One of the best meals in my entire life
https://redd.it/1icofqp
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Best Ramen in NYC?
Inquiring minds must know. I’ve tried several places but would love to hear everyone’s favorites!
https://redd.it/1ichpkh
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Hakata Issou Ramen main store
https://redd.it/1ichboa
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I made this…and added shrimp. It was good. Zero spice but lots of non-fishy flavor. I will eat this again.
https://redd.it/1icf0dy
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Ramen party at home - ramen 3/3: Shio ramen
https://redd.it/1ic3zh8
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Godfire Ramen at Hakata Ikkousha Torrance, CA
https://redd.it/1ibzww8
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ramen was delicious ~ the broth, made with pork and fish (i think sardines), has a rich, savory taste. we waited a long time, but it was totally worth it
https://redd.it/1ibx2d0
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Best shrimp miso ramen I've ever had. Seriously
https://redd.it/1ibtg5e
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Tonkotsu from Yokata Yakobai is the best you can get in Montreal, maybe even all of Canada
https://redd.it/1ibrho1
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Breaking down whole chickens for shio ramen.
I am wanting to make a ramen similar to this. http://www.nichijou.net/blog/shio-ramen
However, I don’t have access to chicken backs. Could I make a decent broth for this type of ramen with 2 whole chickens + chicken feet?
Would I take off the chicken skin and expose the bones? What would be a good way to
Break these chickens down and/or to supplement the chickens when making the stock? Thanks
https://redd.it/1ibm0ka
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Seafood Forward Ramen
So we have Dashi… we have fish forward Tare and elements….
What’s a fish forward Ramen traditionally look like?
Ahi Tuna, crab? Scallops? Any recipes to drop that are legit?
Best noodles, best Dashis, best Tares! Lemme hear it!
https://redd.it/1ibkkr3
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The bowl I whipped up last night, it was good.
https://redd.it/1icojgq
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Just because it's instant ramen doesn't mean it can't be fancier. Topped with Fried eggs, chicken breast, and tofu.
https://redd.it/1icopij
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Spicy Miso Ramen at Ramen Nobu in Stockel, Brussels, Belgium
https://redd.it/1icnvdb
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Yokohama Chuukasoba Isshin
https://redd.it/1iclebu
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[Homemade] Shoyu Ramen
https://i.imgur.com/MNlmPaI.jpeg
https://redd.it/1icdxlw
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Wishing I could go back to Tokyo and re-eat the best ramen in the whole world
https://redd.it/1ic5onc
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Ramen party at home - ramen 2/3: kamo shoyu ramen
https://redd.it/1ic3pd5
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Ramen party at home - bowl 1/3: jiro ramen
https://redd.it/1ibxwb7
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To literally every OP in here: post a photo, NAME THE RESTAURANT.
To literally every OP in here, everyone posting a delicious looking bowl of ramen that's not homemade and you're saying "this was the best bowl ever!" NAME THE RESTAURANT, whether in the title, the caption or in an accompanying comment. Whether you went to Japan or were dining in Backwater, USA or elsewhere in the world, whether you were at Ichiban-ya or at some combination sushi/poke/KFC/TacoBell that happened to serve ramen, NAME THE RESTAURANT. If the restaurant's name is in Japanese only and you have no idea what it was called, take a photo of the sign or the logo on the menu, and upload that too! NOT HARD. Otherwise what's the point? You'd just be deliberately torturing everyone in here.
This needs to be a sub rule. It needs to be a sub rule in every sub on reddit where people are posting pictures of food they had while dining out, tbh.
Name the restaurant. Pretty please?
Edit: And if you don't, I will be instantly downvoting your post until you do. 🍥
https://redd.it/1ibwjj1
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Some ramen my brother and I made in 2024
https://redd.it/1ibrlxv
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first ramen I had here in Narita airport terminal 2
https://redd.it/1ibocw4
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New Tokyo Shoyu from Ramen Ishida in NYC
https://redd.it/1ibngdm
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Curry ramen in Edinburgh, U.K.
https://redd.it/1iblgci
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Recipe Help - Adding ingredients at multiple stages
So I'm looking at following Ramenlord's Kitakata style ramen recipe linked below. I thought it was interesting that we will be using niboshi for three elements of the bowl; the tare, dashi and aroma oil.
To cut down on steps, I want to add the niboshi to the dashi broth and leave it out of the others, with the assumption that a sufficient amount of niboshi will supply the same flavor when its all combined. On top of that my gut says that it will be harder to control the level of fish taste if its added in three different parts Does that make sense or is there something going on in the background when we prepare each of these parts of the bowl?
https://www.reddit.com/r/ramen/comments/6htapl/next\_up\_on\_my\_tour\_of\_ramen\_styles\_kitakata\_style/
https://redd.it/1ibj4r6
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