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The Ramen Lover's Thread

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If you have never had an authentic bowl of ramen, you are missing out. Find out the nearest ramen joint to your area and get out there STAT.
 
For the rest of you have love yourself a tasty, steaming bowl of noodley goodness, post your pics and add location details and help out the uninitiated.
 
I'll start with this one. Kara-Miso Ramen (literally spicy miso) from a chain store called Ramen Bandai (formerly Kurumaya Ramen). Was good for what it was, but since they took out their signature garlic from the miso (name change and chain consolidation I think) it just doesn't hit the spot anymore. :-(
 
Still enjoyed it though!
 
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D3monic said:
Removed marrow to keep broth as light colored as possible. Still a little darker than I wanted. 
 
This morning
 
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Afte I strained it
 
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Going to go grab a thing of white miso paste, some leeks, spinach and what  ever else I find that might go good. 
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It's the fat content that darkened it. The oil on the top will slowly caramelize the veggies on top darkening it. You could try skimming the fat, and reserving it.
 
Marinade ingredients for left over smoked pork shoulder
 
Leaks, ginger, garlic, green onion, sake, mirin, soy and water with a lone omni bonnet
 
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Didn't have a lot of options in fridge, blanched some spinach, enoki mushrooms, thin sliced portobella mushrooms and pickled ginger. Also taste testing small amounts of broth with miso, garlic chili sauce, the marinade ect, 
 
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In the end I prefer the taste of broth that had white pepper, splash of marinade and some the garlic chili sauce. Also added the leaks and green onion from marinade. Leaks tasted really good after soaking all that up
 
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Slupable 
 
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Attempting to take some leftovers to work tomorrow. Broth is in separate container. Hopefully noodles dont' dry out  much. 
 
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Whoa! Looks like roast duck and pork wontons? or....
 
The Hot Pepper said:
Whoa! Looks like roast duck and pork wontons? or....
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close, roast duck and shrimp wontons. though, i couldn't never really figure out if the mince meat mixture in the wontons was solely shrimp or shrimp and pork.

You can also get this dish wish the char sui (roast pork) or chicken. for the first 700 bowls i always got roast duck and char sui, these past 300 bowls i've gotten roast duck and wontons, because holy shit are those wontons good
 
Decided to finally try this.
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Toasted some coriander, star anise, clove, and cinnamon. Cooked it all for about 4 hours.

Put in the fridge over night then skimmed the fat the next day. It was like a jello mold lol.


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Also pickled some soft boiled eggs.

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Turned out pretty good in the end. I think I would cut back on the clove next time. It's a lot of work though for one meal.

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BigB said:
maybe it's just perception, but that's an awfully thick cut of raw beef to be cooked in hot soup lol
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I took the pick before it had cooked it the rest of the way. It was just 1/4 strips.
 
Nongshim Shin Ramyun Black with braised beef and shanghai bok choy (green baby bok choy). Used 3 cups of water (instead of 2) since i was using the Nongshim packets along with some of my braising stock. Bring water, the packets, pepper flakes and braising stock to a boil. Add the shanghai bok choy and boil hard for 1-2 minutes. Add noodles and try to move the bok choy to the sides. Add the beef around the sides. This beef is super tender so im trying to keep it together. Finish cooking per directions for about 5 minutes.
 
Tasty!!!
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Had to kill the rest of my braised beef and i had 1 pack of Singapore Curry Lamian left. There is a lot more beef in this than it appears. Kept it simple cuz its a lazy day but added... Thai chili paste, gochugaru and Redboat.....Yeah it had a nice kick to it
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got a pressure cooker and a new ramen cookbook for my bday. the cookbook happens to use pressure cookers for some recipes too! home made tonkotsu ramen and noodles too!
 

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Rajun Gardener said:
Post that noodle recipe, I just got a pasta maker!!!!
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the noodle recipe was off, had weird weights and needed more liquid. essentially you bake baking soda for and hour on 275, add it to water then use that to make the dough. alkaline noodles but i'll take a pic later
 
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