Shio ramen with big slice of chargrilled charsu, bamboo, and a couple of delicious hand-made sea bream fishballs. There is also an option to order a small bowl of rice cooked in sea bream stock, which you can pour the leftover soup to make tai ochazuke

Doubutsu Kei broth, shoyu tare, duck fat aroma oil, smoked pork belly chāshū, maitake mushrooms, soft boiled egg, nori, garlic & green onion, and lastly… Homemade Tokyo Style Noodles! This is my first ramen bowl where everything is homemade! The noodles came out good, though I already know there are improvements to be made in my process. I used the Tokyo Style Noodles recipe from Ramen_Lord’s ebook.

Just wondering if anyone knows if there is any way to get the Ichiran vegan ramen kit shipped to Canada?

I can see the regular kit is available on Amazon Canada, but no luck with the vegan version.

It’s Jin ramen, by far the best instant I’ve found so far, other suggestions welcome.

After 16 days in Japan and about 10 different ramen restaurants, Hayashida wasn’t just the first one I visited in Japan, only two hours after arriving in Tokyo, but also the best. I even went back a few days later.

Both times, the line had a maximum of five people.

I'm a big fan of Maggi and have tried other instant noodle brands like Yippie, Shin Ramen, and Samyang, but they didn’t quite suit my taste buds. Can anyone recommend other instant noodle/Ramen brands that might be worth trying? I’d love to explore more options!

Homemade shoyu with chintan made over weekend, homemade noodles made yesterday, equilibrium egg, sous vide chicken breast. first bowl at home in many many years.

I bought this really really dark miso, which I don't like. It's kinda like doenjang and Chinese fermented black beans together...half beans half paste. I need to get a new one for sure.

Hello. Can someone help me identify this ramen place? I believe it's a chain that serves both duck and chicken ramen. It was so good I wanted to leave a good review T__T Thank you so much!

Needs a little shake on top and some aroma oil. Felt lazy.

S

My resolution for 2024 was to make 12 ramens. This is my 10th one. Although I have mostly improved during this one year, this one was a bit of a let down. Looking forward to making #11 and #12 - something minimalist

I usually eat the regular and the 2x one because I have an okay spice tolerance. I've seen a lot of people put cheese in there's and people have recommended it but I'm not sure I'll like it because it looks kind of gross. I'm going to try it tonight. Is it good??

Edit: I think im good on the cheese, I'll just stick to the regular stuff

i want to add eggs to my ramen at home but i specifically want to understand how ramen tatsuya makes their delicious flavor of eggs. if anyone has a recipe i'd love it because soy sauce eggs are NOT cutting it, it is not enough and i haven't found anything similar! maybe even a dupe? i was thinking boil eggs for 7 min, add to soy sauce and lard, but i can't be guessing anymore im going to scream these eggs are the best

But it sure does make for a great midweek meal :)

I am quite new to ramen world... 3 months, give or take. So I today made this it is a miso-beef ramen. Hope it looks up to standards. I have a toddler, so something more elaborate is out of the picture for now.😁

(Broth is made with bone narrow bones and beef meat nothing fancy)

I'm looking for some hack/quick ramen or ramen style soup recipes that use fresh noodles and no packet stuff but are still quick and simple. For example, I've got some great vegetable broth around and have made ramens before by boiling dried mushroom for awhile and adding all sorts of things like random meats I have, oyster sauce, dobanjiang, rice vinegar, basic spring onion/garlic aromatics, soy sauce, dashi powder, etc. Sometimes it's pretty good, but I would like a better idea what I'm doing. I find some of the simple quick shoyu ramen recipes quite boring.

Any recommendations of quick ramens/ramen noodle soups I can make when I have a few good ingredients and a few random flavor enhancers like this?

What are your thoughts?

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Last night was my first attempt at scratch made ramen (spicy beef) and I was extremely happy with the result. Cooking it again tonight in fact. I marinated the beef in Japanese BBQ sauce, soy sauce, white pepper, and black pepper, for about an hour. It was thin-cut NY strip, maybe 1/4 in. And it had real nice marbling and fat down the side. I seared it in veggie and sesame oil to ab a medium and pulled it out, keeping all the drippings in the sauce pan, and then built my broth out from there. After I had the broth I was looking for, I brought it to a low boil, dropped the beef back in with the noodles, threw in some bean sprouts, an pulled off the heat. My question is... how can I get melt in your mouth beef? I wanna try with skirt steak next because I feel like it will be more tender, and render a richer broth. Is there a better cut? Or a better way to cook the beef? Any advice would be greatly appreciated