Ramen in Ueno (Tokyo)?
I am looking for a good Ramen restaurant near ueno station, any recommendations? I don't want any halal please, i don't know why everything here must have a "halal" in the name.
Thank you!
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I will cook the ramen with meal kit
I love ramyeon and ramen, so i try it to cook.😀😀😀, i am freshmen of this😀
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Nongshim Kimchi Soup Base dupe?
So, here's the deal.
I have to limit my carb intake. Not for any noble reason, I just have a chronic condition in which if I don't manage my sugar and carb intake, my gut overproduces yeast to the point of causing problems with absorbing nutrients (You ever been almost 300 pounds and still somehow medically malnourished? Thank youuuu candida. It's under control now but it's chronic and reoccurring so it requires constant management)
Anyways, it's not that bad, I can substitute most forms of noodles that I like for zucchini noodles. Which doesn't suck that bad, because I really genuinely like zucchini noodles. They're faster to make because I only want them as cooked as barely heated through to retain their structure.
While I've mastered a lot of zucchini options for things like spaghetti and chicken alfredo and all that- ramen yet evades me.
I'm a simple man. My ramen of choice is Nongshim's Kimchi flavored ramen noodles. It is the quintessential comfort food to me.
And if I had the packets, I could just substitute the noodles for zucchini noodles, and I could enjoy my favorite low effort comfort meal again.
But :( I am not paying 6 dollars for 4 packets of spice and then throwing away all those noodles. I'm also not going to pay 6 bucks and just eat the noodles to avoid wasting them and giving myself stomach cramps and making myself feel sick yknow?
And just making my own broth does not hit the same. It results in a good soup dont get me wrong, but not in that nice spicy slightly sour kimchi way.
If I was going to look for a powdered or paste soup base that is similar to nongshim's kimchi ramen flavor, where might you encourage me to look?
It's gonna have to be online because my local asian grocers only carry beef, chicken, and fish stock in powder and paste form.
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separated, boiled until softened.
* **Sesame seeds:** toasted lightly in the pan.
* **Nori seaweed:** cut some into thin strips and some into big sheets.
* **Narutomaki:** sliced (I prefer it thick because I just despise how they are so paper-thin in restaurants lol).
* **4 shiitake mushrooms (the 4 from the stock above):** sliced and marinated in the same chashu braise liquid for a few hours.
* **Scallion green:** cut into small bits (remember the scallion heads I had been using above? These are the green parts of them).
If you have everything prepared and arranged neatly in this step, the serving will become much easier. So take your time and make sure everything is in order.
**7/ THE PLATING:**
[Step-by-step of my plating \(1\)](https://preview.redd.it/hy35k75u38gh1.jpg?width=3264&format=pjpg&auto=webp&s=43e2b0c93a8c13d5b94265a083a7d1c93fc2850f)
[Step-by-step of my plating \(2\) - Last photo is just with aroma oil added, in case you can't tell the difference.](https://preview.redd.it/um1qqg3u38gh1.jpg?width=3264&format=pjpg&auto=webp&s=3f53e39b7c3bcfadef4cccd8cdd12d88d557145c)
Here's my recipe:
* **6 tbsp. of tare.**
* **3 tbsp. of chashu braise liquid.**
* **6 ladles of broth.**
* **3 tsp. of aroma oil.**
* **Rest, just add however much you like,** but don't overcrowd the bowl.
I didn't make my own ramen noodles but bought a Japanese package instead. I just boiled it according to the package's instructions, which was 3 minutes in this case, strained, and then put the noodles into my broth bowl.
[The fruit of my labour yet again.](https://preview.redd.it/8z7qfpyy58gh1.jpg?width=1920&format=pjpg&auto=webp&s=8af2386099637a8f0d536d0480c2cc3673c096f4)
**AND THAT'S IT!**
I hope you have learned something from my ramen journey. I know this was my first time, but I think it was a huge success as it tasted pretty authentic and everyone loved it. If anyone here uses my recipe to make their own ramen later, please tag me and let me know.
Have fun cooking!
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Shoyu Ramen from scratch for my husband's birthday
This was my first time making ramen. I decided to do it from scratch as much as possible, given my two days of prep time only (Sunday prepping, Monday finishing up and serving in the evening itself). I decided to document my process, so I could note down the recipe and techniques for my future reference, and also, for the sake of seeing the fruit of my labour later.
