Feb 9, 2024 · It seems in my area, the most common ramen style is tonkotsu, which is easy to understand because it literally means pork bone, and usually has a thick, fatty, usually pale white …

Feb 17, 2015 · An Update to my Homemade Tokyo-style Shoyu Ramen! Recipe for all components (Broth, toppings, noodles, tare) in the comments.

Jun 2, 2023 · I tried it in a 1910 Shoyu Ramen pack that had fresh ramen noodles and a sause packet you add hot water to. It was really salty so I assumed i didn't like it because it was an instant broth …

Jan 2, 2024 · The book “ Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond ” also had some helpful tips that I applied to my ramen! …

May 7, 2019 · I went to the Tokyo Ramen Festival last October, and at least a handful of the ramen was chicken shoyu. In particular, there was one shop that used *5* different varieties of chicken. I really …

Aug 14, 2018 · The classic ones are more on the shio-side to preserve the beautiful white color of the tonkotsu ramen. But miso and shoyu are also quite common, especially these days. I recently went …

Mar 22, 2021 · Ajinomoto Tokyo Style Shoyu Ramen with Chicken- 10/10. This was everything I could hope for and more! Bought at Costco in a 6 pack!

Nov 21, 2020 · Directions: Soak kombu, dulse, and mushrooms in water and shoyu overnight in a pot. Add in the rest of the ingredients, and simmer at 176°F for 40 minutes. Drain out solids and set …

Aug 1, 2020 · I used the ramen_lord standard shoyu tare, maybe look at that (from his ebook) and look for significant technical differences. Then maybe try his and start tweaking that base to get the flavor …

Been working on my ramen making for a while now. Have to say finally happy with the results. Big shout out to u/ramen_lord and way of ramen for their knowledge base. Anyways on to the good stuff. Here …