Some quick miso Tori Paitan
https://redd.it/1bexecq
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Chicken ramen - my go to 😋
https://redd.it/1ber8r3
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The original ramen!
https://studio-long1.blogspot.com/2024/03/the-original-ramen.html
https://redd.it/1ben526
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Miso Curry Milk Ramen(980JPY)/Ajino Sapporo Onishi in Aomori City
https://redd.it/1bebe9v
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accidentally made enough for three people, but it was delicious and spicier than it looks
https://redd.it/1be8pg7
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Just found these. They were okay. I also got the 4 pack that you cook with a stove. I hope the stove is better then the cups.
https://redd.it/1be1ika
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My 1 second animation full of Ramen
https://redd.it/1bdu5b9
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( Japan ) Miso Ramen with Butter and Corn
https://redd.it/1bdg4rj
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First attempt at slow boiled pork ramen / miso
https://redd.it/1bd61hc
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"Double Double" Ramen chili oil
A few years ago, there was a ramen that said "Double Double" on the package. It was a multi-pack, not the kind in cups.
The noodles were nothing special but I liked the spicy sauce. Alot of good Sichuan flavor. I bought alot when it was on sale and basically saved the packets and used it as chili sauce.
Now I'm out and wondering where I can find more.
I think the "double double" was just marketing for that specific flavor. I dont recall the actual mfr. Maybe I can find other varieties of the same mfr.
https://redd.it/1bd2bl4
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Menya Saimi in Sapporo - Transcendent
https://redd.it/1bctiyg
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My new found Ramen obsession is still going strong
https://redd.it/1bexxd6
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First attempt at ramen. Happy with the results...
... but definitely some things to learn from and improve upon. Really enjoyed the process. Leaned very heavily on u/RamenLord's guide so big thank you for that! I used the following:
* Tonkotsu broth (pressure cooker)
* Makeshift-Hakata noodles
* Basic dashi
* Standard Shoyu Tare
* Ajitama egg (equilibrium brine)
* Chashu (sous vide) - then blow torched
* Scallion aroma oil (added some shallots and garlic)
Additionally - Use crispy onions and garlic (from aroma oil) as part of topping, bamboo shoots, wakame and fresh spring onion.
Very impressed with the depth of flavour, mouth feel of it. Next time I will definitely take more care when straining my broth though as it wasn't as 'particle-free' as I'd have hoped. Overall very happy though. Thank you again for the brilliant guide u/RamenLord and to all those that have contributed to it!
​
https://preview.redd.it/s5v3ko5omboc1.jpg?width=2839&format=pjpg&auto=webp&s=6e47787f3375e0694fa39be4545e1eb9d3437063
https://redd.it/1beobi0
@r_ramen
oh shit
my ass just ate some buldak noodles (the hottest one) at my gf house at like 2 am without knowing its so hot 😭😭😭
I'M CHUGING MILK DOWN LIKE ITS NERF OR NOTHING, IT'S NOT HELPING D: D: D:
THIS IS MY ASS RN: 🥵🥵🥵🥵🥵
https://redd.it/1bej55e
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Can anyone explain the difference here?
https://redd.it/1bdw0us
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Shin gold is a fail. $32 for 8 packs? Red is $32 for 20.
https://redd.it/1bd9rul
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Mystery "ramen" update: It was okay, so I upgraded it to the next level!
https://redd.it/1bd90gu
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Does anyone know if h-mart leg bones are split?
I bought some leg bones from H-mart and I was just wondering if anyone knew if they were split as per Ramen_Lords recipe? Judging on looks they are cut into about 1 to 1.5 inch chunks so I just assumed they must have the marrow exposed but thought I would ask here to be safe.
https://redd.it/1bd39vq
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Buldak Carbonara...with some seared scallops and roasted garlic
https://redd.it/1bcy716
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Another great bowl from Ramen Station, New Lynn, Auckland NZ
https://redd.it/1bcs0be
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