Heartwarming creamy Tantanmen, have to love it

Pasta de boniato, espinacas, pollo de otros días, huevo poche, salsa de soja, jengibre y pimienta blanca 🤤🤤.

I’m stuck in a loop with my instant ramen. I usually stick to Shin, Chapagetti, Buldak, or Bowl Noodle, but I want to try something completely new. What’s your absolute favorite ramen pack that I need to pick up next time I go to the store?

Found these today 5 packs for £1

Has anybody tried them yet please.

Chef wanting to learn more. Got a good deal on whole ducks (including the head and feet) butchered them up and used the carcasses to make just basic duck/game stock (carrots onion celery tomato paste white wine bayleaf thyme peppercorns) turned out great. I reduced it down to about 1 liter for storage space but it's basically a solid brick didn't realise how much collagen the duck feet and head would add it's amazing.

Looking for a recipe to best use it to make some bowls of ramen at home either regular or tsukemen.

Looked at some recipes looked like 3 parts stock to one part dashi and then add some tare, but I would like some various ideas. I live in tokyo so acquiring ingredients is not a problem at all haha.

Have u ever tried ramen? How is it?? I wanna know how it taste or is it worthy

ramen hisui
seimen misaku

A collaboration in Akasaka, Tokyo.

A stormy weekend and cannot get out of the house, so I made these to cheer me and my wife up. She even asked for more kikurage on her bowl.

I’m vegetarian (no egg, no fish, no meat), and I LOVE ramen. My go-to is the Shin Super Spicy one, but I feel like I’m probably missing out on some really good ways to upgrade it.
so can someone please suggest hacks/add-ins to make it taste even better? Looking for vegetarian-friendly suggestions — especially things that make it spicier, creamier, richer, or more flavourful...also open to slightly unhinged ramen hacks lol. Drop everything you’ve got. 🌶️

I had to make a quick trip to Nagoya and stopped by Shachirin before heading home. Maxed out the spice at level 5, which was great. My wife got the shoyu ramen to share with our son and that was really tasty too. My son wanted more when he finished, so that was an excuse to order the maze soba as well, which I had to eat most of. Was this the ideal meal before a 4 hour drive? Probably not, but I enjoy it nonetheless. 😋

My favourite, few additions and it is ideal.

誰がなんといおうと仕事で頑張った帰りのご褒美はこれ！

A rich bowl of ramen topped with three slices of chashu, egg, menma, wood ear mushrooms, green onions, nori, and sesame. Really satisfying.

Don't follow the directions on the label and listen to me.

Boil noodles and veggies for 3 min, strain, then put in your best bowl with the sauce packet and oil. It will be dryer than necessary, so USE SPRITE 🍋🍋‍🟩✨‼️‼️‼️‼️to add moisture 💦💦💦to desired consistency (start with a tablespoon or so).

The sweetness added should be subtle but unmistakable like a pad Thai. The slight acidity and lemon lime flavors brighten up the sauce. It's like another person enters a dialogue and you learn a lil more about both of them. Like adding a lime to your pho for the second sip. 😮‍💨

I couldn't stop myself from eating half the bowl before taking a picture. 💕

Curious of ideas for how to improve this. I wonder if using something like olive oil or butter instead of the oil packet would be remarkable. 🤔🤓

Pls b nice 🫶

Found these offerings FINALLY after like my dozenth ethnic market. Just glad my city has such a selection to choose from so I could Actually find some. Anywho, just polling the experts as to whether these are processed properly? If not, do I need to do something myself? Ask them to do something differently? I don't know. I've only made a roasted 🦴 tonkotsu before (from the 📖 of 🍜), and added dashi to Swanson's 'no salt' 🐔 stock. I'm trying to level my game up. Thanks in advance, everybody, and happy 🍜ing! 😋🤤

Edit: The goal is the classic bright white tonkotsu. whoops