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Light and dark soy sauce, fried egg, celery, chicken, peas, shaoxing wine, rice wine vinegar, msg, and sesame seeds

I fried my ramen noodles. Light and dark soy sauce, chicken, MSG, sea salt, white pepper, egg, shaoxing wine, toasted almond oil, rice wine vinegar, and some sesame seeds

This is the Green King from Ramen Nagi, my favorite local ramen shop. It’s a tonkotsu base ramen with chashu and they add pesto, shaved parm, and bits of bacon on top. I’m a huge pesto lover which made this absolutely perfect for me because it wasn’t overwhelmingly pesto flavored but it still added an interesting herbal flavor to the rich broth. I’m curious how polarizing this dish is, would you try it?

So I went to this ramen place and the tonkatsu I got was a garlic tonkatsu (it was the only tonkatsu on the menu and this is the only ramen place in town). It's not very rich, it's not even garlicky, the ramen is just a bit bland. I have Sriracha, Japanese mayo, eel sauce, hoisin and soy sauce as well as a stir fry sauce in my fridge. Any tips??

https://preview.redd.it/4np884zzuskd1.jpg?width=1257&format=pjpg&auto=webp&s=782f49050efbcda637767fe79668f41388e282b0

i visited Japan a week ago and we came across the Restraunt ''Torisoba Zagin Niboshi'' in Osaka. We ate "Chicken White Soup Soba" (atleast google says it's something calles like that) and it was probably one of the most delicious Foods i have ever eaten and i am in desperate need of a recipe. If anyone knows a recipe for this. please let me know. The broth alone would be enough, i think its a mixture of Tonkorsu and chicken, or just chicken bone maybe? Please let me know if u know something!!! Thank You!

Not seeing this in the UK anywhere. Either online or at my local shop. Anyone know if it's out of stock or production?

So a buddy of mine gave me a dozen packs of these mc trader chicken ramen and let me tell you that the seasoning is worst thing I've ever had eating ramen. I eat only once or twice a day, with a bowl of instant ramen being my main source as I haven't went a day in the past 20 something years eating them. Usually 3 packs per bowl, my face is mixing the picante and creamy chicken with a Chile pack then basic add ons like veggies, random meat from leftovers, and vinegar.

So my question is how to make that packet of seasoning taste better? I've tried multiple tricks but 1 packet of MC in 2 packets of maruchan or top just ruins everything. No I do not have an Asian market near me or I'd be there everyday, just the usual dollar stores, Walmart, and Lowe's in my town. The only helpful advice I got was throw that seasoning packet away and use bouillon instead. Anyway to make the seasoning packet better or am I sol

PS My Stitch is ramen connoisseur too lol

i’m a HUGE picky eater and have honestly never, in my life, tried ramen. i don’t mean picky as in “oh yeah i dont like (insert food here) i mean i’m PICKY. i don’t like bread, or onions (unless its onion sauce), or eggs, shrimp (most seafood at that), chashu, menma, seaweed, naruto (the pink and white pinwheels AND the anime), butter, you get my point.

i am a chefs most despised customers, a 3zooma (arabs will get it) hosts’ worst enemy, etc.

please give me ideas 🙏

Finally got to the point where I need to start spreading the love around so I put together these kits for a couple of friends today.

Tori Paitan (Not pictured) Shoyu Tare Negi Abura-ish aroma oil Flat cut Hakata-style noodles Sous vide pork shoulder Chashu Green onions

My wife didn't want ramen tonight, so I'll share a pic of my own bowl once I make it.

I bought it at my local international market. I’m a newbie when it comes to spicy ramen, I’ve tried Shin (my favorite), Buldak, and Buldak 2x, I’m curious how this measures up and what heat level to actually expect. And any tips or preferences you have when you guys prepare it. :) Thanks!

I had one of them in my ramen and it tasted similar to an egg

Hi! I am an absolute beginner to making ramen, so I often have a hard time thinking up ingredients to add to the dish. What would be some good ingredients to add to achieve a spicy vegetarian ramen, aside from onion, leek, and egg? Thanks so much!

Went to a place called Nariya in Fujiyoshida after visiting popular tourist sites around mt. Fuji. Tried their specialty soft chashu ramen (yawaraka chashu ramen). The family restaurant owner was so kind and has 40 years of experience in the culinary arts, therefore the food was amazing!

Hi all. Just wondering if anyone has a simple ramen recipe with the broth made from dashi and chicken stock powders? Any tare suggestions?

I made the mistake of trying this. It is absolutely awful. Consistency is strange, but the taste is like cardboard. What is worse is the smell, stinks up the kitchen. The actual broth is BLAND.

All around, terrible. I never leave bad reviews because it is like, hey, just my opinion, and really, nothing is so bad that I need to spend the effort to leave a negative review. This stuff is THAT BAD that, and also pretty pricey.

I don't care how good it is for you, this stuff is flat out awful. Anyone who orders this stuff more than once must be out of their mind.

That said, the toppings add-on thing isn't bad. But you can get same thing elsewhere.