Ramen thread

[Anonymous No.10067072]

Show me what you've got

[Anonymous No.10067083]

>>10067072
no

[Anonymous No.10067116]

>>10067072
no

[Anonymous No.10067213]

i fucking hate cooking and food

[Anonymous No.10068265]

>>10067072
Those noodles kinda look like shit. Are they top ramen noodles?

[Anonymous No.10068268]

>>10068265

Those definitely don't look like top ramen.

[Anonymous No.10068280]

>>10068268
Why do you think they don't?
The broth and toppings are the only thing that make it not look like top ramen

[Anonymous No.10068296]

>>10067213
in that case, this thread is perfect for you.

[Anonymous No.10068304]

>>10067213
That's okay because OPs pic is clearly of a big slop of shit.

[Anonymous No.10068320]

>>10068304
>>10068296
WHAT THE FUCK IS WRONG WITH IT?

[Anonymous No.10068330]

Hakata Tonkotsu

[Anonymous No.10068409]

>>10068330
Did you make this? How hard is it to make the meat for this stuff?
Eggs look a little underdone.
Noodles look great though.
What kind of broth is that bro?

Can you give me any tips? I'm trying to learn to make my own.

[Anonymous No.10068420]

[Anonymous No.10068454]

>>10068409
>eggs under
Theyre supposed to be under
not him just telling you
see
>>10068420

[Anonymous No.10068455]

>>10068330
>>10068420
These are restaurant ramens aren't they?
Like pic related.

[Anonymous No.10068461]

>>10068454
It looks too under though.
https://www.justonecookbook.com/ramen-egg/
This is under, but still cooked.

[Anonymous No.10068494]

>>10068461
they look perfect, and they can even be less
you can put a raw yolk if you want, its ramen, its only wrong if it sucks

[Anonymous No.10068556]

where my rameniacs at

[Anonymous No.10068620]

>>10068556
I've never had a good bagged ramen

[Anonymous No.10069054]

Get on >>10068420 and my level plebs.
Enough of these instant noodles and lets post bowls of ramen.

[Anonymous No.10069181]

>>10069054
>that cup
>that table
I've been to that same place in little tokyo.

[Anonymous No.10069187]

Someone post the ramen infographic please. I don't got it on my computer.

[Anonymous No.10069191]

>>10068556

Is that the one with the powdered milk? Pretty good as far as I remember.

[Anonymous No.10069203]

>>10069054
brown liquid is never a good color/texture for food.

[Anonymous No.10069212]

>>10068409
It’s from a restaurant. Eggs are fine. They all look like that in Fukuoka and it’s called nitamago. Broth is tonkotsu (pork bone).

[Anonymous No.10069221]

>>10069054
pork fat is fucking bad for you. tastes good in soup but in general, lard is to be avoided.

mexicans use a ton of lard and crisco in their food. they're also the fattest of the amerishits

[Anonymous No.10069227]

>>10069203
so you don't like beef stew then.
basically all meat-based soups will be brown. unless you mix in tomato.

[Anonymous No.10069420]

>>10069203
>brown liquid is never a good color/texture for food.
You have never had curry ramen then.

[Anonymous No.10069493]

[Anonymous No.10069500]

>>10067072
>>10068455
>chopsticks
fucking weebs

[Anonymous No.10069570]

>>10069191
Powdered coconut milk

[Anonymous No.10069668]

>>10069493
that looks horrible

[Anonymous No.10069699]

>>10068409
https://youtu.be/giFJwNetpPA
I've made my home made stuff from these videos.

[Anonymous No.10069781]

>>10069699
Man making the noodles seems like a pretty long process.
Although I was hoping more of a guide for broth.

[Anonymous No.10069808]

>>10069781
He's got other vids for that.
Broth is just broth though. Boil down bones, add soy mirin sake and a bit of fish sauce

[Anonymous No.10070869]

>>10069181
It's Manpuku, in Chatswood, Sydney.

[Anonymous No.10070932]

>>10069493
Stop, kitty!

