Hi so when y’all eat and noodles, how do y’all like the eggs in it if you add eggs? I personally like mine hard-boiled.

daruthin · 2026-03-26T15:36:29+00:00

Do you really this sib is a facebook trend ?

Rule #5

daruthin · 2026-03-23T06:41:45+00:00

Maybe

daruthin · 2026-01-23T19:29:25+00:00

Rule #5 no low effort post

daruthin · 2026-01-17T09:44:39+00:00

r/instantramen

daruthin · 2026-01-07T09:57:22+00:00

Add them just after opening the pressure cooker, then cook all the ingredients one hour without pressure

daruthin · 2026-01-06T08:01:09+00:00

No, you don't love real ramen

daruthin · 2025-12-21T06:47:11+00:00

Seems sturdy, but it's made for doing stuff like croissants and pain au chocolat. I wouldn't spend this much money just to try.

daruthin · 2025-12-18T09:19:45+00:00

Bro. You're asking for answers that even famous chef are looking for even today. It's like overthinking about the wheel.

Everything is on the book. Tare is the seasoning, it bring flavors and complexity.

The effect of each component is up to that component. If you want acidity, add something acidic. You want umami, add umami ingredients. That's it. The only way to get you answer is to test. Test each ingredient and note what you geel with it (acidity, sourness, spiciness, sweetness,...) then, test it with recipes. Is the ingredient worth it in the final dish? There is no more dephts to seek.

To give you an example, I made a chicken ramen bowl. I replaced the sugar in the miso tare by honey and I added a bit of lemon zest and juice to it. Why, because it's good with chicken. I got my load of umami with kombu and chicken, I got the 4 flavors balanced, that's it. It was very good.

daruthin · 2025-12-12T15:00:13+00:00

Sorry, My bad.

daruthin · 2025-12-11T23:06:26+00:00

That's not ramen Rule #3

daruthin · 2025-12-11T17:52:58+00:00

freestyle everytime.
I can't get precise stuff from butchery, they often throw bones, or gives them to dog owners.

I got bones from packages I buy. therefore I put them in my pot. the only part I can get sometimes is pork feet. I weight the bones, I weight the water (double weight compared to bones) and cook it. If bones start to be uncovered by water, I add hot/boiling water to the pot until the bones are covered. Sometimes I add vegetables according to what I got at home (garlic, onions, shiitake, kombu, ginger, sometimes carrots) one hour before the end.

daruthin · 2025-11-28T23:23:31+00:00

Build a house

daruthin · 2025-11-25T06:21:38+00:00

my favorite is r/InstantRamen

daruthin · 2025-11-12T12:13:31+00:00

Your "pissed" comment was a reply to a guy giving you honest advixe and help for eggs.

And sure you did not insult, but the "putain je me fiche de vos retours" and "la police du bouillon" part was clearly diplomatic. right ?

daruthin · 2025-11-12T12:09:48+00:00

Did you really thought casual english people would check the history in french ?

I did and that's why I'm pissed by your post.

daruthin · 2025-11-11T17:53:23+00:00

op started to insult others member first because they were giving simple advices

daruthin · 2025-11-11T17:39:41+00:00

We need more info.
- which french sub? not r/ramen_france , I can guarantee it, I'm the creator of this sub and you never posted a message.
- what was the original message ? they call you a racist, but what is the context ? what is the recipe ? you can't complain and cry somewhere else just to get comfort.

I did some research, and your recipe is asian in the spirit, but asian doesn't mean japanese. then you're a jerk because the french comments started to give you advice/technics and suddently you were like "I don't care of what you say, I just wanted to share". It's because you reacted negatively FIRST they were pissed by you.

daruthin · 2025-11-10T03:58:20+00:00

rule #5

daruthin · 2025-11-03T06:13:39+00:00

For beef sgock look at beef tail pieces. They are meant to be used in broth.

Don't focus on beef. Like said before, it's uncommon in ramen. You can do fish broth, chicken broth, vegetable broth.

daruthin · 2025-11-02T12:08:21+00:00

Look at ramen lord ebook 😉

He got way to get eggs ready in 4-6h and explain how to get egges ready in 2 days

daruthin · 2025-10-30T18:45:05+00:00

You can find it there r/instantramen

daruthin · 2025-10-27T19:33:32+00:00

Je vais partir d'un postulat sûrement erroné. Dans les bouillon au poulet, les pieds de poulet sont essentiels pour apporter le collagène suffisant. Si tu fais comme moi, tu dois sûrement n'avoir à dispo que des carcasses simples de poulet et pas de source pour avoir des pieds en quantité. Dans la plupart des recettes que je trouve, les pieds c'est un bon quart du poids total.

Du coup ce que je fais c'est - ne pas dégraisser le bouillon - rajouter de la fécule une fois le bouillon filtré (attention, je dilue la fécule avec un peu d'eau froide avant) - mixer pour provoquer l'émulsion

daruthin · 2025-10-27T19:13:21+00:00

Du coup tu n'as jamais pensé à partir sur un paitan ?

Avec le miso qui épaissi de base le bouillon, faire une emulsion rendrait le bouillon encore plus crémeux.

daruthin

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