Can you eat BOWL RAMEN without a microwave?
I am trying to find an answer to this, I know instant ramen cups and the packet ramen are often safe to eat without any cooking, but does this also apply to brands such as Maruchan Bowl Ramen (which have both boiling and microwave instructions)? I do not have a microwave or stove available to me nor a kettle right now. Just looking for answers because I noticed the noodles look different in bowl ramen than they do in the packets and cups.
https://redd.it/1ebmq7x
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Amazing Ramen from Ikebukuro
Got this amazing ramen from Kinkanbo this weekend.
https://preview.redd.it/y408fyezfked1.jpg?width=3024&format=pjpg&auto=webp&s=44aa0cf51fbeb070bdee368768e5904724673ba6
https://redd.it/1ebi9c8
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Mama is top tier
Beef flavor specifically. I’ve tried so many instant ramens and none come close. I don’t get the popularity of nongshim. I’ve tried all their varieties of flavors and styles like cup noodles, bowl noodles or the packet. But none come close. I’m assuming they say nongshim is better because it’s billed as luxury but I disagree.
Put a little bit of water in your smallest pot and boil it. When it’s boiling, pour in the spice packet. Stir. Then submerge the noodles. It should just barely cover the noodles or if it’s not underwater, let it soften a bit then flip it over. The goal is to have soft noodles and barely any water leftover when it’s done cooking. Now you have noodles that have absorbed all the spice with hardly any dilution. This works with every brand but Mama has the most flavor. If you get bored one day, after it’s in your bowl, cover it with shredded cheese which will melt on top.
https://redd.it/1eb88z2
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Today I jazzed up some Ramen I had and treated myself to a feast
https://redd.it/1eb71eu
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Ramen with blackened pork tenderloin in a cute kitty bowl
https://redd.it/1ead6cw
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my ramen fits my pot so well
https://redd.it/1ea0aki
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Miso-Tonkotsu Ramen from Ramen Sen-No-Kaze in Kyoto.
https://redd.it/1e9xxf1
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Mu Shokudo - Seabura Shoyu Ramen - Nakanojo Gunma
https://redd.it/1e9t50v
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Technically breaking rule 6
https://redd.it/1e9kvp9
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What does r/ramen think of this?
https://redd.it/1e9fmca
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My (probably very disrespectful) attempt at homemade ramen
https://redd.it/1e9czug
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Pop up ramen shop
Hey, in the past year i really got into ramen making and also exprimented with a lot of types of ramen, and wanted to build a really good bowl of my own to sell and operate a popup ramen place.
I know people here have done it in the past and i want to ask some questions about operation and logistics of a popup.
How did you find a place to sell from? (Kitchen and store front)
How did you scale the operation from making to max 12~ people at home to making for 100+ ?
What kind of tools did you need? Did you use plastic bowls or regular ones that you need to wash?
And also general lessons you learnt from your experience
https://redd.it/1e98uk2
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Where to go in Chicago?
I need two recommendations for where to go in Chicago. Who has the best bowl and who offers a unique specialty bowl?
Looking for the unique or the best of best. I don't want to go to a place that only offers a tonkatsu with regular toppings and a miso but there are too many to look through!
https://redd.it/1ebdhvu
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Sun Noodle Tonkotsu Ramen. Leveled up instant ramen.
https://redd.it/1eb7bpv
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Cooling tonkotsu down
I made a tonkotsu the other day & honestly wasn't thinking about the cool-down part. I strained it into an airtight container & let it sit & cool for 2 hours before moving it to the fridge. I've now begun reading that many people use ice etc to rapidly cool the broth down so it doesn't go to the danger zone.
What do people think? Do you believe it stayed out too long? Obviously, after a 12-hour boil, it would be an absolute crime to throw it out. Has anyone else done the same?
This is my original post with pictures of the actual broth:
https://www.reddit.com/r/ramen/comments/1eag9qv/firsttime\_tonkotsu/?utm\_source=share&utm\_medium=web3x&utm\_name=web3xcss&utm\_term=1&utm\_content=share\_button
I refrigerated it overnight after two hours, then froze it the next day into portion sizes.
This isn't the first generic stock I've made but the first Tonkotsu. I usually do the same method with every stock I make. Just cool naturally over two hours & then refrigerate.
Thanks
https://redd.it/1eb21hw
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Home made udon ramen with miso
https://redd.it/1eas37l
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I traveled around EU this summer and only eat Asian foods..😂
https://redd.it/1eacahn
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So here’s something to get everyone’s mouth watering.
What is y’all’s favorite thing to put inside of ramen noodles?
https://redd.it/1e9zn77
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I have 5 quarts of gyukotsu soup, what should I add to it?
I had some good beef joint bones, marrow bones, and connective bits that I usually make bone broth with. However, my wife wanted some tonkotsu, so I made gyukotsu with it. What kind of tare and oils would you add to the ramen? What toppings?
https://redd.it/1e9ubf9
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Last meal at a clients house
https://redd.it/1e9v051
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My first homemade ramen (assari broth, shio rare, and chicken marinated in soy sauce and honey). What do y’all think?
https://redd.it/1e9lvuz
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Attempted spicy miso ramen
https://redd.it/1e9kw6h
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Shoyu Ramen with Pork – Chef Kevin Ashton
https://redd.it/1e9fsr5
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Kansai Tsukemen Recommendations
Hi all, I’m a huge fan of Tsukemen. I’m heading up to the Kansai region in a couple of weeks and would love to hit up some hidden Tsukemen gems. Would love to pick your brains on this - what are some of your favorites?
https://redd.it/1e9c02q
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