PSA from u/AmbiguousFrijoles regarding Maruchan ramen brand noodles-in-a-cup.
https://www.reddit.com/r/breakingmom/s/m25zu3rKuw
https://redd.it/1iuq3nw
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Does anyone have tips on chicken chashu?
https://redd.it/1iuo7oe
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Long lost Soto flavour indomie soup noodles
https://redd.it/1iujpxp
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Pork ramen but may have missed the pique broth temp
https://redd.it/1iugufm
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I want to learn ramen class
F
https://redd.it/1iu23d8
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Muroran curry ramen with cocoa noodles
https://redd.it/1itszz8
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Can I make ramen with fish bones?
I have leftover skate wing bones, and I could make fish stock for a sauce or something, but I’d much rather make ramen. Does fish broth work for ramen? Should I still add dashi ingredients? What type of tare works best?
https://redd.it/1ith69o
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Small pot big issue
Hey y’all! Hope you don’t mind me asking for some advice but I’ve run into a bit of an issue and hope I can get a solution.
Currently making a big batch of broth and my pot isn’t exactly able to keep up with it and while I want a rich broth, I also want quantity.
I can’t split the stock into separate batches as that’d take way too much time but wondering if anyone has any tips to fix this.
Sorry if this is stupid, I feel like there’s a really simple solution but for the life of me my brain is just not kicking in.
https://redd.it/1itm4hb
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Ramen Build Order - Discussion
I would like to discuss the differences of ramen assembly order.
I, no expert, typically make my broth and add miso paste while on the stove. Assemble it all into a bowl, then eat. But I see many directions instruct the miso first into the bowl. Add broth. Noodles, then all your goodies.
In my mind, that miso wont break down well. Can anyone confirm the benefits, or problems of either process?
https://redd.it/1itaahg
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Shrimp tsukemen recipe?
Has anyone ever come across a recipe for shrimp tsukemen similar to the dish served at this restaurant?
Also see: https://www.youtube.com/shorts/QyQW-kcx3aY
I've been searching the Internet for one but have only found either tsukemen recipes or shrimp ramen recipes, not the combo!
https://redd.it/1it8dmx
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Homemade Scallop-Chicken Shoyu
https://redd.it/1it9h05
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Ramen log through our first Japan trip! 🍜
https://redd.it/1it5pwy
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Is this the worst imaginable ramen?
https://redd.it/1isrwso
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I combined two of my favorites!
https://redd.it/1iurgm3
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Roommate got the munchies and I’m only too happy to oblige. Nissin chicken flavor ftw
https://redd.it/1iup5fr
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Ramen recommendations
Any ramen reco around Ueno and Asakusa? I love those low-key small hidden shops that locals really go to. No more Ichiran reco please. TIA
https://redd.it/1iulaqr
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Chukasoba Kazura, Osaka. Black garlic tonkotsu with extra chashu and egg, $7 USD
https://redd.it/1itrvwf
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Can I buy instant Tsukemen ramen in Japan?
I became addicted to Tsukemen after visiting the "Tsukemen sharin" restaurants that are located everywhere in Tokyo ( https://tsukemen-sharin.com/ ) (best thing I have ever eaten). Now back home, I miss this alot. So for my next Japan trip, id like to know if there is instant tsukemen ramen to buy in the supermarkets, so I can make my own at home with just boiling water.
https://redd.it/1itllvj
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Tonkotsu
https://preview.redd.it/lpp3j1fzk5ke1.png?width=1782&format=png&auto=webp&s=b56398b90aea20253ab849b57b4544c93a18eaa3
Spicy Pork Tonkotsu, Goemen Ramen Bar, Brighton, UK
Great depth of flavour, spice levels just right and great pork. 11/10
https://redd.it/1itfbfk
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Nothing better to cure a cold.
https://redd.it/1it5pn3
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How to prepare take-out ramen?
I ordered ramen takeout & it came with ingredients & broth separate. The broth was warm but not hot. I poured the broth in to the ingredients. Is this enough or does it need to cook like Pho takeout does?
My ramen came with chashu and I'm not enough of a pork eater to know what texture that is cooked vs not. It was pretty gelatin-like.
https://redd.it/1it0ngw
@r_ramen
