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![Nissin - Raoh, Japanese Instant Ramen Noodles, Pork Bone Soup, 14.8oz (for 5 Servings)[Japan Import]](https://m.media-amazon.com/images/I/51Db2u8JgPL._SL500_.jpg)
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If you haven’t tried it before, give Indomie Mi Goreng a try. You eat it without soup (cook it in hot water then pour the water out). It’s one of my favorites.
Yikes.
~~https://www.amazon.com/Japanese-populer-ICHIRAN-instant-tonkotsu/~~
https://www.amazon.com/Japanese-populer-ICHIRAN-instant-tonkotsu/dp/B077T7HC88/
$35 for 5. Still nuts, but not as nuts.
To go a bit deeper:
>> Narutomaki is a type of kamaboko, or Japanese fish cake, that features a pink swirl in the center. Its name likely comes from the naturally occurring Naruto whirlpools located in the Naruto Strait between Shikoku and Awaji Island in Japan.
Can anyone compare these to NongShim Black? I just recently discovered those from a different reddit thread and think they're amazing and just wondering how the flavor of these compares. Particularly the flavor and heat level of the broth.
yes it's sold here amazon 30pack
i don't know if i would buy a full pack though personally, there might be a local place that sells it if you look around.
This is the broth I bought https://www.amazon.com/dp/B00K69ZK46/ref=cm_sw_r_cp_apa_i_LWhhBbJ5CRSQM
It took forever to get here but man was it worth it. Used noodles bought from the Asian store, some nori, pork belly, soft boiled egg, Maggi hot sauce,sriracha chili sauce and some sesame seeds.
My personal favourite is daisho (ダイシヨー) hakota tonkotsu ramen https://smile.amazon.co.uk/dp/B0714L2434/ref=cm_sw_r_cp_apa_glt_fabc_P5NSMMW1Q9HSY4JJN57V
Which I think is also vegetarian maybe. You can't go wrong with ichiran either. But I usually buy the condensed packets of actual tonkotsu broth and dried ramen noodles and add them together https://smile.amazon.co.uk/dp/B082FLZLQ8/ref=cm_sw_r_cp_apa_glt_fabc_ANFMAJ97534VS3K6CZM3
Slightly pricier but it's as authentic as you can get.
I have a couple of recommendations. The first one is a matter of preference. I find that 6 minutes and 10 seconds, up to perhaps 6 minutes 30 seconds, will leave the yolk without the cooked-solid portion around the outside.
Secondly, for slicing soft-boiled eggs in half, I recommend either one of those wire cheese cutters which are mounted to small cutting boards, or one of these wire egg cutting tools that includes a single-wire cutter ring for splitting eggs in half. The wire won't smear the yolk like a blade will because there's hardly anything for the yolk to stick to.
Really? Weird I usually see these all the time even at the big grocery stores here in the states.
You can order a big box of them on Amazon.
Nice job OP!
Have you had instant tteokbokki before? I got one from Uwajimaya, boy howdy it was yummy but holy heartburn batman. I figured I would give Amazon a peek to see if they had any that had a little less heat and ran across this little jewel:
Copy and pasting the heat level descriptions:
Flavor (Spicy) Levels - Please check your flavor before purchasing.
Level 1 - Mild and Sweet: For whom is not familiar with hot and spicy taste. Color is still red, but taste is very mild. Most of Korean children love this taste. There is no regret to make a choice #1.
Level 1.5 – Sweet: It is slightly spicy and sweet and salty. If you want to try something preferred by foreigners or want to taste the spicy taste of Tteokbokki, we recommend for you to try the Level 2 seasoning.
Level 2 - Mild: We can say #2 is most general and popular in Korea. You can need it when you cooked TTEOKBOKKI. Just select this, if you are still worried what is the best.
Level 3 - Spicy: This is good for whom like spicy and hot taste foods. Many of people would say that "it is pretty good and little bit spicy for me!" If you love chilly and hot cuisine, that no more consider to choose!
Level 4 - Hot: Have you heard of brand name - 'Yyoepgi TTEOKBOKKI? The manufacturer is supplying #4 to there. For many of Koreans, #4 is quite hot.
Level 5 - Fiery: When you have this #5 Fiery Seasoning, then you maybe able to send fire beam from your mouth. If you love habanero very much, then I suggest #5 to you.
