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!

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

In Akita city Chinatown
Miso chanpon

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.

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

Ramen Keisuke Tori King, Singapore

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! 😃

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

Repackaged ramen packets. I found two of these in my ramen box. FRONT picture 1 BACK picture 2. Has anyone seen something like this. The label says something along the lines of, “Does not affect packaging integrity. Assembly tape only.” I’ve never seen this in a lifetime 30 years of eating ramen.

Broth and topping were amazing but the real star in my opinion was the noodles. During certain hours you can see someone making the noodles through a small window booth on the side of the restaurant. The noodles are thick with a very “bouncy” feel to them, soft from the outside but very gradually getting firm towards the middle it was great. Almost like the same bouncy feel you get from really good boba.

There are only locals lining up so I did look a little weird waiting in the line but the general feel of the shop can be described as your friend inviting you to taste their food it’s quite personable. He played John Mayer consistently when I visited and if you check reviews the owner seems to play the same song over and over which I think is funny and adds to the charm of the shop.

Second photo from google reviews

Currently my wife and I go back here at least once a week! Tsukemen Jinbe in Chibana, Okinawa!

Yum 😋

Decide to have a bowl of ramen after a day in Kobe. I went in quite late at around 9pm so it is not very crowded. The red seabream broth is full of umami. The broth is not too salty compared with that of other ramenya so you could really taste the original flavour of the ingredients. The set comes with a small bowl of rice cooked with the seabream broth, which is a perfect match with the ramen. Would definitely visit again if I come by Kobe in the future. The shop name is Hanataba.

Hey all, currently looking for some good ramen spots in the LA/LB area. For reference, ive been to Hironori, Great Tiger Ramen (RIP) and Jounetsu, but looking for somewhere that has alot of sides/appetizers (my dad doesnt eat ramen like that, and my mom enjoys the appetizers with her ramen)

7/10 Fue una bomba

this was the best ramen i've ever had! 😍 Ninjomenya Gyukotsuo 人情麺家 牛骨王