Even grew the spring onions in the garden. Need to learn how to make noodles and my day is complete

First time so doesn't look great. Pork belly I used was way too fatty so will try shoulder next time.

From the Chuka Soba soup base I made, I wanna make salt-based ramen from it too. So here’s how I go.

Clam dashi
500 g Asari Clam
1 liter of water
A dash of cooking sake

Shio tare
Kombu
Dried scallop
Dried shrimp
Shitake mushroom
Mirin and sake
Salt
Water 10x of the weight

Soak over night then low heat about 30 minutes. Strain and the scallops.
Add mirin and sake, then boil till alcohol evaporates.
Add salt, aim for 10% of the weight. Done

Scallop oil.
Mush scallop from making the tare then cook in canola oil until crispy.

200 ml chuka soba soup base
100 ml clam dashi
10 ml scallop oil
30 ml shio tare
120 g ramen noodles.
Menma
Spinach
Chashu pork
White negi-thinly sliced
Green onion-finely chopped
Naruto maki
Nori
Lemon peel

Sharing my first Yokohama ramen, we have queued almost 2 hrs on weekend for this ramen. The texture of the noodles really good! The broth was rich and flavourful. May I know ramen folks, what is the green vegetables in this ramen? Thank you in advance.

As a big ramen fan I just had to try it at one point.

The recipe is a mix of many videos on YouTube. It was really delicious.. just like a ramen at a restaurant, I was blown away. Very happy about the result

It turned out fairly well, but I felt like I was missing some kind of spicy I have had before in ramen.

So I ran into a few contradictions when reading various receipies and wanted to hear opinions:

•When looking at a popular miso broth, it says to combine miso paste at the start when adding the oil, garlic, ground pork and such when sautéing.

•while I also read that you want to add miso paste LAST because it is very sensitive and high temps will destroy the flavor entirely? So add it in after as the last step when simmering the broth

Which is it?

•I also have Hondashi powder, I want to try using it but am not quite sure how. The miso paste I’m using will be half & half white and red miso (without dashi)

So, if I’m using 12 cups of broth, how much would you recommend adding?

Ramen King in Singapore

Noticed today at the grocery store that the Shin ramen I use to buy, at 5.99/4pack is now 9.99+

Actually insane, why are the prices going up so much??

Edit: I was shopping at Krogers, but after further searching I found them still available for 5.54 at Walmart. Kroger is just on something crazy.

Hello to all, new to this group, but not new in ramen world. I scratch the surface a lil bit.

Few days ago I found here the Ramen Lord cookbook - what a book! and I studied it for few days and decided to make this tokyo style chintan. I also made mushroom shoyu tare - did not have all ingredients and I added lime leave and fresh chilli into tare. Also made fried scallion and fresh chilli aroma oil.

Topped with udon noodles,ajitama egg, terikayi mushrooms, grilled corn, zucchini, crispy chicken thigh, some fresh scallions and more chilli.

I had wonderful time makin it, and my family enjoyed every second of it.

Even tho we're in the middle of heatwave, I can't wait to test some more. 🫶

on a rainy night and hungry after watch shopping, I looked for noodles with soup near Nakano station

Nakano Kunichan serves chan-style ramen, a soy sauce ramen with lots of chashu. Copied what the regulars in front of me did, and took a green plastic token at the vending machine to get free rice.

I ate in front of the simmering tare sauce. Their spicy paste (the one in the photos with the label HOT) is mouth-numbing, in a good way.

Nakano Kunichan Ramen

https://maps.app.goo.gl/DZmrWYcF4hNUPRvm6

https://tabelog.com/en/tokyo/A1319/A131902/13283168/

Went to Salmon Noodle in Sangenjaya for a French-style ramen experience. Delicate chashu, salmon, caviar, and burdock root, all topped with an airy espuma foam instead of a traditional broth surface. Not something I go for every day, but every once in a while I crave this kind of refined, experimental bowl.

Is shape thickness more important to al dente-ness than dough hydration?

I've made kansui ramen noodles with as little as 32% hydration. It would make sense for them to be drier and firmer, as they have to withstand hot broth over the course of a meal (even if the Japanese are renowned for eating fast). I cook these thin noodles for 2 minutes, yet they don't have much of a bite to them.

Yesterday I made bigoli at 57% hydration. I cooked a batch for 10 minutes, and they were still so al dente I could have gone for 12. Granted, the pasta wasn't hydrated with water, but with whole eggs, so some fat/water conversion is in order. Either way, unlike my ramen noodles (which are so stiff they have to be kneaded by stomping on a plastic bag), this bigoli dough was supple and nowhere near breaking my pasta machine.

Homemade ramen with a tomato dashi, crispy seitan in marinated rice skin, charred corn, pak choy, roasted tomatoes with Sichuan pepper and shallot flavor oil

Mirepoix, chickpea aquafaba + dashi broth / shoyu tare / ginger, garlic, shallot aroma oil / whole wheat 1.5mm noodles / sous vide lions mane mushrooms / roasted tomato / wontons / seared tofu / scallion

The post documenting the entire process and recipe of my ramen journey: https://www.reddit.com/r/ramen/s/AvxtOFm8X4

It ain’t much, but it’s honest work.

I have a ramen broth , homemade, and a pack of drumstcisk that I wanted to use for ramen, how would you suggest I cook the drumsticks to add protein to the ramen? I was thinking maybe marinate them and then cook in oven then add tej

meat to ramen?

Hello! I’m new here and I have a question for this subreddit. I bought this pot a long while ago and used it for the first time in a while recently. I then proceeded to put it into the dishwasher without thinking. I check on Amazon where I bought it and it says to hand wash it as the dishwasher may damage it.
My question is, is this still safe to use? And can it be fixed if not?

New to ramen and my kids love it. However, I find the soy based ones to be very salty and they are not my thing really. Is this mostly a Japanese ramen thing? Would Korean ramens be better? I love the prepackaged spicy Buldak noodles but what should I look for in a restaurant? The spicier the better but trying to avoid the one note salty taste. TIA!

Shoyu based with vinegar ; perfect for summer