Make Tokyo Shoyu Ramen From Scratch: Hands On Class in Seattle

Slurp a bowl of ramen you made entirely by hand — noodles and all — in this hands-on Tokyo-style shoyu ramen class just 10 minutes from downtown Seattle. Led by Chef Mikiko Yang, a Japanese cultural ambassador, you'll learn the craft behind restaurant-quality ramen: fresh noodles made from scratch with perfect texture, a clear and savory shoyu (soy sauce) broth, and a spread of classic toppings including chashu braised pork belly, niku miso, seasoned ramen eggs, and bamboo shoots. You'll finish by assembling your own bowl and making a mini chashu-donburi rice bowl to round out the meal. In a small group of no more than 6, you'll have room to ask questions and learn ingredient swaps that make ramen doable in your own kitchen. Dash of Soy is Seattle's highest-rated cooking school, taught by an all-women, all-Asian team of chefs. No experience required.