/ck/ - Food & Cooking

>muh pho
>muh ramen
is there any other noodle dish that can con compete with bun bo hue?

good evening, any advice on how to make ramen more tasty/nutritious

pic relared

I'm making tonkasu ramen for the first time. Despite how involved the recipe is, the individual components are all pretty straightforward. The marinade for the belly is simple, cooking the belly itself is simple, the broth is just time consuming...

The noodles look like a pain in the ass but I'm willing to try for the sake of a great bowl of ramen.

What I don't get are some of the "accessories", like in the picture. Hardboiled eggs? Sheets of seaweed? What do these add? This stuff strikes me as garnish and no one eats their parsley.

I really love the little seasoning pockets that ramen comes with, is there a way to buy it separately or does it have a specific name?
Also, condiments thread, what are your favorites and what do you absolutely avoid?

Do these actually taste good or is just bullshit?
If they suck is there any other ramen I should try instead?

Ramen is delicious.

Anons, post the cheapest commercially available food that you can readily purchase. For me, it’s Aldi’s macaroni and cheese, although a 6 pack of ramen is cheaper on a unit-basis.

Except for ramen, what can I do with this seaweed?

>keto
>hot sauce
>until golden brown
>until crispy
>ramen
>rice with eggs

Hey /ck/ I made some Ramen. How do you like to make yours?

What is /ck/'s favorite ramen?

What was your most recent 'level up' in terms of cooking skill?
>be me
>lazy as fuck
>never learn to cook anything beyond sticking it on a pan and ovening it
>buy a french bread for the first time
>make a garlic butter for the first time
>oh shit this is what cooking is like
Today I'm thinking about putting an egg in ramen

what is your go to ramen?

To impress dates I always just make a few ramen pouches like this with very little water so it absorbs it all, then add a side of steak to it.

>serving size: .5 package
>well alright I'll just snap this in two then...
>explodes into a thousand little fragments that fly all over the fucking house through some kind of static magic so I'll go to take a shit in the downstairs basement and I'll see a fucking ramen crumb

Just package them as two separate smaller bricks if that's the serving size! or have me buy two packages each with a serving size brick. I'm having a very difficult time dividing this shit into two equal halves.

What are your favourite addins for instant ramen?
I like drizzling an egg into the mix, and maybe some thinly sliced onion.

I'm making ramen with onion, bacon and carrot out of a curry ramen package. I'm frying the bacon with the vegetables at this very moment. What am I in for?

uncooked instant ramen, the poor man's potato chips

I made some ramen with homemade stock, tare, rendered chicken fat, and some soy sauce marinated eggs. The stock and chicken fat is probably not worth the time it takes to make, but the tare sauce is definitely worth it if you want ramen for a quick lunch. Overall, 6.5/10.

American ramen.

why haven't the italians invented instant spaghetti yet? shelf stable dry INSTANT spaghetti that cooks in 3 minutes. and no, canned and frozen spaghetti is not what I would categorize as being instant unless it's a dry product. the closest is pic related, instant spaghetti flavored ramen, I've had it before and it's not close to spaghetti.

Going to a Japanese restaurant tonight and I've honestly not had sushi in over ten years so I'm not sure if I like it or not. What's like, some "classic" sushi dishes? The sushi section of the menu is honestly massive and I'm not sure if I want to try sushi or play it safe with a big bowl of ramen.

alright, real talk i know a lot of food safety is short to be safe but i lost track of time playing a game and left shrimp scampi out for 4 hours. would you eat it? or should i say fuck it and make some ramen.

/ramen/ - Ramen and Asian noodle general

Post about the best you've ever had.