How do you guys feel about chilli crisp, I personally feel like I could always add more!

Unlike anything else I've ever had, it scratches an itch for me that nothing else will fix. Carnitas, tonkotsu broth, shio tare, hominy, side of salsa macha.

First time at making Niboshi Ramen

This was their signature ramen which was Eikei ramen it tasted just like Yokohama style ramen! It was good no complaints

First time trying...

Mostly based on Ramen_Lord ratios/techniques, adapted to what I could get locally(no real mirin, and only one good soy sauce).

• Chintan: ~3.35 kg chicken / 4.5 L water, skimmed, 8 h.
• Dashi: 10 g kombu + 10 g dried shiitake, cold-soaked overnight, then 25 g katsuobushi.
• Tare: Kikkoman shoyu, mirin, sake, kombu, katsuobushi + sugar.
• Chashu: seared pork belly + soy/mirin/sake/water, ginger + garlic at 110°C until tender, then chilled overnight in the braise.
• Ajitama: ~6 h in diluted chashu braising liquid.
• Aroma oil: scallion + garlic infused sunflower oil. Was supposed to be chicken fat, but I accidentally exploded all of it across my kitchen 😅

Very happy with the first attempt. Thinking what can be improved 🔥

Shio ramen from Hokkaido Ramen Santouka

This is honestly one of my ultimate comfort foods. I’m not from Japan, so I’m curious, what exactly is the red thing on top of the ramen? Is it pickled plum (umeboshi)?
It has this slightly sour/salty taste that goes so well with the rich, creamy broth. I’ve had this so many times and still love it!

Tons of gelatin in fish bones. Broth from 3 carcasses, clarified with egg whites

Took me over 2 hours just for the broth. Not sure if i have the will to make this again.

is this a recent change? the specific noodles are the ones in a red square bowl shaped package. everytime ive gotten them, they’ve had plastic film and this time it was waxy paper.

Eggs were perfection. Sweet ginger / soy chopped pork. Chinese mushrooms because I didn't have anything better. Soup is shoyu paitan flavored but not as creamy as should be.

Anyway it was divine. Earlier I had made perfect cinnamon rolls, I don't know what got me but I was a chef for a day.

EDIT: I meant to specify 'sesame', sorry!

Hello!

I really really love these noodles but I'd like to be able to make my own without the packet stuff. I must admit, I'm terrible at cooking, so I haven't been able to figure out how to recreate it. 💧

I tried just buying plain ramen noodles and lots of sesame oil with a little bit of miso paste and that didn't taste anything like it.

I tried looking up some recipes and they recommended garlic paste and tahini, so I bought that today but I've never bought tahini before and upon trying it, I'm feeling doubtful that it's the right choice.

So, I looked up the recipe again and realised that I wasn't paying proper attention before at all, because those weren't ramen noodles, those are just sticky noodles.

I can't seem to find any recipe for recreating the packet version, none of them look soupy to me. Do you have any ideas? Also, I'm not sure how much tahini or garlic paste I should put in for just one serving.

At home, I have; Sesame oil, sesame seeds, tahini, garlic paste, black pepper, soy sauce, miso paste and ramen noodles.

Sorry if I sound a little dull, I am not experienced in cooking at all.

Thanks for reading!

probably one of my favorite bowls of ramen of all time at ramen jazzy beats in nakameguro in tokyo. the broth was light yet flavorful and the chasu was incredibly smoky.

The curry soup was pretty good and it isn't like a typical Japanese style curry! Goes really well with the noodles and seaweed. Would recommend if your planning on travelling near Muroran!

Pork tsukemen. Not bad, but way too salty.
Also, I’ve never seen ramen eggs like this before. Maybe I just haven’t eaten enough ramen in Japan haha.
Then I noticed this AI generated poster after ordering and immediately lost my appetite 🤮 It looks so fake and cringe.

I don’t have a ton of money and I’m a teen, so I don’t have a job or anything. I’ve been making “fancy ramen on a budget” since I was like 11. I’d use whatever vegetables I could find, eggs, spaghetti, left over meat, and freezer broth. I’ve been wanting to make actual ramen as a little treat for my family and I was wondering if anyone had any tips :3 They would be super appreciate!

I got some 24h beef stock left I made for pho soup, and I am looking to convert it to ramen. The catch is I can't eat most of the indigreints I found in ramen recepies (mostly in tare) for heath reasons. I hope you can help me out with making a soup that can be called ramen and not just beef broth with salt : D.

It shouldn't include:

-alcohol, sugar, vinegar, soy (anything soy based), garlic, egg.
-kombu (its ok for flavour)

Thank you for helping me out with ramen!

I was drunk one day food edging myself on those japanese yatai food stalls on youtube and decided to do ramen, so far ive been cooking a beef bone marrow broth for 24 hours with 1 carrot and 1 onion which i removed 2 hours after simmering. But now i lost the recipe i was following lol, what are the next steps after the broth has finished cooling? Sure noodles is obvious, but what soy, i have chinese and japanese soy, some oystron sauce, mirin, sesame oil and thats pretty much it from the "asian section", i could go buy some miso paste at the store, which is really what i had in mind first, a miso ramen on bone broth but cant find any recipes.

Can anyone help me out with some combinations? Ive never done a ramen before lol

https://ramen-radar.gachi-tokusuru.com/s/rk_013659?src=reddit

Pretty much the only improvements I add to a pack of instant ramen is adding some soy sauce and sesame seeds into it but I know I can up my ramen game. I’m thinking adding some peas and carrots in there and some green onions. But I feel I can definitely go a step further which leads me to making this post. For reference I’m a vegetarian and only really eat soy ramen so my potential flavor enhancements are a little bit limited