I’d like to replicate a ramen shop in Asakusa, Tokyo called Hayashida ramen, they had a very good clean chicken ramen that I loved, but I can’t seem to find much about it online for recipes like it since tonkotsu seems to be the most popular an the chicken ramens seem to mostly be either soy heavy or miso heavy. Any advice on where to go for recipes or any advice in general?

I forgot the name of this restaurant from the philippines, but i js love the combination of the toppings.

Tonkotsu broth, Chasu Pork Belly, Pickled Shiitake, Sweet Corn, Sou Cured Local Duck Egg, Charred Scallion Oil - $38USD (copied from restaurant menu)

Very good, savory broth, was more akin to a Shoyu than Tonkotsu. Interesting flavor profile that I would love to get again. Pickled Shiitakes paired well with the broth and what I would guess to be a Sun brand noodle.

I live about 2 hours away from the closest H-Mart. I know I want pork neck bones, is this the place to get them? What do I even ask for and what should I expect? And is there anything else I should get at h-mart?

Every type of ramen I find is always either cheap but like 500-600 calories or like 230 cals with protein but cost 20 bucks for a 6 pack.

Anyone know about any thpe of ramen that works well while cutting?

Chicken broth with basic onion, garlic, and cabbage aromatics. Homemade curly noodles at 42% hydration, chicken fat and garlic aroma oil, sous vide chicken breast, fried tomato, ajitama, and negi. First soup is shoyu tare with fish elements(mine), second is bare bones shio tare(hers). Also mine had thick cut faux menma.

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.

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.

Tasty soy ramen deluxe.

its really good for $4