Chan-style ramen with lots of chashu (Nakano Kunichan)
https://redd.it/1vcmufh
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Basic ramen question about type of broth
New to ramen and my kids love it. However, I find the soy based ones to be very salty and they are not my thing really. Is this mostly a Japanese ramen thing? Would Korean ramens be better? I love the prepackaged spicy Buldak noodles but what should I look for in a restaurant? The spicier the better but trying to avoid the one note salty taste. TIA!
https://redd.it/1vcgx8z
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Tried to make a lil sumn sumn
https://redd.it/1vc39ua
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My first ramen (full recipe in the description)
https://redd.it/1vc6ab9
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shio ramen (Menya Kaijin Shinjuku)
https://redd.it/1vbs16w
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Cold Tan Tan Ramen I had in Japan 🇯🇵🌶️
https://redd.it/1vbj2h2
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Ramen from Poland restaurant which has recommendations from Japanese chefs.
https://redd.it/1vbalcc
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Whole roasted chicken thigh ramen from Keisuke in Akihabara — this thing is a beast
https://redd.it/1vanzvr
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Just a little shoyu evening
https://redd.it/1vahkq0
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Ikemen Ramen - São Paulo BR
https://redd.it/1vaf0vx
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Tokyo Style Chintan, mushroom shoyu tare
https://redd.it/1vcm13x
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Has anyone worked with this noodle machine before?
https://redd.it/1vcdu79
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What ramen would you have on a hot day: tantanmen vs mazesoba vs tsukemen?
https://redd.it/1vc5jmt
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Shoyu wontonmen w/ lions mane chashu
https://redd.it/1vc7esl
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How to Make Ramen noodles at home!
Ever wondered why restaurant ramen noodles taste and feel so different? The secret isn't the broth — it's the noodles. And the single biggest upgrade you can make to your homemade ramen is learning to make them yourself.
This is everything you need to know about making authentic ramen noodles at home. From the alkaline chemistry that gives ramen noodles their signature yellow color and springy bite, to the hydration percentages that determine firmness, to the hand-kneading techniques we've learned from years of running a ramen school in Tokyo.
THE REGULAR RAMEN NOODLE RECIPE (2 Servings)Ingredients:
• Strong Bread Flour (10-12% protein): 250g
• Filtered Water (ice cold): 88ml
• Kansui / Lye Powder: 2.5g
• Sea Salt: 2.5g
• Corn Starch (for dusting): 10-20g
Method:
1. Make the Alkaline Solution — Dissolve the kansui powder in your ice-cold water first, whisking until no clumps remain. Kansui dissolves slowly, so add it in small amounts. Once dissolved, add the salt and whisk again. Always add water first, then salt, then kansui — never mix salt and kansui together before adding water, or they'll react and clump.
2. Hydrate the Flour — Place your flour in a large mixing bowl. Pour the alkaline solution in small increments, mixing with chopsticks as you go. Aim for a crumbly, sand-like texture. Don't overmix.
3. Rest the Crumbs — Transfer the crumbly mixture to an airtight bag. Press it down firmly to bring everything together — using your feet works best, just leave a small opening for air to escape. Let it rest for 20–30 minutes so the water distributes evenly.
4. Hand Knead — Remove the dough from the bag. Use the "cat claw" technique: separate your four fingers and press hard and fast into the dough to hydrate every particle. Once it comes together into one clump, switch to a fold-stretch-fold motion, rotating 90° each time.
5. Roll Through the Pasta Machine — Flatten the dough slightly with a rolling pin. Pass it through your pasta machine at the widest setting. Fold in thirds and re-roll. Repeat this 5 times. Then work through progressively thinner settings, rolling twice at each one. Keep your speed fast and consistent — uneven speed causes tears.
6. Fix Frayed Edges — If the edges fray as you roll, fold the sheet in thirds with the frayed edge tucked inside, rotate 90°, and roll again. The dough self-heals.
7. Dust and Cut — Lightly dust both sides of the dough sheet with corn starch (never regular flour — it won't dissolve properly). Run it through the spaghetti cutter at a steady, consistent speed. Don't pull the noodles — guide them gently.
8. Rest Before Cooking — The most important step: let your noodles rest for 1–2 days in an airtight container in a cool, dry place. Same-day noodles aren't ready. The gluten needs time to relax, and the texture improves dramatically after 24 hours. Store in a wooden container or cardboard box if possible — wood breathes and regulates moisture. Plastic traps condensation. Noodles can be frozen, but only up to one week.
9. Cook — Boil in unsalted water. Thin noodles: 15 seconds to 1 minute. Thick noodles: 1 to 3 minutes depending on your preferred chew.
KEY TIPS FROM THIS VIDEO:
Don't go below 35% hydration on a home pasta machine. At 25%, the dough is hard enough to crack it — we've broken 12 machines learning this.
