Pots and pans

Given that the stock is the fundamental basis of ramen, it makes sense to make your own so that you can control every aspect. Making up a large batch and then portioning it and freezing for use at a later date is good planning, and for this you need a big pan or stock pot. If the noodles are to be cooked separately from the broth, you will also need a smaller pan, and probably at least one more, plus a frying pan or skillet, to cook the toppings. A ridged griddle pan is also useful for adding a delicious singed note to steak, chicken breasts, salmon, and some vegetables.