Rah Rah, Ramen

The slurpy, savory story of a Japanese sensation

- Leila El Shennawy

YOU MAY THINK of ramen as college kid cuisine, but dressier versions of this noodles-and-broth dish, with toppings such as roast pork, fish cakes, bamboo shoots and poached eggs, blow the instant kind out of its bowl. Over the last few years in the United States, gourmet ramen restaurant options have jumped more than 30%, so you can likely enjoy this Asian sensation close to home.

Chinese immigrants first brought the wheat noodle recipe to Japan, according to historian George Solt. In his book, The Untold History of Ramen, History of Ramen, he tells of a scholar from China during the 17th century who instructed the Japanese feudal lord he worked for to add pork and vegetables to his noodle soup.