A community to discuss all things ramen, from instant to homemade to the finest restaurant bowls.
No low effort posts please. Posts and photos must be a discussion, question, or a completed bowl of noodles
I make tonkotsu broth and keep it around for when I need something warm and comforting. It has soft boiled soy sause infused ramen eggs, spring onion, and nori.
I need to step up my game and keep some roasted and pureed garlic and toasted sesame around but this will do at my desk at work.
This was yesterday's dinner, the last of my freezer pork (this means I get to make another batch)
This is their seasonal pure chicken shio broth. The menma was incredible, never had anything quite like it.
Making a pescatarian (more or less) ramen - niboshi shoyu dashi, aroma oil, shoyu tare and homemade ajitama, with store bought frozen noodles, air fried ebi tempura and narutomaki.
This place specializes in tsukemen - you dip the noodles and toppings in the concentrated broth. There's also chunks of meat and onions in the broth itself. This is "level 3" spicy. The kakuni pork belly was very very tender
cross-posted from: https://jemmy.jeena.net/post/25463
First time for me in the North of Japan, staying for 9 days. On the first day we looked for a nice ramen place and we found a very cosy one.
Special menu item from a little ramen shop called Makoto-ya near Kyodo station run by a single elderly chef.
Clear broth made by keeping chicken carcasses at 180f for 12 hours and seasoned with bonito, kombu and niboshi tare
Some good if expensive ramen at one of the best ski resorts in North America!
Black King Kuroo from Nagi Zhongxiao in Taipei Fragrant blackened garlic and squid In a silky broth with succulent chashu; finished with a ball of minced pork, black sesame and Nagi spices.
I almost want to flag this as NSFW
This is their "Beefy King" challenge bowl. The broth is gyukotsu, which is like tonkotsu but made with beef bones instead of pork. Topped with roast beef, karaage, bean sprouts, menma and chili oil
With sous vide chashu finished under the broiler, roasted purple cauliflower, and sauteed oyster mushrooms.
Pre-broth:
[Image description: bowl with a slice of chashu, cauliflower, mushrooms, corn, green onions, half a marinated egg, and nori sheets, all sitting on folded noodles.]
Niboshi and Pork broth, with powdered niboshi and kombu. Noodles topped with shoulder chashu, sweet onion and ajitama
Some thick rich tonkotsu ramen. Always a long line at this shop.
Oysters and Oyster Mushrooms! Unfortunately I believe this restaurant is closed now
My digestive system never recovered from this one...
Jiro-style ramen in the great city of Vancouver. Thick pork based broth with back fat, tons of bean sprouts and chicken karaage
Tare was soy-niboshi-shiitake I believe. Broth base followed Ramen_Lord's tokyo style chintan recipe.
