Duck ramen. (Duck broth, dashi stock, shio tare, marinated Duck breast, carmalized negi, raw negi, garlic confit, Duck fat aromatic oil, pickled celery, buckwheat noodles)

Any advice on keeping my tare as consistently the same flavour and umami bomb? Because every time I make, the tare makes the soup taste different.. I’m not sure which soy sauce brand and how much anchovies or bonito flakes to use etc.. any advice?

Attempt #1 at Tonkotsu Ramen at home. Surprisingly the broth wasn't half bad, the chashu though needs a lot of work. And the eggs of course.

Ginger ramen from a spot in Sugamo. Clean chicken broth with a nice ginger kick, topped with tender chicken chashu. The noodles had a great springy, chewy texture too. Simple and comforting.

Simmer pork bones for several hours until the collagen and marrow create a silky texture. Fresh ramen noodles are served in the flavorful broth and topped with tender chashu pork, a soft-boiled marinated egg (ajitama), bamboo shoots (menma), nori (seaweed), sweet corn, green onions, and a sprinkle of sesame seeds. A drizzle of chili oil or garlic oil can be added for extra depth and spice.

🥢Noodle House KI-SHIN

🍜Standard Ramen.

🥢麺処 希信

🍜ラーメン

r/ramen

KI-SHIN

Uses black garlic... Not a fan... I ate it but I definitely won't get it again...

its name in the menu is "katsu soba," but we know what it is. the mythical Tonkatsu Tonkutsu Ramen

its a tonkotsu shoyu broth, with tonkatsu pork cutlet, menma, and chashu as toppings

the katsu actually stayed crispy enough while eating the ramen. it was fried only upon ordering

Ramen Asazuki

2 Chome-5-25 Hokancho, Kita Ward, Okayama, 700-0026, Japan

https://maps.app.goo.gl/Ask9KhQdKPgD5pd3A

Despite it being 104 outside and making me sweat like mad inside…. It was delicious. Bonus picture is my daughter’s bowl she assembled herself.

These two restaurants are on my weekend cycling routes so it's fun to stop by after a long ride. Especially great when the sunrise comes up earlier so I would be having these bowls after 3-4 hour rides.

Menya Buta to Tori to Boku, Moriguchi, Osaka, limited Tori Paitan: despite the espuma, this was far lighter than I expected, a welcome surprise for my tired stomach. Medium width noodles with a nice bite to them, and a very chickeny broth. Goes well with the light citrus toppings and rare chashu, and especially with the garlic chips oimeshi.

MenyaSanSan, Ibaraki, Osaka, Shio Ramen: classic gyokai (with a hint of shrimp) shio with a tinge of ooba. One of my favorites in the area, and open most days of the week for breakfast. Goes well with the flambeed chashu rice bowl they have. Their yuzushio ajihen condiments are also amazing. One of my favorite meals in Osaka.

I was craving ramen this weekend and didn't feel like scrolling through Google Maps forever trying to figure out what was actually worth trying, so I decided to try a place I'd never been before: K Ramyeon Bar in Hampstead, NC.

Honestly, I went in with pretty low expectations because I'd never heard of it before.

One thing I was a little worried about was the spice level. When I saw they specialized in Korean ramyeon, I assumed everything would be super spicy. I'm definitely not someone who enjoys eating food that hurts just for the challenge.

Turns out I had nothing to worry about.

What I liked right away was that the menu has something for everyone. If you don't want spice, there are plenty of flavorful options. If you want a little heat, they've got that too. And if you're one of those people who likes the burn, there are options for that as well.

I ordered the Bulgogi Ramen with cabbage, egg, and green onions.

The broth was the highlight for me. It was rich and savory without being overly salty or heavy. The bulgogi was tender, the vegetables were fresh, and everything came together really well. It was one of those meals where you look down and realize you've finished the entire bowl before you even meant to.

The person I was with ordered the Garlic Clam Ramen with a few extra toppings. It definitely had more heat than mine, but it wasn't spicy just for the sake of being spicy. There was still a lot of flavor behind it, and after stealing a couple bites, I can see why it's a popular choice.

Another thing that stood out was the service. Everyone was genuinely friendly, answered questions about the menu, and made us feel welcome from the moment we walked in. You can tell the owners care about the experience they're creating.

Overall, I'd definitely go back. It's always nice finding a local spot that lives up to the reviews instead of just being another overhyped restaurant.

Has anyone else been to K Ramyeon Bar? If so, what should I try next time?

P.S. If you're always looking for new ramen spots like I am, I recently came across ramennearyou.com. It's a directory that helps you find ramen restaurants across the U.S., and it's been pretty useful for discovering places I probably would've never found otherwise.

This amazing Ramen I had in Fukuoka was only ¥490 （around $3）

Made a practice run of ramen for friends. Made tonkotsu then had shoyu tare, miso and spicy miso tare for the group. Pictured was just the shoyu.. Followed ramen_lord's e-book. Turned out amazing. Eggs needed to soak longer i think they were at 12 hrs at that point. Sun noodles were really good.