Skull questions
Trying to use a pig skull in my tonkotsu broth, but was only able to procure a full pig head. Would I want to just use the full head in the broth, or should I strip it down to a skull myself?
https://redd.it/1g8t566
@r_ramen
Miso broth & stuffed cabbage, esterhazy vegetables, teriyaki chicken breast, egg, leek onions & cress
https://redd.it/1g8ri32
@r_ramen
Everyone’s favourite broth concentrate/ powder that easily available on the internet?
I live in very rural northern Saskatchewan. I absolutely love ramen when I go to the cities. I eat a ton of wild meat so I’m curious if there is any good broth recommendations to try to make ramen. I’ve tried making broth with wild meat/ bones before and it’s just not quite the flavour I want. Its super hard to find a store with any foreign food/spices near me.
https://redd.it/1g8h9di
@r_ramen
Noodle and broth recommendations
Our family is addicted to Ramen, but we have not made it at home. Can somebody suggest brands of noodles to use as well as miso and tonkotsu soup bases? Thank you!
https://redd.it/1g7j1ux
@r_ramen
Last time it was recommended to me that the chopsticks go on the side as a cultural etiquette, so here you go!
https://redd.it/1g95h15
@r_ramen
Homemade ramen broth from leftover turkey, and homemade chashu.
https://redd.it/1g8rug3
@r_ramen
Might not be very authentic but it is easy to make and slaps HARD
https://redd.it/1g8mmw7
@r_ramen
Tantanmen. House made noodles, Double soup, Nikumiso (spicy pork), scallions, mayu (burnt garlic oil), mustard greens.
https://redd.it/1g82ta9
@r_ramen
On vacation in Hawaii, and ramen is on the breakfast menu!
https://redd.it/1g7m88l
@r_ramen