Anyone just use the flavour packet as a savoury tea?
I got to thinking after putting tuna in my noodles that the broth just goes to waste so I put it in a mug instead so I could sip it like tea and my tuna didn't go super soggy. A colleague saw me do this and had a conniption over it saying it was the weirdest thing they ever saw. If I'm just having the noodles, I love to drink the broth and didn't see this as an issue. Do most people drain the broth? Am I just weird?
I got to thinking that since I have like 100 of the flavour packets at home (my partner doesn't use them), I could just use them as a savoury tea. Nutritionally it's probably not great for me but it might be a bit of an appetite suppressant. Low in calories but very high I sodium. It's not something I'd see myself doing super often though.
https://redd.it/1d7o8h1
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Spicy Miso Tonkotsu Ramen (Botejyu PH)
https://redd.it/1d7lole
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Italian-Japanese Fusion "3 Cheese Miso-Cashew Broth Ramen"
https://redd.it/1d7jpb4
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Rolled Pork Belly Chashu turns out dry
I am doing the ramen lord version of rolled pork belly chashu- roll it and boil it in the marinade for about 2hours, until it reaches 200F internal temp.
Cut it the next day and while it tastes nice, the fat parts are melty and good, but any meaty part is just dry and dense.
What could be the cause?
Thanks!
https://redd.it/1d6ztbx
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Got matcha ramen in Uji, Japan.
https://redd.it/1d6sjr9
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More Pork odor in Tonkotsu?
Anyone has a tip how I could get more Pork flavour Into my Ramen?
When I have Tonkotsu at a Restaurant, it often has a really nice pork flavour almost as if you are drinking Pork belly which i really love..
But when I make my own Tonkotsu I have nothing like that at all.. I tried different Bones, Neck, Femur, feet.
Made my own pork fat as oil topping or braised my chashu in the broth to Transfer the flavour..
But nothing really helps and all I get is mostly a hint of that flavour but not the "in your Face" pork flavour i want..
I hope someone could help me 💕
https://redd.it/1d6apif
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Tsukemen, Menya Rui, St. Louis, MO.
https://redd.it/1d6cbfi
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WTF Fully Loaded Seafood Ramen
https://redd.it/1d5wjjl
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My favourite ramen spot is closing and I couldn't be more sad - New Westminster, BC, Canada
https://redd.it/1d5srha
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Ramen at Ikkousha Fukuoka (Hakata)
https://redd.it/1d7m54q
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This ramen carbonara looks good
https://www.tiktok.com/t/ZTL3ebKo7/
https://redd.it/1d7ie62
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Shoyu Ramen at Rairaiken in Yutenji
https://redd.it/1d7ivo2
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Tried this one. Pretty good taste and quality for 50 INR.
https://redd.it/1d78cnv
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What meat do you eat with buldak?
I like the carbonara one and I have eaten it with chicken apple sausage but want something more “authentic”
Specifically something I can get at g-mart
https://redd.it/1d755qt
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First time making tsukemen
https://redd.it/1d6sivf
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Ramen with duck broth! How should I go about it?
Should I just make a duck broth, then add a tare to it with some aroma oil and all the other ramen toppings? And if not what should I do for it?
https://redd.it/1d6rnlc
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I still think about this ramen I had in Osaka, Japan
https://redd.it/1d6p35u
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Ramen Dump from the last few weeks.
https://redd.it/1d6d4m5
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Ramen Gadou (Volcano Ramen), Okinawa, Japan
https://redd.it/1d6cckq
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Don’t know if I’m doing this right but this Tori Paitan is delicious
https://redd.it/1d5xpfz
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Miso, crab 🦀, shrimp 🍤 and scallop ramen 🍜
https://redd.it/1d5r6aq
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Indomie with chorizo, spinach and roasted red pepper
https://redd.it/1d5lz5y
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