[Anonymous No.10072096]

>>10069808
What about curry broth? It's just water, and curry powder right?

[Anonymous No.10072117]

Yum yum gimmie some

[Anonymous No.10072121]

>>10072117
Or dat Aka Tonkotsu

[Anonymous No.10072132]

>>10072117
That pork looks great.

[Anonymous No.10072501]

All the recipes I find call for making the noodles separately from the miso. I'm still a beginner - is it possible to make the miso broth and then cook the noodles in that? It would save a pot and a bit of hassle.

[Anonymous No.10072541]

>>10072501
If you wanna create mustard gas sure

[Anonymous No.10072634]

>>10072501
There'd be starch from the noodles. If you're using fresh noodles they cook a lot faster than store dried ones

[Anonymous No.10072791]

>>10072501
1. make pork broth
2. make dashi
3. make tare
4. cook noodles in water and drain them
5. mix / put in bowl

[Anonymous No.10072924]

>>10072121
Sloppiest slop of shit ive ever seen.

[Anonymous No.10072969]

[Anonymous No.10072991]

>>10072969
Do people even like bamboo shots?

[Anonymous No.10073060]

>>10072991
depend on people. western people dont like its
food texture?

[Anonymous No.10073359]

What's the best seafood to put in ramen? I see it with salmon the most, but part of me thinks that tiny shrimp might be better.

[Anonymous No.10073393]

>>10073060
It's revolting.

[Anonymous No.10073481]

>>10073359
hokkaido some shop serve salmon ramen,but tokyo my town i dont see it .i like gomoku-ramen.

[Anonymous No.10073581]

>>10072991
I like eating them kinda. They are okay.

[Anonymous No.10073663]

>>10067072
>>10067072
Nigger that looks like some bullshit.
Btw when I use these (1/4th) that’s just the amount of liquid you use in comparison to the whole thing (1/1)

Take the 20 cent ramens or cup ramen(50 cent)
Make a broth of chicken broth (half)
Honey (couple drizzles)
Ponzu or soy sauce (1/8th-1/6th)
Banana pepper juice (1/8th-1/6th)
Ginger/sesame sauce (1/8th-1/12th)
Water(optional)(1/8th-1/16th)
Dry spices to add to broth :
Chili powder
Garlic (crushed/fresh/ground)
Black pepper
Lemon(fresh or seasoning)
Cayenne
Paprika
Also optional but I always do it now
(Add cooked onion and chives into the sauce)
(Cook the broth to a nice heating point where you can leave the ramen to cook in it, use some of it to cook the ramen, and while it’s doing that add about 2 tablespoons of oil, maybe a little less to your remaining broth. Cook on med-high/high with the oil based sauce and add your sausage/meat and chives and onions. After it’s been cooked thoroughly, strain some of the ramen broth and add the oil based broth (10-20%) to the ramen it’s self and drain the rest or keep it. Garnish with banana peppers on top.

[Anonymous No.10073664]

>>10073581
the ones I've tried had a very strong "plasticky" taste to them, maybe it was just the brand?

[Anonymous No.10074190]

>>10072096
I make a curry stew, so onions garlic, curry roux then water it down with chicken stock and add noodles.

I usually make Udon for the straight up stew though

[Anonymous No.10074246]

looked so good i forgot to take a pic first

[Anonymous No.10074769]

Is there any specific order you should eat the shit in ramen? I know places get mad if you eat sushi wrong.

[Anonymous No.10074789]

>>10068420
>>10072969
What are those biscuit looking things with the spiral pattern?

[Anonymous No.10074797]

>>10074789
It's a fish cake called naruto

[Anonymous No.10074863]

>>10074246
Ramn looks great as fuck.
What kind of broth is that?

[Anonymous No.10074869]

>>10073663
>Take the 20 cent ramens or cup ramen(50 cent)
I can't stand processed ramen noodles.
They taste like shit and nothing like real ramen.

