Today I jazzed up some Ramen I had and treated myself to a feast
https://redd.it/1eb71eu
@r_ramen
Ramen with blackened pork tenderloin in a cute kitty bowl
https://redd.it/1ead6cw
@r_ramen
my ramen fits my pot so well
https://redd.it/1ea0aki
@r_ramen
Miso-Tonkotsu Ramen from Ramen Sen-No-Kaze in Kyoto.
https://redd.it/1e9xxf1
@r_ramen
Mu Shokudo - Seabura Shoyu Ramen - Nakanojo Gunma
https://redd.it/1e9t50v
@r_ramen
Technically breaking rule 6
https://redd.it/1e9kvp9
@r_ramen
What does r/ramen think of this?
https://redd.it/1e9fmca
@r_ramen
My (probably very disrespectful) attempt at homemade ramen
https://redd.it/1e9czug
@r_ramen
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
@r_ramen
Ganso Mentainikomi Tsukemen in Ikebukuro, Tokyo.
https://redd.it/1e93llv
@r_ramen
Spicy red miso - Chashu Ramen + Izakaya - Worcester, MA
https://redd.it/1e8w8zt
@r_ramen
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
@r_ramen
Home made udon ramen with miso
https://redd.it/1eas37l
@r_ramen
I traveled around EU this summer and only eat Asian foods..😂
https://redd.it/1eacahn
@r_ramen
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
@r_ramen
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
@r_ramen
Last meal at a clients house
https://redd.it/1e9v051
@r_ramen
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
@r_ramen
Attempted spicy miso ramen
https://redd.it/1e9kw6h
@r_ramen
Shoyu Ramen with Pork – Chef Kevin Ashton
https://redd.it/1e9fsr5
@r_ramen
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
@r_ramen
Why is oyster ramen so good 😋
https://redd.it/1e92f93
@r_ramen
Not so expensive/complicated ways to make instant ramen better
Instant ramen on it's own is meh at best. Please share a trick you use with us to make the instant ramen a lot better
https://redd.it/1e8t9xy
@r_ramen
