Momo Toko. Vantaa, Finland
https://redd.it/1enda1l
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Shoyu Ramen with Niboshi, Nagago Tokyo
https://redd.it/1emyy8q
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Black streak in my indomie?
https://redd.it/1emhf5k
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The good stuff! Perfect eggs! Pork shoulder hidden under..
https://redd.it/1emgfky
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Help! Identifying type of Ramen
https://redd.it/1emdcts
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Tsukemen, Ramen Akimoto, Yorba Linda, CA
https://redd.it/1em0q1r
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Help, recipe for tonkotsu ramen
Recently I went a local restaurant and tried tonkotsu ramen.
I'd like to try and make it at home. Whats the best recipe to follow?
https://redd.it/1elz3se
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Took a Shin Ramyun break kayaking earlier today. Gourmet ramen with extra rain seasoning.
https://redd.it/1elwqms
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Favorite brand, and Favorite toppings
https://redd.it/1elhzt5
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What's your go to easy broth?
I love making a bowl using leftovers as toppings, but then I don't have a broth. I'll use just Better than Bouillon maybe adding some miso/butter/chili oil, but just getting a little bored of it and looking to change it up but still be easy and versatile to go with a variety of leftovers.
https://redd.it/1elldqw
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Kindenmaru Shibuya Citrus Shio
https://redd.it/1eldgu1
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Smoked Sweet Potato Miso Tsukemen
https://redd.it/1endpp1
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Tori chintan w duck breast
https://redd.it/1emuruy
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Blackened stake and breakfast ramen. My first attempt at either!
https://redd.it/1emfs9j
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Today’s hustle deserves a ramen hug
https://redd.it/1emddzn
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Susuru_Susuran, Nara, Japan
https://redd.it/1em4i37
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“Restaurant style” Shoyu Tonkotsu
https://redd.it/1em1umg
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How to cook samyang and make it less spicy
According to the instruction you will leave or remove 8 spoon however whenever i do that it turned out watery how will i cook it the way it look like in picture also how do i make it less spicy?
https://redd.it/1elyyc3
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How to make silverlake broth?
Looking for the recipe on how to make the (spicy) creamy port broth like for the Blaze ramen from Silverlake. Love that it’s actually “creamy” and not just greasy
https://redd.it/1elx2nr
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Tonkotsu Ramen, Mugen Ramen Namba, Osaka, Japan 2023/Oct/5
https://redd.it/1elmxg3
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Jinya Ramen Seasoned Egg
Just tried Jinya in Atlanta for the first time a few weeks ago and I'm obsessed with their seasoned eggs! I begged the waitress and a cook for the recipe and I got a very basic reply of soy sauce, mirin, garlic, and chives. I tried making some at home but I have to be doing something wrong because mine taste only of soy sauce. Does anyone know how to make their ramen eggs? I just can't tell if it's the recipe I got online with what ingredients they told me or if I'm doing something wrong making a few eggs for myself versus a huge batch that they make. Any advice would be very much appreciated!!
https://redd.it/1elhhu6
@r_ramen
most probably consider traditional as to my taste liking. So wasn't truly a "black oil". A deep brown color. Seemed perfect in my soup.
video
https://preview.redd.it/x1a278dyczgd1.jpg?width=3743&format=pjpg&auto=webp&s=8368a1034d01caf3540125180ccb31d584ebc79b
https://redd.it/1el95ze
@r_ramen
