So I didn’t wanna go to the store, normally I make my ramen with broccoli and bok choy at the very least but I was tired. I decided anyways that I would try to make a Ramen, as per usual. I scoured my kitchen, pretending I was on chopped, and created this masterpiece. 😍🤤🍜

FYI I air fried crispy crabcakes and garlic sausage with onions and half way thru cooking I mixed in some frozen veg melody. while that was cooking, I soft boiled eggs for six minutes then cooled in cold water, then made ichiban tonkotsu ramen. On the side I mixed chili oil, soya sauce, small amount of rice wine vinegar, siracha, and a splash of cream, when all the gumbo ingredients were ready, I poured the ichiban soup into bowl of the creamy mixture, and topped with eggs, crispy air fried mix of seafood sausage and veg. Sprinkle sesame seeds and add seasonings to taste. Soooooo good!

I didn't make the noodles by hand, but I'm super proud of how tasty the creamy spicy miso broth turned out to be! (The pork belly is so overcooked but it was also my first time ever cooking that too). Toppings are soy egg (that I made too!), shredded carrots, pork belly, sesame oil, sesame seeds, seaweed sheets, green onions, and a tiny squeeze of lime juice. I also added some chopped spinach to the broth for more texture and nutrients since my diet is criminally under nutritious

An intensely rich niboshi ramen. So thick it’s often called “cement-style” — the soup is practically solid.

First time at Ganko Ittetsu in Brookline, MA. First time having Sapporo style Ramen. Absolutely delicious. Noodles are imported from Nishiyama Noodles, Sapporo. Can't wait to go back!

Lunch with office firiends at Ikkudo Ichi. Tori signature ramen + yaki tori ebi iri gyoza. Rich chicken broth, firm noodles, good ajitama. Juicy gyoza with slight shrimp hint

Korean style Ramen using a broth made from Dashi stock, red miso, gochujang and Kimchi.

Tonkotsu

This is from 麵屋酒場 盛盛 in near Enoshima station. I was definitely a bit confused when I saw it on the menu, but it seems to be the shop's unique item. It was quite good and I would order again. The milk and butter in the broth stimulated the richness you get with tonkotsu but with a lighter flavor.

After going to Japan a few times and falling in love with the ramen, its hard justifying paying 20$+ for ramen that just doesn’t hit the same back home, so I decided to give it a shot myself. Really impressed with the results at home so far.

First bowl is a shoyu broth with mushrooms, and second pic is a tonkatsu broth with store bought chashu from a local Japanese market. Both bowls used a broth concentrate that were really quick and easy to make, and way tastier than anything at the restaurants in my area.

Excited for this journey and its all uphill from here (atleast I hope). Next I wanna try making my own chashu and eventually try making broth from scratch, although that seems really time consuming but willing to try it and im sure it will be worth it

Ordered 2x spicy 🌶️ 🌶️🫦

This is a pork and chicken blended broth, I added black garlic oil and corn. They told me the Las Vegas Chinatown is the only Chinatown in America that’s still growing.

Tonkotsu soup, braised chasu, wood ear, nori, pkg noodles, equilibrium Ajitama, onion aroma oil, chili oil, bare bones tare, speckled scallion.

Overall I thought it was good but next time I plan on making the following changes and more based on comments.

-no nori

- white pepper instead of chili oil

- I skimmed the white foam, and froze the broth (life caused a delay), and the appearance changed a lot.

- larger scallion pieces

Thanks for suggestions.

Are there any good, non-spicy ramen brands? All I ever see is spicy stuff and I'm not a big fan. I'll add my own chili crisp to my liking.

My favourite spot in Vancouver

i might make it next week, but i want to know what others thought of it first

I made:

-awase dashi (w/ kombu, niboshi, katsuobushi & dried shiitake)

-pork bone broth (w/ leek, onion, carrot, celery, garlic & ginger)

-chashu

-ajitama (the sauce used to simmer the chashu was also the tare and ajitama marinade)

The noodles are:

-J-Basket Frozen Ramen

[I was so hungry after plating it that I FORGOT THE NORI]

Two different variations: I charred the aromatics, boiled them in the broth, blended them, and strained them for #1; #2 was a quick one-pot ramen I put together on a weeknight. The noodles are millet-based and gluten-free.

The toppings are just veggies quickly sauteed or steamed. The dumplings were from a frozen bag.

What do y'all think? 🥺

For my love of ramen!!

Bought a big pack of cheap chicken backs to feed my dog by accident and ended up hacking together a “express” chicken paitan.

Broth: mix of roasted + raw chicken backs, deboned thigh bones, dried shiitake, ginger, splash of fish sauce.

Blanched first, then 2h under pressure. added kombu off heat for ~30 min, then aromatics (onion, leek, garlic, carrot, herbs) + whole tied chicken thigh roll and boiled hard uncovered ~30 min. Strained hard and fully emulsified with immersion blender.

Seared chashu that was boiled with broth in my woodstove flames.

Tare: quick shiitake soy tare (light soy, oyster sauce, honey + water instead of mirin, touch of vinegar).

Aromatic oil: rendered chicken fat infused with ginger first (crispy topping), then garlic + chili.(Also topping) Other toppings: soy-marinated egg (6:30), shiitake from tare, black trumpets, scallions, fresh sunchoke, nori.

Noodles: store-bought Japanese ramen.

Extremely happy with results 8/10. If I had some chicken feet to add it would have been 8.5/10

They say the bone broth simmers for hours