Tackling the challenge of making ramen involved trips to two Asian markets, multiple strolls down grocery store aisles, cooking real stock with multiple parts chicken and pork, medium boiling eggs, and a whole lot more. And yes, it sounds ridiculously complex. But, other than hunting down some rare Asian ingredients and giving the broth time to cook, it doesn’t require any far out cooking skills that only experienced noodle fanatics can achieve. If you want to do it yourself, you can either scour the Internet for many varieties of ramen recipes or follow the recipe I used from Bon Appetit. Below, are some pictures of how my ramen turned out.