Any Ramen enthusiasts?

[TwoC400s]

And I don't mean "Top Ramen" or "Cup-o-noodle" I mean, legit, "I make my own broth" ramen enthusiasts?

I love it.

Here are a few of my bowls I've made:

Tokotsu broth with Charshu Pork belly

Braised beef rib in spicy beef broth

"Birria" ramen

Veggie Ramen in homemade vegetable stock broth

 

[JohnnyJohnson]

Yes spent 3 years in Japan 65 to 68 love the real thing.

 

[TwoC400s]

Yes spent 3 years in Japan 65 to 68 love the real thing.

I was a Korean linguist in the Army for 20 years, it definitely got in the blood.

 

[burbguy82]

I have plumbed many restaurants that are Ramen based around the Charlotte area, and some that were not originally Ramen bars, have converted over to Ramen.

I lived off of Top Ramen and eggs for quite a while.

I like eating the ramen, without juice, and fried eggs. But I am a complete idiot so there is that.

Ramen and tuna fish is also good, with butter and salt.

 

[burbguy82]

I was a Korean linguist in the Army for 20 years, it definitely got in the blood.

Casey, Humphries, Redcloud?

 

[BobsArmory]

Casey, Humphries, Redcloud?

I was at Camp Humphries for a year and a half. There was a place half a block down from the walk thru gate on the left that had the best Ramen with 50 cent OB Brand beers

 

[RhondaHonda]

Those all look delicious. I’ve never had real Ramen but am really wanting to try a place here that opened and gets great reviews from everyone I know. It’s small so there’s always a line and I just haven’t wanted it enough to wait in line.

https://www.menyarui.com/

 

[AutoMechanic]

Those all look good. I was really hoping this thread was about the delicious packaged ones though haha. I had a pack for lunch today. Never had real ramen to be honest I didn’t know such thing existed haha.

 

[Kira]

There are places, Blake, where they make the noodles right there. The resulting texture is worth it.

There was a Japanese restaurant in Midtown on the south side of W49th St. between 6th and 7th Avenues in NYC.
I'd just walk there and never took notice of the name.
They had a full menu but I always sat at the ramen bar (counter). You could see into the kitchen and watch the honest work.
There was no tableside performance (flamboyant meat prep).
Their ramen bowls were 'tre's magnifique'.

 

[TwoC400s]

Casey, Humphries, Redcloud?

Essayons and then Humpreys

 

[TwoC400s]

Those all look good. I was really hoping this thread was about the delicious packaged ones though haha. I had a pack for lunch today. Never had real ramen to be honest I didn’t know such thing existed haha.

There are GREAT packaged ramen brands out there. I really like (in order of preference):

Nongshim Shin black ramen

Jonga Kimchi ramen (for Kimchi enthusiasts which is w WHOLE different thing)

Indomie Migorang Barbecue chicken flavor ramen (if you like ramen without broth THIS IS THE ONE)

Prima Taste Curry la Mian (EXTREMELY hearty)

Pancit Conton amazing flavor,

 

[Olds394]

Just want to point out that Top Ramen has never lost money. Through every economic downturn they’ve managed to turn a profit.
They will be around long after the apocalypse.

 

[dbias]

Love me some kimchi, the spicier the better.

 

[97prizm]

And I don't mean "Top Ramen" or "Cup-o-noodle" I mean, legit, "I make my own broth" ramen enthusiasts?

I love it.

Here are a few of my bowls I've made:

Tokotsu broth with Charshu Pork belly
View attachment 275504

Braised beef rib in spicy beef broth
View attachment 275505

"Birria" ramen
View attachment 275506

Veggie Ramen in homemade vegetable stock broth
View attachment 275507

I've never been able to make ramen from scratch. I prefer whole wheat noodles if possible. Do you have and broth recipes?

 

[TwoC400s]

I've never been able to make ramen from scratch. I prefer whole wheat noodles if possible. Do you have and broth recipes?

I've never made my own noodles, there are a couple of Japanese brands of plain noodles that have served me well.

Broths are definitely where I spend the bulk of my time.

If I could tell you two guiding principles about making broth:

1) the flavor is in the bones

2) the bones need hours at a full, rolling boil.

 

[Rmay635703]

We finally have gotten an Ochi Ramen restaurant locally good but not something I eat very often.

I do add fish spirals, seaweed, eggs and veggies to my tonkatsu, kimchi or Shin Ramyun

 

[4WD]

Love me some kimchi, the spicier the better.

With Soju?

 

[97prizm]

I've never made my own noodles, there are a couple of Japanese brands of plain noodles that have served me well.

Broths are definitely where I spend the bulk of my time.

If I could tell you two guiding principles about making broth:

1) the flavor is in the bones

2) the bones need hours at a full, rolling boil.

How much does high altitude affect that? I'm at 5,050 ft. I know that if bones cook at too high a temperature you can get gamey off flavor.

 

[BobsArmory]

With Soju?

I'll take the Kimchi any day of the week but I'll pass on the Soju and Makgeolli. There was a night in Seoul that involved a spinning room and a long conversation with some cool porcelain that prevents that.

 

[UncleDave]

Sure, anyplace that serves the real thing is a treat. I've never tried making it myself.

When it comes to the packaged stuff I like that as well as a quick snack.