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Hi, I will be traveling in France, Italy, Greece and Amsterdam for a few weeks. I would like to know of good places in your opinion to eat good ramen and at a good price!

Hi! I recently tried the Indomie fried noodles, and would love to bring it to have for lunch at work, but does anyone have any tips for the logistics of making it at work? I normally cook the noodles in boiling water at home. How much water should I cook it in/how long should I cook it for in the microwave? I would probably just bring it in a little microwavable bowl, I can pour remainder water in the sink. Not as good as a strainer but it will do. Thank you so much! :)

It is very common to see video reviews about a chain ramen restaurant in Japan called "Ichiran", but when I went there I was greeted with a very long queue, it took me a couple of hours to get a seat and I couldn't help but notice there was all sorts of nationalities in there, BUT I couldn't see any japanese customers.

The ramen was awesome, as expected, but it was not that different from a less famous restaurant, and this makes me think perhaps this restaurant is overrated or just famous among tourists?

Hello everyone,

I’m looking for a ramen brand that is easy instant ramen, but healthier than standard ramen. I’m not looking for vegan. Just low sodium, protein rich. What ramen brands do you love that are healthier?

Thank you!

I'm excited and this seems like the only place that will appreciate my excitement. I have this amazing recipe for ramen that I used to make when I was living in Denver. All the ingredients were readily available so I made this a few times a month. Since we moved out of Denver 4 almost 5 years ago I haven't been able to make it. I've only recently found the ingredients i need on Amazon! After 5 long years I finally get REAL ramen.

Third ramen dinner in few days, after two tori chintan I decided to use all the spent bones to do a paitan. Well, the broth wasn't very flavourfu, even though I added some fresh carcasses. Other components were good, so let's call it a more then acceptable bowl.

Ramen noob here. I made ramen lords miso tare and veg broth. Do I just put cold tare in the bowl and add hot broth and mix right before adding toppings, noodles and eating?

Thanks in advance!

Alkaline noodles were made by a local Japanese spot & nori were from a snackpack, everything else was homemade. Broth is a simple but clean miso shoyu.

Nothing too fancy, I hope you guys like it (my kids certainly did 😉 I made a large portion of pork broth which is freezed and reheated when and how much is needed. Shoyu Tare, some eggs (since it was a fast request I didn’t marinade them). Two types of hotdogs, one is simply pan-fried without anything, the other one is slightly hot with gochuchang sause. Bacon is also pan-fried with some green onions. Corn is straight from the can (if someone has tips on how to prepare it, it would be much appreciated). I had some leftover shiitake mushrooms from previous cooking.

Broth is chicken bone broth that I simmered for a couple hours with an onion, daikon radish, green onions, shiitake mushrooms, carrots, and some nori for the first 20-30 minutes of the simmer. Pork belly slow cooked over 8 hours with gochujang being the main flavor.

Broth is a mixture of a toro chintan stock made with leftover chicken bones, dashi miso and ramen_lord’s shoyu tare, with a cured sous video pork shoulder chashu, equilibrium egg, menma, bok choy and lots of negi.

Anyone else struggle to buy groceries each month?? Ramen is the most affordable thing I have found to eat. But we can only eat so much ramen… has anyone found a way to spice up their ramen? I don’t like seafood.

Tsukemen is absolutely delicious and my favorite style of ramen. The broth was exceptionally rich and everything was cooked perfectly. More Tsukemen, please.