How do you make cooking ramen semi-regularly sustainable?
https://redd.it/1ltqh05
@r_ramen
❤️ Ramen - Spicy Miso Wagyu Roast Beef Ramen @ Sugatami Shokudo 姿見食堂
https://redd.it/1ltjurh
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Homemade ramen for the soul
https://redd.it/1lti2pj
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$15.99 + Drink Sunday Special
https://redd.it/1ltbg2y
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My first try making Kikanbo
https://redd.it/1lstdin
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Homemade Birria ramen (pork bone/guajillo/ancho/scallion/ginger broth) and seared steak with chimichurri
https://redd.it/1lsm0pj
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What’s your favourite ramen bowl?
https://redd.it/1lsdzd4
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Ramenlord's Meat Shoyu & Doubutsu Kei Chintan with Scallion oil, Chashu, Ajitama Egg, Scallion greens, and Menma!
https://redd.it/1lsey3q
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Made this Tantanmen Ramen tonight rich, spicy, and super comforting
https://redd.it/1lsaevt
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Tonkotsu with yuzu koshō, a type of seasoning commonly sourced from Kyushu
https://redd.it/1ls69dh
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Miso dare proportions for Sapporo style miso ramen
Hi, I'm new here. I'm about to embark on my first ramen cook this weekend. I wasn't able to find any mugi miso in Sydney. I have three types: shiro, aka and hatcho. Seeking advice on what proportions of each I should combine in my miso dare.
Thanks in advance.
T
https://redd.it/1ls334x
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How about some bowl appreciation? I may also have an addiction...
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I feel like this pickle trend is starting to go a bit far.
https://redd.it/1ltg9mm
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People who post a restaurant ramen pic without the name of the place, why?
While I do find it annoying, I'm genuinely interested in the thought process.
Is it like a cultural norm in English speaking internet that I'm not aware of as a Japanese person?
https://redd.it/1ltahni
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Shoyu chintan - 2/3 chicken, 1/3 pork; 5 hour sous vide pork shoulder. Storebought noodles
https://redd.it/1lsu3n7
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Last year I shared my own ramen, my restaurant has now 1 year working, it's pretty nice to work making my favorite food and hear the people saying my place is the best in town and near. This is my special Miso ramen, very spicy using a mexican/asian spicy mix.
https://redd.it/1lsmaor
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i love ramen
this is just appreciation for ramen. for a long time i refused to eat instant ramen because i always thought it looked nasty and dull. but last year i finally caved as a broke college student and bought a 4 pack. if that pack of instant ramen changed my life, the first time eating a good bowl of actual ramen was a core memory. ever since i actually have to stop myself from consuming it too many times a week. i love it so so so much.
https://redd.it/1lslgbr
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Red onions on ramen?
I live in MA, and what could be argued as the best if not one of the top 3 ramen shops in the Boston/MA area recently switched to using red onions on their ramen.
I’ve had probably 20-30 bowls of ramen here, and this switch happened recently. They also changed the noodles in their signature bowl to a more thin, pale, spaghetti like noodle. When I asked why, they mentioned costs/tariffs.
Both changes really affected the bowl, not in a good way.
I was very surprised to see red onions on my ramen at such a legitimate shop. So, is this typical?
https://redd.it/1ls9fwl
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Ginza Kagari Chicken Paitan Truffle Ramen
https://redd.it/1ls5fwp
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Attempted to make Nirvana Classic
https://redd.it/1ls26wv
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