My favorite instant ramen (besides buldak) what do we think about these?
https://redd.it/1ck81jt
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creamy garlic nongshim shin ramyun
https://redd.it/1ck7xfq
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How I make my instant ramen (with a video I sent to my friends when they asked)
https://redd.it/1ck6a93
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Shoyu Chiyu Ramen with Ribs, Marinated Eggs, and Scallion
https://redd.it/1cjvplz
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First time seeing this brand in my town in Texas, US. Has anyone tried it? I’m anxious to give it a whirl.
https://redd.it/1cjqybi
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Nissin Soba Noodles
Hey there!
I always loved the Sauce of the classic Nissin Soba Instant noodles, does anyone know where to get Sauce Like this?
I only found stuff like otafuku yakisoba sauce online and wasnt sure if thats similar.
Thanks 🍜
https://redd.it/1cjkn1m
@r_ramen
Gluten free noodle help
Has anyone found a good way to make a gluten free ramen noodle?
I’ve been making ramen for a bit now and my girlfriend is gluten free and want be able to have her try it.
https://redd.it/1cj0afa
@r_ramen
Nothing superfluous, just your favorite noodles
https://preview.redd.it/ioqeye2mm6yc1.jpg?width=960&format=pjpg&auto=webp&s=2b14d150b3d37074281c701e7b757da731fd6d7c
https://redd.it/1cj4m2h
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Spicy Tantanmen in Shibuya at Lashowhan
https://redd.it/1cizqlu
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Where can you find dried menma online?
If anyone has a trustworthy website to buy menma I would appreciate it.
https://redd.it/1cirqz1
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My homemade sweet miso tori paitan
https://redd.it/1cinxup
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Toripaitan Gyokai Tsukemen
https://redd.it/1ckaqtk
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What do yall think of stirring an egg into Maruchan fire yakisoba? Maybe even putting some grated parmesan on it?
dont want to ruin the only fire yaki i have in the pantry if it's gonna taste bad, but i think it would sound really interesting. thoughts??
https://redd.it/1ck1tte
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I ate this ramen last night in France. Tonkotsu.
https://redd.it/1cjvozk
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Tried mazesoba for the first time, it was incredible!
https://redd.it/1cjqdni
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Rap Snacks x E40 - Beef Prime Rib Ramen Noodles 🍜
https://vm.tiktok.com/ZGexvNCEy/
https://redd.it/1cjbx1z
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Quick chashu methods?
What’s the best way to cook chashu quickly where the fat isn’t still rubbery? I prefer chashu when it’s softer, I’m not huge a fan when the fat is still chewy
Would a 2.5-3 hour braise in a 325 f oven be long enough to tenderize the meat and render a good amount of the fat? Or should I simmer it first and then braise? Do I even need to simmer it first. I haven’t made chashu before, but I feel like it would be pointless to simmer it on the stove in the same liquid I’ll be braising it in eventually
Anyone with tips please help me out. Thanks. And attach pictures if you have, so I can see if you know what you’re talking about lol
https://redd.it/1cj7r9p
@r_ramen
very spicy ramen , but delicious
https://preview.redd.it/w4ysn685c2yc1.jpg?width=736&format=pjpg&auto=webp&s=8c44f3814be10f33b261b330356fc2a39689fd0e
https://redd.it/1cio4en
@r_ramen
