Spicy Buttered Tonkotsu from Cheeky’s in Fredericksburg, VA, US
https://redd.it/1hyyh02
@r_ramen
Wife wanted Chicken Ramen… so I messed around a bit for my first Ramen of the year
https://redd.it/1hyl8xa
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Selfmade Udon Ramen with Ajitsuke Tamago
https://redd.it/1hyg6h6
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My tori ramen: Spicy shoyu tare. 8 hour tori paitan. Sous-vide chicken breast. Blanched baby bok choy. Scallion.
https://redd.it/1hyecwr
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When it gets cold, I start craving Miso-ramen(*´˘`*)🔥
https://redd.it/1hy9cbi
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cute new spot i tried with my family ☺️
https://redd.it/1hxynjq
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Spicy & Numbing Tonkotsu Miso Ramen
https://redd.it/1hxnpfi
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My first attempts at ramen
https://redd.it/1hxg3s4
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I can only take one, which one should it be?
https://redd.it/1hxf9io
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Lemon Shio Tokusei amd Changi
https://redd.it/1hx7w5l
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Spicy miso tonkotsu at Ikkousha Toronto, ON.
https://redd.it/1hyipte
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A really solid bowl of Tonkotsu in Eindhoven, Netherlands (Tensai Ramen)
https://redd.it/1hyg51i
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Roasting the bones prior to boiling/simmering - why is this not common for Ramen?
In my experience when making stocks I typically roast the bones/carcass before simmering or boiling them for a deeper/richer stock. Why is this not a common practice in the Ramen community?
In my exploration of Ramen and countless hours of reading and watching I have never seen this process suggested or done from what I can recall. Or at the very least it is a small minority. Just curious why this isn't common practice for Ramen specifically.
https://redd.it/1hy8aje
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Shirunashi Tantanmen (Hiroshima)
https://redd.it/1hxwrwu
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Aki Nom Nom in Philadelphia PA
https://redd.it/1hxkh0c
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First bowl of 2025: Spicy Nira Ramen at Hayashida in Tokyo
https://redd.it/1hxg54e
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First 100% Vegan and Homemade Ramen attempt
https://redd.it/1hxcxoy
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tried to use my new pasta machine to make the noodles for my Ramen
https://redd.it/1hxb7kk
@r_ramen
