(Part 2) Top products from r/ramen

Oh I'll definitely be posting here. I just feel like I make a good amount of stuff that isn't really worthy for reddit, but might be interesting in a blog. (Like... who wants to see me rant about noodles all day? I dunno...).

Regarding Hakata noodles: Luckily, Sun Noodle makes some decent ones in their "tonkotsu" ramen packets. So there's hope!

If you're still curious about Hakata noodles, the method I've found/made/used was actually not bad! It's not quite like the standard Hakata noodle, and it's challenging, but doable. Worth a shot I think! Here's the recipe:

(Per portion, measure by weight)

• 99 g King Arthur Bread Flour (approx 12.7% protein by weight)
  
• 1 g vital wheat gluten (approx 77% protein by weight)
  
• 36 g water
  
• 1 g kansui (I use baked soda, as you may recall)
  
• 1 g salt
  
  Tools needed:
  
  
• Food processor. Invaluable for combining the flour with the water. Helps hydrate the flour far better than mixing by hand. A standing mixer is a good alternative.
  
  
• Electric pasta machine. Doing this by hand is insanely tough. The electric rollers will make this recipe possible; I can't imagine doing it without them. Get the kitchenaid attachment, or consider this electric motor pasta machine, which I've had boatloads of success with.
  
  *Some recipes I came across said that a vacuum sealer can actually press dough together. I can't vouch for this (I don't own one), but it might be helpful if you've got it!
  
  You'll notice the kansui level is lower than what I've used for Sapporo noodles, as is the gluten content. Protein often makes doughs thirsty, which would mean needing to add more water, and kansui makes doughs tougher to work with. We're going for more of a bite than a toothsome chew, so it actually works in our favor to reduce the protein content to around 13% total, and keep the kansui level more standard (1% total flour weight is pretty typical).
  
  Steps:
  
  

1. Combine the flour and wheat gluten in a food processor. Blitz until incorporated.
   
2. Combine the water with the kansui, stirring until fully dissolved. Then, add the salt, and dissolve as well.
   
3. With the food processor running, add the water mixture in an even stream, occasionally stopping to scrape the sides of the processor.
   
4. When incorporated (it'll look like fine grains of sand that clump together nicely when pressed between the fingers), cover and let rest for 30 minutes.
   
   There are a few deviations from here that you can take. You can knead the dough together (super hard), or you can use your electric pasta machine to gradually sheet the semi-wet dough together. Running it multiple times through the widest setting, then rolling the sheets up, actually works like a primary kneeding, but helps you mantain the shape of the dough. It's important to keep your dough as covered as possible, as this stuff dries out REALLY quickly.
   
   From there, you let it rest, again, for about an hour. Then all that's left to do is sheet the dough out to the desired thickness, and cut it with a pasta machine noodle cutter. Let the noodles sit out in the open air for a bit, until they feel sort of brittle. They should bend, but also feel rigid.
   
   Like other noodles, these guys freeze super well, so make it in advance, use what you need, and bag them bad boys up for another day.
   
   I'll should write up something more organized on this, but hope that provides some insight.

Alright! I'm going to list a bunch of different types, so bear with me here. This is a copy paste of something I made for another reddit post asking about things, but I put a ton of work into it so I kinda want to reuse it, haha. Let me know if there's any specifics you want!--

If you're looking for a more classic, almost like Top Ramen kind of tastes, I recommend these: Sapporo Ichiban

They're basically just tastier Top Ramen, in my opinon. If you want to fancy it up a bit and go a little deeper into "classic" ramen tastes, then go with this: Nissin Black Garlic Oil Tonkotsu

Speaking of Tonkotsu, do you like a richer Tonkotsu flavor? Then this is what you'll want to try! Myojo Charumera Ramen Tokotsu Shoyu

A bit too high calorie? Want something lighter, non-fried, but still has some delicious Tonkotosu flavor and a firmer chew? Then try Nissin Raoh!

It also comes in the Soy Sauce and Miso flavors, or even Shio if you're looking for that!

