Tantanmen styled ramen. Second attempt.
https://redd.it/1hzj733
@r_ramen
Miso butter brisket bowl! What's the thoughts
https://redd.it/1hz6jmx
@r_ramen
Took advice from here on my soy eggs, and look how good they came out
https://redd.it/1hz1qyq
@r_ramen
Spicy Buttered Tonkotsu from Cheeky’s in Fredericksburg, VA, US
https://redd.it/1hyyh02
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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
@r_ramen
When it gets cold, I start craving Miso-ramen(*´˘`*)🔥
https://redd.it/1hy9cbi
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Yakamein - Traditinal New Orleans "ramen"
https://redd.it/1hzditx
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First attempt at ramen eggs
https://redd.it/1hzaxhq
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I don’t like a lot of toppings, but I went to a ramen place nearby today and got this. I keep thinking about the pork pieces.
https://redd.it/1hz6zjc
@r_ramen
Tokyo style chintan shoyu!
https://redd.it/1hz0let
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Homemade lye noodles (baked baking soda)
https://redd.it/1hyzr2s
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Spicy miso tonkotsu at Ikkousha Toronto, ON.
https://redd.it/1hyipte
@r_ramen
A really solid bowl of Tonkotsu in Eindhoven, Netherlands (Tensai Ramen)
https://redd.it/1hyg51i
@r_ramen
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
@r_ramen
