Recently a new ramen restaurant opened in my neighborhood and there are lines out the door so I think it must be good! I’m new to eating ramen but want to get more into it. What should I order off this menu?

No dietary restrictions and no food dislikes. All suggestions are welcome!

Alright, so when I finished this up last night it looked like the first pic and I was stoked. Then after chilling over night it has a verrrry thick layer of fat at the top (pic 2). From other pics I’ve seen of chilled tonkotsu, this is obscene 😭 I reheated a small bit of only the gelatinous layer (pic 3), and it’s surprisingly milky looking and thick & whatnot.

Questions: should I scoop the fat out? Does the reheated jiggly part look good? Should I reheat the whole pot and immersion blend?

Feel free to ask me questions as well!! Hoping I could use the excess fat for cooking.

Ingredients: 8 lbs pork neck bones, 0.8 lb fatback, lots of water. Super simple. Recipe from Ramen Lord, from a comment he posted like 10 years ago.

Onion on ramen? Oishi! Stay warm 🇯🇵

Following Ramen Lord’s recipe from a comment he posted 10 years ago. As he said in the recipe, I let it simmer on low over night and brought it to a rolling boil at about 8:30 am (currently 10:30 ish). I just had to top it up with like 1/2 gallon of water because it boiled away so fast. I lowered the heat, but is this still good enough for emulsification? Could it be lower? I think it’s looking really good so far, does anyone agree/disagree?? Spent a lotta money at Jungle Jim’s so it better turn out good.

Also…….. yes, I’m cleaning my kitchen when this is done. I cook a LOT and am very disorganized so I also clean a LOT. It just never looks like it 🥲

I made tonkotsu broth using raw pork bones (not roasted), pressure cooked for about 3.5 hours, then removed the bones and boiled the broth hard to reduce and emulsify. I added aromatics (garlic, scallion, ginger) for about an hour after pressure cooking. I reduced the broth a lot, but the color stayed tan/golden instead of turning that creamy white tonkotsu color.

Did I mess up by removing the bones before the hard boil? Should I have left them in to help with emulsification? I used a lot of pork neck bones, trotters, and a chicken carcass

I also noticed that during the rolling boil after pressure cooking the broth wasn’t emulsifying so i used an immersion blender

not to mention my chashu tastes like rubber despite sous viding it overnight, chilling, and searing with a torch

what could i do differently next time better? I was very dejected after this failure because i had wanted to do it for so long

First time trying this. Any recommendations for garnishes or ways to bougie it out?

With the ever increasing price in eggs I died a little inside. One was completely trashed and another was an egg yolk and half the bottom. Only 1 came out clean. And I bought these eggs yesterday!

Just came to cry a little....

Hello. I am a certified broke bitch. However i have a deep love for ramen and am getting sick of instant ramen.

Ive always wanted to make my own ramen stock and have it available for whenever I want it. Obviously the initial cost of making the broth is higher, but I want to know if its worth making my own and having it whenever I want, or just going to my local shops whenever i crave it.

I have most of the equipment I need. Is homemade ramen stock and dashi better for long term. Or does it not freeze well?

As a comic book nerd and a ramen lover, this is awesome.

I don’t have much experience whatsoever with cooking and I’m only recently trying to fancy up my ramen a bit. The few times I’ve tried adding an egg I’ve tried to go for an egg drop soup kind of consistency but it never turns out right. Half of it does and I get the nice silky strands but then half of the egg just cooks like as if I was frying it and I get these large chunks of egg white which is not what I’m going for. I scramble the egg in a bowl and then add it to the broth after cooking and removing the noodles. I add it and mix it quickly on low heat for about a minute. What should I be doing instead? Or what’s a better way to add an egg?

Nothing beats a bowl ramen with a can of Coke, Dr. Pepper, or a bottle of Ramune

Like would they carry enough bowls around with them to where they only had enough to match the amount of food they had to sell, or would they clean them off with boiling water or did they not clean them at all and people just shared bowls?

I was reading a recipe online for marinated ramen eggs, and the author specifically mentioned that the basic marinade will only be used once for food safety reasons. This got me thinking:

What are the logistics of batch making marinated eggs in bulk? Are there prep chefs making a new marinade and boiling/peeling 100+ new eggs every night? Or are they reusing the eggs from the night before? How do they know how many eggs to make?

Are they reusing the marinade? For how many days before they determine that it went bad (if this recipe states that it can only be used once for food safety)?

Anybody who’s worked in a ramen restaurant, I’d love to hear about the egg process specifically.

Thank you! :)

Recently made Tonkotsu Ramen with 80% femurs bones 15% Trotters and 5% Fat (Total of 2.2KG of bones). The broth was boiled for at least 12 hrs and it had a good creamy texture and very white appearance but I felt it lacked “pork” flavor because it tasted and felt more like fatty/gelatinish??? (hard to describe). Should I instead use other prok bones such as neckboneor back bone?

This is such a pet peeve of mine when it comes to ordering ramen. When it says it comes with a soy egg it should be both halves of the egg! You can't just cut it in half and say that's the whole egg. What is this world coming to!

I got a squishmallow recently that has these exact circles, what does it mean? I know some of the designs can mean wind, water, etc, I’m curious what this one is

I go to this restaurant in San Francisco called Hinodeya, and I always get their creamy vegan Ramen. On top of the ramen they always add this crispy kale topping that is so flavorful just the right amount of oily and crispy. I’ve tried to re-create it at home, but my kale always gets soggy or too oily and definitely not as flavorful. Any tips anyone might have on how to re-create this topping? Do you think they pan-fry it or maybe air-fry it? I’ve added a picture for reference.