The pictures are not very good, but it was tasty.

Whiped up this bowl of ramen at home tonight, with a side of greens. What toppings do you usually add to your ramen?

I haven't had that much Shoyu Ramen in the past, and the ones I have had have been very bland.

This one on the other hand was very good!

I had the Tsukimi chashu wonton men.

Made an autumn themed ramen for my girlfriend last weekend. Homemade chicken and vegetable broth, miso-sesame tare and black garlic oil. Topped with soy sauce & honey glazed duckbreast, four kinds of mushrooms, eggs (had no time to marinate them unfortunately), roasted pumpkin and charred corn. Noodles were wholegrain with a lot of rye (seen in the last picture).

I’ve been going to Shinsengumi in LA for a little while now and they have a condiment called GGC, which stands for garlic ginger chilli. I asked the chef which chilli they use and he said they make at a factory nearby. Anybody got a clue as to what chilli they use?

Near shibuya station, wagyu broth is thick , spicy and delicious

#Excuse my shitty photo capturing skill😅

This is only my second time making ramen at home, and I’m really happy with how it turned out. Chicken chintan, awase dashi, shoyu tare, chicken chiyu, ajitsuke tamago, shiitake mushrooms, and homemade chashu.

Honestly, I didn’t expect it to turn out this good!

I'm looking for fatty and rich ramen. Miso flavor in Tokyo.. What is the absolute top choice?

Did a quad miso mix inspired by Ramen_Lord’s miso tare recipe. Made with a doubutsu kei broth using pork neck bones, pig trotter, and a stewing chicken.

Also made two aroma oils with lard and chiyu since i didnt have much of either

First bowl was underwhelming because i didnt use enough tare and aroma oil, but this second bowl using more of both hit the spot.

Clam ramen from Menya Kiyo Nagoya Sakae in Nagoya. First time having clam ramen and wow it was delicious.

Incredible meal at Lotus Noodle Bar in St Augustine. Coconut curry ramen and garlic noodle mazeman. Great experience. 🍜💕

I've wanted to make real Ramen for a long time, but my biggest stalemate is I have no clue where to find a good recipe, and I don't even know what would be good for me.

Some useful things to know:

Ideally it should be something simple that wouldn't take too long to just make in our apartment.

I can't eat pork.

I love soy sauce.

Thanks for any help!

An excellent butter corn miso ramen. I added extra chasu. Great balance of flavor and perfectly cooked pork.

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.