Homemade Instant Pot Ramen
Has anyone ever tried using an Instant Pot to make homemade Ramen? How did that turn out? Is it possible? What would you recommend?
What if I wanted to make a very simple pork baked Ramen?
https://redd.it/1e1orqh
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ramen always got a way of lookin like a studio ghibli dish
https://redd.it/1e1986z
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Which one do you choose first? just judging by the cover
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1st attempt at homemade beef ramen
https://redd.it/1e12vws
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Went to Domu in Orlando for my birthday.
https://redd.it/1e0zd7p
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Ground beef specialty bowl
https://redd.it/1e0wbtq
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vegan ramen from Ato Ramen restaurant in Łódź, Poland
https://redd.it/1e0shtu
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37 shops in 3 weeks, Part 2: Fukuoka
https://redd.it/1e0o4yw
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DO NOT EAT RAW INSTANT NOODLES I AM TRYING TO SAVE YOU
Trust me when I say this, but I ate raw neoguri and i've been having core pain and constipation for 3 days
https://redd.it/1e0e2pg
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wanted to use up some sprouts
https://redd.it/1e095v3
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Homemade Toripaitan Tsukemen
https://redd.it/1e01qnp
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Can I Eat Yeul Ramen Extra Spicy from Ottogi?
Hi everyone,
I recently bought some cooking accessories from an East Asian online shop, and they included a gift of Yeul Ramen Extra Spicy from Ottogi. The label mentions that the product may contain traces of eggs, milk, fish, molluscs, and crustaceans. The product consists of noodles, a vegetable mix, and a soup powder (all packed separately).
I’m trying to determine which parts of the ramen might be contaminated by animal products. Is the entire package non-vegan, or could it be that only the vegetable mix or soup powder contains these potential contaminants?
Here’s a link that shows a picture of the product and the ingredients listed.
Any insights would be appreciated. Thanks!
https://redd.it/1dzqo36
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Gluten Free Ramen Noodles?
Hi everyone, I miss ramen since I had to go gluten free for health reasons. I want to make ramen and I'm wondering, does anyone know a good gf substitute for the noodles? I am guessing rice noodles are probably the best but I thought I'd ask anyway. Thanks in advance!
https://redd.it/1e18mzz
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For the Spicy ramen lover..what do you think about this one?
https://redd.it/1e110y6
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Is "sesame paste" tahini?
I saw recipe when somebody wrote to use "sesame paste". Is it basically a thini?
https://redd.it/1e0ypa7
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Substitute for hon mirin in tare
I want to attempt to make keizo shimamato shoyu ramen, from way of ramen's YouTube video. Link below:
https://youtu.be/5e5UYxESO-E?si=O0YgsORzqLvmgx8p
Its impossible to get mirin with alcohol where I live, so what is best to substitute? Sherry, white wine, sake + sugar, xiaoxing wine (and not include the extra salt he has) or something else.
Also, the soy sauce he is using, Ill be using some dark soy sauce I can find at my local Asian market, that will work fine yeah?
https://redd.it/1e0v322
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Spelt Noodles 37% Hydration
https://redd.it/1e0omu7
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Tonkotsu(ish) broth?
Hello dear ramenfans.
I have acquired a bunch of cheap cuts of pork ribs. In the Netherlands they add this to a soup called Snert. Split pea soup.
I would like to try and make a pork broth for a ramen with these ribs but because I am using completely different bones I can't really find the right method using Google.
- should I keep the ribs as is, or should I trim the meat?
- roast the ribs? Or boil first and throw out the water?
- add chicken drumsticks or carcass?
- rolling boil or simmer?
I hope there are some great tips here.
There is a pork rib ramen recipe from Tim Anderson in the cookbook Nanban. That would be my backup recipe if I really aren't confident in a method for a tonkotsu type broth.
https://redd.it/1e0mcmt
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Kikanbo - Kara Miso Ramen - Tokyo
https://redd.it/1e0h3ev
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Is my lil vegan ramen creation welcome here?
https://redd.it/1e0bg52
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Buldak will forever be my guilty pleasure
https://redd.it/1e04l2u
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Tabetomo NYC Reopen date?
Seems like the shop has been closed since the end of April due to an unfortunate fire. Does anyone know if it is opening back up anytime soon? I am CRAVING their tsukemen 😭
https://redd.it/1dzxoaq
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Need advice for Salmon stock ramen
Good day, I‘m mostly new to making ramen - I have some basic knowledge and a decent idea of how certain ingredients harmonize with each other.
That said, I recently got a few jars of clear salmon bone stock and was wondering whether anyone ever made anything like it?
For flavour, I like it light and a little spicy, so I‘m thinking about a flavour oil infused with some lemon zest and chili as a topping. On the other hand, salmon and soy sauce works really well together, so I‘m contemplating using a shoyu tare.
For greens, I have china cabbage, mungbean sprouts, spinach and scallions at my disposal. For protein… there‘s tofu. I can get a lot of extra ingredients from my local stores though, even dashi or mirin.
I‘d be elated if you could give me some extra ideas or advice on the composition and flavour combinations!
Thank you for your time!
https://redd.it/1dzoxp0
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