Japanese not your thing? Want to try some Korean Ramyun? Neoguri Spicy Seafood might be your thing!

But like some szechuan spice with some authentic ma la flavor that numbs your mouth? Why not try our JML Instant Noodle Artificial Spicy Hot Beef Flavor? P.S. The "artifical" is a bad translation of the ma la flavor

What about some southeast asian flavors? Nothing like Mama Tom Yum flavor to brighten up your day! These are smaller packet, just something to keep in mind. They also make Shrimp creamy Tom Yum and Artifical Pa-Lo Duck Flavor if you're into that!

Speaking of which, let's get some Laksa and Penang in here! MyKuali Penang White Curry is a very delicious, but kind of shrimp funky kind of flavor, but it's definitely worth a try! The entire MyKuali line is very good!

What about something a bit more on the more luxurious side, but also has that same fermented shrimp funk? Why not Prima Taste Laksa La Mian with coconut broth?

And if we want to go into the more expensive, more authentic ramen taste, there's Ichiran instant ramen, which is expensive, but pretty close to an actual authentic bowl of Ichiran Tonkotsu Ramen!

I hope this helped, and let me know if there's anything else you'd like to try, and I can give recommendations! I also recommend going to a local asian supermarket and browsing their instant ramen section-- Amazon only carries the more popular ones, and there are truly some delicious hidden gems that you can only get in asian grocery stores!

I made a trip to my local asian supermarket and picked up a few different kinds of instant ramen to try. I was looking for this one to try as well, but they didn't have any at this particular supermarket. I have another asian supermarket nearby that has a bigger variety of instant ramen and I plan on going there in the next few weeks. I would love to try other brands not pictured here, so let me know your favorite instant ramen that you think I should try. If possible link some pictures so I know what to look for at the store. The ramen pictured here are:

 

Mama Tom Yum

indomie

samyang spicy chicken

samyang 2x spicy I tried this one and it is way too spicy for me, the flavor was delicious though

saporo ichiban miso this is one of my favorite instant ramen, I buy it all the time, it's so good

shin ramyun spicy This is my favorite instant ramen. This was the first instant ramen I tried that wasn't maruchan and I fell in love. This led me to try other brands from the asian store that I wouldn't normally have tried.

*edit: i just tried the indomie and wow, it was delicious, so flavorful, definitely getting some more of those

Shin Ramyun is a solid A- at all times. Its a nice staple, good spice packet, good dried veggie packet (shiitake is always welcome). Some people will call bullshit, but I actually like Shin Ramyun black.

Mama's Tom yum flavor is awesome. just awesome. kind of tiny, but also cheap.

Same with Indomie hot and Spicy flavor.

Sapporo Ichiban is again a nice staple. I'd say solid B unless you really like one of the flavors. Wife REALLY likes the tonkutsu, but its artificially flavored, and the only one of the basic flavors that has that on the label. I don't know why.

I also enjoy the Myojo Udon you see there with a lot of scallions and white pepper added to the mix. Obey the instructions on this one: boil noodles separately from a pot of just water. use the hot water on the flavor pack (and white pepper to taste, probably a lot), drain noodles and put in stock, add scallions and whatever else. maybe do a soy egg or something. I like beef or spicy flavors on this one.

There is not many good ramen books in english. the two i would reccomend are Ivan Orkin's "Ivan Ramen" and Brian Macduckston's "Ramen At Home". I'd actually recommend staying away from any other books, so many of them are filled with garbage recipes.

some ingredients -

katsuobushi - a dried fish product used for making broth that is essential to all japanese food. the best katsuobushi can be called honkarebushi or hongare katsuobushi, is smoked, and then sun dried with the assistance of a special mold. the lower grades skip much of the sun drying process and are sold as hanakatsuo or kezuribushi.

