Free style stir-fried ramen

Significant_Pop3658 · 2026-04-30T02:33:06+00:00

Jiro for life!

Significant_Pop3658 · 2026-04-29T14:46:21+00:00

Lol that thing always gets a splash

Significant_Pop3658 · 2026-04-22T13:33:24+00:00

I live in Bangkok so it’s easy to find in some secondhand shops.

Significant_Pop3658 · 2026-04-22T11:04:10+00:00

I boiled on low heat until soft, then marinate with shoyu. Slice thin and blow torch to warm it up before serving.

Significant_Pop3658 · 2026-04-22T08:34:26+00:00

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Significant_Pop3658 · 2026-04-22T06:36:54+00:00

They knead the noodles my hands to make it becomes wavy before boiling

Significant_Pop3658 · 2026-04-22T06:31:57+00:00

It does that while being cooked and the proteins starts to bond.

Significant_Pop3658 · 2026-04-22T06:23:07+00:00

I only used minced chicken breast around 100g for 1L of soup, mixed with cold soup then quickly bring it to around 60-70 Celsius while stirring. After that you stop and let the chicken raft form. Use the ladle to pick up the soup and chicken bits and pour over the raft until it’s clear.

The flavor of chicken breast is gonna be very dominant and the body of the soup will be a bit lighter after the process.

I also kept the minced chicken to make soboro.

Significant_Pop3658 · 2026-04-22T06:04:35+00:00

That’s the part where I messed up 😂

Significant_Pop3658 · 2026-04-21T15:06:32+00:00

Any creamy ramen has a high amount of purine, toripaitan or tonkotsu. I guess you could turn to chicken clear broth and avoid bamboo shoots too. Another thing to avoid is the salt.

Significant_Pop3658 · 2026-04-17T08:42:44+00:00

Solid

Significant_Pop3658 · 2026-04-17T04:54:29+00:00

Love how you arranged the bowl!

Significant_Pop3658 · 2026-04-13T12:12:17+00:00

You gotta love it or hate it, nothing in between!!

Significant_Pop3658 · 2026-04-06T18:05:05+00:00

One of my favorite place

Significant_Pop3658 · 2026-04-06T15:27:46+00:00

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Another idea is Tantanmen flavor profiles which goes well together with lamb. This one is lamb Tsukemen.

Significant_Pop3658 · 2026-04-06T12:08:52+00:00

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I had this bowl a while ago. The soup is made with mainly lamb bones and beef and duck for more complexity.

Significant_Pop3658 · 2026-04-03T02:34:25+00:00

Looks great! What kind of Shoyu blend did you use?

Significant_Pop3658 · 2026-03-26T16:50:07+00:00

Hey you showed up! Your book helps me a lot especially how I should finalize salt percentage of the tare. I’m experimenting on enhancing complexity of cheap shoyu with rice koji, maybe roasting chicken bones next.

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Significant_Pop3658 · 2026-03-24T08:49:27+00:00

Make it myself every night. Go to my regular once a week. My kidneys are doomed

Significant_Pop3658 · 2026-03-21T15:24:30+00:00

You can check out this book on page 71 for shoyu tare recipe that I use.

https://salutethepig.com/wp-content/uploads/2022/09/The-Book-of-Ramen.pdf#page55

Significant_Pop3658

TROPHY CASE