but also how they make them. I asked my colleagues just that, and to bring their best to the ...

Few things could seem more mundane than a packet of instant noodles. Dinner of last resort, bought in bulk, ready in minutes, instant noodles are cheap, unremarkable food. As culinary trends come and ...

Try adding a simple protein, like sausages, shredded rotisserie chicken, or shrimp, to your dish. Pickled vegetables, cheese, and charred corn can also elevate instant noodles. Even as a chef, I keep ...

If there's one thing college students know well, it's a belly full of instant ramen. "Ramen always has been and always will be a college staple," says Rick Brandt, a recent University of Iowa graduate ...