Milk curry miso ramen, if you come to Aomori, you can try it
https://redd.it/1ezdp3u
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Inochiwa Ramen for today's lunch
https://redd.it/1ez3jul
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Easy Vegan Miso Tahini Ramen
https://makepurethyheart.com/vegan-ramen/
https://redd.it/1eyqrke
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Cold and Spicy! Hiyashi Tan-tan Tsukemen for just $8
https://redd.it/1eyb854
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Spicy miso pork ramen with chashu shoulder.
https://redd.it/1ey6l2v
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Freestyle Peanutbutter Ramen
https://redd.it/1ey0nz6
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What is "New Wave" Ramen? Is there some kind of ramen trends/eras?
Hi fellow Ramen geeks, noodle nerds, enthusiasts.
I hear the term "New Wave" Ramen used often, what does it mean? Is it a style of cooking, a group of chefs, a distinctive set of ingredients?
I have even heard of the term "newer wave ramen".
Thanks guys.
Example:
>New wave shoyu recommendations in tokyo
Subreddit question asking for new wave shoyu https://www.reddit.com/r/ramen/comments/1b9giwi/new\_wave\_shoyu\_recommendations\_in\_tokyo/
>The noodles are classic to this newer ramen wave style, housemade, using ultra refined flours with low protein content,
u/Ramen_Lord on Ramen FeeL: https://www.instagram.com/p/Cxia63RLwpY/?hl=en
>New Wave Shoyu Ramen
Recipe for New Wave Shoyu: https://www.reddit.com/r/ramen/comments/ss666d/new\_wave\_shoyu\_ramen/
>Noodles were thin and snappy which is on par with these modern, new wave ramen shops.
guide describing Ramen Break Bears as a modern, new wave ramen shop https://www.ramenguidejapan.com/reviews/2023/1/26/ramen-break-beats-the-hottest-ramen-shop-in-tokyo-naka-meguro-tokyo
>Noukou Ramen Kanaya (濃厚ラーメン かなや): New Wave Taiwan Ramen?; Honancho, Tokyo
https://www.ramenguidejapan.com/reviews/noukouramenkanaya
https://redd.it/1exu9wy
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Noodles Everyday, Ramen Always!
https://redd.it/1exs3zj
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Some Shoyu Ramen Lunch Vibes
https://redd.it/1ezkxvv
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What makes a ramen egg (ajitama) perfect for you?
https://redd.it/1ez5n5a
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Spicy miso ramen from Ramen Tatsuya in Austin, Texas
https://redd.it/1ez1wu8
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Miso Ramen in Kanagawa, Japan
https://redd.it/1eyysa9
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Before and after on me eating Ramen
https://redd.it/1eysb1s
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Dried shrimp - How long does they last?
https://redd.it/1eyo07g
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Tonkotsu with an experimental honey miso tare
https://redd.it/1eyix7o
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Cold and Spicy! Hiyashi Tan-tan Tsukemen for just $8
https://redd.it/1eyb854
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chicken shoyo w/ rice noodles
https://redd.it/1eyb8d7
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Rate My Ramen #3 - Sweet Shoyu Mazemen
https://redd.it/1ey34eu
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After more than 6 months, finally some time to make some ramen
https://redd.it/1exu7y9
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What unique toppings have you used that doesn’t really suit Japanese cuisine, but worked surprisingly well with ramen?
Title. I’m in a bit of a pickle, I’m currently in place where I cannot get access to a lot of typical japanese ingredients. I have mirin, sake, soy sauce and a bit of kombu, so I can make some simple ramen, but I like to have a lot of diversity in my toppings.
I also like mixing different cuisines together, i think that eclectic flavors are really fun to explore, and I will probably experiment with ingredients that are accessible here where I am currently (mostly european ones, different slavic ones, german, french and italian)
But before I’m going to start experimenting I wanted to ask here about your experiences with such practices. What toppings you have tried worked surprisingly well?
https://redd.it/1exptpu
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Maggi Magic Asia Chili, European Version
https://redd.it/1expk51
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