😳
I mean, part of me wants to take this time to recommend a better brand of instant ramen and suggest you hit up your local japanese grocery. I promise you'll find great instant ramen for less than a dollar a bag.
But since you asked, it's available on Amazon
https://www.amazon.com/Maruchan-Ramen-Beef-3-Ounce-Packages/dp/B003OB0IXQ
There's an obscure Japanese ramen show called Ramen Loving Girl (based on the manga, Ms. Koizumi Loves Ramen Noodles) where the first episode revolves around Jiro-style ramen (and its fan base who call themselves Jirorians--actual true in real life, too).
If you have Amazon Prime, you can watch it on there for free:
https://www.amazon.com/dp/B07BD3X42S/
If you don't, here's a YouTube link where you can turn on CC and auto-translate. Not great, but you'll get the gist of the culture around this style of ramen:
This sub is a great resource! The menu tab has links to pretty amazing recipes. I also recommend the cookbook "Let's Make Ramen" https://www.amazon.com/dp/0399581995/ref=cm_sw_r_cp_api_i_LhplFbT14KB8C
I've been meaning to attempt the same thing. These noodles look like they're pretty good, but not exactly what I'm looking for. Let me know if you find a good recipe else where.
Sure. It was a variation on this: http://www.yummly.com/recipe/Spicy-Miso-Ramen-EXPRESS-596414?columns=6&position=2%2F52
I used less stuff (cut out sesame, only used shiro miso paste) and substituted soy milk for regular milk to get a slightly richer taste.
This is not traditional but its the way i do it. This should make 2 big bowls. And apologies I'm writing this on mobile.
Ingredients
1/3 ground pork
Green onions
knob of ginger
Few cloves of garlic
1 teaspoon light and dark miso paste (each)
1/3 teaspoon sesame seeds oil
2/3 teaspoon fish souse
1/3 teaspoon lee Kum Kee Chili Bean Sauce
2 pints of good chicken stock (preferred homemade)
2oz of pork fat (chopped for faster cooking)
I take 1/3 lbs of ground pork, add it to a medium pot with chilly oil or regular if you don't like the heat. Add white part of green union (thinly sliced) Stir constantly, just before the pork is done add your garlic, cook for 1-2 minutes or until fragrant. Add your miso paste, Sesame seeds oil, Chili Bean Sauce and fish souse, cook for 1-2 minutes and add your chicken stock. Here is where I cheat. I use this https://www.amazon.com/dp/B082FLZLQ8?ref=ppx_pop_mob_ap_share (this is pretty good by its self) While everything is coming to a boil have another pot of boiling water, add your pork fat, boil until cooked(3-4 minutes) Take 3 cups of your broth, cooked pork fat and ginger, add it to a blender and blend for 2-3 minutes or its incorporated. Now pour your fatty mixture through a siv back into your stock. Add dashi, soy sauce or even water if its to strong. Add your noodles and toppings and your done.
There's a lot going on here but the key is to find the balance between all the flavors. You don't want any 1 flavors to stand out.The ingredients amounts is a rough estimate, so play with it.
Yessir, I bought riboflavin powder on amazon. 50 grams is an absurd amount that has lasted me 4 years. You do not need to add a lot.
here You might have to try the link a few times. Amazon is being weird.
Just a cheap pasta maker from Amazon. Ovente PA515B Vintage Stainless Steel Pasta Maker, 150mm, Matte Black https://www.amazon.ca/dp/B013FAQH44/ref=cm_sw_r_cp_apap_Ra2665mzZK6oj
Did them on settings one two and 3 to see which thickness I'd like best. The ones in the picture are on 1 (the thinnest)
On amazon right now for under $1 a piece, OP may not have gotten the best deal: https://smile.amazon.com/NongShim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1505088671&sr=1-4&keywords=shin%2Bramyun&th=1
A lot of Ramen recipe books in Japan will have たれ recipies in them. For strictly たれ books for ramen, this is the only one I've found that was well received: https://www.amazon.co.jp/dp/4751109278/ref=cm_sw_r_cp_apa_fkMWBb3XQ0S83
Amazon jp has some good books. Beware though: a lot of the ingredients in these books are difficult for the average person to come by in Western countries. There are recipes with 4 different types of dried fish, soy sauce, etc. I've had to order ingredients online, had it shipped to my address in Japan, then forwarded to the US through a forwarding service.
