Beef Shabu Shabu and Pork Rice Bowl from Tokiwa Ramen
https://redd.it/18jejho
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First time trying Samyang Buldak Habanero Lime..& it’s so good!!
https://redd.it/18j7hr3
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Almost vegan, except the niboshi shoyu tare
https://redd.it/18j5886
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Miso ramen for friends and family
https://redd.it/18j3fbs
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Leftover broth . Making space in the freezer for more stuff
https://redd.it/18ir3n1
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Optimal extraction flavor ?
Are you aware of any resources, such as charts, recipes, blog posts, or any information, that provide optimal cooking times for extracting the best flavors from chicken, beef, bones, dry fish, fresh fish, and so on, in a broth ?
Thanks
https://redd.it/18ikvk6
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Vegetarian ramen toppings
We make our ramen mostly vegetarian.
And while not traditional, we make this absolutely stunning topping for our bowls with small cubed aubergine fried in a kikkoman, sugar and sesame seed oil. It is really worth trying!
What are your favorite (vegetarian) toppings for ramen?
https://redd.it/18h50qv
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Should I do this Ramen cooking class?
Hello,
I am thinking of doing this ramen cooking class. The chef doesn’t appear to be actually trained to make ramen.
Her Instagram has mostly desserts and some dishes like pizza, steak, burgers, etc. she has very little Asian influence in her posts.
Her class says the ramen making portion will take “1.5 hours” and it is done “from scratch”
The ramen is tonkotsu ramen. The ramen includes “ pork belly” “soft boiled egg” and “ramen noodles”
Im not too keen on the idea of making tonkotsu ramen in an hour and a half along with the noodles pork and egg. I don’t feel like looking at her portfolio that it’ll be an authentic experience
https://redd.it/18gxx5b
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What's an ingredient / topping where if you see it in a bowl of ramen at a restaurant you assume that restaurant doesn't make good ramen?
For me it's cabbage and/or sliced carrots. Cabbage to me is a non-traditional ramen topping and if I see these two toppings in a bowl of ramen I immediately assume it's going to be a mediocre bowl of noodles.
https://redd.it/18gx69q
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Look how cute my new ramen bowl is 🥺 it was only 5$!!!!
https://redd.it/18gtmvb
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Instant ramen
Yo people of reddit, please help me out HAHAHA🤣 what’s the name of that instant ramen(korean or idk) that has coconut milk in it or something? The only thing i remember is the packaging. it’s color yellow😭
https://redd.it/18gobt3
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egg-white replacement in noodle recipe?
if i want to make a vegan version of say Ramen_Lords tokyo style noodles, is it sufficient to leave out the egg white powder and call it a day or is there some alternative i can use to get closer to the intented texture?
https://redd.it/18jei63
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Frozen Ramen kit in US?
Hi y'all.. I just tried some Kenchan Ramen kit yesterday. Shipped from LA. It wasn't bad at all! Taste is very authentic, it is almost mildly better than our Chicago suburb ramen restaurants!
Only downside is there is a lot of packaging.. To make 1 ramen it is like 8 plastic bags. (I know.. 1st world problem..)
​
I see these frozen ramen all over YouTube. But seems like it's exclusively in Canada. Let's say money is not an issue, where can I get these in the US? is there any company that makes that?
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**Or is there such thing as shipping from Canada to Illinois? Or maybe there are regulation against food transport across borders? As long as shipping is not crazy expensive i'm willing to spend couple hundred dollars to do a large order.
​
https://redd.it/18j5r68
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Homemade Indonesian Laksa Ramen!
https://redd.it/18j5x3u
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Nonkotsu Paitan w/ Mayu (Vegan)
https://redd.it/18j5b16
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Spent 22 days in Japan and ate 25 ramens in Tokyo/Kyoto/Osaka/Hiroshima, here's a selection of 20 of them (list of shops in comments)
https://redd.it/18j48kf
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First time maken “hand cut noodles”😅
https://redd.it/18j2dja
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Ramen in Japan Podcast Episode 23 with Hans Lienesch aka the Ramen Rater - A look into his world of instant ramen.
https://open.spotify.com/episode/0AliL1ToYRwNt6mO7yXXPN?si=eKqj8Oo7SWCqgbMzjkC_iw
https://redd.it/18iqqt0
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Noodles
Hi all,
Just wanted to know why do good quality noodles pull up so much more soup when slurped even compared to normal fresh noodles? Can't seem to work out
How there is any difference?
Thanks
https://redd.it/18hbitx
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Spicy Miso Ramen with Gyoza from Kashiwa Ramen in Costa Mesa, CA.
https://redd.it/18h9042
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Maruchan Spicy Beef Yakisoba topped with my first attempt at lazy Gyudon
https://redd.it/18h62w8
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We only have 1 authentic ramen place in my country.. and it’s divine!
https://redd.it/18gywgf
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Ground meat stock
I wonder if it is possible to make creamy ramen stock using ground meat. Do someone have experience and could share a recipe ?
https://redd.it/18guo8d
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Miso ramen with torched pork belly
https://redd.it/18god4r
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