We eat up L.A.'s first ramen fest

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Anyone who thinks of ramen as a styrofoamy blob of starch, fit only for the dingy dorm rooms of college students, is completely missing out.

The noodle dish is a fundamental staple of Japanese soul food. It can be served with or without broth, including fresh-rolled noodles, savory meats and the subtle flavors of vegetables and spices. 

But it has evolved to be so much more. In recent years, chefs in New York, Los Angeles and Hawaii have reinvented ramen. Besides eschewing traditional ingredients in favor of even bolder options, these innovators have popularized such novelities as the ramen burger: an all beef patty, devoured on a bun of fried noodles.

The Yokocho Ramen Fest is the face of all this change. The festival drew some of earth's most creative noodlesmiths to Torrance, California on the weekend of Sept. 14.  In this audio report,  you will hear from Japanese and American ramen masters, as well as their devout patrons.