One more tip: if you make soft-boiled ramen eggs, don't slice them with a knife. Use a thin wire instead. Egg yolk will stick to the blade of a knife and will smear as it is cut, which is not good for the aesthetics of the presentation. A thin wire, such as a thin steel guitar string or the E string of a violin, will cut right through the egg without disturbing the yolk.
The tool I use is this (one of the three cutters has a single wire for cutting eggs cleanly in half), but it is easy to DIY a tool for doing this if you have a cutting board you can nail a guitar string to. A wire tool is also useful for cutting soft cheeses.
there is an app you can download called Ramen map:
https://play.google.com/store/apps/details?id=jp.ramenmap.ramenmap
It's all in japanese but basically all you need to know is the red markers are highly rated restaurants and the rest are not worth your time (definitely not for 10 days anyways).
In any event, it is very popular for ramen shops to have a vending machine that you buy a ticket from. These don't always have pictures. So my recommendation is just to press the button that says "ラーメン". that is how ramen is spelled in katakana. If they can't do the basic ramen good, why go there at all?
Also, I have noticed that a lot of restaurants in Tokyo get quite popular for reasons other than their food being good. English language guides don't always pick up on this. So sometimes highly rated places aren't actually all that good. They are just expensive.
When will you come to Tokyo? I can take you to my favorite Jiro style ramen place when you are here if you want.
I have never made the paste myself, but here is the one I use in case you're interested https://www.amazon.com/Lobo-Tom-Paste-1-06-Pack/dp/B007JAA6N0.
You can probably find a better price at an asian grocer though.
Thank you so much again /u/ViteKitchensTim for sending me a variety of your favorite ramen! I haven’t experienced much variety and I am so stoked to try all these new brands and flavors! I just tried the green pork flavored package for lunch and it was just amazing!
PS R/Ramen crowd, Vite Kitchens is a Ramen Kickstarter of my new friend here, please support his endeavor!
The author of that article is writing an ongoing series of articles that explain everything about ramen. You can find all of his articles here. He's also a moderator of this subreddit and he wrote all of the recipes on this subreddit's sidebar
The pink Samyang is “Carbo” or Carbonara Hot Chicken. I haven’t tried it but SO has. I think he said it’s cheesy. I’ll have to verify.
Ceramic Japanese Ramen Bowls Set of 2 - 60 ounce Large Noodle Soup Bowl, with Chopsticks and Spoon for Asian Pho Udon Soba (White) https://www.amazon.com/dp/B0892NM282/ref=cm_sw_r_cp_api_glt_fabc_V07EER9RW0EMQQM2YV4Z?_encoding=UTF8&psc=1
I’ve figured my stove out to hold stock within a degree for 12-18 hours, but it’s gas
For electric, a cheapie single burner coil + a PID controller is a pretty simple solution
FYI, PID’s are super smart learning controllers.
https://www.amazon.com/Brentwood-TS-322-Single-Electric-Burner/dp/B003WSOCFG/
I'm in the EU, so if you're here I probably can.
Oh! Found the exact one I'm using but it's just differently branded. 56$ on Amazon in the US.
Well their Sukiyaki kit contains one bottle of sauce (equals 1 dish) and a recipe for $79.
Soba noodles, which are similar in thickness to ramen noodles, are usually served separately in this manner. The dish is simply called a soba tray to the best of my knowledge. Here is a cheap one from Amazon: https://www.amazon.com/Japanese-Square-Soba-Noodle-Serving/dp/B004QTFKJW
Whew loads of questions. Let's see!
Hydration just means added water, as a proportion of the flour. So for every 100G of flour and vital what gluten (in this case 99 g flour, 1g wheat gluten), I add 38 g of water. Baking percentages like this allow you to scale up infinitely without fail.
Egg white powder provides a new protein source that behaves differently than the standard protein you get from flour: gluten. Rather than forming a tight elastic network, it merely denatures under heat to provide additional structure. The result is a slightly different texture and better resilience to overcooking (cooking time with vs without egg is something like an extra minute!). You can use egg white in place of egg powder, but you need to do some extra math. (1 egg white is 30 g and around 25% of that is dry solids, so 75% of that should make up your water content in your dough blah blah boring I know).
