I'd like to have a square bowl with a lid that seals.

cross-posted from: https://lemmy.world/post/33714754

Currently just use the noodles from the cheap Maruchan packs and include frozen vegetables and some source of protein, with some powder broths I bought once upon a time. Been doing that because it's quick and easy but I'm looking to shake things up; any recommendations?

The ramen joint was Karashibi Kikanbo in Tokyo, known for their signature spicy miso ramen. It goes up to "devil level." I picked the level under that, which was perfectly enjoyable (well, for a spice lover).

It was funny looking around and seeing that most Japanese people's bowls weren't anywhere near this red. The lady next to me kept saying karai! Which is like, so spicy! Lol.

There are two eggs down there somewhere. I need to use a bigger bowl next time.

I make tonkotsu broth and keep it around for when I need something warm and comforting. It has soft boiled soy sause infused ramen eggs, spring onion, and nori.

I need to step up my game and keep some roasted and pureed garlic and toasted sesame around but this will do at my desk at work.

This was yesterday's dinner, the last of my freezer pork (this means I get to make another batch)

I always loved this Nissin commercial about Momofuku Ando, the inventor of instant ramen.

This is their seasonal pure chicken shio broth. The menma was incredible, never had anything quite like it.

I had both on hand and gave it a go. I'd do it again!

Making a pescatarian (more or less) ramen - niboshi shoyu dashi, aroma oil, shoyu tare and homemade ajitama, with store bought frozen noodles, air fried ebi tempura and narutomaki.

This place specializes in tsukemen - you dip the noodles and toppings in the concentrated broth. There's also chunks of meat and onions in the broth itself. This is "level 3" spicy. The kakuni pork belly was very very tender

cross-posted from: https://jemmy.jeena.net/post/25463

First time for me in the North of Japan, staying for 9 days. On the first day we looked for a nice ramen place and we found a very cosy one.

cross-posted from: https://lemmy.world/post/1635865

With homemade chashu, menma and ajitama eggs.

Special menu item from a little ramen shop called Makoto-ya near Kyodo station run by a single elderly chef.

Clear broth made by keeping chicken carcasses at 180f for 12 hours and seasoned with bonito, kombu and niboshi tare