Housemade Soba Noodles and Rye Miso Make this Ramen from Pittsburgh’s Spork Stand Out

While ramen may be a winter menu staple, Spork Chef/Owner Christian Frangiadis chose the dead of summer to debut his own take on the made-from-scratch bowls at his recently reopened Pittsburgh restaurant. The timing is perfect, actually, not only because the restaurant's 1/4-acre vegetable farm is in full bloom, but a secondary kitchen built for milling flour and making bread and pasta was completed while...