Ramen
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(homemade) Tonkotsu ramen, with pork, egg, corn, spinach, and enoki mushrooms.
This was yesterday's dinner, the last of my freezer pork (this means I get to make another batch)
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SAMURAI NOODLES "THE ORIGINATOR"
YouTube Video
Click to view this content.
I always loved this Nissin commercial about Momofuku Ando, the inventor of instant ramen.
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Menya Yukou (麺屋優光), Kyoto, Japan
This is their seasonal pure chicken shio broth. The menma was incredible, never had anything quite like it.
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[Homemade] Niboshi shoyu ramen
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.
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Menya le Nood, Honolulu
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
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Ramen in Sapporo, Japan
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.
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[Homemade] Tonkotsu Miso Ramen
cross-posted from: https://lemmy.world/post/1635865
> With homemade chashu, menma and ajitama eggs.
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Cilantro ramen from hole in the wall in Tokyo
Special menu item from a little ramen shop called Makoto-ya near Kyodo station run by a single elderly chef.
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Homemade Chicken Shio ramen
Clear broth made by keeping chicken carcasses at 180f for 12 hours and seasoned with bonito, kombu and niboshi tare
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Ohyama Ramen, Whistler BC
Some good if expensive ramen at one of the best ski resorts in North America!
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Black King Kuroo
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
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Kamitoku Ramen, Honolulu Hawaii
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
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Homemade Pork Tsukemen
Niboshi and Pork broth, with powdered niboshi and kombu. Noodles topped with shoulder chashu, sweet onion and ajitama
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Daikokuya Little Tokyo, Los Angeles
Some thick rich tonkotsu ramen. Always a long line at this shop.
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Oyster ramen, Ramen Kazami, Tokyo
Oysters and Oyster Mushrooms! Unfortunately I believe this restaurant is closed now
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Ramen Gojiro, Vancouver BC
Jiro-style ramen in the great city of Vancouver. Thick pork based broth with back fat, tons of bean sprouts and chicken karaage
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Homemade niboshi chicken broth ramen with berkshire pork belly and pea shoots
Tare was soy-niboshi-shiitake I believe. Broth base followed Ramen_Lord's tokyo style chintan recipe.
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Ramen Nagi Golden-Gai
The source of the banner pic. Tiny second floor ramen shop run by one guy. Heavy niboshi broth with thick noodles, two kinds of chashu and perfect runny ajitama
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Didn't see any ramen community on here so I made one. I'll start by reposting some of my favorite bowls
Ramen_Lord, if you're out there, I'd like to mod you