1958 was a pivotal year for ramen. The arduous task of hand-pulling wheat noodles, boiling down bones to make a savory broth, and carefully assembling a broad range of ingredients—including eggs, pork belly, and fish cakes—just got easier. Momofuku Ando, a Taiwanese-Japanese businessman, unlocked the winning recipe for pre-cooked instant noodles in a chicken-flavored broth. Taking just minutes to cook—and sold at a nominal cost—it would go on to become the favored food group of college students the world over. But, ramen purists: take heart. There are several ramen shops in D.C. that remain true to the art form, putting in the long hours of work so customers can reap the salty, savory reward—instantly, of course.