Near shibuya station, wagyu broth is thick , spicy and delicious

#Excuse my shitty photo capturing skill😅

This is only my second time making ramen at home, and I’m really happy with how it turned out. Chicken chintan, awase dashi, shoyu tare, chicken chiyu, ajitsuke tamago, shiitake mushrooms, and homemade chashu.

Honestly, I didn’t expect it to turn out this good!

Made an autumn themed ramen for my girlfriend last weekend. Homemade chicken and vegetable broth, miso-sesame tare and black garlic oil. Topped with soy sauce & honey glazed duckbreast, four kinds of mushrooms, eggs (had no time to marinate them unfortunately), roasted pumpkin and charred corn. Noodles were wholegrain with a lot of rye (seen in the last picture).

Incredible meal at Lotus Noodle Bar in St Augustine. Coconut curry ramen and garlic noodle mazeman. Great experience. 🍜💕

Did a quad miso mix inspired by Ramen_Lord’s miso tare recipe. Made with a doubutsu kei broth using pork neck bones, pig trotter, and a stewing chicken.

Also made two aroma oils with lard and chiyu since i didnt have much of either

First bowl was underwhelming because i didnt use enough tare and aroma oil, but this second bowl using more of both hit the spot.

Clam ramen from Menya Kiyo Nagoya Sakae in Nagoya. First time having clam ramen and wow it was delicious.

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

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.

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.

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

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

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.

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. :)

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!

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!

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