Looking Into 100 Ways To Make Ramen
I stumbled across 100 Ways To Make Ramen a while back when someone linked it in a cooking thread. It is a resource that covers different approaches to making ramen — broths, noodles, toppings, variations across styles. I do not have the exact URL memorized, and I have not gone through every single entry, but I can tell you how to find it and what to expect once you get there. It is a collection of ramen recipes and techniques compiled into one place. Some entries are shoyu-based, some are miso, some focus on tonkotsu or shio. Each one usually breaks down the broth, the noodles, the tare, and the typical garnishes. You will also find a few entries that tweak things — like adding a swirl of chili oil or swapping the noodle type. That variety is the point. The resource lets you pick a style, follow the method, and adjust later. It is not a video course. It is not a subscription platform. It is more of a reference library, and that matters because the way you use it shapes whether it feels useful or overwhelming. I treat it like a cookbook I flip through rather than something I read cover to cover. You browse by region or by broth type, pick one that looks doable, and commit to making it once before moving on.
How To Find and Access It
The easiest way is to search for 100 Ways To Make Ramen in your browser. It should come up as a website. If you see multiple results, check that you are on the official page and not a mirror or a third-party repost. Sometimes these types of collections get copied around with broken links or outdated content. The live version is the one worth using. There is no app store download for it. It runs as a web resource, so you can access it on desktop or phone without installing anything. If you want it offline, you can bookmark the pages you care about or print them. I print the ones I plan to try that week. Paper does not glitch, and I do not need Wi-Fi in the kitchen.
How I Use It in Practice
When I cook ramen at home, I do not attempt the whole thing in one night unless I have a free weekend. Most of the entries break the process into stages: broth, tare, noodles, toppings. I usually pick one stage to focus on per session. For example, I might simmer a tonkotsu base on Saturday and shape or boil noodles on Sunday. That pacing makes the process manageable for a home cook who is not running a restaurant line. The entries assume you have basic equipment — a pot, a strainer, a stove, a knife. If you lack anything specialized, most methods still work with substitutions. A fine mesh sieve replaces a Chinese strainer. A heavy Dutch oven works for broth simmering. You do not need a commercial induction setup.
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A Real Problem I Hit and How I Fixed It
I tried one of the shoyu broth entries that called for kombu soaked overnight, then brought to a near boil. The first time, I pulled the kombu too late and the broth turned slimy and bitter. That is a known edge case with kombu. The workaround is straightforward: heat the water with the kombu in it, and remove the kombu just before the water reaches a full boil, around 140°F to 160°F if you have a thermometer. If you do not have one, watch for small bubbles forming along the pot edge and lift the seaweed then. Do not let it roll. That detail is easy to miss if you are juggling multiple tasks in a small kitchen. One thing that trips people up is the assumption that longer simmering always equals better broth. That is not true for every style. A chicken-based shio or shoyu broth benefits from a controlled simmer, not a rolling boil, and usually does not need more than four to six hours. Push it past that and the flavor flattens. The proteins break down too far, and you lose clarity. For tonkotsu, the extended gelatin extraction is the point, and you do want a vigorous boil for a stretch to emulsify the fat and collagen. The rule depends entirely on the style you are targeting. Another missed detail is salt timing. Many entries list salt or soy sauce as a final adjustment, but salting early helps the broth extract flavor from the bones and aromatics. If you wait until the end, you tend to over-salt while trying to reach depth. Taste as you go, especially during the last hour of simmering, and adjust in small increments.
What the Resource Does Not Cover Well
It does not go deep into food safety for large-batch broth making. If you are scaling up for a gathering, you need to handle cooling and storage properly. Broth should be cooled quickly and refrigerated within two hours. Frozen broth keeps well for a few months, but texture can change slightly after thawing. Stirring it back in usually restores consistency. It also does not address dietary restrictions beyond the standard recipes. If you need a low-sodium version, a gluten-free swap, or a vegan broth, you will need to adapt the entries yourself. That is not a flaw in the resource, but it is worth knowing before you start. I keep a separate note sheet for substitutions. For gluten-free, I use rice noodles or buckwheat blends depending on the style. For vegan tonkotsu, I lean on smoked tofu, dried mushrooms, and a touch of miso for umami, though the mouthfeel will differ from the pork version.
Best Way to Approach the Collection
Pick one style and stick with it for a few weeks. Repeat the same entry until the process feels routine, then move to another. I found that repeating the same recipe three or four times is where it stops feeling like a experiment and starts feeling like cooking. You learn the timing quirks, the scent changes, and when to pull the heat. That internal calibration is what actually improves your ramen, not trying ten different entries in a month. If you want a quick starting point, I recommend beginning with a chicken or dashi-based shoyu entry. It is less intensive than tonkotsu, teaches you the structure of broth plus tare, and scales well for a family meal. Once you have that baseline, you can branch into heavier styles or regional variations.
Where the Process Usually Breaks Down
Noodle hydration is a common failure point. If you are using dried ramen noodles from the package, do not skip the rest step after boiling. Rinsing and resting affects texture. Under-rested noodles feel gummy and finish unevenly in the bowl. Over-soaked noodles turn soft too fast and lose their bite. Aim for a short rinse, then a brief rest before adding them to the hot broth. Topping balance is another frequent issue. People pile on chashu, soft eggs, and nori and forget that the broth should remain the foundation. If the toppings drown out the soup, the bowl feels heavy and one-note. Keep toppings intentional, not maximal. A single well-executed garnish per component usually beats a crowded bowl. Finally, temperature management matters more than most home cooks account for. Ramen bowls cool quickly, especially in a drafty kitchen. Pre-warm your bowls with hot water before assembling. It is a small step, but it keeps the broth hot enough to carry aroma through the first few bites. I keep a stack of empty bowls in warm water while I finish the last components. It takes thirty seconds and changes the experience noticeably.
Bottom Line
100 Ways To Make Ramen is a solid reference if you approach it with patience. It gives you structure, variety, and enough detail to produce a real bowl at home. The limitations are clear: no safety deep dive, no built-in diet modifications, and no video guidance. If you prefer visual instruction, you will need to supplement with other sources. But for a text-based collection, it covers the major styles competently and lets you progress at your own pace. The method that works best is simple repetition on one entry until it feels familiar, then expanding from there.