[Anonymous No.10075149]

>>10067072
Samyung spicy stir fry

[Anonymous No.10075164]

>>10074863
rich pepper pork broth with pork belly, bamboo shoots, woodear, mustard greens, red ginger, green onion, black garlic “oil” & an egg

[Anonymous No.10075295]

>>10075164
Sounds pretty good.
I'm a pretty basic person. I eat a lot of simple things. Like Cheese pizza.
But for some reason, ramen brings out a different part of me that loves everything inside of ramen.
Except ginger.

[Anonymous No.10075318]

Chef where I work let me take home some of our ramen broth after I told him I bought ramen for $8 at a local Korean joint and it was 99 cent ramen with an egg. Made this. Was nice.

[Anonymous No.10075418]

>>10075318
Looks Simple and Clean.
I like it.

[Anonymous No.10075420]

>>10069493
Don't eat cat

[Anonymous No.10075441]

>>10072501
The noodles are usually cooked in an alkaline water, then the dish is assembled by putting all the ingredients together into a bowl. The noodle water causes the noodle to retain a texture and flavor specific to ramen.
You can cook the noodles in the broth but it will not taste the same.

[Anonymous No.10075448]

>>10074769
No, there is not. You might try the broth first if you are in a restaurant but don’t have to.

[Anonymous No.10075454]

>>10075318
Is this shoyu ramen?

[Anonymous No.10075570]

>>10075454
I'm not sure what you describe it as, the broth is made from cooking pork belly with soy sauce, fish sauce, miso paste and a bit of onion I think? I haven't made it myself personally just handled it and ate a ton of it.

[Anonymous No.10075734]

>>10075441
Kek

[Anonymous No.10075821]

>>10075734
?

[Anonymous No.10075839]

These are vegan shio ramens I made.

[Anonymous No.10075847]

This one's tonkotsu.

[Anonymous No.10075851]

Two tonkotsu aka miso, vegan shio and a beef shoyu.

[Anonymous No.10075860]

>>10075851
Ah, the image is too big. Sorry.

[Anonymous No.10075871]

Does anyone have a sort of guide or something for making your own ramen? I'm planning on making some tonight is all, I've got the noodles, miso paste and frozen veges. It'll be meatless since I haven't got any prepared. Should I just throw those all together and boil it until it's ready? I might actual poach an egg in with it.

[Anonymous No.10075905]

>>10075871
There's lots of guides. I recommend you check out justonecookbook.com for anything japanese. Also, here's an important blog post by some homoboy from reddit, which poorly explains tare, the true key to good ramen: http://www.ramenchemistry.com/blog/2015/1/23/ramen-1013-tare

Essentialy, ramen is three things: noodles (the eponymous ramen, from the chinese lomein), stock (chicken bone, vegetable or pork bone based typically), and tare (that's your salt).

[Anonymous No.10075910]

>>10075905
Thanks mate.

[Anonymous No.10075983]

I went to a shitty ramen shop the other day that coat $15 for a bowl of kyushu black. It came with one piece of pork and spring onions. It was shit. They charged extra for literally every topping. I couldnt believe it and i wish i didnt go.

[Anonymous No.10076033]

Hokkaido style miso ramen but I forgot to add corn to make it truly authentic. That white slab is butter.

[Anonymous No.10076290]

>>10073060
Scampi, because there are nice assortment of seafood to chew on while sipping the broth

[Anonymous No.10076683]

[Anonymous No.10077225]

>>10076033
Thats a lot of butter. From the hokkaido instant ramen i had in japan i thought it was terrible.

[Anonymous No.10077256]

>>10067083
>>10067116
>>10067213
if this were a ylyl thread, i'd have lost it

[Anonymous No.10077409]

>>10067072
2 minute noodles. call it ramen.

[Anonymous No.10077465]

>>10075905
Not him, but I didn't think curry ramen needed stock? I've never really noticed the taste of meat at places.

[Anonymous No.10077471]

>>10076683
What is with those noodles? Looks like wheat udon

[Anonymous No.10077513]

>>10077471
idk, they were probably the best I've had though. tsukemen from rokurinsha in tokyo.

[Anonymous No.10077515]

[Anonymous No.10077573]

>>10077515
>all that meat
You order extra?
Broth looks like its a little too greasy/fatty.

