What is Veeky Forums's favorite way to make ramen? here's mine:

I like to add: butter, garlic, egg, ginger, soy sauce, and flavor packet

Half the packet, half a tsp of Hondashi, 2/3 tbsp soy sauce, 1/3 tbsp sesame oil, few drops of dark soy sauce, and a tbsp of apple cide vinegar. Smells weird only to those who don’t understand its great taste, but taste is 10/10

>incorrect.
House rules are do what you like
Correction finalized

Oh, and a shake of cayenne

>instant ramen
don't know why people actually do this, it's cheaper to make it yourself, and actually has some solid nutritional value and flavour

>
more sodium than all the oceans combined/10
See me after class

No way. Making ramen soup stock is more expensive.

Cry, eat the pasta, regret life decisions.

I use instant ramen as a base noodle for a lot of dishes, because it's an ultra cheap pre-measured serving of carbs. I have a bag of frozen mixed vegetables that I chopped myself, and lots of frozen sausages that are easy to chop up. I throw the disparate elements in a pan, and with almost no effort have good meal.

>cheaper
you can get a 12 pack for like a dollar. how could you be cheaper?

I'm boring and lazy, so I usually just make a quick miso soup with tofu, scallions, and wakame and then just add in some udon.

>it's cheaper to make it yourself,
Normally this is true, but nigga...it's fucking Ramen. You don't get any cheaper than goddamn Ramen.

youtube.com/watch?v=o1NmDcCrPXE

R8 my ramen.

Looks almost not awful.

Is there a 'proper' way to do the eggs for ramen?

Now say something constructively mean.

Just finished kneading dough to make some noodles.

How should I make my miso broth?

whats the best instant ramens?

If you're not putting pickles in your ramen, you're doing it wrong.

Pork broth, miso flavor, chashu pork and the else is obvious.

>hiding your poor as fuck noodles under all those delicious toppings
I bet you're using maruchan noodles faggot

Can't remember the brand but no, some import that's like $4 for just noodles.

Imagine being this wrong.
Looks excellent, mayn.
Four-halved-Soy-Eggs/10. Best part of the bowl.
Looks kind of sloppy, but I bet it tastes good.
pic related

Saved for hondashi and vinegar.

I love this gif.

In truth though I would try the pickleramen.

...

>noodles
>Knorr™ chicken stock
>garlic
>ginger
>oyster sauce
>enough thai chilis and jalapenos to kill somebody uninitiated

wala

Anyone know if this is good, I'm not use to Japanese ramen, I only know the overseas brands.

Looks good, but
>buttered corn
No thanks.

Broth with just porkmeat and bones or do you add stuff like kombu to it?
Looks amazing btw

Boil for 8min so they are between soft and hardboiled
Peel them
Put them in a marinade made from soy and mirin for a couple of hours
Cut in half right before you pit them in the boil
You'll find some marinade recipes if you search for soy ramen egg recipe
If you wanne go full weeb the jap name for those eggs are ajitsuke tamago or nitamago

Not gonna lie, that sounds disgusting.

Pork bones, some kombu yeah and some other stuff like garlic, ginger and white peppercorns. That's after the pork bones have been boiled and drained to get the gunk out. I have a recipe at home, I'll post it later when I'm home from work.

See I thought buttered corn was weird too, but this local ramen restaurant does it, pic related. I got it on a whim and I thought it was good. Place is excellent but pricey.

Thanks, I thought it turned out great. It's a little extra effort for a good bowl of ramen but the results are worth it.

Yes post it pls I have my go to recipe for ramen broth, but I like making ones from other people, you don't have ramen shops here so I only have recipes to replicate to test what I like and is best in ramen.
I usualy use beef bones and a chicken leg,
Kombu, dried shitakes and those little dried salted fish.

>xe calls xis noodlesoup "ramen"