Home-cooked Ramen noodles

so here is my half-eaten ramen while standing by the side of the road, with hungry men in suit racing to finish theirs around me

Oh also a cockroach just crwaled by

Ramen Keisuke Tori King in Singapore

https://tabelog.com/en/saitama/A1104/A110401/11001881/

First time making Tori Paitan. Followed the recipe in Sho Spaeth's book. I try to go for very clean presentation so let me know if you have any suggestions for me

Even grew the spring onions in the garden. Need to learn how to make noodles and my day is complete

First time so doesn't look great. Pork belly I used was way too fatty so will try shoulder next time.

From the Chuka Soba soup base I made, I wanna make salt-based ramen from it too. So here’s how I go.

Clam dashi
500 g Asari Clam
1 liter of water
A dash of cooking sake

Shio tare
Kombu
Dried scallop
Dried shrimp
Shitake mushroom
Mirin and sake
Salt
Water 10x of the weight

Soak over night then low heat about 30 minutes. Strain and the scallops.
Add mirin and sake, then boil till alcohol evaporates.
Add salt, aim for 10% of the weight. Done

Scallop oil.
Mush scallop from making the tare then cook in canola oil until crispy.

200 ml chuka soba soup base
100 ml clam dashi
10 ml scallop oil
30 ml shio tare
120 g ramen noodles.
Menma
Spinach
Chashu pork
White negi-thinly sliced
Green onion-finely chopped
Naruto maki
Nori
Lemon peel

Sharing my first Yokohama ramen, we have queued almost 2 hrs on weekend for this ramen. The texture of the noodles really good! The broth was rich and flavourful. May I know ramen folks, what is the green vegetables in this ramen? Thank you in advance.

Hello! I’m new here and I have a question for this subreddit. I bought this pot a long while ago and used it for the first time in a while recently. I then proceeded to put it into the dishwasher without thinking. I check on Amazon where I bought it and it says to hand wash it as the dishwasher may damage it.
My question is, is this still safe to use? And can it be fixed if not?

It turned out fairly well, but I felt like I was missing some kind of spicy I have had before in ramen.

Went to Salmon Noodle in Sangenjaya for a French-style ramen experience. Delicate chashu, salmon, caviar, and burdock root, all topped with an airy espuma foam instead of a traditional broth surface. Not something I go for every day, but every once in a while I crave this kind of refined, experimental bowl.

As a big ramen fan I just had to try it at one point.

The recipe is a mix of many videos on YouTube. It was really delicious.. just like a ramen at a restaurant, I was blown away. Very happy about the result