I love me some spicy ramen
https://redd.it/1e4fngb
@r_ramen
Niboshi Maze Soba & Kake Soba in Tokyo.
https://redd.it/1e431zo
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Nissin Seafood CHINESE vs JAPANESE ver
https://redd.it/1e3kjnq
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What's your favorite INSTANT ramen/noodles you've tried from other countries?
https://redd.it/1e3hzl1
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Tonkatsu ramen with duck breast
https://redd.it/1e3cmtc
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homemade ramen I made this weekend
https://redd.it/1e39cdn
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How do I avoid that sheet of hardened fat?
https://redd.it/1e34l4e
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Best Rice Based Ramen?
hi there first time posting anything here. i think im beginning to have an aversion to wheat and i was just wondering if there are any great gluten free instant ramen brands. i've basically only ever eaten Maruchan beef and chicken ones. thank you very much.
https://redd.it/1e2rbe4
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Every dinner is shio ramen for me.
https://redd.it/1e2o5pe
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Ramen Meal Prep First-timer, want your opinions!
I’ve made single ramen portions before and I made the commitment for the meal prep.
I just want notes and opinions on other stuff, most of the choices I made were impacted with budget and such. Id just appreciate how to make the best with what I got.
I got two plans for the stock/sauce. Sometimes I might not want the full soup and want just a sauce to coat the noodles. Anyways here’s my plan
Stock 1- miso paste and dashi stock.
Notes- I’ve done miso ramen a couple times it’s my go to, I’m curious on adding maybe a good chicken stock I have on hand, mixed in. Want y’all’s opinion on that.
Option 2- Egg yolk, mayo, dashi and miso, made tossed as a sauce in the noodles.
Notes- it’s very creamy and great when I don’t want soup. Want to hear any other sauces that y’all might go to. Or anything y’all might add.
Toppings-Protein
For protein I plan on making ramen eggs, a Japanese bbq chicken slivers, and a Chashu Pork butt.
The chashu pork butt is what I want the most help on. I got pork butt cause it was what was available.
I plan on cutting up the pork butt into manageable pieces and rolling them up tying them up into logs and searing the sides. Then I plan on cooking them in the pressure cooker for 2 hours in a mix of mirin, soy sauce, scallions, garlic and ginger and water.
Note- after the pork is cooked I might save the pork soy mixture and see if it’s a good stock.
After the pork is cooked I will cut it up into slivers and sear the sides to give color.
Toppings- Veggies
Some veggies I have additional cooking notes that I want to add others are just gonna be thrown in.
Cremini mushrooms- cooked in soy sauce or Japanese bbq sauce.
Seaweed- I got whole seaweed, I plan on cleaning and boiling it. I don’t know if the seaweed will make a nice stock and would like to hear y’all’s experience.
Bean sprouts, sweet corn, scallions, and bok choy.
That’s basically it, when I mealprep I’ll mix and match em. Maybe one of them I’ll put them all in. Would love to hear y’all’s experience and the like.
https://redd.it/1e4b3fp
@r_ramen
Tonkotsu ramen with my 3 year old for lunch at a local spot
https://redd.it/1e44h5z
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Homura Ramen (pork and fish powder)
https://redd.it/1e3ykw7
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Was going to make some ajitama and realised that I left an egg in the brine from the last batch. It's been in there for a few weeks.
https://redd.it/1e3pa6v
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Putting leftovers to good use
https://redd.it/1e3jztw
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First 100% homemade ramen
https://redd.it/1e3ffiw
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My shot at spicy tofu Ramen. Forgot to buy spring onion. 😅
https://redd.it/1e3a5d8
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Ramen Tantanmen and all ingredients
https://redd.it/1e37qoy
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Homemade noodle prep - homemade ramen night tomorrow
https://redd.it/1e2s8fe
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Should homemade Miso Tares be cooked?
I see some recipes for Miso Tares where you just blend some ingredients together without cooking. Some are cooked after combining ingredients.
Is one of them better for taste?
Does one of them last longer in the fridge?
https://redd.it/1e2pqwf
@r_ramen
Brothless Ramen (Mazesoba)
https://redd.it/1e2ksi9
@r_ramen
