I am wanting to cook ramen for a whole year. Finally have the time. But one thing concerns me. Miso paste used in the soup of the ramen. It doesn't contain alcohol.But tha alcohol is natural occurring due to fermentation process. Is it halal. Because scholars consider it halal only if it naturally occurring and less 0.2-2%.should I just make it without it. But I kinda don't want the experience to be mid. Like I want the authentic flavors as close as I can get.

So far, I've been using an Ono-Shiki, which comes with cutter variants of 1.3 mm, 2.2 mm, and 2.7 mm. However, I'm finding that my preference leans toward slightly thicker noodles—like 1.7 mm for standard ramen and 3 mm for tsukemen. So far, I haven't been able to find any cutters in these sizes. Has anyone come across a machine that offers them?

Noticed today at the grocery store that the Shin ramen I use to buy, at 5.99/4pack is now 9.99+

Actually insane, why are the prices going up so much??

Edit: I was shopping at Krogers, but after further searching I found them still available for 5.54 at Walmart. Kroger is just on something crazy.

So I ran into a few contradictions when reading various receipies and wanted to hear opinions:

•When looking at a popular miso broth, it says to combine miso paste at the start when adding the oil, garlic, ground pork and such when sautéing.

•while I also read that you want to add miso paste LAST because it is very sensitive and high temps will destroy the flavor entirely? So add it in after as the last step when simmering the broth

Which is it?

•I also have Hondashi powder, I want to try using it but am not quite sure how. The miso paste I’m using will be half & half white and red miso (without dashi)

So, if I’m using 12 cups of broth, how much would you recommend adding?