If I could choose a final meal...
https://redd.it/1b4fo7t
@r_ramen
Shoyu on Fire @ Silverlake Ramen (Irvine, CA)
https://redd.it/1b438lx
@r_ramen
Steamed Chicken Chashu and Miso Ramen - Ajitama are so delicious! (Beginner)
https://redd.it/1b3wvql
@r_ramen
Where to order ingredients online in Canada
Hi all,
I'm planning on making Tove Nilsson's Miso Ramen from her cookbook, but I'm having a hard time finding a few ingredients locally. Does anyone know of an online shop I can order except Amazon:
gluten free red miso & white miso paste
kombu seaweed
bonito flakes
The reason I'm opposed to Amazon is due to the inflated prices. I found a red miso paste for $2.50 here at the grocery store, but it was not gluten free.
The ingredients have to be gluten free due to celiac disease. I found Lotus Foods ramen noodles at Costco.
Nilsson's Miso Ramen looks great, but I'm also open to trying similar recipes that can be made gluten free.
Thank you!
https://redd.it/1b3mwt9
@r_ramen
Aroma oil question
So I just ordered some iberico pork lard and it’s about 8 oz. I was going to through in some garlic that way I don’t have to render pork fat for my ramen and I was wondering how much garlic I should do for the oil. Was going to try and make in one batch. I like garlic but wondering the amount I’ll need. I was thinking maybe have a head for 8 oz or maybe that’s too much. Still want to have that good porky iberico flavor bomb to my shoyu chintan broth.
https://redd.it/1b3fntb
@r_ramen
KitchenAid for ramen?
Hey guys,
Would you recommend the Kitchenaid Artisan with the noodle maker accessory to make ramen noodles from scratch?
Also to make tskumen dipping noodles?
Another friend told me I should rather get the Philips noodle maker machine.
Thanks for sharing your experiences!
https://redd.it/1b39okn
@r_ramen
First time trying real ramen
Hello! I am very new to the ramen game but this weekend i am going to a ”real” place in oslo thats suppose to be very good. Im guessing they will have all the typical popular dishes but what should a ”noob” get for the best possible experience?
https://redd.it/1b37y85
@r_ramen
home made with chicken broth and meat .
https://redd.it/1b3185l
@r_ramen
Just had to scratch that ramen itch on a weekday
https://redd.it/1b2yjr6
@r_ramen
Making ajitsuke eggs in batches to just have around when I need an expedient lunch is one of the best things I’ve done for myself. Such quick and tasty protein.
https://redd.it/1b2qkvf
@r_ramen
First time making Tonkotsu
https://redd.it/1b4kv5w
@r_ramen
It's a beautiful picture, very pleased with it.
https://redd.it/1b4g7ap
@r_ramen
Buldak Carbonara ramen, a little “jazzed up”
https://redd.it/1b49mcm
@r_ramen
What temperature of water do you use to make ramen noodle?
https://redd.it/1b41ouq
@r_ramen
Fashion (@sne4kerfamily) • Fotos y videos de Instagram
https://www.instagram.com/sne4kerfamily?igsh=cW4zYTB0MmNnZnY5&utm_source=qr
https://redd.it/1b3qe5q
@r_ramen
Tantanmen with 2x pork, pickled mustard stems, bamboo shoots, bok choy, spicy bean sauce, sesame paste, etc.
https://redd.it/1b3rtmf
@r_ramen
Definitely my prettiest Tonkotsu bowl so far
https://redd.it/1b3poja
@r_ramen
Aroma oil question
So I just ordered some iberico pork lard and it’s about 8 oz. I was going to through in some garlic that way I don’t have to render pork fat for my ramen and I was wondering how much garlic I should do for the oil. Was going to try and make in one batch. I like garlic but wondering the amount I’ll need. I was thinking maybe have a head for 8 oz or maybe that’s too much. Still want to have that good porky iberico flavor bomb to my shoyu chintan broth.
https://redd.it/1b3fntb
@r_ramen
Yeul ramen with some added beef, onions egg and chili oil
https://redd.it/1b3egtx
@r_ramen
Has anyone ever tried this
https://redd.it/1b2zuep
@r_ramen
Second time making ramen, first tori paitan
https://redd.it/1b2rzu1
@r_ramen