[The final product \(I served 7 bowls like this in the end\).](https://preview.redd.it/ll2sjci1x7gh1.jpg?width=2560&format=pjpg&auto=webp&s=6a0aca7790afd6c7e7520bbee8494c4d84bab49c)
So, this all started with me asking what my husband u/chocominzu wanted for his birthday, to which he said ramen. I then gave him a list of flavours and toppings, and he settled down with **Shoyu Ramen (soy sauce ramen)** with the following toppings listed below (these won't match the final product 100% because I had to change some last minute due to the time crunch):
[Green ticks were my default choices \(must include\) and blue ticks were his choices \(please pardon the typos and whatnot\).](https://preview.redd.it/gulr5kfgs7gh1.png?width=837&format=png&auto=webp&s=92460725734db16a2902566fab99cd618f4719c0)
Then, I did my online research. Along with accumulated experience from my years of watching food videos, I mapped out a plan for this recipe. I mainly followed [Alvin Zhou's 200-hour Ramen](https://www.youtube.com/watch?v=xotbnr_RezU) recipe as the base, but with some corner-cutting (obviously) and changes.
The first thing on the agenda was the broth, since it took the longest. Since I only have three dedicated stoves and still had to make dinner, it was a bit messy to plan. But thankfully, it worked out in the end with some juggling.
**1/ THE VEGETABLE & BONE STOCK:**
[I forgot to take a photo of the stock after 5.5 hours of boiling with the vegetables.](https://preview.redd.it/7wul776bt7gh1.jpg?width=3264&format=pjpg&auto=webp&s=0ca7018cf17d7db3c51cedd904d01fe4f244c425)
Here's my recipe:
* **Chicken & Pork bones:** I forgot how much this was, but you can eyeball it from my photos.
* **1 big onion,** split in half.
* **1/4 of a big cabbage.**
* **Maybe 100g of ginger,** sliced.
* **2 shiitake mushrooms + 2 more from dashi stock.**
* **1/2 of an apple,** de-cored and sliced (this was a South African apple; I just got whatever was available in my market tbh).
* **10 scallion heads.**
* **1 carrot,** peeled and cut into three.
* **3L of water (2.5L + 500mL).**
First, I washed the bones thoroughly and pre-boiled them for around 30 minutes. Then, I strained and washed them one more time. I put the bones back in the pot along with 2.5L of water and simmered on medium-low heat for 5.5 hours. I checked on it occasionally and skimmed out the gunk on top whenever it formed. After that, I added the vegetables along with 500mL of water to top it up, and continued boiling on medium-low heat for another 5.5 hours. Finally, I strained and pressed everything to extract as much stock as possible from the solids, and ended up with a clear broth.
**2/ THE DASHI STOCK:**
[The last photo is the final broth \(mixing both the vegetable & bone stock with the dashi stock\).](https://preview.redd.it/tcjokdoiv7gh1.jpg?width=3264&format=pjpg&auto=webp&s=0948cfafcf76c2d68d1304621bd536124739831f)
Here's my recipe:
* **2 pieces of kombu seaweed.**
* **2 shiitake mushrooms.**
* **2 handfuls of katsuobushi (bonito flakes).**
* **1L of water.**
This was done side-by-side with the vegetable & bone stock to save time. I simply simmered kombu seaweed and shiitake mushrooms with 1L of water on medium-low heat for around 2.5 hours. Then, I added the bonito flakes and simmered for another 10-15 minutes before taking it off the heat and straining everything thoroughly. When both of my stocks were ready, I combined them to get the final broth base. This portion was enough to serve 7 bowls for my family.
**3/ THE CHASHU:**
[I did trim off the end bits and just snacked on them
Is this an acceptable substitute for chashu? I am currently broke and could not afford to get some pork from the butcher.
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Rāmen Shop in Moriya — the green onion game is unreal
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My ramen craving was kicking in
https://redd.it/1v8u3no
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Mushroom Broth Shoyu Ramen
https://redd.it/1v8jf46
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First evening back in Tokyo.
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My first homemade ramen (2018) versus today (2026)
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Whole roasted chicken thigh ramen from Keisuke in Akihabara — this thing is a beast
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Just a little shoyu evening
https://redd.it/1vahkq0
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Ikemen Ramen - São Paulo BR
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lol.](https://preview.redd.it/00nqtwkdy7gh1.jpg?width=3264&format=pjpg&auto=webp&s=4a6c45349828215c3e5fae68b20cc5f766e36d47)
Here's my recipe:
* **I believe this was 500g of pork belly** (I removed the skin, but you can keep it. I had a brainfart moment and thought that I had to remove it lol.)
