Niboshi Shio ramen in enoshima
https://redd.it/1ecep5a
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Suggestions in Toronto please!!
I love Kinton’s spicy pork ramen in all of it’s garlicky spicy goodness, and am looking for recommendations at Tondous or Isshin or Santouka that have similar flavour profiles? Or any other ramen places you’d recommeng in Toronto that hit the same as Kinton’s spicy garlic pork ramen.
I’ve tried other spicy ramens at chains like ajisen and really really hated it lol. The kinton spicy pork just hits different!!
https://redd.it/1ec2twf
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Inspired by this sub, I made a ramen-ish version of a local fish soup
https://redd.it/1ec5163
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Best before October last year. Is it still safe to eat?
https://redd.it/1ebzvu0
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pictures from our latest pop up in Berlin
https://redd.it/1ebvrdd
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Can you eat BOWL RAMEN without a microwave?
I am trying to find an answer to this, I know instant ramen cups and the packet ramen are often safe to eat without any cooking, but does this also apply to brands such as Maruchan Bowl Ramen (which have both boiling and microwave instructions)? I do not have a microwave or stove available to me nor a kettle right now. Just looking for answers because I noticed the noodles look different in bowl ramen than they do in the packets and cups.
https://redd.it/1ebmq7x
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Amazing Ramen from Ikebukuro
Got this amazing ramen from Kinkanbo this weekend.
https://preview.redd.it/y408fyezfked1.jpg?width=3024&format=pjpg&auto=webp&s=44aa0cf51fbeb070bdee368768e5904724673ba6
https://redd.it/1ebi9c8
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Mama is top tier
Beef flavor specifically. I’ve tried so many instant ramens and none come close. I don’t get the popularity of nongshim. I’ve tried all their varieties of flavors and styles like cup noodles, bowl noodles or the packet. But none come close. I’m assuming they say nongshim is better because it’s billed as luxury but I disagree.
Put a little bit of water in your smallest pot and boil it. When it’s boiling, pour in the spice packet. Stir. Then submerge the noodles. It should just barely cover the noodles or if it’s not underwater, let it soften a bit then flip it over. The goal is to have soft noodles and barely any water leftover when it’s done cooking. Now you have noodles that have absorbed all the spice with hardly any dilution. This works with every brand but Mama has the most flavor. If you get bored one day, after it’s in your bowl, cover it with shredded cheese which will melt on top.
https://redd.it/1eb88z2
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Today I jazzed up some Ramen I had and treated myself to a feast
https://redd.it/1eb71eu
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Ramen with blackened pork tenderloin in a cute kitty bowl
https://redd.it/1ead6cw
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Noodles at night, veggies
https://redd.it/1ecoolk
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I need help deciding how to make Shio tare
All the recipes I see either use Dashi stock or soy sauce. Am I supposed to use or another, or can I use both? For context I’m making chicken Shio ramen and I have MSG.
https://redd.it/1ecewnp
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I wish they have ramen yadai (street ramen catering) in San Francisco. I would go everynight
https://redd.it/1ecbw92
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It might be cheap, processed & instant but it sure as hell tasted great!
https://redd.it/1ec5xce
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Carbonara is Goated Peak. Change my mind.
https://redd.it/1ebus2t
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How long can I store spicy miso tare?
I was trying to make ramen lord's spicy miso tare and instead of cooking the onion paste I added that and fresh garlic to the tare. I'm assuming that it's going to change the store time. Thanks.
https://redd.it/1ebmkqd
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Where to go in Chicago?
I need two recommendations for where to go in Chicago. Who has the best bowl and who offers a unique specialty bowl?
Looking for the unique or the best of best. I don't want to go to a place that only offers a tonkatsu with regular toppings and a miso but there are too many to look through!
https://redd.it/1ebdhvu
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Sun Noodle Tonkotsu Ramen. Leveled up instant ramen.
https://redd.it/1eb7bpv
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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
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Home made udon ramen with miso
https://redd.it/1eas37l
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I traveled around EU this summer and only eat Asian foods..😂
https://redd.it/1eacahn
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