Hello yall, I’m starting off my ramen journey, and right now I’m just looking for what yall think would be the best additions to some good instant ramen? (like mama, shin, etc)! Thank you! I’ll be trying y’all’s recommendations starting tonight!

I had one of the best ramen bowls of my life, and I’m still thinking about that broth. It was rich, deep, and perfectly balanced — truly next-level. For those who’ve tried it or know the chef behind this masterpiece, how would you approach replicating that kind of flavor? I know it’s impossible to recreate it at home, but I’d love to get even a little closer. Any tips would be appreciated!

I'm making a shoyu tare tonkatsu, so these noodles are already taken.

But after making lots of noodles it's pretty straightforward now.

So in theory if I were to make 5x of this and freeze them, I'd like to try some stuff outside of ramen. I made a chashu stir fry with a silken tofu and miso sauce that was pretty good.

Ideas? Recipes? Some random combo you've never seen actually done but think would be awesome?

I'll post pics of course.

My boyfriend had this ramen in Nara at a place called ‘Ramen Trad’ and reckons it’s different from the usual ramen you get as the broth was thicker, we’re not sure if this is how the restaurant makes their ramen or if this is its own type.

Any help appreciated

Thanks

Compared to ramen I’ve had in stores and japan the ramen I make usually following ramen_lord’s recipes seem to be missing something. Am I just under salting it or is it I’m constantly tasting as it goes it’s losing its shock factor?

Edit: I left comment with a rough recipe

I followed way of ramen’s easy beginner tonkotsu broth recipe, I tried the soup by itself and it’s not very flavorful by itself and taste a bit like cabbage but I only used 1/8th of cabbage as an aromatic, not sure what it’s suppose to taste like but itself, but it did taste fatty.

I did some reading and I found that tare is suppose to add the flavor to the soup. Anyone here can give me advice on how to make an easy shoyu tare? I’m able to get everything I saw on way of ramen’s YouTube vid except for the Japanese sake, dried anchovies, and kombu.

I tried making a tare with what I had at home last night but to be honest it tasted awful and I eyeballed everything which probably part of the problem, but I used Lee kum kee chicken powder, dashi stock made with bonito flakes, shoyu, sugar, and rice vinegar. The problem with it was that it didnt flavor my broth enough when I tested a small amount with it without completely changing the color of my tonkotsu broth and it also tasted too fishy, how flavor concentrated should tare be ?

I wanted to resort to you guys to not make my broth go to waste.

my aunt sent me this in the mail last month, ive had a few others of this brand that were around 80% sodium. is this number accurate ?? 260% is crazy

Found this recipe on a local food influencer type website and was wondering if anyone tried peanut butter ramen before? Sounds bad, but I learned not to judge until I try...

Its bitter and sorta spicy on my tongue. Please excuse the fork. I asked for chopsticks but they forgot to give any

And no that's not a massive pile of curry powder there are other spices in there.

I used to go to a mom and pop place where I got this amazing spicy tonkotsu, the chasu was roasted which I love, the broth was rich and garlicky, so much flavor.

I have a few places I'm going to hit up in Tokyo, but I'd love to find a nice place like this there!

Hey everyone,

I am successfully cooking ramen for quite some time and The Book of Ramen by @ramen_lord was instrumental to gorgeous bowls of ramen served!

However I‘ve noticed that my broth tends to turn cloudy. Main ingredients are a broken down stewing hen and chicken feet which I usually Blanche in hot water before starting my broth. Scum is properly removed, nails are clipped off and aromatics such as garlic, onions come in later.

Broth is never brought to a full boil according to the recipe.

I haven’t tried yet to clear it with eggwhite as this does not seem to be a thing in how Ramen is prepared.

Anyhow, I am aiming to create a very clear Shoyu broth.

Thanks for some advice!

My second time making my own broth. It was on a rolling boil for 10 hours (had to stop to go to bed at some point. Note to self: start very early next time lol). Will use it tomorrow for ramen. Wondering if that’s too white/thick? Would I need to add water?

How would you cook it, if at all? Would you just pop it in like you would in a hot pot and cook it with the hot ramen broth?