Shoyu-ramen ,chicken soup ,at “Zagin” in Osaka Japan
https://redd.it/1h68be8
@r_ramen
Nothing crazy impressive, but I'm finally starting to nail down my soy eggs.
https://redd.it/1h63fvb
@r_ramen
Leftover Thanksgiving Turkey Ramen Challenge cap. 2
https://redd.it/1h5er5x
@r_ramen
Tonkotsu ramen and chicken karaage from Bowl Izakaya in Loveland, CO. Tasty on a cool evening.
https://redd.it/1h5azkk
@r_ramen
Leftover Thanksgiving turkey broth and homemade noodles
https://redd.it/1h4y6pf
@r_ramen
Tori paitan from Kawae in Minneapolis. $18. More chicken than ramen. Good not great. Won’t go back. 🤷♂️
https://redd.it/1h4vqtc
@r_ramen
Old school tsukemen in new shop “Katchan” in Shibuya
https://redd.it/1h6kp2p
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Shio(Salt)-ramen with extremely clear soup ,“Yosuko-meimon” Osaka Japan
https://redd.it/1h5rcnv
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Shio(Salt)-ramen with slow-cooked chicken broth ,in Kyoto Japan
https://redd.it/1h5nn98
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Ramen topper from Costco. Pretty good, fish cakes are a little sweet.
https://redd.it/1h55deq
@r_ramen
I made a great stock from chicken carcass (nothing more added) and I have some pork neck bones I could use. With one or both of these ingredients how would you recommend I best use them for Intermediate effort ramen soup?
I'm good on the toppings and noodles, just wondering what to do with the broth(s) to make as impressive a ramen as I can in, say, a single day. Are these broths going to be good enough to go in with a tare and convince me it was made at a shop?
https://redd.it/1h55ecp
@r_ramen
Spicy miso pork ramen with fish cake and eggs. Spicy level 15 out of 20 being hottest.
https://redd.it/1h50g0f
@r_ramen