What ingredients should I always have around so that I can easily whip up a great bowl of noodle soup, or just noodles, with all of the ramen, rice vermicelli, udon and buckwheat I have? [more inside]
I've been eating a lot of ramen recently and I've taken to dicing up leftover meat into it, which is great. But what's some stuff I can keep in the fridge/cupboard that doesn't expire too quickly I can also put right in the ramen? [more inside]
I'm trying to identify the ramen shop in this picture. It was taken in 2009, and I'm pretty sure it was on Chuo Dori. I'm hoping the shirts or signage gives a name or hint. [more inside]
We've been roasting a chicken every Sunday and pulling off the meat for sandwiches and salads and stuff throughout the week. We've also been making stock with the mostly clean bones -- unctuous, gelatinous, delicious stock. Quarts and quarts of stock. [more inside]
My dear friend across the country is going through a difficult time, and I want to materialize on her doorstep a giant pile of components she can swiftly -- and I mean swiftly -- turn into dinner for herself and her eight-year-old. I'm thinking of good ramen-y things, canned fish, and more stuff I can get on Amazon (or similar) for her, and I'd love your suggestions. [more inside]
I've taken to making instant ramen with half veggie broth, half water or thereabouts — improves the taste and texture. But is using broth actually giving me any extra nutrients, or just doubling my dose of sodium? (I'm not deficient of anything, and my diet is otherwise pretty decent, this is just my go-to quick lunch at home)
I wish to be schooled on how rye works in doughs, specifically noodle doughs…more specifically, ramen noodle doughs. [more inside]
My SO and I like to get take-out ramen from Japanese restaurants, but our bowls are woefully inadequate. (Usually I use a regular bowl and have to go back for seconds and thirds, while he awkwardly slurps it out of a salad bowl.) I'd like to get him some appropriately-sized bowls for Christmas, but I'm not even sure what to search for or where to look. Any suggestions, recommendations or pointers? Doesn't have to be fancy or Japanese, just a good size to hold all the deliciousness.
After a trip to Japan, my partner brought back a number of fun things including this ramen stand model kit. We're not entirely new to building models, but this one turned out to be a lot more complicated. And the instructions are entirely in Japanese, which neither of us can read at all. [more inside]
This is a two-part question.... I have the idea of a "stone soup" kind of fall gathering where everyone brings something to make a huge pot of vegetable stock. I need to know what makes good stock – what to put in and what to leave out – and then what should I make at the party for us all to eat and enjoy some of this stock right away? [more inside]
Where can I get plain (par-cooked) ramen noodles in NYC? I'm talking about frozen/refrigerated, not dried. I work in Midtown, so I'm near some Japanese groceries, but all I've seen are frozen packages that include soup- is there a better option than buying those and throwing out the broth? Also, are there particular brands to look out for?
Long story short: I have a friend here in Japan who runs a ramen shop. His lifelong dream is to move to America and open a ramen shop there, and my wife and I are hoping to help him do this a few years down the road (my wife would basically run the business end of things and perhaps own it on paper, and he'd be in charge of the kitchen end of things). [more inside]
What are some alternate uses for a hand-crank pasta maker? [more inside]
I love, loooooove beef flavored Sapporo Ichiban ramen noodles, but I can't always find them. Does anyone know (a) where I can get a steady supply in Toronto, or online with non-ridiculous shipping to Canada? or (b) what brand (or type of generic) beef-flavored ramen noodles taste similar? Particularly annoyed by the little cubes of freeze-dried carrots in some brands I've tried.
Where can I find a good book on the preparation and cooking of ramen in English? [more inside]
How do I make great ramen at home? [more inside]
How can I turn this wrong, delicious recipe for curried ramen into a recipe for a good, fresh sauce? [more inside]
I really really love all types of Asian cooking that involves noodles (banh pho, udon, ramen, whatever!). Problem: kosher asian noodles are crazy hard to find in my neck of the woods. Could you help me out by suggesting cookbooks or websites with great make-it-from-scratch noodle recipes? [more inside]
What size bowl of noodle soups like pho or udon or ramen do restaurants serve a diner in their cultures of origin? [more inside]
Favorite Ramen Recipes? I am looking to augment my Ramen meals. What do you guys like to add? How do you manipulate Ramen to achieve maximum awesomeness? [more inside]
Ramen Filter: I live in London. I desperately crave tonkotsu ramen, the pork-based variety popular in Japan's Kyushu region (sometimes known as Hakata ramen). I have found NOWHERE in the UK that makes or sells it. Have I missed somewhere? Is there anywhere online I can buy Tonkotsu soup stock? Help! [more inside]
How much fat can you eliminate from ramen by rinsing it after cooking? [more inside]
JapaneseFoodFilter: Help me make menma! [more inside]
Where to order ramen noodles online? [more inside]