soy sauce(shoyu) - the best shoyu based ramen come from a blend of soy sauces. i like to use some average, less expensive shoyu, and some higher end, more complex shoyu in a blend. look for imported brands made in japan, the kind with no english on the label. something like this;

https://www.amazon.com/Kishibori-Shoyu-Artisan-unadulterated-preservatives/dp/B005GQYXTC/ref=sr_1_3_a_it?ie=UTF8&qid=1510963713&sr=8-3&keywords=shoyu

i also like to use shiro shoyu, white soy sauce, in ramen.

noodles - i dont know whats available in the UK but the noodles are very important to ramen. the best noodle in the US is a brand called Sun Noodles. they sell noodles retail in packs that come with fresh noodles and instant broth. if you can find them or order them online, get Sun Noodles.

kombu - a seaweed that is used in conjunction with katsuobushi to make dashi broth.

with the exception of sun noodles, its good to buy all ingredients made in japan. they will be more expensive than their chinese or korean counterparts, but they will be much higher quality.

in addition to the books, there are some really great recipes in the sidebar.

Just be aware that the price markup online is ridiculous. E.g., Amazon sells Maruchan ramen 24-packs (those 5 for $1 noodles) for close to $20. Don't expect amazing quality for the price, because what you paid $16 for might have been like $6 at the local asian supermarket (not that it would be bad by any means, but not as gourmet as the price would indicate).



I honestly can't remember anything about the taste, but I had a couple college friends rave over Mama noodles. If you love spicy, Nongshim noodles have the best seasonings.



I would check out your local chain supermarkets and see if they have an 'asian' section; apparently Walmart sells those Mama noodles. And if you're ever in the area of an asian market, stock up like crazy lol.

I made some improvisations on it, but I mostly followed the recipes in the Ramen Fusion Cookbook. I'd definitely recommend the book to anyone who wants to learn to make great ramen at home. It has great pictures and step-by-step processes for noodles, stocks, and add-ins like menma and pork loin.

Love the idea!

Maybe add some cookbooks too. I love these two in particular for history, variety and recipes that consistently taste great.

Ramen Fusion

Ivan Ramen

Accessories

• Noodlestrainer or two is nice Noodle Strainer Example
  
• Ramen bowls (found some I like at Pier 1)
  
• Unique chopsticks /soup spoons
  
  Ingredients
  
• A block of high quality katsuobsushi + blade to shave (can find on amazon)
  
• Variety of soy sauces and sesame or chili oils (dark, light, mushroom etc.)
  
• High quality Kombu
  
• Gift card to Asian Market/grocery store for more ingredients
  
  
  
  I’m sure there are other items too but those are all things I’ve collected over time (except the katsuobushi- I just use the lower quality packets)
  
  What an awesome and creative gift though. I might borrow that idea sometime too!
  
  
  

For those who have asked for the recipe. You're welcome :)

Recipe from: Ramen: Japanese Noodles and Small Dishes

​

Pork-Chicken Broth (Results in 2.5-3 L):

- 4 L water

- 1 boiling fowl (chicken)

- 400g pork bacon (fresh back fat)

- 2 pieces Kombu (6-8g)

- 8 dried shiitake mushrooms

- 1 piece ginger (10cm), in slices

- 6 spring onions

- 4 tablespoons bonito flakes (Katsuobushi)

​

1. put all ingredients except the bonito flakes in a pot
   
2. bring to boil and skim off after the first boiling up
   
3. add the bonito flakes and simmer without lid for 3-5 hours
   
4. strain the finished broth
   
5. salt before use, or season with tare as desired
   
6. the broth can be kept for up to 4 days in the refrigerator and up to 6 months in the deep-frozen state. It is therefore worth preparing several portions for storage.
   
   ​
   
   ​
   
   Ramen Noodles (12-16 portions):
   
   - 2.5 Teaspoon Kansui or roasted baking powder (Bake the baking powder at 135° C for 35 minutes)
   
   - 500 ml cold water
   
   - 1 tablespoon salt
   
   - 500g wheat flour (Type 550)
   
   - 550g Italian flour Tipo 00
   
   - corn starch or potato starch for flouring
   
   ​
   
   
7. mix baking powder/kansui and water in a bowl until the powder dissolves in the water. Add the salt and dissolve.
   
