My go to comfort food. 💜

Mixed the water from the noodles with soy milk, for a better mouth feel. Topped with chili crisp oil, Gyoza, spring onions, sauteed mushrooms and blanched sprouts.

Had a good ramen in Tokyo, soup base is so good that I even finished not just noodle but also the soup.

White Miso ramen w/ sliced grilled chicken breast and soup dumplings, accompanied with a lovely little soft boiled egg

Instead of traditional ramen noodles I did the dececco spaghetti with baking soda water. And instead of pork belly, I used pork loin and marinated it with soy sauce sake garlic and ginger. Home made bone broth and farm fresh soy marinated eggs.

Shin Ramyun + some chicken dumplings, frozen veggies, leftover rotisserie chicken, couple of eggs, tablespoon of peanut butter, roasted sesame seeds, lil bit of sesame oil, and some chili crisp.

my ultimate late-night comfort meal that is easy to make which is buldak for the dry noodles and shin ramyun for the soup base with a side of kimchi rice and an egg

A bowl of mazesoba topped with chashu, egg yolk, green onions, onion, nori, chives, and plenty of fish powder. Really good after mixing everything together!

This is there tantanmen! It was pretty good I liked how simple it was!

Hokkaido Ramen Santouka in Kuala Lumpur, Malaysia

I wanted to make a vegetarian ramen that could mimic some of the richness, body and emulsified texture of tonkotsu.

Broth:
I used a double-soup approach: a vegetable dashi combined with a second broth made from vegetable scraps. The two broths are then combined with soy milk to give it the creamy, rich texture.

Tare:
•Red Miso
•Mirin
•tahini sesame paste
•tamari

Aroma oil:
I first infused the oil with makrut (kaffir) lime leaves, then used it to fry golden onion, apple, ginger and garlic. The result is quite aromatic and slightly sweet with fresh citrus notes.

Toppings:
• Glazed porcini mushrooms — glazed with sake, tamari and agave syrup, my vegetarian answer to chashu.
•Blanched Swiss chard
• Wood ear mushrooms
• Bean sprouts
• Pickled red onion
• Scallions
• Jammy egg

What do you think - what are your vegetarian answers to get closer to a tonkotsu-style bowl?

Amazing Shoyu Ramen at Fuku Ramen in Amsterdam

one of my favorite classic shoyu bowls in Tokyo

Le Shrimp in Singapore

Very simple but delicious shio ramen!! Homemade noodles as well I could see the Yamato from the dinning room!

I'm currently in Saigon, Vietnam. I got curious, so I tried Jiro ramen, expecting it to be really salty. But it was actually really fatty, with almost no salty flavor at all. Is it because the starch and fat are coating my tongue?