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The Ramen Lover's Thread

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#281 dragonsfire

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Posted 28 December 2017 - 12:53 PM

Congrats on the PC, its awesome for cutting down time :)



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#282 BigB

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Posted 30 December 2017 - 01:44 PM

more noodles, made a soft boiled egg marinated, only 12/24 hours but was still delicious. more eggs marinating 

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#283 ShowMeDaSauce

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Posted 31 December 2017 - 04:33 PM

Korean style ramen with homemade kimchi, egg and leftover beef. Started out as Nongshim Kimchi Ramyun

 

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#284 Rajun Gardener

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Posted 01 January 2018 - 01:45 AM

I played with the pasta maker and made ramen, almost. I followed the net recipes, baked the soda and even cheated and added paprika and turmeric to the dough. After playing with the dough I made a cabinet broth to try these out. The cabinet forfeited garlic, onions, bacon grease, chicken broth, fried bacon, salt, fish sauce, soy sauce and red pepper paste. Maybe it's the cocktails but this stuff is good enough to drink, the noodles weren't bad either.

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#285 Rajun Gardener

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Posted 13 January 2018 - 09:46 PM

I had a craving for some spicy ramen and here's where I ended up, it's nice having a small stockpile of goods in the house. I started with some instant and turned it into a masterpiece.

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I raided the freezer and found some green onion and beef dumplings that I fried in hot sesame seed oil, then fried those wonder meat Asian meatballs along with the carrots and broccoli. I topped it off with some smoked hot sausage, fresh scallions, sriracha and hoisin sauce.

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#286 ShowMeDaSauce

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Posted 14 January 2018 - 11:00 AM

Shin Ramyun Black is a pretty decent ramen. In Korea dumpling soup is called Mandoo Guk. A couple of the local joints offer "hot pots" with pretty much whatever additions you like including dumplings, rice cakes and ramen. I love the hot pots but i normally skip the ramen addition. It gets soggy too fast because it keeps cooking on the table.

 

Look for Vietnamese meat balls.(Bò Viên) They go great in noodle soups.



#287 BigB

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Posted 14 January 2018 - 11:12 AM

just wanted to post a picture, but apparently i need to write something. "no words necessary"

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#288 Rajun Gardener

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Posted 14 January 2018 - 12:53 PM

Use the "add to post" button on the left after you attach the photo, no words required.



#289 BigB

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Posted 25 January 2018 - 01:26 PM

I saw this on mark wein's migrationology youtube channel. Apparently it's a common thai junkfood. It's MAMA Tom Yum flavored ramen. Instead of having soup, you make it into a salad. I added the spicy packet, seasoning packet, tom yum paste packet, some sugar, fish sauce, cilantro (they used water mimosa whatever that is), this yuzu hot sauce from trader joes that's really liquidy and not saucy, yuzu is the japanese lemon and i think it was in a garlic liquid (they added garlic liquid in the video) so it was perfect. Also added some onion, sliced pepper, chicken and shrimp. Mix it all together, add the extra crunchies from the bottom of the bag. Good stuff.

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#290 JayT

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Posted 25 January 2018 - 06:51 PM

There's a new Ramen place a few miles away that I have been meaning to check out.  Will post pics when I do.



#291 ShowMeDaSauce

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Posted 01 February 2018 - 03:25 PM

I picked up these a while back and i just got around to trying them. This is the classic "funky" river snail/pork flavor you either hate or love. This one is not as funky as another one i tried. Inside the bag are 5 packs of veggies including fermented beans, bambo, radish, mustard and a pack of peanuts with fried tofu skins. Not completely sure cause its all in Chinese. Plus a pouch of chili oil and the rice noodles.

 

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This is with half the pack of chili oil. The pack is REALLY big for the amount of stock/noodles.

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This is with the whole oil pack and stirred...Turned out pretty damn spicy too. These turned out not nearly as funky other than the burps. REALLY good if you like Luosifen.

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Edited by ShowMeDaSauce, 01 February 2018 - 03:38 PM.


#292 D3monic

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Posted 01 February 2018 - 10:07 PM

Some ramen tonight. 

 

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Soft boiled egg, bean sprouts, spinach, leftover ham, portobello and shiitake mushrooms, scallions, Soy tare and kerrigold butter. 

 

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Fresh squeezed margarita with 2 limes, 1 lemon, simple syrup and my favorite tequila corralejo reprosado

 

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tried the simply asian japanese style noodles and ramen broth from McCormicks. Not bad, doctored broth with garlic, ginger, shiitake mushrooms and scallions

 

 


Edited by D3monic, 01 February 2018 - 10:11 PM.

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#293 Masher

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Posted 01 February 2018 - 10:09 PM

Oh hell yes!!!

#294 JayT

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Posted 04 February 2018 - 09:34 AM

I'd be scared of how salty ramen would be with ham added



#295 texas blues

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Posted 04 February 2018 - 05:22 PM

I'd be scared of how salty ramen would be with ham added

 

And you should be scared.

 

Because it totally went over your head.

 

Dude was drinking a margarita while eating asian food.

 

Carlos Castenada coyote boy vs. Northern Shaolin Gung Fu.

 

Or in simpler terms...

 

Cheech and Chong.


Edited by texas blues, 04 February 2018 - 05:24 PM.


#296 D3monic

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Posted 04 February 2018 - 06:59 PM

I'd be scared of how salty ramen would be with ham added

 

oddly it was less salty than normal when I use a shoyu tare. Maybe the butter cut through it some.... btw. butter now going to be a staple in my ramen. 

 

Also no way near as salt as compared to using the dried noodles and their salt bomb packets. 


Edited by D3monic, 04 February 2018 - 07:00 PM.

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#297 JayT

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Posted 05 February 2018 - 12:41 PM

Yeah, those packets go straight in the trash for me.  I'd rather use sauces and pepper powder to flavor.  I came up with an Asian sauce made with garlic, ginger, soy sauce, fish sauce, oyster sauce, sweet sauce, Sriracha, and superhots that works wonders for me.



#298 ShowMeDaSauce

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Posted 05 February 2018 - 04:32 PM

A few things ive found that can cut way back on the sodium and other crap in ramen seasoning packets.

 

Riken dashi powder...no added salt or msg. Available in veggie, sardine and bonito

Light or red reduced sodium miso. Cold Mountain has one that is pretty good called Kyoto and its about half the sodium of regular miso or less

Kikkomann reduced sodium Tamari. Less sodium than their reduced sodium soy sauce and the flavor is strong....gluten free too

 

Use good fish sauce. It wont be low sodium but at least its strong and you can use less.

Use homemade kimchi. If you make like i do it will have about half of the sodium of store bought.

Soaking some things in water for a little while before using them. Such as preserved mustard green/tubers and even ham.

 

 



#299 Edmick

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Posted 09 February 2018 - 03:29 PM

Obviously nothing is as good as jjampong from scratch but this stuff actually comes pretty damn close. It really does have a nice authentic flavor to it. The chinese market by us doesn't always have it in stock, but when they do, we jump on it.
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#300 ShowMeDaSauce

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Posted 09 February 2018 - 05:12 PM

Paldo and Nongshim Jjampong are not too bad.

 

My Costco just started carrying Nissin Raoh aka tonkatsu flavor. Im going pick some up next week.

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