Get Your Ramen Fix

Forget about those packets of instant noodles you ate in college — these craveworthy bowls of ramen are the real deal. You’ll now find this slippery noodle dish all across the country, not just in dorms and Japanese enclaves. Chefs are putting their spin on it, creating their own mash-up versions with everything from coconut curry broth to toppings like matzo balls or cheese.

A bowl of ramen

Chicago: Ramen-san

Executive Chef and Partner Doug Psaltis isn’t Japanese, but his ramen broth and noodles are still very traditional. His ramen broth comes in three styles — pork tonkotsu, shoyu and a shiitake vegetarian — and the Tokyo wavy-style noodles are made to his exact specification by Ken Shiro at the Sun Noodle factory. The piece de resistance is the massive hearty sumo bowl, with chashu pork, beef brisket and a molten egg.