The kansui powder I use is a combination of sodium carbonate, or baked baking soda (they are chemically identical), and potassium carbonate, which I found at a local asian grocer randomly. Prior to finding it, I used just baked baking soda, which works excellently on its own, though the potassium does add a bit of firmness not found with the sodium.
Riboflavin can be bought in powdered form on Amazon. See here. Note that this 50g pouch will last you for YEARS. The stuff is potent.
Have you tried the Nissan brand black garlic ramen? It's $28.99 on Amazon for a 30 pack and I've thought about trying it out.
Indonesian here. Always happy to see Mi Goreng recommended in here. Mie Goreng FTW.
Btw, I don't know if you guys can found it walmart or something in US (but it's available in Amazon), Mie Sedaap is also great.
Ive never seen that flavor before but according to Maruchan's website, they still make it in the "bowl" version.
I just bought a case of these though. https://www.amazon.com/Nissin-Demae-Garlic-Instant-Noodles/dp/B00CORJU5S
They're pretty good for when I'm looking for a quick fix.
I recommend starting at Amazon and just seeing if you can find what you want online. Maruchan's website also has a "Contact Us" section. Could always send them an email. Maybe they'll ship you a case.
This one on Amazon seems to be a ramen-specific fish powder, essentially supper-concentrated dashi: Ramen Ga Umakunaru Dashiko 20g - Soup Powder Japanese Noodle Is Well https://www.amazon.com/dp/B010692QFQ/ref=cm_sw_r_cp_api_hcrLAbAN2EK3Y
NongShim Soon Veggie is vegan and tasty. Here's an Amazon link. Add some blanched bok choi, sauteed mushrooms (shitake, oyster, enoki), bean sprouts, green onion and some corn. Since you're ok with fish, add some sliced kamaboko or surimi(krab) on top. Finish it off with a splash of la-yu (spicy sesame oil) and a sprinkle of sesame seeds. Nom.
These are on Amazon and if you don't wanna make your own they do pretty well. Firm and chewy, they have the base elements in the noodle. link. No sauce pack just noodles. I have used these before for making dipping noodles in a pinch.
Are you in the US? Amazon sells bags of the stuff for like 10 dollars. You want "ichimi" togarashi (literally means "one taste" togarashi, aka just the togarashi powder). Shichimi means seven tastes, and is a blend of 7 ingredients or so.
Korean chili pepper is also quite similar and I use it as a substitute for togarashi often. This Brand is quite red and gives the oil a wonderful color. You'll need to grind it in a spice mill if you use it for the spices in the tare/bowl however.
Do you have access to a pressure cooker? A pressure-cooker will prevent boiling and a lot of agitation which will allow the fat to rise to the top of the broth as it cooks. If you give this a shot make sure that you allow the pressure-cooker to depressurize naturally and fully; if you open the lid before then the liquid may instantly boil. Ladle out the broth into a deep but narrow container and chill. When it has gelled cut the top layer off (there is likely a bit of fat there). If you really want to get fancy you could order a separatory funnel like this one on Amazon but that may be further than you need to go :) I would seriously be surprised if any shops are using a funnel like that, but hey if it's just for fun why not? That's what a chemist would do!
I use this one from amazon. And this article explains what aroma oil is. I highly recommend you read the whole series of ramen articles on the site
I managed to find some stuff on Amazon, called MARUTAI. Keep following the related products and you could probably find all of them.
Some people make them, some are able to buy fresh noodles from their local asian markets, others make do with decent quality dried noodles (I believe these are the usual recommendation, I've used them myself and they're pretty good).
I have only ever seen the nissin with the noodles. Kikkoman makes a base you can but separately though
I used Edin Mirin this last time and I was happy with the results. The ingredient list is water, organic rice, sea salt and koji. Here's a product listing, but it's way cheaper at Whole Foods.
https://smile.amazon.com/dp/B000QSTJTE/ref=cm_sw_r_other_apa_i_Wfp8EbJE2850D
I used another brand before this one that was good as well. It's just not always available on Amazon. The ingredient list is Organic Sweet Rice, Organic Distilled Rice Wine (water, organic sweet rice, koji seed), Organic Rice Koji (Rice, koji seed), Sea Salt.
https://smile.amazon.com/dp/B01FL78IB4/ref=cm_sw_r_other_apa_i_vcp8EbQ5J2KX1
Here it is on Amazon: https://www.amazon.com/Japanese-Noodles-Tonkotsu-Concentration-1-Pounds/dp/B00K69ZK46?ref_=fsclp_pl_dp_1&th=1
I guess you could check the instructions people have put in answers and reviews, or use it as a starting point for further research? Hope it helps.
