Still learning tricks to good ramen

It's a mystery to me that we don't have a plethora of delicious ramen houses considering the plethora of Asian Americans in the Seattle area, but that doesn't stop me ordering it even when I know it's a total rip-off.

So it would make sense that I would just learn how to make the perfect ramen at home, right?

Let the experimenting begin! I bought soba noodles for the first time I-don't-know-how-many-months-ago, and decided to try them today using the mushroom broth from last night's Polenta with Creamy Mushroom Sauce, with some extra chicken broth I had in the fridge.

With a total of about 4 cups of broth, I suspected I might not quite have enough fluids. I really should have trusted my gut instinct when I read that the recipe called for cooking just one bundle of noodles in 6 cups of water (and I was cooking two bundles). But I wanted the noodles to have the delicious mushroom flavor so I just went with it.

By the end, there was definitely a lack of extra fluid, but there was more than enough to cook the noodles and they were extremely flavorful from the broth. I added chives and a sliced boiled egg to each, and each had a bowl full of ramen sans soup, but just as delicious.