Has anyone tried making shoyu ramen with coconut aminos? How did it go?
Craving ramen but can't do all the salt :/
https://redd.it/1bfu744
@r_ramen
Spicy miso ramen
https://studio-long1.blogspot.com/2024/03/spicy-miso-ramen.html
https://redd.it/1bft01g
@r_ramen
Morioka tantan cold noodles
https://studio-long1.blogspot.com/2024/03/morioka-tantan-cold-noodles.html
https://redd.it/1bfat2t
@r_ramen
Ramen Break Beats: Is Tokyo's 2000 Yen Ramen Worth It?
https://unseen-japan.com/ramen-break-beats-tokyo-meguro/
https://redd.it/1bf84hc
@r_ramen
What plain ramen noodle is most like Maruchan or Tonkotsu instant noodles?
Basically title! Thanks in advance!
https://redd.it/1bf4249
@r_ramen
Doctored up some Sun Spicy Sesame
https://redd.it/1bf1uxp
@r_ramen
Some quick miso Tori Paitan
https://redd.it/1bexecq
@r_ramen
Chicken ramen - my go to 😋
https://redd.it/1ber8r3
@r_ramen
The original ramen!
https://studio-long1.blogspot.com/2024/03/the-original-ramen.html
https://redd.it/1ben526
@r_ramen
Miso Curry Milk Ramen(980JPY)/Ajino Sapporo Onishi in Aomori City
https://redd.it/1bebe9v
@r_ramen
accidentally made enough for three people, but it was delicious and spicier than it looks
https://redd.it/1be8pg7
@r_ramen
request for spice pack recipe
Ichiran ramen is yummy but expensive. I LOVE the spice packet! Can anyone provide the recipe for the marvelous hot pepper blend?
Thank you !
https://redd.it/1bfs4pt
@r_ramen
Chicken broth with tahini, shrimp, marinated egg, blanched bok choy, beansprouts, and chili oil with chicken katsu on the side.
https://redd.it/1bfri4o
@r_ramen
Simple Tonkotsu Shoyu (ft busted egg)
https://redd.it/1bflwpt
@r_ramen
Aubergine Avocado Tsukemen
https://redd.it/1bfikvb
@r_ramen
Morioka tantan cold noodles
https://redd.it/1bfau7i
@r_ramen
Ramen and half fried rice!
https://studio-long1.blogspot.com/2024/03/ramen-and-half-fried-rice.html
https://redd.it/1bf1jr3
@r_ramen
My new found Ramen obsession is still going strong
https://redd.it/1bexxd6
@r_ramen
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
@r_ramen