It’s like a co-op between 7-11 and the manufacturer. I think the brand is tsuka or tsuta but there’s very little English on it so it’s hard for me to tell
Edit: they do sell them on amazon! [Value Pack] Japan Best 5 Famous Ramen Reataurant's Instant Pot Noodle Set https://www.amazon.com/dp/B07G2PG8HG/ref=cm_sw_r_cp_api_i_6N4mEbEVWH8EX
I highly suggest trying these
We had them in our equivalent of home economics in High School. They are just a rolling thing and a thing that cuts noodles that you hand crank
​
Ivan Ramen is a good place to start. Japanese Soul Cooking has some good recipes as well.
Teumsae is currently my favorite Korean style ramyun. The noodles are just really great quality, very firm, and the broth is amazingly hot. I can only use about half a packet, but it's fiery and peppery and great.
Raoh, soy sauce flavor by Nissin. Shit is so cash
Ah, that is cool. A metal guitar string would probably also work well, or a cheese board with a wire slicer (like this, or you could make your own with a guitar string, like Alton Brown).
I'm really enjoying having my PC. I've had decent clarity with chicken stock in the past, although I don't think you can compare to the clarity from the french method of stockmaking. The PC does a great job at extracting flavors too. This is the one I bought, I wanted to get a larger size in the event I want to make a bunch of broth but usually I'm only using it at about half full. Plus, if you ever want to get into canning the option is always there! If you have a little money to throw around it's a great way to keep experimenting with your ramen-stocks while minimizing labor time; let's be honest we love ramen not tending to a pot for 12+ hours. Not to mention you can cook the hundreds of other dishes that requires a PC.
That's really good to know. They're actually available on Amazon so I'll pick some up!
That looks sooooo good. What exactly do you mean by you put the egg in a cooker? Like this? I don't know much about cooking eggs unless I'm frying or scrambling them but yours looks amazing.
Here's the bottom ones:
http://www.amazon.com/gp/product/B009PIYB7Q/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
They are great.
For a quick and cheap boost I would suggest dropping a scrambled egg in the broth while it’s cooking and chopped green onions when it’s in your bowl. Pepper, chili powder, etc. at the end for more flavor.
If you want to do some work ahead of time, make soft boiled eggs. For us it’s about 6:20 in boiling water with refrigerated eggs. Adding a little vinegar to the water and poking a hole in the bottom (less pointy) end of the egg with a thumbtack before cooking will make them easier to peel. Split them in half and put them in your finished bowl. You can marinade them in soy sauce and mirin too for a little more $.
There are a few other traditional things you can add for a few $ if you have an Asian market nearby. Nori (dried algae that sushi is wrapped in), menma (baby bamboo shoots) and kikurage (wood ear mushrooms) are all great and not too expensive.
I’d also recommend getting some different flavors too. These black oil tonkotsuare less than $1.50 if you get a 30 pack with Amazon prime.
It’s hard to get the shell off of eggs, but if you pierce the rounded end with a needle or one of these gadgets, it can help to keep it from cracking while boiling and make it slightly easier to peel the shell off.
I have one tip for cutting the eggs. Notice in the video how cutting the egg ends up smearing the soft-cooked yolk, which sticks to the blade. For slicing soft-boiled eggs, I use this thin wire knife, which cuts cleanly through the egg without smearing the yolk. I highly recommend it.
If you like Shin Black, consider this instead for thr price. Even on Amazon it’s like $2 per packet. $23 for 12.
I really like these and they’re almost the same thing. Just a bit less spicy. They have the black and garlic flavor of the shin black. I almost prefer these if I’m going to chop up a shit ton of honey Turkey lunch meat and throw it in the boiling water which is what I usually do for Shin Black. Both of these flavors go with meat really well.
My amazon.com account worked at amazon.es. They already had my saved address book and payment info, so it was very easy. They expect it will arrive in the US in 5 weeks or so.
this stuff has been treating me well. Maybe too spicy for some but I dig it. Only complaint is the flavor isn't super deep. A bit of miso or soy sauce or even just extra msg fixes it tho. Been making a ton of quick soup recently!
