My first time making chashu pork and ramen.
https://redd.it/1i0rddj
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Spicy ramen from the Destiny 2 cookbook!
https://redd.it/1i0c919
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Shoyu Ramen in the countryside beyond Tokyo at Menkobo Komoriku
https://redd.it/1i086mk
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I try... Even if it never ends up like the ramen restaurant ramen xc
https://redd.it/1i01uqm
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Human Beings Everybody Noodles (Osaka)
https://redd.it/1hzxy4v
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Fish and shells tantanmen
https://redd.it/1hzqlbo
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Tantanmen styled ramen. Second attempt.
https://redd.it/1hzj733
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Miso butter brisket bowl! What's the thoughts
https://redd.it/1hz6jmx
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First chintan attempt
Other than the noodles and the menma, this is the first time I did everything from scratch. Also not having a torcher, I panfried the chashu a little to get them warm up again. Everything needed to be there was there, I think... but there was still lacking a little oomph which I cant quite put my finger on. Perhaps I could use a little more shoyu and tare.
https://preview.redd.it/yi1el5yj4uce1.jpg?width=3970&format=pjpg&auto=webp&s=d4095159a383fd06d0493fb8baf248cff6f0b239
https://redd.it/1i0q5e3
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After over a year of a ramen making dryspell, I finally made some again.
https://redd.it/1i0iz1j
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Since I was craving for ramen after seeing the post here earlier, I made one for myself Buldak Ramen
https://redd.it/1i0e5ca
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Making ramen for 55 people tomorrow first time, wondering when to start the noodles (like how much time before eating should I start them) I don’t want then to turn out mushy… H E L P
https://redd.it/1i09dw6
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Tonkotsu I made this weekend
https://redd.it/1i008e6
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What is this meat cube / topping called? and what kind of cut is it?
https://redd.it/1hzqtfv
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second time making a homemade Ramen this year
https://redd.it/1hzknrd
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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
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