[Anonymous No.10078679]

bump

[Anonymous No.10078750]

>>10077465
Well, I'm talking about a normal basic bowl of ramen with noodles in soup. There are of course exceptions like curry ramen, tsukemen, tantanmen.

[Anonymous No.10078870]

[Anonymous No.10078888]

>>10069493
Ban China.

[Anonymous No.10079233]

[Anonymous No.10079801]

>>10079233
That meat looks fucking perfect.

[Anonymous No.10079836]

>not eating the superior pho instead of filthy rice nigger ramen

fucking weebs, SEA food is infinitely better than weeb shit

[Anonymous No.10079887]

>>10079836
Pho tastes like cleaning supplies and people only can tolerate it by adding other oils and dressings and shit. They don't even eat it in it's regular form.

[Anonymous No.10079996]

>>10079887
t. never had pho

[Anonymous No.10080010]

>>10079996
Had it twice at two different places. Both sucked.

[Anonymous No.10081675]

>>10074869
Honestly this was just a way for chefs that are on a budget to make decent ramen, you can use whatever ramen you want
>hurdur sausage and all those spices aren’t budget
You use about 50c-1.00$ of spice overall, and then 70c-1.00$ of sausage too. I’d still consider 1.40$-2.40$ pretty budget, or like 3 dollars if you use the good ramen.

[Anonymous No.10081725]

>>10067072
ive never had restaurant ramen
just regular ol' chicken maruchan/top ramen packets
i sometimes poach an egg in it

also when i see someone make those cheap packets of ramen and they add the seasoning pack at the very end it just gets to me
like fuck its already cheap shit at least make it good
how dont people know that the noodles absorb the water? you want the seasoning already in the water before the noodles so that when the noodles get added to the boiling water and seasonings it absorbs all the flavor!
shit is simple and 100% improves the dish

[Anonymous No.10081869]

Any experiences with store bought noodles? I heard miyakoichi noodles are pretty good

[Anonymous No.10082883]

>>10081725
>how dont people know that the noodles absorb the water? you want the seasoning already in the water before the noodles so that when the noodles get added to the boiling water and seasonings it absorbs all the flavor!
>shit is simple and 100% improves the dish
Wrong for real ramen.
You boil the noodles then drain out all the water and put it in the broth to let it absorb th broth juices.

The water it boils has foam or whatever it is.

[Anonymous No.10083027]

>>10069500
Yes,and?

[Anonymous No.10083063]

>>10079996
You poor lost soul.

[Anonymous No.10083092]

THIS is a real ramen.

[Anonymous No.10083251]

>>10082883
Noodles release starch and flour if you're using fresh noodles. Which will then be added and boiled into your soup stock.

[Anonymous No.10083502]

>>10083092
>Full Japanese breakfast

[Anonymous No.10083561]

What's the best way to do the egg, anyway? Cook it in the broth, then peel it and put it back in the soup?

[Anonymous No.10083865]

Ramen Tatsu-Ya

[Anonymous No.10083947]

How do they get their broths to have that creamy look to it?

[Anonymous No.10084101]

>>10083947
Pork bones simmered for half a day

[Anonymous No.10084199]

>>10083947
Lard

[Anonymous No.10084222]

>>10083947
Lard or schmaltz

[Anonymous No.10084232]

>>10083947
Here how ramen is how traditionally served. Warm bowl, filled with flavoring: soy sauce, miso, salt then a splash of fat is added : sesame oil, chicken fat (think Schmaltz), lard. Then the soup is poured in, noodles added then toppings.

[Anonymous No.10084331]

>>10084101
>>10084199
>>10084222
>>10084232

Thanks

[Anonymous No.10084372]

absolute shit quality desu

[Anonymous No.10084565]

>>10083865
How to do those thin red things?

[Anonymous No.10084583]

>>10084565
They're strands of dried chile pepper.

