While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.Modern ramen chefs may simmer flavors and serve it with fresh noodles designed to remain firm from ...

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