> And then marinate in a mix of soy sauce, mirin, and water for a couple days. This will give the whites a darker color, create a nice flavor, and make the yolks jammy and extra delicious.
The trick I like to do is to cook your eggs in boiling water for 6.5~7 min (depending on preference). Most recipes say to immediately throw them in an ice bath. But the way I like to do it is to get a ramen noodle strainer. I use this one because its the cheapest I could find on amazon. Then when you take them out of the water, just throw a couple ice cubes on top and run them under cold water from the faucet.
To marinate, after you peel the eggs, just throw them in in a zip lock bag with soy sauce and mirin and then just most of the air out so you really don't need much to get full coverage on the eggs (I use a straw to suck the air out, but then risk sucking up some soy, which isn't the worst thing in the world).
Those needs def need more broth, though.
Amazon. Literally copy pasted "dehydrated vegetable mix" into google and this was the first result.
​
https://www.amazon.com/Gourmanity-Dehydrated-Vegetables-Allergen-Vegetable/dp/B087KN1Y6V
No problem. Have you seen this one? Could be an option if you don't mind the hand crank. It's relatively cheap and I've heard good things about it.
My wife is a celiac. We buy these and they turn out pretty good.
I found this for online delivery in UK, are they ones you wanted?
It’s a Chinese made pasta machine I got from Amazon. I need to do a video on this one. Also I need to partner with a wholesaler
ZXMOTO Pasta Maker 110V Electric... https://www.amazon.com/dp/B08CK64KB8?ref=ppx_pop_mob_ap_share
ZXMOTO Pasta Maker 110V Electric... https://www.amazon.com/dp/B08CK64KB8?ref=ppx_pop_mob_ap_share
Hime Chuka Soba Ramen Noodles
I bought them on Amazon and I’m pretty sure they’re authentic because everything is written in Japanese. They taste amazing!
Hime Chuka Soba Ramen Noodles 720 g https://www.amazon.co.uk/dp/B013H9TX58?ref=ppx_pop_mob_ap_share
You can substitute shoyu for tamari, and you can find gluten free noodles that are actually pretty decent, given the circumstances, onAmazon. But they aren't cheap. But they're pretty damn accurate.
It's predominately red and black pepper, mushroom, ginger, and some garlic. Some folks claim it's still too spicy, but I use half the packet to cut back on the sodium and it still tastes fine for me. Four and a half stars and 3,000+ reviews on Amazon. https://www.amazon.com/NongShim-Soon-Noodle-Veggie-Ounce/dp/B00PYS5F3A
Hey! I made this app using Flutter and I'd assume this would be the best place to share it. There are still a few things planned as future features but I think it's pretty complete and worth showing in the current status.
Web app: https://sensai7.github.io/ramen\_noodle\_calc/#/
Android app: https://play.google.com/store/apps/details?id=com.gonya707.noodlecalc
iOs: If you open it from safari you can save to Home Screen and the website should open in fullscreen mode, mimicking 1-1 the mobile app.
I hope this thread doesn't go against rule 4 since I perceive no revenue whatsoever from this project, but please let me know if so.
Oh man, some snappiness to my noodles is exactly what I was looking for! Gonna give Tapioca starch a try next time. Do you mind sharing the machine that you got? I kinda misaligned my pasta maker by chasing the lowest hydration noodles I could get haha. At one point I made 32% noodles, but that turned out to be a bad idea 😅.
I took a look myself and found one made out of cast iron. Is it similar to yours?
There's two books I'm interested in, I'll post the amazon.jp links and hope it doesn't get flagged turn out looking like spaghetti: https://www.amazon.co.jp/-/en/gp/product/4751109278/ref=ox_sc_act_title_1?smid=AN1VRQENFRJN5&psc=1 | https://www.amazon.co.jp/-/en/gp/product/4388062367/ref=ox_sc_act_title_3?smid=AN1VRQENFRJN5&psc=1
Pretty sure we are seeing Yuba. First it looks like yuba and second they have yuba on their menu.
https://www.amazon.de/Chinese-Yuba-Bean-Stick-Soybean/dp/B07Z3HS6BJ
Now that that’s solved take your rice noodles and leave this sub.
Just kidding… (sort of)
Here’s some good info about making Jiro at home: https://www.notion.so/G-Kei-All-You-Need-Is-Feel-6d35fd36d4b149fa9e69ffe5164b384f
In my home tests, the key to the “Jiro feel” is the tare, which is high in mirin and lots of msg. Also the high volume of the tare is key (compared to other bowls easily 2 times as much).
