Miso ramen with rosemary infused karage
https://redd.it/1ij3h6a
@r_ramen
TanTan Ramen from a local restaurant
https://redd.it/1ij04q7
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delicious ramen but very affordable
https://redd.it/1iiv0qj
@r_ramen
Chicken Shoyu: Always Go Double Egg
https://redd.it/1iikq9b
@r_ramen
ramen for diner~ og, and the egg was absolutely perfectly cooked!
https://redd.it/1ii6stm
@r_ramen
This was so good! Spicy veggie ramen 🍜
https://redd.it/1ii5lez
@r_ramen
ordered miso ramen with pork and egg~
https://redd.it/1ihy5h9
@r_ramen
Working on my noodle fold!
https://redd.it/1ihknwn
@r_ramen
i love tsukemen! the dipping sauce is amazing, and it's reat to have soup at the end ~
https://redd.it/1ihdha0
@r_ramen
My first homemade chicken ramen. I am very proud.🍜
https://redd.it/1ij43jq
@r_ramen
Does anyone have experience using lye water to make their noodles?
https://redd.it/1ij1ubo
@r_ramen
Has anyone ever tried to dehydrate their broth specifically tonkotsu broth
https://redd.it/1iilf37
@r_ramen
What source in Canada has the largest variations on dried Ramen noodles?
New to this subreddit. I just want to know where I can go for a wide array of dried instant ramen noodle types in Canada. Thanks
https://redd.it/1iinst2
@r_ramen
this garlic tonkotsu ramen broth was some of the best i have had so far~
https://redd.it/1ii6wf7
@r_ramen
Is there a professional term for residual malformed noodles?
Every time I make noodles when I get to the stage of cutting, since the sheets are not perfectly rectangular there are always some malforned-residual noodles that result from cutting the edges. Is there a professional term for these? I'm looking for the Japanese term, ramen equivalent of what maltagliati is for italians and pasta
https://redd.it/1ii450j
@r_ramen
First Ever Attempt Making Ramen! Tori Paitan
https://redd.it/1ihvv23
@r_ramen
tonkotsu ramen with shoyu egg, and nori ~
https://redd.it/1ihcz4w
@r_ramen
