Spicy Miso Ramen, my first ever try!
https://redd.it/1bv2r3l
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Trying new ramen brands paired off for me.
https://redd.it/1bv1w83
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Are those golden Korean cooking pots for ramen worth it?
Title says it all
https://redd.it/1buntiu
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Which Ramen should I make cheesy!
https://redd.it/1bu8pn4
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Kombu, Niboshi, Katsuobushi as an aromatic?
I’m going to make make my second tonkotsu broth this weekend and I was considering making it a double soup with a dashi to get some of gentle sea-like umami and make the tonkotsu a little more delicate. Could I add the dashi elements in during the last hour and infuse the broth and forgo making the dashi?
I’m using a tare I previously made that is light soy, white miso, and sesame based. What do y’all think?
https://redd.it/1bu4nrd
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Salt in Shio tare
Hi, I always use 3-4 different types of salt in my tare. I read on ramen_lord's ebook that once the salt is dissolved there's no difference in flavor unless it's in different sizes and shapes and that when restaurants say they use several types of salt it's just for show. Is that true?
https://redd.it/1bu1is5
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Anything like home made noodles
https://redd.it/1bttz4p
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Ichiran Experience (and my thoughts)!
https://redd.it/1btox2c
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Ramen today, ramen tomorrow!
https://redd.it/1btnss7
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A cold Day is perfect for a Simple Shoyu Ramen, with Karaage Chicken, for Lunch…
https://redd.it/1buwofc
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There’s not enough garlic in this world
https://redd.it/1bunksn
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I had some zucchini and broccoli tempura with my nongshim
https://redd.it/1budmlr
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Shoyu Ramen. Vienna Austria.
https://redd.it/1budc25
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Cooking fresh ramen noodles at home
Hello fellow ramen lovers!
I have a problem, whenever I cook my homemade ramen noodles I can't keep the water boiling during the cooking. Once I add the noodles the temperature drops and since I cook my noodles for only 30 seconds (hakata style) the water is not boiling during the cooking which to my understanding makes the noodles less good. I usually bring the water to a rolling boil before adding the noodles to a ramen noodle basket. I always use a very large pot filled with water on high heat. I remember seeing videos where people cook noodles in a basket in a very small high and narrow pot, almost the size of the basket, is it better than a large pot? Thanks.
https://redd.it/1btv3un
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Prime Rib Bone Broth
Had prime rib for Easter and had some left over bones so I decided to make some bone broth. I’m wondering when I go to used the broth for ramen in a few days, should I remove all the congealed fat like you would for a traditional soup, or should I leave it for a better ramen consistency?
https://redd.it/1btmjxz
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Incredible roast beef ramen I ate at Menno Kamino outside Shinsekai, Osaka, Japan
https://redd.it/1btoxd5
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"Lost My Precious Homemade Broth Down the Drain: A Tale of Careless Straining"
I feel like a kid whose ice cream scoop fell of the cone 😢
https://redd.it/1btkty5
@r_ramen