* **100mL of mirin.**
* **100mL of sake.**
* **100mL of shoyu (soy sauce).**
* **800mL of water.**
* **1 tbsp. of brown sugar.**
* **1/2 of an apple,** de-cored and sliced (the same South African one).
* **4 thin scallions.**
* **Maybe 100g of ginger,** sliced.
* **2 whole shallots,** sliced in half.
* **1 whole garlic,** sliced in half.
First, I rolled up the pork and secured it with kitchen twine. Then, I seared it until all sides were golden brown. After that, I added everything in and started simmering for 3 hours while occasionally checking up on it to skim out the gunk. Finally, I let the pork cool down and set it in the fridge overnight and sliced it the next day. I preferred thick slices because mine was very tender (also no skin to hold the shape as well), so if you keep the skin on, you are welcome to slice it thinner. Since I don't have a torch, I put it in an oven under the broiling setting and constantly checked on it until it reached the desired charred effect.
**4/ THE EGG:**
[I messed up 3 eggs behind the scene \(they ended up looking too broken to present after peeling\).](https://preview.redd.it/8iyl3c7908gh1.jpg?width=3264&format=pjpg&auto=webp&s=9229e3adabb31b3ec00cc4ea4c3723dc0d1db6e6)
Here's my recipe:
* **4 eggs** (half an egg per bowl).
I put the eggs in boiling water for 6 minutes. Then, I strained them and put them straight into an ice bath to cool. After that, I peeled them and put them in the chashu braise liquid that was cooling down. I covered everything with a kitchen towel to make sure the top also got marinated evenly and let everything sit in the fridge overnight. I also strained the chashu braise liquid to use it in my broth later on.
**5/ THE TARE:**
[My final broth consisted of the stock \(vegetable & bone stock + dashi stock\), the chashu braise liquid, and the tare.](https://preview.redd.it/lplvz2ukw7gh1.jpg?width=3264&format=pjpg&auto=webp&s=f017dacb7afa14991268a8ffee7fea4e1d562945)
Here's my recipe:
* **400mL of shoyu (soy sauce).**
* **50mL of mirin**
* **2 pieces of kombu seaweed.**
* **2 shiitake mushrooms.**
This step was simply simmering everything above (not boiling them) for around 15 minutes or so, and then straining it to get the final clear tare. However, I think this recipe could have served 14 bowls or so, at least using my ratio for the broth in the end, because I did end up with leftovers. So you can adjust the recipe as you please.
**6/ THE AROMA OIL:**
[I'd add more chilli next time for a stronger spicy kick but I only had one chilli available that day so I made do.](https://preview.redd.it/i1b4cfej18gh1.jpg?width=3264&format=pjpg&auto=webp&s=16fb734e4d0ddc97207eada0da87bcdcd9d24bc4)
Here's my recipe:
* **A handful of shallots,** peeled and minced.
* **A handful of garlic,** peeled and minced.
* **A few scallion heads**, minced.
* **1 chilli (bird's eye chilli),** minced.
* **200mL of cooking oil** (I used vegetable oil).
I just fried everything in the oil until golden brown (make sure not to burn them), strained it, and let the crunchy bits rest on a kitchen towel to remove the excess oil. I ended up with a lot of aroma oil that can probably comfortably serve at least 14-15 bowls or so. So, adjust the recipe as you wish.
**7/ THE TOPPINGS:**
[Narutomaki, boiled bok choy, toasted sesame seeds, boiled bamboo shoots, marinated shiitake mushroom, scallion green, crunchy bits, aroma oil, nori seaweed \(strips & whole sheets\), chashu, marinated egg.](https://preview.redd.it/rjh4d17m28gh1.jpg?width=3264&format=pjpg&auto=webp&s=91111c42af8a6548c072bc491906fcafd072559b)
Here's my recipe:
* **2 bamboo shoots:** washed, boiled, and cut into bite-sized strips (I couldn't find Japanese menma, so I had to use only the fresh ones).
* **3 bok choy bundles:** washed,
Buldak Rosẽ wit the yolk omg
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Shoyu Tonkotsu Ramen at Home
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Evening ramen in Charleston
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Am I the only one who doesn't used jellied eggs, but fried?
Still a moist yolk.
Also always radishes, carrots, celery, red onion, garlick, pepper on the eggs, broccoli when possible, and hotsauce 😅
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Hidden ramen gem in Shinjuku
https://redd.it/1v80is2
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