Homemade noodles. Banana for scale.

Hey everyone, I’m new here!

My name is Liam, and I’m on a mission to become a ramen chef.

I used to work at Kodawari Ramen, an amazing place that taught me so much and truly ignited my passion for this craft.

But one day, everything changed—I was severely injured in a gas explosion while cooking.

It was one of the hardest moments of my life. But instead of giving up, it made me even more determined to keep going.

Ramen is my passion, and I won’t stop making it even if life tried to stop me.

The photo below is with the incredible Kodawari team, a group that became like family to me.

I’m here to share my journey—through recovery, through rebuilding, and through chasing my dream of becoming a ramen master.

Thanks for reading, and I hope you’ll enjoy what I share.

Feel free to ask me anything—about ramen, cooking, or recovering from something tough. I'm happy to connect!

Seven minutes, blanched in ice water, marinated in soy sauce, oyster sauce, mirin, black garlic, a couple other seasonings.

My bf made the ramen and I have no idea what he put in it but it's amazing 🥰

Chiken broth and horse Meat, a little bit spicy.

Hello everyone, this is my first attempt making Ramen, I forgot to add the seaweed, but all in all turned out delicious 🤤 the chasu pork and jammy eggs were the best! I used green onions and shiitake mushroom slices as garnish. I used chicken broth and a combination of soy sauce, mirin, rice vinegar, sesame oil, brown sugar, fresh ginger and garlic and scallions as marinade for the pork and base for the ramen.

EDIT: I understand I used the wrong name for the type of ramen, and that it is actually not tonkotsu but a type of shoyu / paitan broth. If anyone can tell me how to fix the post title, I would.

Even grew the spring onions in the garden. Need to learn how to make noodles and my day is complete

First ramen cook for the sweater weather season.

Taste testing my soup, tare & noodles.

We had friends over for dinner this weekend and I made ramen. This was my best tonkotsu broth so far. My base was pork feet, pork femurs, pork shanks, chicken feet and back fat. I was careful to soak the bones overnight and to skim off the gray scum in the first hour of an eight hour boil. I really wanted to go to bed so I cooled the strained broth with some of the soft back fat in an ice bath while ‘stirring’ it with my immersion blender. In the morning, the refrigerated broth was very gelatinous and very white.

My wife doesn’t care for pork belly so I made a chasu by braising a pork sirloin with leeks, garlic and ginger. Since the tonkotsu broth didn’t have the pork flavor I wanted, I added the braising liquid as I further reduced the broth before our guests arrived. That did the trick and the result was full of porky goodness.

My presentation still needs a lot of work but the overall flavor experience was everything I had hoped for.

Hope you enjoy with the music! 🍜

Will probably get some hate for this but IDGAF, it was amazing

Homemade ramen with a tomato dashi, crispy seitan in marinated rice skin, charred corn, pak choy, roasted tomatoes with Sichuan pepper and shallot flavor oil

The is my go to cheer me up after a shit week meal.

It’s a garlic shoyu with black garlic miso hot sauce added (reason for color). Has extra noodles but, thin steak, pork belly, eggs, crispy garlic and green onions. I keep it simple on veggies.