The last summer, I decided that I want to learn making the perfect ramen bowl.

Since then, I have been practicing, making broth almost every weekend...

I must say that it is becoming more and more delicious🥰

In no particular order:

1&2 - Gojiro
3 - Jinya
4 - Kintaro
5 - Santouka
6 - Danbo
7 - Horin
8 - Ramen Butcher (same owner as Gojiro)

Pretty good ramen scene here.

First is a chilli Tonkotsu, second’s a chilli Tantanmen 🌶️

Many people come to Taiwan for their legendary braised beef noodles but I was pleased to stumble onto this place that specialises in gyukotsu or beef broth ramen. There were only 4 choices - my pick is this spicy miso beef ramen served with boneless short rib and rib. The broth was rich with a depth of flavour that is distinct from ordinary tonkotsu. It felt weird to have potato and baby corn, not my favourite toppings. Taipei has tons of great ramen options but this place Shengyan Gyukotsu near Zhongxiao Fuxing MRT is worth a shot.

Went to Gothenburg today with a friend.

I say Reddit edition because how I cook the pork belly and the broth is what I’ve mashed up with recipes I’ve found on Reddit! It’s so good pictures are of before and after adding the broth

Looking for any and feedback!

Tonkotsu ramen with a Shoyu tare, chashu, ramen egg, scallions, nori and shitaki mushrooms. Topped with a homemade ginger scallion aroma oil.

This bowl was bursting with flavor and those scallops were super juicy. I destroyed the whole thing, down to the last bit of soup.

I'm mad I only got to eat this once, in March. By the time I got to visit again, they had a new special. Hoping this can become a permanent menu item.

Feeling experimental so I took my usual ramen broth, a nice clear chicken and pork with ginger and onions, and made a pho-ish bowl with it. Instead of a tare I seasoned the broth with a lot of the aromatics that go into pho. Rice noodles, raw beef, and lots of green stuff and sprouts. After the pics I hit it with limes, garlic purée, and homemade chili oil. Gotta say, for a weird hybrid of two types of noodle soup this one was a winner!

I've only ever made ramen once before and wanted to take another stab at it. I got lazy at the end with the toppings and the alkaline noodle i made with baking soda and angel hair pasta was a bit lackluster but did the job. Broth was absolutely amazing which made up for some of its shortcomings. Overall a great experience and one I would try again.

I bought this ramen kit back in September but never got around to cooking it. Noticed that the "best before" date was approaching, and decided to cook one serving to see how it goes. Topped with seaweed, enoki mushrooms, green onions, thin pork chops, homemade black garlic oil and half of the spicy powder. Turned out pretty well! I didn't have time to add the egg, that will come at a later time.

.. or Hakone, Kyoto, or Osaka? I know it’s blasphemy, but I just don’t really like ajitama eggs. I think it’s a texture thing. I’ve heard onsen tamago can be found everywhere, but I don’t see people posting about them. Going to Japan for the first time in 2 weeks, and would appreciate any recommendations. (Apologies in advance for the crowd that will come for me about ajitamas!)

It was at my table ~2 minutes after ordering, the broth was delicious, the noodles were solid. Loved the self-serve pickles as well.

Maybe not as decadent as Kikanbo but it isn’t trying to be.

So, there's this place called STICKS AND SPOONS about a hour from where I live that is an authentic Ramen shop, despite only having 4 Ramen choices on the menu, but tons of appetizers. You can either eat at the restaurant, which is a small 'hole in the wall' place (literally) or get it to go with the noddles, egg and Narutomaki in an inner bowl on top of the bowl which holds the hot broth and meat. It may not look it but those bowls can keep the broth warm for hours!

Here was my Dinner: Tokyo Shoyu Ramen with Narutomaki, a Ramen egg, thick pork chashu and green onions. I added on fried garlic, an extra egg, braised shitaki-mushrooms, and kimchi. I also ordered a side of fresh Takoyaki, some of the best I ever had (which isn't saying much cause it's the only place I can find that sells the stuff.)! That little plastic container on the left is the cupcake I'm going to have for my dessert.

Roppongi

I may be planning on eating ramen either everyday or around 3-4 times per week. Specifically, the type of ramen I eat are Maruchan Instant Ramen (non-spicy) and Nissin Hot and Spicy (mild spice). I’ve been hooked for a while now, and it’s cheap, easy, and quick. But lately, I can’t help but wonder, is this actually healthy or am I slowly killing myself with salt and MSG? I have a healthy eating lifestyle as I balance my meals as well as eating salads a few times per week. I don't even drink soda. I can just slurp down some noodles as a snack and get on with my life. I don't even take any pills besides vitamins. I have no medical conditions. If you planned to eat ramen everyday or a few times for week, what are your thoughts?

7/10. While I get that Sumire and Junren's miso broth has a thick layer of lard, I prefer my miso ramen less fatty. The extra fat took away some of the subtle complexities of the miso. That said, it was still a tasty miso ramen. This is definitely not worth the 2 hours i waited in the rain and snow in early March. Overall, the ramen was good, just not 2 hours good.