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🍜 Any recommendations on authentic Japanese ramen recipes? I would like to find more ideas on toppings, oils, noodles and broths. Most of the cookbooks on ramen are garbage in my opinion. If you know any good books, Instagram pages, YT channels or websites, please let me know!

Any advice on how to cook it? It's my first time and I'm Indian.. just wondering if I should eat it as is or are there any recipes that are usually added?

I make this when I don't want to think about cooking. It varies depending on what's in the house.

I use a pack of frozen S&S ramen and soup base, dried wakame, an egg from my chickens, hondashi, furikake, shoyu, wasasbi oil, a couple shrimp and whatever veggies sound good in the fridge; in this case, some shoyu sugar pickles I made a few days ago. Bok choy works good too.

First, saute shrimp in oil, furikake and shoyu. A few splashes of wasabi oil and beer are a winner too. Turn off and leave in pan when they are 3/4 cooked. Latent heat will finish them as you do the rest.

Boil 1.5-2 cups water, add soup base, hondashi, furikake, shoyu and wasabi oil. The broth should be light brown and fairly transparent. Bring to a boil and add wakame. Drop in frozen noodles. Once they start to come apart while wiggling with chopsticks, drop an egg directly onto the top of the noodle square. Careful not to break the yolk! Let it boil up and change the egg mostly white. The goal is a liquid core yolk and "egg drop" consistancy whites. Add bok choy and let it just start to wilt. It's pau (done). Slide it all into a bowl, garnish with shrimp, pickles (if applicable) and green onion. Put about 2 drops of sesame oil.

This is my Hawaii style home made ramen that I have done for 15+ years. Other people probably do it different but this is pretty ono (delicious) and takes about 10-15 minutes to make from starting to thaw the shrimp in the sink. It takes a lot of small ingredients but a standard container of each lots of servings and the majority are non parishable. I am new to reddit and really enjoying the ramen sub, hope you guys like my version 🤙🤙

Chicken shoyu with spicy Szechuan tare

Bought this Samyang noodles through an online supermarket app (GrabMart), and it looked fake. Particularly the word "Samyang" in the top left has a different font. Thoughts?

https://preview.redd.it/ptux060ztzzd1.jpg?width=1365&format=pjpg&auto=webp&s=82c55ed5470b98718f5de2df4675d5163752a979

This has been hyped all over social media, so I gave it a try. It was a delicious bowl ngl 🥹

Are there any ramen flavors that tastes like Shin but aren't spicy? I love shin ramyun but my stomach lining doesn't love the spice it has.

I've got a packet of kitchen ramen I want to cook tomorrow, add some poached eggs etc. I want to add mushrooms as well but I only have canned champignon mushrooms. Is there any nice way to incorporate them?

Debate time !! Having a disagreement on the proper way to cook Maruchan ramen. I crush the noodles in the package ,,add the seasoning , water and noodles all at once . As soon as it comes to a boil remove. Makes perfect noodles that are not too mushy. Anyone agree/disagree?

Should I stock up now or have prices already been raised?

Yummy

Which method have you used? Any pointers/recipes would be greatly appreciated. I'd also like to know what to avoid doing if anyone's got experience that way as well. 😅 Thanks in advance! ☺️

I usually prepare a pretty standard marinade and I boil it and let it sit before I submerge my soft-boiled eggs in it. But it seems like my marinade never penetrates through the egg at all. Every time I have it at a restaurant it seems like the marinade is throughout the yolk as well. Is this normal?

Can anyone suggest some ramen recipes that don't take too long to make (maybe an hour or so)? If they used mostly ingredients that are easy to find at a normal supermarket (I live in Germany), that would of course be great too.

One of the nicest ramens I’ve ever tried so far! Doesn’t look like much but it had a very rich broth and the noodles soaked up the flavour.