The first bowl of ramen (#StephensRamenShop) we made was over 3 years ago on our condo balcony. We used store bought somen and it was a solid bowl. After a few more weekends of spending 8 hours on the broth, each bowl was better and better as Stephen tweaked his tonkotsu broth. We tried different brands of noodles and none quite matched the texture and quality of our favourite ramen shops in the city. After spending so many hours on the broth (and toppings), it seemed only appropriate we start perfecting our noodle as well. Stephen has tweaked the hydration of his dough, we’ve added some vitamin b12 for colour and tried different days of aging them. Now, Stephen can crank out a batch in just 30 minutes and we often have extra noodles in the fridge. Fresh noodles make a great quick meal with any kind of broth, from simple miso to curry to just chicken bouillon. The noddles cook in under a minute, depending on the thickness cut, be sure to test a strand to determine your preference.