amanda gunawan.

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Homemade Ramen

 My first go at making ramen went smoothly! I cannot wait to have a huge kitchen with a pasta maker (and all the 101 kitchen gadgets on my amazon wishlist) so I can start making my own ramen noodles. Only then can I truly say I’ve made a bowl of ramen from scratch.  

 I read a lot of Michael Pollan. In fact, I think he might be my favourite author. The more of his books I go through, the more I think we’ll get along if we had somehow bumped into each other, in a pastry shop reaching for the last piece of croissant at the same time which leads to an endless conversation about food… Nope, I haven’t dreamt of this scenario in my head about a hundred times….. Anyways! He’s helped me realize the importance of cooking and the history that substantiates the act of it. And slowly but surely I am discovering it first-hand! 

 I have a newfound respect for ramen chefs. Maybe it will all go away once I’m more used to making it and the novelty all wears off. I can only hope that one day I’ll be able to walk into a restaurant, have a terrible bowl of ramen, pin-point exactly where its faults are and why and say with confidence that I can do better.

My first go at making ramen went smoothly! I cannot wait to have a huge kitchen with a pasta maker (and all the 101 kitchen gadgets on my amazon wishlist) so I can start making my own ramen noodles. Only then can I truly say I’ve made a bowl of ramen from scratch.

I read a lot of Michael Pollan. In fact, I think he might be my favourite author. The more of his books I go through, the more I think we’ll get along if we had somehow bumped into each other, in a pastry shop reaching for the last piece of croissant at the same time which leads to an endless conversation about food… Nope, I haven’t dreamt of this scenario in my head about a hundred times….. Anyways! He’s helped me realize the importance of cooking and the history that substantiates the act of it. And slowly but surely I am discovering it first-hand!

I have a newfound respect for ramen chefs. Maybe it will all go away once I’m more used to making it and the novelty all wears off. I can only hope that one day I’ll be able to walk into a restaurant, have a terrible bowl of ramen, pin-point exactly where its faults are and why and say with confidence that I can do better.