New to the world of ramen? Check the following link below!

First time posting as I was pretty happy with this bowl

8 hour Chicken Paitan with carrots, onions and garlic at the last hour

Tare was from Ramen Lord book Soy/Shio blend

Basic pork belly chashu

Roasted Tomato

Aroma oil is Shallot oil which I think pairs nicely with the chicken broth but I’m curious to try Celery seed oil next from a post by Ramen Lord but I wonder if celery oil can be made using celery instead of seeds?

For the life of me, I cannot seem to nail the process of making proper soft boiled eggs for my ramen.

Any recommendations or tricks to have them come out perfect all the time?

I’m looking for this ramen anywhere in BC. Anyone living in BC have you seen this?

Toppings are grilled chicken, marinated eggs, stewed mushrooms, imitation crab meat(can't get ahold of fish cake where I live, green onions and stripped nori. I used a store bought bone broth and mushroom stock for the main of it and used yellow miso for the tare

They served me a bowl of instant ramen with a an overcooked hard boiled egg and no “katsu” which I found out later was a chicken tender… $8 well spent lol

Classic Shoyu Ramen with fried egg and sweet chicken chashu.

Oreno Ramen, Gangnam, South Korea

Is this the future? I'd give it a whirl.

https://preview.redd.it/1yrqhketmqqd1.png?width=1080&format=png&auto=webp&s=fa5dd5da442efdd6c572b26e08a80ae32d0a52c8

I used an instant pork soup base but made an oily spice sauce(?) to add some taste.

I’d love to make my own broth sometime but in general its alot of work. Though it might be fun.

Not new to eating ramen but new to making it. Is there any advice or places I can make real ramen? The best way I can? Places to get the stuff some advice anything? Thanks in advance.

Maguro-bushi chuka soba & yuzu-kaoru shio soba. At Yoshioka Maguro-Bushi Center in Toyonaka, Osaka (near Itami airport at Hotarugaike station).

Broth is light and refreshing, with a mix of maguro and niboshi (sardine). Torched chashu before our eyes, nice smoky flavor. “Men” is the house noodle from Maruyoshi Seimen noodle shop on the same street. This ramen shop is a small storefront but goes back a ways — and it’s literally in a trailer. Staff are friendly and efficient. There are funny signs around, like the ones that remind staff (and customers) that “restaurant business = people business” (and another one that doesn’t translate as well to English but “明日やろうはバカやろう” … “saying ‘do it tomorrow’ is stupid!”).

Definitely recommend if you’re in the area (like before a flight from ITM, or changing trains from Hankyu to Monorail to get to the Expo Park).

I've been getting flat bottom ramen baskets off of Amazon, but the handle keeps on breaking off the basket! Two of have already broke on me since Jan of this year. Does anyone know where I can buy a much higher quality one?

I have to make an instant decision.

My chicken broth came out clear from the pressure cooker, but after cooking it with aromatics, it was no longer clear. How do I keep it clear?

I read through some older posts on here about making your noodles yellow including food dye, riboflavin, semolina flour, etc. But I didn't see anybody suggest this one.

Saffron.

I've seen it used as a topper for bowls of ramen. It may seem counterintuitive, but the saffron threads turn an intense yellow color when dissolved in water even though they appear red/orange when whole. That's originally why Spanish/Mexican rice dishes are yellow. Of course any boxed version you buy at the grocery store will simply use food coloring.

To get it fully dissolved in water, you need to toast the threads first on Medium heat for 3-5min then grind them with a mortar&pestle. Rather than trying to dump or scoop it out, simply add your water to the bowl, stir, and pour out.

You can see in my pics where the upper areas of the bowl are yellow while the liquid is an unnatural orangish color. You'll notice that bottles of yellow food dye look the same way. You can also see where I blotted some on a paper towel to show the color.

I made two batches: one with 0.28g of saffron and another with 0.5g. I picked 0.28g because the bottles of saffron at grocery stores are usually 0.01 oz, which is 0.28g. The cost varies greatly by brand and store but the 0.01g bottle is typically between $5-$20 each. I buy mine in bulk on the internet and got a full ounce (28g) for $90 last time. I keep it vacuumed packed in my freezer and had batches 3yrs old before that were still good. So I used between $1.50 and $2.50 worth of saffron in my batches.

I liked the color of the 0.50g batch more but there was an ever so barely noticeable hint of saffron in the cooked noodle when eaten by itself. There was no flavor detectable in the 0.28g batch. I think next time I'll try 0.35g to get the sweet spot of yellow with no detectable flavor. The first pic with smaller piles are cooked and the second pic with larger piles were uncooked.

Obviously such small additions won't have any affect on hydration or texture. The batches I made were 36% hydration for those curious. I also used Kansui Type III from Ramen Supply for the alkaline content.

One other note on the semolina flour, one drawback and complaint was the rough texture that is typical of semolina flours. However, you can buy a double-milled version called "Rimanchinata" which still isn't as fine as bread flour but close. Also, semolina durum wheat has a higher protein content ranging from 13-15% which is usually a good thing for ramen noodles. You could do half&half with bread flour to balance texture with color.

Enjoy!

https://youtube.com/shorts/fiCsLpvu6yM

I Love it and want to make it from scratch and cant find it anywhere