I'm seeking info on making authentic ramen. I know that youtube has a fair amount, but I guess I'm looking for what makes a ramen "sellable as ramen and accepted as ramen" versus a noodle soup.

I got inspired when this ramen shop by me closed, had lots of love, great reputation, but they closed due to some factors out of their hands, a fire and someone shooting at their restaurant.

Needless to say, I'm not looking to fill their shoes, but I'm wondering what makes a "sellable" ramen versus not.

An excellent butter corn miso ramen. I added extra chasu. Great balance of flavor and perfectly cooked pork.

Pork neck, trotters, Chicken feet, and backs and some leftover beef bones I had lying around. Shrimp koumi from shrimp heads and shells, alliums, and dried shrimp.

Tare a mix of miso and seafood extract some aromats, mirin and sake and soy.

12ban high hydration noodles.

Sous vide hicken thigh chashu cubes, ajitama, and some seated shrimp from what I didn't use from making the oil.

My own fermented Calamansi-Kosho, and lemon.

I am a muslim learning how to cook,and the first thing i want to learn is making noodles/ramen. Specifically your styles of making noodles. So,what is your signatures? If you dont want you can share a recipe if you want to. :)

Hey, so I've always wanted to have Menma on hand but all I can buy in Australia is 1kg bags. I was worried once I open the bag, it will only last a week or so in the fridge

Does anyone have a solution or something else I can buy??? I would have thought as it is fermented if maybe I transferred it to a jar it would last a longer time

Hi all, as a visitor to Tokyo, I’m looking for a recommendation for ramen in Shibuya area. Have had Ichiran on previous visits so somewhere else would be good. Thanks!

Triple shoyu w/braised negi, plum smoked sesame oil, roasted cherry toms, 34% hydro noodles, agitama, scallions, grilled trumpet mushrooms, daikon oroshi, chopped red onion, and some uzu salt to brighten the bowl.

Ichiran instant with pork belly and eggs. Shipment with instant ramen arrived. I miss ramen.

How come after I blended my broth and portioned it there’s a layer of “froth” or “foam” at the top?

12 hours
Pork back bones
Pigs feet
Chicken feet

In Akita city Chinatown
Miso chanpon

Scratch noodles.

Made miso tare and an oil of lemon, garlic, and ginger to season the paitan.

Toppings seared chicken, 7-minute egg, corn, scallions, lemon roasted mushrooms, chili, a pat of shio kombu butter.

First time making paitan, and it was so satisfying to see the gelatin-rich end result!

You will have a light, better tasting broth without bitterness caused by noodle water starch. Similar to washing your rice before you cook it thank you you're welcome

Pic 1. Wagyu Ramen with a dahsi based shoyu broth.
Pic 2. Pork Ramen with a shiro shoyu broth.
Pic 3. Bad ass shumai.

Repackaged ramen packets. I found two of these in my ramen box. FRONT picture 1 BACK picture 2. Has anyone seen something like this. The label says something along the lines of, “Does not affect packaging integrity. Assembly tape only.” I’ve never seen this in a lifetime 30 years of eating ramen.

Yum 😋

This refreshing, well-balanced, and umami-rich chicken and seafood dipping broth hits the perfect middle ground between a deep savory base and a bright, clean finish.