No kansui? Roast baking soda at 180–200°C (350–400°F) for 20 minutes. This converts bicarbonate (pH 8) to carbonate (pH 10.5) — a solid home alternative.
Thick soup pairs with thick noodles. Thin soup pairs with thin noodles. Thick soup clings to the noodle surface; thin soup flows through the gaps when you slurp, bringing more broth into every bite.
One family-run noodle factory in Japan supplies 70% of all ramen shops with custom-paired noodles made specifically for each shop's broth.
Love,
Baba Ramen
https://redd.it/1vbckfk
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Ramen in Ueno (Tokyo)?
I am looking for a good Ramen restaurant near ueno station, any recommendations? I don't want any halal please, i don't know why everything here must have a "halal" in the name.
Thank you!
https://redd.it/1vapn19
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I will cook the ramen with meal kit
I love ramyeon and ramen, so i try it to cook.😀😀😀, i am freshmen of this😀
https://redd.it/1vak5o4
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Nongshim Kimchi Soup Base dupe?
So, here's the deal.
I have to limit my carb intake. Not for any noble reason, I just have a chronic condition in which if I don't manage my sugar and carb intake, my gut overproduces yeast to the point of causing problems with absorbing nutrients (You ever been almost 300 pounds and still somehow medically malnourished? Thank youuuu candida. It's under control now but it's chronic and reoccurring so it requires constant management)
Anyways, it's not that bad, I can substitute most forms of noodles that I like for zucchini noodles. Which doesn't suck that bad, because I really genuinely like zucchini noodles. They're faster to make because I only want them as cooked as barely heated through to retain their structure.
While I've mastered a lot of zucchini options for things like spaghetti and chicken alfredo and all that- ramen yet evades me.
I'm a simple man. My ramen of choice is Nongshim's Kimchi flavored ramen noodles. It is the quintessential comfort food to me.
And if I had the packets, I could just substitute the noodles for zucchini noodles, and I could enjoy my favorite low effort comfort meal again.
But :( I am not paying 6 dollars for 4 packets of spice and then throwing away all those noodles. I'm also not going to pay 6 bucks and just eat the noodles to avoid wasting them and giving myself stomach cramps and making myself feel sick yknow?
And just making my own broth does not hit the same. It results in a good soup dont get me wrong, but not in that nice spicy slightly sour kimchi way.
If I was going to look for a powdered or paste soup base that is similar to nongshim's kimchi ramen flavor, where might you encourage me to look?
It's gonna have to be online because my local asian grocers only carry beef, chicken, and fish stock in powder and paste form.
https://redd.it/1vag3jn
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separated, boiled until softened.
* **Sesame seeds:** toasted lightly in the pan.
* **Nori seaweed:** cut some into thin strips and some into big sheets.
* **Narutomaki:** sliced (I prefer it thick because I just despise how they are so paper-thin in restaurants lol).
* **4 shiitake mushrooms (the 4 from the stock above):** sliced and marinated in the same chashu braise liquid for a few hours.
* **Scallion green:** cut into small bits (remember the scallion heads I had been using above? These are the green parts of them).
If you have everything prepared and arranged neatly in this step, the serving will become much easier. So take your time and make sure everything is in order.
**7/ THE PLATING:**
[Step-by-step of my plating \(1\)](https://preview.redd.it/hy35k75u38gh1.jpg?width=3264&format=pjpg&auto=webp&s=43e2b0c93a8c13d5b94265a083a7d1c93fc2850f)
[Step-by-step of my plating \(2\) - Last photo is just with aroma oil added, in case you can't tell the difference.](https://preview.redd.it/um1qqg3u38gh1.jpg?width=3264&format=pjpg&auto=webp&s=3f53e39b7c3bcfadef4cccd8cdd12d88d557145c)
Here's my recipe:
* **6 tbsp. of tare.**
* **3 tbsp. of chashu braise liquid.**
* **6 ladles of broth.**
* **3 tsp. of aroma oil.**
* **Rest, just add however much you like,** but don't overcrowd the bowl.
I didn't make my own ramen noodles but bought a Japanese package instead. I just boiled it according to the package's instructions, which was 3 minutes in this case, strained, and then put the noodles into my broth bowl.
[The fruit of my labour yet again.](https://preview.redd.it/8z7qfpyy58gh1.jpg?width=1920&format=pjpg&auto=webp&s=8af2386099637a8f0d536d0480c2cc3673c096f4)
**AND THAT'S IT!**
I hope you have learned something from my ramen journey. I know this was my first time, but I think it was a huge success as it tasted pretty authentic and everyone loved it. If anyone here uses my recipe to make their own ramen later, please tag me and let me know.
Have fun cooking!
https://redd.it/1va7wbk
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