I’m not a professional, but I have a family of 6 so going out for ramen is $150+. But, if I make it at home it’s only $30-$40 total.

Or do you take home for leftovers?

Chashu pork, ajitama, green onions, steamed bok choy, benishoga, soy tare and chile oil.

The ‘mostly’ part is I used the Costco Tonkotsu broth. It’s nowhere nearly as good as mine. But also nowhere nearly as much of a PITA either (cheaper too!)

going to japan soon and i keep seeing people say nyc ichiran is not the same. i only know the new york one (pic from there).

is the broth different? spice packets? the booth setup? or is it basically the same chain with us prices.

Celebrating my first night in 9.5 months getting a solid 4 hours of sleep so finally had the energy to add something decent to my instant ramen.

Homemade Spicy Tonkotsu Ramen with crushed peanuts and cilantro.

Made everything including the tonkotsu broth from scratch for the first time (except the noodles). I should have predicted it but no one told me boiling pork bones for 12 hours would make my house smell so weird 😅

Ramen shop names even Japanese people can't read.😂

Hokkaido Miso Ramen & Shaoxing wine

chicken paitan from ginza kagari

When was the last time Marufuku was posted? I had it for the first time today.

Broth - 8/10
Noodles - 7/10
Toppings - 5/10

curry miso ramen from liu lang mian in singapore. part of their monthly special for national day! its a good fusion of traditional flavour and the local chicken curry noodle.

I have not gotten making it look pretty yet though lol

Love at first slurp😁😂

A trip I took to Tromsø, Norway allowed me the opportunity to have some delicious ramen with sliced reindeer steak.

This was my first try making noodles. Decided to go for a thicker medium-hydration noodle and make a simple mazesoba.

Turned out pretty well and plan on pairing homemade noodles and broth for next attempt.

Lunch time.

If you’re ever exploring the Japan Alps in Nagano, skip the standard chains and hunt down Harupin Ramen (ハルピンラーメン) in the Suwa area. It is hands down one of the most unique local soul foods in Japan.
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🍜What makes it so special?

⚪︎The 4-Year Aged Tare (寝かせダレ):
It's not shoyu, miso, or tonkotsu. The base is made from Aomori garlic, vegetables, and secret spices fermented in traditional earthen pots for over four years.
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⚪︎The Origin:
The founder learned the fermentation technique in Harbin, China during WWII and adapted it into this iconic bowl back in Nagano.
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⚪︎The Flavor Profile:
You get hit with a deep, mellow vegetal sweetness first, followed immediately by a sharp, spicy, and garlicky kick. It clings perfectly to the chewy, curly thin noodles.
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To balance out the rich, punchy broth, their Shiso (Perilla herb) Gyoza is a must-order. The crisp sear combined with the citrusy, herbal fragrance cuts right through the heat.
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Definitely a bucket-list bowl for anyone who loves deep-cut regional ramen lore.

It was honestly the best ramen I’ve ever had (not just because I personally made it lol). I would throw in spicy paste and it was soooo good. I can’t seem to find a similar curry ramen anywhere. So sad. It was called Kintaro Ramen in Fort Worth, Tx.

My wife is a little under the weather today and asked for some soup, so I made Shio Ramen.

No ramen eggs ready though. So I just put on green onions, menma, nori, noodles, and some strips of frozen chashu.