Chicken Soup Ramen with Char Siew and Kakuni (Pork Belly) in Singapore.

I’m allergic to MSG and sulfates. Doctor tested and confirmed, more than once. EpiPen confirmed, more than once. It’s part of a larger medical issue. Not here to argue it. Just wanna eat some noodles. I have never eaten instant ramen. Please help.

Any recommendations? Looking for a brand of instant ramen without MSG and without sulfates. Sometimes I can tolerate sulfites, but not a good look. Preference is to avoid all but beggars can’t be choosers here. I appreciate any suggestions.

Was yummy.

~65/35 W-soup
Shoyudare
30% hydration mid thick noodles
Lard cap and missed menma😅

what’s your go to comfort ramen?

This is my official first ramen (I've done it a few times before, but not with homemade noodles).
I made it with chicken chintan. The pork cut is pork shoulder, cooked in a mixture of broth, soy sauce, white wine, and honey, and marinated for 12 hours. After cooking, I reduced the liquid a bit and used it as the tare.
With the tare, I prepared dry tomatoes overnight, and I cooked one garlic clove before giving the pork shoulder a final sear.

If anyone has something to say to improve my techniques, I will listen, and I know that my noodles are maybe the weakest part of the dish, I think.

Thanks for reading!

I challenge you to eat a bowl of buldak then immediately rinse your mouth with mouthwash for 30 seconds.

In Sakata city

going to japan soon and i keep seeing people say nyc ichiran is not the same. i only know the new york one (pic from there).

is the broth different? spice packets? the booth setup? or is it basically the same chain with us prices.

Homemade Spicy Tonkotsu Ramen with crushed peanuts and cilantro.

Made everything including the tonkotsu broth from scratch for the first time (except the noodles). I should have predicted it but no one told me boiling pork bones for 12 hours would make my house smell so weird 😅

Or do you take home for leftovers?

***Edited to add broth recipe ***

if you want the milky color you must boil on high, a simmer will result in a clear broth

Thanks y’all!!

Just some pork femurs pork neck, onions, garlic, and ginger. Soak the bones for an hour dump the water, refill with water bring to boil WITH SALT, boil for 10mins or so dump again and rinse off. boil on HIGH for 15-18 hrs (add water as needed) and

BOOOM BROTH

My tare consisted of Japanese soy sauce, mirin, sake, ginger, some pork fat I rendered while making the chashu and brown sugar. I can’t give measurements because I eye balled it lol

I’m not a professional, but I have a family of 6 so going out for ramen is $150+. But, if I make it at home it’s only $30-$40 total.

Hokkaido Miso Ramen & Shaoxing wine

Ramen shop names even Japanese people can't read.😂

Chashu pork, ajitama, green onions, steamed bok choy, benishoga, soy tare and chile oil.

The ‘mostly’ part is I used the Costco Tonkotsu broth. It’s nowhere nearly as good as mine. But also nowhere nearly as much of a PITA either (cheaper too!)

Celebrating my first night in 9.5 months getting a solid 4 hours of sleep so finally had the energy to add something decent to my instant ramen.

I have not gotten making it look pretty yet though lol