You don't have to be a Ramen God like Brooklyn's Yuji Haraguchi to make some satisfying, cold mazamen in the comfort of your own home. All you need is a little creativity, access to ramen noodles (which basically everyone has), and ten to fifteen minutes. These may not be the same culinary marvels you'd get from someone who knows what he's doing, but they're still pretty gosh darn tasty.

1. Strategize your noodles.

Part of what makes Yuji so wonderful is that he's not worried about authenticity, and that's exactly where you should be as a home cook. Find yourself a cob or two of sweet summer corn, some heavy cream, and some minced bacon.

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Shuck the kernels off the corn cobs and toss them with a little salt and pepper. Chop the cobs into two inch pieces and cook them in about a cup of heavy cream, simmering for about fifteen to twenty minutes. Toss out the corn cobs and keep the creamy corn stock.

Cook the bacon until just crispy. Reserve.

2. Make the ramen noodles.

More and more, supermarkets are carrying brands of ramen noodles that come pre-cooked. They're found in the refrigerator section. If your supermarket carries that, that's the stuff you want to go for here.

Barring that, you'll just want to cook the ramen in packs of ramen according to the directions but, rather than adding the flavor packets and making them soupy, you'll want to rinse them well under cold running water.

3. Assemble the noodles.

Plate your bowl as such:

A. A tablespoon of the heavy cream corn stock

B. The serving of the ramen noodles

C. A tablespoon of the reserved raw corn kernels

D. A tablespoon of soy sauce

E. One-fourth tablespoon of sesame oil

F. A tablespoon of cooked bacon

Serve.