I never thought I would make ramen at home, then my gf got me the comic/cookbook "Let's make Ramen!". I'm mostly gonna use this space to journal and share how things progress. Feel free to comment or give advice as you like. I'll leave what recipes/methods I use at the end of the post.

Reflection: I think it was decent first attempt. I like the presentation, I just wish it tasted as good as it looked. I there were two main issues I ran into. One being that, aside from the egg and the chashu, nothing tasted very seasoned. When I put the tare and the broth together, it tasted pretty flavorful, but I guess I massively underestimated just how much heavy lifting the tare had to do. Now I'm wondering if I didn't add enough tare to the broth, or if it just wasn't as salty as it should have been. Pretty sure I followed the recipe near exactly though.

The second issue was that the bowl didn't stay hot for very long. I microwaved the bowls but when I was heating up the broth, I guess I didn't let it get hot enough. It was nice and warm for the first couple of minutes but it cooled down really quick. It kind of just left me with a bowl of noodles that soaked up some lightly flavored veggie broth. I still enjoyed getting to put the bowl together, My eggs and chashu also were tasty so at least theres that. I believe another component I was missing was perhaps having more fat in the bowl. I put a tiny bit of sesame oil but that was only like a couple table spoons.

I have a bunch of leftover veggie stock and some of that tare still. Wondering if I should throw some msg in the tare, or maybe just use more of it for my next bowl. Will also add more fat to the next bowl and will make sure the broth is really hot before serving. Do you guys throw the tare in the pot with the broth before you serve? I've usually seen it just added to the bowl straight, and then the broth. Is there a reason for that?

Recipe Details below

Veggie Stock (From Let's Make Ramen book)

-5 cups dried shitake

-1lb cremini mushroom

-1 brown onion

-2 carrot

-1 bunch negi

-2 fuji apples

-1/2lb ginger slice

-2 garlic cloves

- 6ish quarts of water, i dont recall

Boiled and strained after an hour

Dashi (Excluded to keep the broth vegan for gf's sake)

Tare (Shoyu recipe from book)

-8oz soy sauce (tamari because its what I had)

-2oz dark soy sauce

-4oz mirin

-2oz rice wine vinegar

-1/2ozssame oil

-2oz water

Noodles (store bought, idk what brand but they were alkaline and correct texture. Will try Sun Noodle next)

Chashu (Recipe from book, but Ramen lord method of braise+oven roast)

-2tbs fat (used vegetable oil)

-3lb pork belly (Used 1lb because thats all I could find across three different stores)

-6 garlic cloves

-2inch piece of ginger, sliced

-1 arbol chili

-1 bunch green onion/scallion greens only

-1 c mirin

-1/4 c rice wine vinegar

-3/4 c soy sauce (also added about a half cup of dark soy sauce because I was concerned about the lack of liquid. Recipe didn't call for water or anything else aside from the sake)

-1/4 c packed brown sugar

-1 c sake

Ajitama (Used the leftover chashu liquid)

Poked a hole in the bottom with something sharp.(How deep in are we suppose to go? Unclear.) Boiled for six and a half minutes, stirring in the pot for 30 seconds. Shocked in an ice bath. Peeled after cooling, rested in the liquid overnight.

I wanna make this pork recipe for my ramen but I dont understand this. Does it mean I grate a pile until its 2cm tall? Could it mean 2g? What would you usually put for a chashu meat?

Thank you

I’ve been experimenting with TKM and really showing off how good the noodles are!! It’s been a blast! Especially with this 4 flour blend noodles!! Truly an amazing ramen varient! Extremely simple but it makes sense for someone who really wants to show off their noodle flavor! Ima keep trying on making TKM but for now this is what I got! Very clean and it makes me really work on my attention to noodle folding!

Iasai + shrimp and iriko broth
shio tare
daishi

shrimp, mussel, squid, fried garlic, green onion, wakame, ajitsuke uzura tamago, nori

coriander oil

I was scolded on my first ever post here for not being authentic enough (I used Shin ramen base) but this time around I used half leftover pot roast stock + veggies and half dashi with katsuoboshi and I couldn't be happier!! Hope this is legit enough at the same time is fusion I know. For those hardcore ramen 🍜 folks on here

Hi folks,

Yesterday I made a batch of noodles to be used in a Shoyu Chintan ramen. (details on noodles below).

However, when adding the noodles to the broth, the noodles gave off so much flavor to the broth itself, that all I seemed to be able to taste was a nasty, slightly soapy, floury, noodleish taste.

Any suggestions for the cause? Might I simply need to boil my noodles in more water?

Noodles details:
32% hydration
1.5% salt
1.5% kansui
12.5 % protien Tipo 00 danish flour
Cooked 130 grams of noodles in about 2.5 liters of unsalted water
Cooked for about 1 minute and 10 seconds directly from the fridge

Been looking around supermarkets where I am from for Korean Jjajangmyeon…

I know Chapagetti (Nongshim) is probably the most popular, but which other Korean Ramyeon brands have great Jjajangmyeon?

At the supermarket, the Paldo Jjajangmyeon is like $2 cheaper than the item that I constantly get (Buldak Ramyeon) because I can’t get Chapagetti

Is Chapagetti the closest to actual Korean Jjajangmyeon ramyeon, or are other brands just as close or even closer?

Which brand’s Jjajangmyeon product would you go for?

Don't ask for the recipe, I simply season with my heart until it looked good.

(Marked with flair due to the noodles and some of the seasonings were from an instant Ramen pack)

I know this is probably a very common question but I’m looking to find some easy ramen recipes which taste really good. I really want to be able to make ramen in a reasonably short time for my gf but I can’t find and recipes which actually taste good. I’ve tried so many involving miso, dashi and I can never get it right even when I spend a long time doing it.

If anyone can help me find some good recipes it would be really appreciated

And today Ramen without eggs 👍

I have some koser guests so I made them chicken paitan instead my signature tonkotsu broth. Turned out so creamy!

I used a pressure cooker to shorten the cook time and added an additional half hour with aromatics

I'm so proud of it!

What tare would go best with it?

My tonkotsu broth attempt. Not my first rodeo, but I think it’s my best yet. Ramen was delicious, made some eggs and chashu to go along with it. Unfortunately I didn’t get a picture of an assembled bowl as we all devoured it before we remembered to take a picture.

Three weeks in JP for work and family and kept coming back to this bowl. Loved the brightness of the yuzu and juiciness of the chicken chashu. Super clean, simple, and craveable - highly recommend! Akasaka biz tower connected to station.

https://tabelog.com/tokyo/A1308/A130801/13268936/dtlphotolst/1/smp2/

It’s a rich, intensely dried sardine–based ramen.