I made this last night 🫶🏻✨🍜
https://redd.it/1k6agpi
@r_ramen
Got a little excited and started eating before the picture.
https://redd.it/1k682zv
@r_ramen
Shoyu and shio ramen in Matsumoto
https://redd.it/1k5xy2s
@r_ramen
A bowl of ramen from a local shop
https://redd.it/1k5ma5s
@r_ramen
Is it just me?
OK I have a very good spice tolerance alright ( I'm Indian lol)... But is shin ramyun idk not spicy any more???.. I remember when I first tried it it was spicy and more flavourful. I also tried them last year and I remember it being very spicy too... But like this year when I had it it's was.... Bland?... And almost a bit sweet?? But bland... It wasn't like how it used too be.
https://redd.it/1k5eee9
@r_ramen
Tsukemen at Menya Itto (Tokyo, Japan)
https://redd.it/1k576gp
@r_ramen
Best ramen I had outside of Japan - Tonkotsu at Ikemen Ramen
https://redd.it/1k532px
@r_ramen
Last Night’s simple miso ramen with first time home made noodles
https://redd.it/1k51mt9
@r_ramen
Looking for specific cup ramen
Hey all, its been years since Ive been able to find this so Im hoping someone can help me.
I am looking for this cup of ramen with spoonable noodles. I think the brand was nissin but I have not been able to find any.
Does anyone know where I can find it?
Thanks
https://redd.it/1k4qgri
@r_ramen
I’ve made the broth! Now what?
I don’t eat meat but only because it’s a textural thing for me. My husband bought a whole chicken and after stripping all the meat I decided to make a broth with the carcass. So I’ve made the broth using the carcass, garlic, ginger, miso, msg, coriander leaf, carrot, red onion, rice wine vinegar and soy sauce. It’s very good!
I’m not sure what to put in it though as I wouldn’t want pieces of meat. So beyond noodles, egg and nori I’m stuck! Any suggestions for what to put with chicken broth that isn’t chicken are greatly appreciated :)
https://redd.it/1k4r2bl
@r_ramen
Fire Ramen from Ramenhouse, Manchester U.K.
https://redd.it/1k685i8
@r_ramen
My ramen from the usual place I usually get it from, I usually get it to go lol
https://redd.it/1k5zjtf
@r_ramen
What is an ideal bone:final product yield be like for tonkotsu?
A lot of the recipes I see on line tell you to boil a certain amount of bone, in a certain amount of water and to boil for a certain amount of time. There's a few loose ends (evaporation, container dimensions, room temp, ect) that can effect the final outcome. Assuming that the types of bone are optimized, and the amount of water to boil is kept at an amount that the bones are completely covered, how much broth can I expect from a certain amount of bone? Let's go with a kg
https://redd.it/1k5zl6l
@r_ramen
Ramen and curry in the Oxford
https://redd.it/1k5u6f5
@r_ramen
Easter ramen. The egg is unfortunately overcooked – an amateur's improvisation.
https://redd.it/1k5bhjv
@r_ramen
Best ramen in Paris?
Hello, in your opinion, where is the best place to eat a real Ramen in Paris?
https://redd.it/1k53zko
@r_ramen
Garlic Blaze Ramen from Mensho Tokyo in Melbourne Australia
https://redd.it/1k52tf8
@r_ramen
Cooking ramen
Every time my Thai friends cook ramen it comes out really “chewy” and so slippery I struggle to pick it up with a fork. I will literally drop the same noodle 4 times before I get it in my mouth kind of slippery. I don’t know how to describe it but it is a completely different texture to what I get when cooking the exact same 50 cent packet of ramen. It is more difficult to eat but tastes way better. I thought maybe it was because they added sesame oil, but I tried that and it didn’t make a whole lot of difference. Is there some sort of secret technique to cooking ramen I’ve never heard of?
https://redd.it/1k4ru39
@r_ramen