8. Mix both kinds of flour in the bowl in a stirring machine and add the liquid with the dough hook at a low speed. Continue stirring for about 15 minutes until a rubbery, fairly firm dough is obtained. If the ingredients have not combined into a dough after 10 minutes, add 1-2 tablespoons of water and continue stirring.
   
9. Knead the dough for 5 minutes on a work surface floured with starch using your hands and elbows (it is difficult to work with).
   
10. Put in a bowl covered with cling film for 1 hour at room temperature.
    
11. Press the dough flat and cut into 16 equal pieces about 4-5 cm wide.
    
12. for medium-thin noodles, turn the dough to level 4 (Kitchenaid kitchen machine) through the pasta machine; for thinner noodles, set a higher level. Dust the dough plates with starch.
    
13. cut the dough into fine strips with the machine. Dust again with some corn starch and knot into bundles.
    
14. Cook the pasta in boiling salted water for about 45 seconds shortly before serving. Then rinse immediately under cold water so that they do not become too soft and do not stick together.
    
15. can be kept for up to 4 days in the refrigerator and up to 6 months when frozen. It is therefore worth preparing several portions for storage.
    
    ​
    
    ​
    
    Ajitsuke Tamago (Marinated Eggs) - Marinate for 6 eggs:
    
    - 6 eggs
    
    - 100 ml Japanese soy sauce
    
    - 50 ml Mirin
    
    - 100 ml water
    
    - 1 tablespoon roughly chopped ginger
    
    ​
    
    
16. boil the water in a saucepan, reduce the temperature slightly, put the eggs in and cook for 6 minutes. We want the egg yolk to remain soft/liquid.
    
17. rinse the eggs under cold water until they have cooled down
    
18. Bring soy sauce, mirin, water and ginger to the boil and simmer for about 5 minutes.
    
19. allow to cool slightly and pour into a large screw glass. Peel the eggs and place in the marinade.
    
20. Marinate for 10-24 hours in the fridge.
    
    ​
    
    Chashu (pork belly) 400g
    
    
21. salt the pork belly well (especially the fat rind)
    
22. sous-vide the pork belly at 85°C for 6 hours (optionally let it cool down and then leave the pork belly in the fridge with the vacuum bag for up to 12 hours)
    
23. Take the pork belly out of the bag and cook it with the fat on top in a small baking form in the oven for 25 minutes at 220°C circulating air with the fat on top and spread Teriyaki sauce from time to time (if available, switch on the grill function for the last 10 minutes).
    
24. Take out of the oven and cut into pieces or slices of any desired thickness.
    
    ​
    
    ​
    
    Miso Ramen (4 servings)
    
    - 1.8-2 L Pig-Chicken Broth
    
    - 4 portions of ramen noodles
    
    - 2 tablespoons red miso
    
    - 2 tablespoons white Miso
    
    - 2 teaspoons finely grated fresh ginger
    
    ​
    
    Topping:
    
    - 400g Chashu (roasted pork belly) in slices or pieces+
    
    - 2 baby Pak-choi in pieces
    
    - 3 spring onions, cut into fine strips
    
    - 4 Ajitsuke Tamago (marinated eggs)
    
    ​
    
    
25. simmer the Pak-Choi with garlic for about 5 minutes
    
26. boil the broth in a saucepan, then reduce heat. Stir in the miso and ginger.
    
27. Cook the noodles for 45 seconds in boiling water. Rinse immediately with cold water, drain well and distribute into the bowls.
    
28. spread the pak-choi on the bowls
    
29. serve with the chashu, the egg halves and the finely chopped spring onions.

