Takeout Ramen
Often on the road for work I get takeout ramen and I eat it in my hotel room. Also often, when I am separating the noodles i get whiff of a not pleasant smell. Can anyone help me identify what this is?
https://redd.it/1c50q0x
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Canard confit, parmigiano regiano broth spicy
https://redd.it/1c51fyq
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sometimes instant ramen hits different ngl... (add some buffalo sauce and it make chicken buffalo ramen... slaps so hard-)
https://redd.it/1c4o9vb
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What's the healthiest instant ramen product?
Looking for healthier instant ramen product with no msg, unenriched flower preferably whole grain, or soy. My local Asian market has lots of options but I'm unable to read the nutrition labels.
https://redd.it/1c4h6yn
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Shoyu tonkotsu black garlic lunch today from Hakatamon Sydney. I think my soup tastes better. But it takes 18hrs to make lol 🖤
https://redd.it/1c4c6pl
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This is some of the worst ramen I've ever the displeasure of trying
https://redd.it/1c43qq0
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Torinosuke Ramen shop in Hatsukaichi, Hiroshima, Japan. With Blue Seal Okinawan Ice Cream! 🇯🇵🍜🍦🤤😍
https://redd.it/1c3vv6r
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Vegetable Ramen without fresh veggies
https://redd.it/1c3slno
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Spicy Miso Ramen at Ramen Spot @ Richmond, VA
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https://preview.redd.it/wlnhgm13wcuc1.jpg?width=3024&format=pjpg&auto=webp&s=1fab6658269662ad318ba12706298b0451ccab44
https://redd.it/1c3iwse
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Spicy tofu and oyster mushroom ramen.
https://redd.it/1c3i53n
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Any tips on boiling overnight?
The ramen lord Tonkotsu recipe I’m preparing calls for 18 hours of boiling with frequent stirring. If I go to bed around 10 to midnight how long could I reasonably allow it to boil on its on if it’s been boiling already most of the day?
https://redd.it/1c37cp4
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Questions concerning aroma oil
https://redd.it/1c35pvh
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Ham, onion, egg, chickstock
https://redd.it/1c57igk
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Tryna a stronger soy base, pretty good!
https://redd.it/1c53bhm
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Oyster oil salt ramen & roast pork bowl at Hamaya in Tokyo
https://redd.it/1c4zs14
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It’s not much but it’s tasty work
https://redd.it/1c4tuyi
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Found this at my local Walmart. Wtf 😂😂
https://redd.it/1c4edrn
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How my first ramen came out. Chicken broth, and soy sauce chicken. Added some soy sauce to the broth and mirin.
https://redd.it/1c3uytc
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Question regarding finished tonkotsu
I’m very happy with my finished result of doing u/ramen_lord’s tonkotsu recipe. However his recipe says it makes around 8 quarts. I measured out my finished broth at 3.25 quarts. Where should I go from here? Do I add water to my broth? I already threw out all of my boiled bones.
https://redd.it/1c3jrr2
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Original nikutama ramen and gyoza from Ramen Ochi, Century City, CA
https://redd.it/1c3l4pm
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Hokkaido Special Tonkotsu Ramen
https://redd.it/1c3isow
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Tofu spicy beef broth Ramen
https://redd.it/1c3fcbo
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Are those ramen I made "true"? How can I improve on them, or expand my cooking?
I looked up some quick ramen soup recipes online and based on them I made the following "soups" (without the noodles and toppings - I usually add ramen eggs (rolled around for 15 minutes in a bit soy, sake and sugar), some kind of meat, green spring onions and mushrooms)
1. water with a few tbsp. chicken soup powder; soy sauce; ginger; lard, white spring onions
2. water and milk soup with few tbsp miso paste, chicken soup powder, soy sauce, mirin, ginger, garlic powder
I am completely new to making ramen (and even a bit new to cooking) - did I break some unspoken rules about making ramen? Are those considered "bad" or a no go for ramen?
How can I improve on them maybe or go from here?
As a sidenote: My ramen tasted quite good, but I have no comparison whatsoever :)
Thanks for your input!
https://redd.it/1c33f41
@r_ramen
