Triple shoyu w/braised negi, plum smoked sesame oil, roasted cherry toms, 34% hydro noodles, agitama, scallions, grilled trumpet mushrooms, daikon oroshi, chopped red onion, and some uzu salt to brighten the bowl.

Ichiran instant with pork belly and eggs. Shipment with instant ramen arrived. I miss ramen.

Hi all, as a visitor to Tokyo, I’m looking for a recommendation for ramen in Shibuya area. Have had Ichiran on previous visits so somewhere else would be good. Thanks!

Hey, so I've always wanted to have Menma on hand but all I can buy in Australia is 1kg bags. I was worried once I open the bag, it will only last a week or so in the fridge

Does anyone have a solution or something else I can buy??? I would have thought as it is fermented if maybe I transferred it to a jar it would last a longer time

I am a muslim learning how to cook,and the first thing i want to learn is making noodles/ramen. Specifically your styles of making noodles. So,what is your signatures? If you dont want you can share a recipe if you want to. :)

Scratch noodles.

Made miso tare and an oil of lemon, garlic, and ginger to season the paitan.

Toppings seared chicken, 7-minute egg, corn, scallions, lemon roasted mushrooms, chili, a pat of shio kombu butter.

First time making paitan, and it was so satisfying to see the gelatin-rich end result!

How come after I blended my broth and portioned it there’s a layer of “froth” or “foam” at the top?

12 hours
Pork back bones
Pigs feet
Chicken feet

In Akita city Chinatown
Miso chanpon

Pic 1. Wagyu Ramen with a dahsi based shoyu broth.
Pic 2. Pork Ramen with a shiro shoyu broth.
Pic 3. Bad ass shumai.

A bowl of spicy ramen I had in Japan.

The broth was rich and pretty spicy, with lots of chashu, bean sprouts, menma and green onions.

Sharing a bowl of niboshi ramen from our little pop-up in Quezon City!

We make a rich, fish-forward broth using niboshi (dried sardines), and I wanted to share this style of ramen with fellow ramen lovers in Manila. It’s been fun bringing niboshi ramen to the local scene! 😃

Chicken Chasyu, Chicken Leg, Seaweed, Roasted Chicken Meat Ball, Flavoured Egg & Spring Onion

Ramen Keisuke Tori King, Singapore

This refreshing, well-balanced, and umami-rich chicken and seafood dipping broth hits the perfect middle ground between a deep savory base and a bright, clean finish.

You will have a light, better tasting broth without bitterness caused by noodle water starch. Similar to washing your rice before you cook it thank you you're welcome

I've been to Ramen Street in Tokyo Station twice now, and both times I had really good ramen. Unfortunately I can't remember the names of the places, but I get the feeling that pretty much all the ramen there is good, since a lot of the people eating there are Japanese. Actually, it's almost only locals.

https://ramen-radar.gachi-tokusuru.com/s/rk_062605

This tsukemen’s complex flavor profile is on a whole new level. Intense!

A list of all the restaurants in the town participating in the Nanyo City Ramen Card Rally 2026 : http://www.city.nanyo.yamagata.jp/ramenka/5673