Don't skimp on the broth. This will give you PERFECT bone broth if you pack it with pork trotters and neck bones. I also like to add chicken feet. Add some celery and carrots and fill the rest up with water. Set it for 4 hours, strain it and you are done. Trust me :) https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ/

Ivan Ramen is a good start to homemade ramen (as /u/h2g2Ben suggests), and probably one of the only places where you will see a ramen recipe that was actually used in a ramen shop. Ramen-ya's generally keep their recipes close to their chests. I would suggest perusing through /u/Ramen_Lord's post history as well, as he's done a ton of research into and experiments with ramen styles.

the only other book I was recommended on ramen was this one and while it has some nice recipes, they are modified for the home cook. If that's okay with you, have at it! But you probably won't see a broth boiled for 4 hours in a good ramen-ya; even the french-style broths go for at least 6.

I'll definitely be using this recipe, just ordered some B2 from amazon too! I've used the KA to mix my dough with sub-par results (operator error?) and have taken to using the food processor method. Honestly thinking about buying this beast to see if my results are better. It's scary what a man will due in pursuit of ramen nirvana. Thanks for the help!

I generally make a chicken stock of what ever. I've gone simple(just chicken) or complex (Chicken, onion, garlic, carrot, green onion, whatever else you feel like). I took this Serious Eats recipe and stole the broth for a heavier/darker chicken broth. It was a great place to start with a nice friendly chicken broth recipe. edit: it's gonna get smoky so air it out

I've made double soups dashi and chicken broth. Dashi powder can be bought on amazon or you can get the kombu and katsuobushi on amazon. Niboshi I've ordered off amazon but it still hasn't come in yet.

Everything else can be found in my regular grocery store that I've seen. Noodles in the asian/international aisle. I like doing pork loin or chicken breast that has been sous vide for the meat. Green onions, collard greens, broccoli, bamboo shoots(I buy in bulk when I see them available at the store), eggs, spinach, corn, what ever else you have available.

I live in Texas so I'm working on trying to make a sopa de lima ramen or a pozole ramen. It's coming along slowly. Adapt your ramen recipe to suit what is available around you.

I like to add it to the water I boil the noodle in. Then the flavor seems to get into every single noodle really well. The same can be done with sriracha, or really any sauce.

I also like to add a dash of powdered hondashi to mine. If you don't like fish, you probably shouldn't try this, but man, that stuff is savory!

Also, remember you can buy sesame seeds in bulk in a lot of grocery stores. 1lb of them is a LOT and is much cheaper than buying them on the spice aisle. You can toast them by putting them on a cookie sheet in the oven at 325 for about 5 min. Just keep an eye on them and take them out when they look slightly toasted, then let them cool and store them in something airtight.

This one from Amazon is great and sturdy. Holds up in the dishwasher, too.

Looks really good! Now do yourself a favor and get the book I will link. It is modern and goes through most of Japan’s favorite modern dishes, BUT! It maintains are very high focus on traditional main recipes and techniques. It’s not as technical as Tsuji’s A Simple Art, but it’s traditional where it counts.

https://www.amazon.com/Japanese-Soul-Cooking-Tonkatsu-Kitchens/dp/1607743523

Recipes for broth/tare, ajitama & chashu were from Japanese Soul Cooking, a really awesome book my fiancé gave me for Christmas!

Best place I've seen them is here:
http://www.amazon.com/gp/aw/d/B00RI329KG/ref=mp_s_a_1_1?qid=1426126511&sr=8-1&keywords=sun+noodle&pi=AC_SX200_QL40

Expensive though.

EDIT: Sorry, forgot I was replying to a older post.

Well you see, the korean for it, 불닭볶음면 means fire chicken stir-fried noodles, so I imagine that if you searched for spicy chicken noodles on Amazon, you'd find it. Note that it's the original, not the newer cheese thingy.

edit: take your pick of these, they are all the same

This is the package. They are spicy and creamy and citrusy sour all at the same time. I could honestly just drink the soup.

you know they make a regular non 2x spicy right? lol

Cross Post from /r/food

Figured you guys might like this as well.


