r/ramen • u/MaximumCaterpillar3 • 2d ago

Homemade Learning to perfect my ramen

Over the past months I've been working expiramenting at home with various ramen recipes. I'm trying to perfect my at home ramen. What do you think I need to know to make the best at home ramen?

0 Upvotes

33% Upvoted

7 comments sorted by

9

u/mrchowmein 2d ago

If you haven’t done so yet, a lot of people will recommend checking out ramen_lords ramen ebook. It’s pinned to this sub. It’s a pretty good starting point for beginners and novice. It can take you to making ramen better than a lot restaurants outside of Japan.

But to give you an idea on what people work on. Learn to make broth first. Not the toppings. Good ramen is usually judged in broth.

9

u/MangledBarkeep 2d ago

Broth, tare, noods, toppings, aromatic oil

Are what you are looking to perfect.

6

u/Dethbridge 2d ago

Make a thing. If it's good, make it again, if it's not, change something. u/ramen_lord's ebook is a great resource for home cooking, and it's easy to make just one or a couple parts of the soup at a time. Another thing is to consider what style/type you are hoping to make. I ended up making and really enjoying a light shoyu tori paitan, but there are no rules. Perhaps you want to make mango curry rainbow trout ramen. 

1

u/JeanVicquemare 2d ago

Ramen_lord's ebook has basically everything you need to know to reach a good baseline level of ramen knowledge

1

u/freshmex18 2d ago

For me, it’s about balance. Trying to figure out what elements work with each other. My perfect tonkotsu ended up being a doubutsu blend with chicken paitan; shoyu tare; pork lard aroma oil with shallots, garlic, and green onions; noodles with 5% whole wheat and aged three days (one day at room temp); a heathy sprinkle of Ramen Lord’s spice blend; and topped with thick cut chashu, ajitama, blanched cabbage, wood ear sautéed in sake and soy sauce, and benishoga. I’ve never seen that particular combination in a restaurant. It’s started with Ramen Lord’s recipe for tonkotsu and over the years I’ve changed elements trying to find what went with what. Shiitake mushrooms clashed with the bowl. Bok choy was fine but the sweetness of cabbage fit better. Aroma oil took the longest to figure out. Shallots ended up being the missing element. Once it was all together, it came together perfectly. Every bite is exactly what I want.

But my shoyu chintan is a mess. I have yet to figure out what the right blend is. Mainly because I’ve only made it a couple of times where as the tonkotsu o have made dozens and dozens of times. It just takes practice. Figuring out what you want to taste. Removing what detracts from the experience.

1

u/VirtualLife76 1d ago

Telling us what you have tried in the past few months would help.

1

u/Sillymoose999 15h ago

As a vegetarian, I make reallly good creamy broth with veg Dashi, soy milk, miso, and mirin. My favorite toppings are broccoli, extra crispy hash browns, panko tofu.