[Anonymous No.10084641]

>>10067072
I CANT STOP EATING INDOMIE RAMEN

>have tons of great food in house; steaks, fish, pork, chicken, delicious healthy choices
>go for the 50 cent ramen pack every time

Help me bros why is this trash so good, it's somehow only 200 calories instead of 460 like maruchan somehow

[Anonymous No.10084648]

>>10083092
Is that an amerimutt?

[Anonymous No.10084682]

>>10083092
Fit for a king.

[Anonymous No.10084691]

>>10082883
>Wrong for real ramen.
im not talking about "real" ramen
im talking about the cheap packets
learn to read you snobby faggot

[Anonymous No.10084708]

>>10084691
No u. This is the real ramen thread so obviously we're going to be discussing real ramen. The instant ramen thread is over here >>>10080600

[Anonymous No.10084730]

>>10084708
this is a ramen general
if it was about "real" ramen then it should have said so
and i wasnt talking about which brand is the best
and this thread is full of people talking about and posting pictures of all types of ramen
basically youre a condescending faggot

[Anonymous No.10084735]

>>10084730
>basically youre a condescending faggot
Yes. First day on 4chan?

[Anonymous No.10084755]

>>10084735
>its ok to be a humongous faggot because youre on 4chins
reddit pls leave

[Anonymous No.10084781]

>>10084755
Holy shit, I can smell the new on you.

[Anonymous No.10084791]

>>10084781
>Holy shit, reee
yea only newfags get insulted by being called new or reddit
i seem to have struck a nerve

[Anonymous No.10084796]

>>10084791
Nah, the real best way to spot a newfag is when they reply to obvious bait. See you next time, and thanks for playing.

[Anonymous No.10084845]

>>10084796
>I WAS ONLY PRETENDING TO BE RETARDED

[Anonymous No.10084967]

>>10084796
>ha! jokes on you! it was all a game and you were my pawn!

[Anonymous No.10085013]

>>10084796
>go full retard and btfo your own self
lol way to go

[Anonymous No.10085058]

>>10084845
>>10084967
>>10085013
>Still replying
You guys do realize that trolls these days are so stupid that they just want (you)s even if it's people calling them stupid, right?

[Anonymous No.10085060]

>>10084641
I always figured indomie was a noodle with no broth dish and maruchan is a soup ramen

Either way I'm in the same boat, cheap instant noodles are my guilty pleasure

[Anonymous No.10085083]

>>10085058
>pls no bully
dude you are a faggot
stop trying to pretend like youre someone else to come to your own defense

[Anonymous No.10085972]

Who the fuck thought SALT Ramen was a good idea?
It's basic as fuck.

[Anonymous No.10087995]

>>10085972
Salt ramen is good tho

[Anonymous No.10088106]

>>10076033
>Make decent-looking bowl of ramen
>ruin it right at the end with an unnecessary amount of butter

You should whisk probably a quarter of that amount of butter into the broth right before serving, believe me, it'll come out a lot better.

[Anonymous No.10088136]

>>10079996
Where I live there's at least one pho restaurant on every street and at every table they have giant bottles of soy sauce, fish sauce, hot sauce etc. and the Vietnamese absolutely douse their shit with it.

[Anonymous No.10088225]

>>10083947
Thick meat soups are made with pork and chicken bones, which release collagen, which is like gelatin. They also emulsify large amounts of fat into the broth by boiling it. It's amazing to see a tonkotsu or paitan broth after it's cooled. Literally pork jello.

[Anonymous No.10088663]

>>10085972
>Who the fuck thought SALT Ramen was a good idea?

Probably someone who tasted it? It's pretty good.

[Anonymous No.10088698]

>>10069500
>knowing how to use chopsticks makes you a weeb now
Culture yourself, fag.

[Anonymous No.10088825]

>>10088698

Why would you willingly choose to use inferior tools in your home? It's not like you in a restaurant or out in a bout in orient son.

[Anonymous No.10089106]

>>10088698
>white fat shit thinks he's Asian and likes to post gay cartoons
'nuff said

[Anonymous No.10090772]

>>10088225
Reminds me of when I brought some leftovers home once and it stayed in the container. I was confused for a few seconds.