Ingredients

Not pictured: enoki mushrooms, green onions

Pork Recipe from Serious Eats

Egg Recipe also from Serious Eats

I boiled about 1 Cup water, added 2/3 cup beef stock and turned the stove down a bit to maintain a small simmer. Added cubed firm tofu and a handful of enoki. Added a pinch of this and a dash of soy sauce. Let this simmer on the stove for about a minute, then added the packet of Ramen noodles. After the noodle softens (about a minute), stir in 1 tbsp of miso paste. Simmer for 1 more minute and transfer to bowl. Immediately dunk in the 2 halves of soft boiled eggs and slices of pork to let them heat up a bit.

Top with chopped up spring onions and sriracha.

All this is missing is a few servings of vegetables, which is what salads are for.

I can seriously eat this every day.

lol, ridiculously expensive for instant noodles, but amazon sells them. Also, it took almost a month to ship them to me....but you know, gotta have that ichiran red spicy powder. I hear they're opening a branch in NYC. Going to have to visit.

By Ramen, do you mean the broth, or noodles? There are some simple recipes out there.

https://www.amazon.com/Japanese-Soul-Cooking-Tonkatsu-Kitchens/dp/1607743523

Open up the look inside, the base Ramen recipe is included in the preview. It's fairly simple to make

it's a seasoning blend similar to this: https://www.amazon.com/Pepper-Spice-Nanami-Schichimi-Togarashi/dp/B004Y18GJ8/ref=pd_lpo_vtph_325_bs_t_1?_encoding=UTF8&refRID=RZA2DPB35X1YWR043PXH&th=1

Non-mobile: http://www.amazon.com/dp/B00RI329KG/ref=mp_s_a_1_1?qid=1426126511&sr=8-1&keywords=sun+noodle&pi=AC_SX200_QL40

^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

Here is the mobile version of your link

https://www.amazon.com/Japanese-populer-ICHIRAN-instant-noodles/dp/B00LEOVKVE

I used recipes from Tove Nilsson's Ramen: Japanese Noodles and Small Dishes, which I got from my Secret Santa during last year's exchange. I used Chicken-Pork Broth, Garlic Tare, Chashu Pork, and Soya Sauce Marinated Eggs.

EDIT: Here's a wee album of the progression throughout the day: https://m.imgur.com/a/ti8Jm

Bonito flakes + kombu = dashi stock, which is a fish stock that is in a lot of Japanese recipes. Try this brand!

You can find one for under $100 often

https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1523563370&sr=1-1&keywords=Instant+Pot+DUO60+6+Qt+7-in-1+Multi-Use

http://www.amazon.com/gp/aw/d/B004K6TNTE/ref=mp_s_a_1_1?qid=1425183713&sr=8-1&keywords=ramen+bowl&dpPl=1&dpID=31MPUedq6NL&ref=plSrch&pi=AC_SX200_QL40

Maybe this?

https://www.amazon.com/Nagai-Deluxe-Sushi-Nori-Count/dp/B007U29UYS

Nori!

Here are the items i found that i cant get local. Any good/bad items or alternate options you would suggest?

> Mirin

Kikkoman Aji-Mirin

>Dashi

Ajinomoto - Hon Dashi

>Miso Paste

Shiro Miso Paste

>Gochujang

Sunchang Gochujang

>Kombu/Wakame/Nori (sea weed)

Welpac Dashi Kombu

Wel-Pac - Fueru Wakame

Nagai Deluxe Sushi Nori

>Furikake

JFC - Seto Fumi Furikake

>Bonito Flakes

Japanese Bonito Flakes

I used kishibori shoyu and yamasa whole bean shoyu, along with some fancy mirin and tamari, which I can't remember now

No, those are dried chili threads. https://www.amazon.com/Thread-Garnishing-Shredded-Pepper-ShilGoChu/dp/B00NE85992

I get mine on Amazon. They make the regular Spicy Fire Noodles (which is what you ate and what the link is). They also make 2x spicy noodles (red package) and Cheesy Fire Noodles (yellow pack). The 2x spicy will make your face go numb :)