Whatever you think is good ramen in St. Louis currently is not. In fact, when comparing it to real ramen, it's downright bad. Ramen isn't just one type of noodle soup either. Going to Japan and proudly professing "I LOVE RAMEN!" is not unlike someone standing up and yelling "I LOVE SOUP!" in the US.

Educate yourself: ramen is regional and varies hugely. The big 4 are shoyu (soy), shio (salt), tonkotsu (pork bone broth), and miso (fermented bean paste), but there are tons more. Chicken ramen is becoming more prominent, some with thin broths and some with schmaltzy, unctuous bases. Some ramen isn't even a soup - it's noodles dipped into broth as you eat. Spend some time reading Lucky Peach's Regional Ramen Guide.

If I sound smug or arrogant, like some kind of ramen elitist, it's because I am. I lived off that shit in Singapore. Kara (spicy) miso ramen coursed through my veins.

Here's a glimpse of the madness that went on that weekend: egg making, pork tasting, broths galore, noodle measuring, and, finally, ramen eating.