Everything else is “kinda optional”, well maybe not the fresh garlic.
Let me know if you have specific questions beyond this.
Amazon has the cup noodle version of this. A bit pricey though.
There’s also this…
Myojo Japanese Style Ramen Soup Concentrate, Tonkotsu Flavor, 64 fl oz (1.89L) https://www.amazon.com/dp/B07VQ74PCH/ref=cm_sw_r_cp_api_i_DNR4Q3NYJZXG6WH1ZN27?_encoding=UTF8&psc=1
Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint https://www.amazon.com/dp/1607744465/ref=cm_sw_r_apan_i_XW1E7ARRG3XJJCN8CPXY
He focuses on his shio which he is known for. Really good read with hard ingredients to source if you want to make it by the book.
Found this on Amazon
The ingredients list looks good
Glutinous rice, rice maggot, Shochu
13%
EXTRACT = 45% +
EXPIRE = 18 months
But, as we know, Mirin is just added to food as a "umami sweetener", often in some quantity.
Still, I'd buy a bottle.
For cutting the eggs, I got a wire knife whose wire is essentially an E string from a guitar held in tension. These work great. The cut is super clean, and it is easier to use than free-hand string or wire methods.
Believe it was these in Jade Yellow: Deal: [Ramen Bowl](www.amazon.co.uk/dp/B08QMDX21Y/ref=cm_sw_r_cp_api_i_dl_3N116YMHKF6HFGDX7KY5?psc=1)https://www.amazon.co.uk/dp/B08QMDX21Y/ref=cm_sw_r_cp_api_i_dl_3N116YMHKF6HFGDX7KY5?psc=1
Samyang Buldak Korean Spicy Hot Chicken Flavor Sauce 7oz (Pack of 1) https://www.amazon.com/dp/B07LCYY4SK/ref=cm_sw_r_cp_api_i_X6VF3H6D49N432Q597Q4?_encoding=UTF8&psc=1
This one is better. I add it to everything.
Lotus noodles are ok, but these actually taste like ramen.
For a cheaper noodle hit, I love these. The broth isn't Pho by any means, but it's nice and light and easy to jazz up.
I underestimated how much noodles my friends would eat haha.
The instant ramen is this. It's just the instant ramen, no sauce or soup bouillon packets.
Do you have access to Amazon at reasonable rates, or any online Asian markets? I have used this type of Chili flake in the past to make chili oil, and it imparts a nice red color, and good flavor. Also available on most online Asian markets... https://www.amazon.com/Taekyung-Chili-Powder-Kimchi-Flake/dp/B005G8IDTQ/ref=sr\_1\_4?crid=22UPZX2PEV5DJ&keywords=korean+chili+flakes&qid=1649099101&s=grocery&sprefix=korean+chili%2Cgrocery%2C85&sr=1-4
Fully Agree
If you haven't tried it yet, check out the "Miso-Tonkotsu" by Hikari Menraku Here's a link. Hikari Menraku Tonkotsu Ramen Noodles, Miso, 6.5 Ounce https://www.amazon.com/dp/B07DBX1VF5/ref=cm_sw_r_apan_i_FWWP5APP3A56TPTRXFTA
Hands down best instant Ramen. Always goes in my Camping Bag and/or Carry On Suitcase.
Oh those actually exist. A basic hard case for eggs. I've thought about using them, like a 2 or 4 egg holder, but ultimately I like to differentiate my packing list based on the type of outing I'm doing. Allows me to keep my bear-can lighter when backpacking for a few days.
Try this brand . My friend bought it at Hmart (we're in Arizona) but I have bought it online before.
There is a chance the jars will break in transit and you end up receiving a stinky box of broken glass or it doesn't get shipped at all, so find a reliable seller or at least request them not tossing glass jars in a soft pouch (idk who would do that but it has happened multiple times with me).
My friend bought this brand at Hmart (we're in Arizona) but I have bought it online before.
Be very careful on who you buy it from because there is a 50/50 chance the jars will break in transit and you end up receiving a stinky box of broken glass.
The red 2x is the spiciest one. It's not as bad as the youtube videos play it up to be, but it does deliver on the heat and flavor. It's this one