#Ramen

I’m recently obsessed with the vegan ramen at Ramen Hajime (Santa Clara) . Has anyone tried recreating it at home? Would love to try it at home. Thank you! submitted by /u/CheerUpAlways [link] [comments]

https://preview.redd.it/6ocru9rc95yh1.jpeg?width=4032&format=pjpg&auto=webp&s=fa74ea2678bcb961d6983edbaeffdbfc47dbdcd2 Tsukemen from Mensho Ichiryu Manbai, near Kawaramachi in Kyoto.…

Stopped by Ramen Break Beats for a bowl of shoyu ramen today. The broth has such a gentle, balanced soy flavour that I really appreciate. All the little garnishes add so much freshness, and that squeeze of lime brings out the flavour perfectly.…

want to know if your restaurant has excellent soup, the soup is the visual star. Hokkaido shioramen that locals line up for and only counter service available.…

First time making a beef paitan. Broth was AMAZING. Not too happy with the presentation. Broth: beef paitan made with dry aged beef bones, bone marrow and oxtail, cooked for 12 hrs. Tare: garlic shio - garlic and onion soffrito, dashi, two salts and msg.…

Everyone seems to have their own idea of what makes the perfect bowl, from rich tonkotsu broth to lighter shoyu or spicy miso. I'm curious about your unpopular ramen opinions. What do you love that other ramen fans might not agree with?…

Fantastic ramen place in a tiny little alley in Kyoto. Had to wait in line in the alley, but it was worth it. All the duck is from a specific prefecture, sourced directly from the farm. Simple menu, absolutely delicious.…

Hakata station ramen, Nagasaki champon, soba at Haneda airport, tempura udon somewhere in Shinjuku. submitted by /u/Orangey_sunsets [link] [comments]

Tried their tonkotsu ramen. I like the rich, yet light broth. submitted by /u/jinzeoh [link] [comments]

18hr Broth, Shoyu Tare, Wood-Fired Chashu, Marinated Eggs, Wood Ear Mushroom, Steamed Bok Choy, Nori, Chili Crisp. submitted by /u/13cdr [link] [comments]

Tsukemen at Ramen Kanetora in Fukuoka. Intense and beautiful bowl. Chicken, pork and fish based broth. submitted by /u/mastafreud [link] [comments]

35% hydration noodles on marcato fettuccini cut. Wish I had more like a 3mm cut on these but still turned out great submitted by /u/danzoschacher [link] [comments]

Omg, this was the goods, Tantan ramen w/ ground pork, Char Siu, jammy eggs and more! Mensho Taketora Main Store, 2-36-3 Kabukicho, Shinjuku-ku, Tokyo, Shinjuku Ashibe 1F submitted by /u/kcjnz [link] [comments]

Mastered the toppings, but still need to work on the broth and make my own noodles from scratch. I brought a pack of Ichiran instant ramen back from Japan. The best instant noodles I’ve ever had, especially the broth!…

spicy mixed vegetable ramen, with breaded chicken filet and fried egg topped with sesame seeds, toasted sesame seed oil, chilli flakes, and chives submitted by /u/poetofcuisine [link] [comments]

Very rich in flavor. Charsu was delicious. Well plated. Overall it was delicious. All of this for only 1500 yen. Highly recommend. submitted by /u/Particular_Sun_6467 [link] [comments]

11 nights, 6 Tokyo, 5 Osaka. Highlights were Misen and Chinese Cuisine Piman. Misen's Taiwan ramen was insanely good, as well as all of their other dishes.The pork uterus, liver with bean sprouts/garlic chives and their greens are must try's.…

As me and my friends walked up to this shop we saw a line with 20 people on a Tuesday night. I said I have good news and I have bad news… good news this ramens going to be good, bad news we are waiting an hour. It was definitely worth it.…

I've wanted to make real Ramen for a long time, but my biggest stalemate is I have no clue where to find a good recipe, and I don't even know what would be good for me.…

I'm looking for fatty and rich ramen. Miso flavor in Tokyo.. What is the absolute top choice? submitted by /u/ssstar [link] [comments]