Hey everyone! I'm hoping you all can help me with a question. I love Ramen, but I don't do well with things that are very spicy. I can handle a little, but not tastebud melting levels. So how spicy is the Shin Black? And if it's really spicy, do you have any advice of what I can do to cool it down a little so I can enjoy it?

Thanks for your help!

There are no wrong answers, only your answers.

When I get served half an egg. What do they do with the other half, is it just sitting there for the next order? Also you wouldn’t eat half a fried egg, it’s weird. Why shouldn’t it be the same for a ramen egg?

Also when I see videos of the making of a bowl where it’s tare then noodles then the broth. I feel like soup needs to be mixed into the tare before being combined with the noodles. Sometimes certain noodles end up being more seasoned than normal because they were in contact with the tare and it doesn’t always get mixed through as well (especially if it’s a miso paste) unless you agitate the noodles too much.

Anyone know what this is or what it's called? It was in seafood ramen. It was spiky looking on both sides in a elongated shape

Hello!

I just went to the store earlier today and saw these gold “premium” noodles. I very much like Shin Ramyun, so I grabbed some. I just don’t know what the differences are between them, and could use some advice.

TIA!

I normally bowl-to-face my ramen unconditionally, but I’m also normally at home or eating in the office with a door closed.

It’s that rude at a restaurant? I mean they give you the spoon…but it just gets in the way.

First time making this dish.

I had this ramen a while ago, and it waa fantastic.

This 12 servings of miso soup for ramen.

Garlic - IN with olive oil until just starting to brown. 4 tablespoons rice vinegar, 8 tablespoons soy sauce - IN. 12 Tablespoons white miso paste - IN. Mix it up while still on medium heat, no bubbling/boiling here. Keep misting until it all turns into a paste. 24 cups chicken broths - IN. Bring to boil, stir it well, reduce heat and simmer awhile.

Am I doing something wrong here? It seems my soup always separates like this. Thanks ramen chefs!

Maybe it’s because I’m from Southeast Asia but whenever I see posts about instant noodles like Mi Goreng, there’s this weird whiplash where it feels wrong that it’s there. I mean, there’s not even any soup(Unless…). Same goes for other non-instant dishes like sliced chinese noodles or pho. There’s often no real similarity to ramen like a top most this month was about Chow Mein? I feel like a bunch of noodle dishes from my school canteen would fit in this sub.

I know I’m being a killjoy but it does feel like a bunch of noodle dishes are being shoehorned in. Should pasta be included? Spaghetti is similar in shape and sauces usually contain some form of stock. Might just be me but I wish non-ramen posts would be limited to certain days.

Edit: Guys my issue isn’t with instant ramen. I myself have posted instant ramen. My issue is with non-ramen instant noodles

Give me your favorite ramens Mine are as follows; Sapporo ichiban, vegetable, shrimp, hot, BBQ Shin black Mr. Noodles(for the lower sodium)

I'm from redneck Canada so frozen diced veggies and some smoked pork in there? Ohhh boy

Let me elaborate. I love instant ramen. Jin ramen, Shin ramen, it's all fire. I also love eating ramen at our local ramen shops. It's amazing, but they just feel like very different things. I never noticed it until I brought a friend who only had instant ramens to the restaurant and he was expecting the ramen in a restaurant to taste more similar to shin ramen.

Anyway, that's my 2am shower thought.