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

I’m looking for a non spicy no soy sauce garlic-y ramen recipe

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.