My tori ramen: Spicy shoyu tare. 8 hour tori paitan. Sous-vide chicken breast. Blanched baby bok choy. Scallion.
https://redd.it/1hyecwr
@r_ramen
When it gets cold, I start craving Miso-ramen(*´˘`*)🔥
https://redd.it/1hy9cbi
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cute new spot i tried with my family ☺️
https://redd.it/1hxynjq
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Spicy & Numbing Tonkotsu Miso Ramen
https://redd.it/1hxnpfi
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My first attempts at ramen
https://redd.it/1hxg3s4
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I can only take one, which one should it be?
https://redd.it/1hxf9io
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Lemon Shio Tokusei amd Changi
https://redd.it/1hx7w5l
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老舗背脂豚骨ラーメン（ネギ）A pork bone ramen with Back fat for lunch,🍲🥢
https://redd.it/1hx3l64
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Tsukemen & Shoyu bowls in Ebisu, Tokyo last month.
https://redd.it/1hwr7f3
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Roasting the bones prior to boiling/simmering - why is this not common for Ramen?
In my experience when making stocks I typically roast the bones/carcass before simmering or boiling them for a deeper/richer stock. Why is this not a common practice in the Ramen community?
In my exploration of Ramen and countless hours of reading and watching I have never seen this process suggested or done from what I can recall. Or at the very least it is a small minority. Just curious why this isn't common practice for Ramen specifically.
https://redd.it/1hy8aje
@r_ramen
Shirunashi Tantanmen (Hiroshima)
https://redd.it/1hxwrwu
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Aki Nom Nom in Philadelphia PA
https://redd.it/1hxkh0c
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First bowl of 2025: Spicy Nira Ramen at Hayashida in Tokyo
https://redd.it/1hxg54e
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First 100% Vegan and Homemade Ramen attempt
https://redd.it/1hxcxoy
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tried to use my new pasta machine to make the noodles for my Ramen
https://redd.it/1hxb7kk
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recent ramen i had (in japan)!
https://redd.it/1hwzals
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Homemade duck breast ramen to warm us up during the cold Scottish winter.
https://redd.it/1hwsw7f
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First attempt at homemade Tonkotsu ramen
https://redd.it/1hwsw4l
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🥜 Peanut Butter and Chili 🌶 Ramen 🍜
https://redd.it/1hwq9f6
@r_ramen
