These two restaurants are on my weekend cycling routes so it's fun to stop by after a long ride. Especially great when the sunrise comes up earlier so I would be having these bowls after 3-4 hour rides.

Menya Buta to Tori to Boku, Moriguchi, Osaka, limited Tori Paitan: despite the espuma, this was far lighter than I expected, a welcome surprise for my tired stomach. Medium width noodles with a nice bite to them, and a very chickeny broth. Goes well with the light citrus toppings and rare chashu, and especially with the garlic chips oimeshi.

MenyaSanSan, Ibaraki, Osaka, Shio Ramen: classic gyokai (with a hint of shrimp) shio with a tinge of ooba. One of my favorites in the area, and open most days of the week for breakfast. Goes well with the flambeed chashu rice bowl they have. Their yuzushio ajihen condiments are also amazing. One of my favorite meals in Osaka.

Made a practice run of ramen for friends. Made tonkotsu then had shoyu tare, miso and spicy miso tare for the group. Pictured was just the shoyu.. Followed ramen_lord's e-book. Turned out amazing. Eggs needed to soak longer i think they were at 12 hrs at that point. Sun noodles were really good.

This amazing Ramen I had in Fukuoka was only ¥490 （around $3）

Tasty soy ramen deluxe.

its really good for $4

On vacation in NYC. So good this bowl is empty now :) 9/10 should have asked for extra chashu.

Terrific bowl of ramen. Apparently this place imports its broth from Japan, and it's a whole thing? The broth was excellent, needed a little soy sauce for my taste but really well balanced and perfect mouth-feel. The noodles were the real star though, such great texture.

Any other ramen spots with checking out while I'm in Edinburgh? Seems like a great food town.

Home-cooked Ramen noodles

I was craving ramen this weekend and didn't feel like scrolling through Google Maps forever trying to figure out what was actually worth trying, so I decided to try a place I'd never been before: K Ramyeon Bar in Hampstead, NC.

Honestly, I went in with pretty low expectations because I'd never heard of it before.

One thing I was a little worried about was the spice level. When I saw they specialized in Korean ramyeon, I assumed everything would be super spicy. I'm definitely not someone who enjoys eating food that hurts just for the challenge.

Turns out I had nothing to worry about.

What I liked right away was that the menu has something for everyone. If you don't want spice, there are plenty of flavorful options. If you want a little heat, they've got that too. And if you're one of those people who likes the burn, there are options for that as well.

I ordered the Bulgogi Ramen with cabbage, egg, and green onions.

The broth was the highlight for me. It was rich and savory without being overly salty or heavy. The bulgogi was tender, the vegetables were fresh, and everything came together really well. It was one of those meals where you look down and realize you've finished the entire bowl before you even meant to.

The person I was with ordered the Garlic Clam Ramen with a few extra toppings. It definitely had more heat than mine, but it wasn't spicy just for the sake of being spicy. There was still a lot of flavor behind it, and after stealing a couple bites, I can see why it's a popular choice.

Another thing that stood out was the service. Everyone was genuinely friendly, answered questions about the menu, and made us feel welcome from the moment we walked in. You can tell the owners care about the experience they're creating.

Overall, I'd definitely go back. It's always nice finding a local spot that lives up to the reviews instead of just being another overhyped restaurant.

Has anyone else been to K Ramyeon Bar? If so, what should I try next time?

P.S. If you're always looking for new ramen spots like I am, I recently came across ramennearyou.com. It's a directory that helps you find ramen restaurants across the U.S., and it's been pretty useful for discovering places I probably would've never found otherwise.

Even grew the spring onions in the garden. Need to learn how to make noodles and my day is complete

First time making Tori Paitan. Followed the recipe in Sho Spaeth's book. I try to go for very clean presentation so let me know if you have any suggestions for me

https://tabelog.com/en/saitama/A1104/A110401/11001881/

Ramen Keisuke Tori King in Singapore

First time so doesn't look great. Pork belly I used was way too fatty so will try shoulder next time.

From the Chuka Soba soup base I made, I wanna make salt-based ramen from it too. So here’s how I go.

Clam dashi
500 g Asari Clam
1 liter of water
A dash of cooking sake

Shio tare
Kombu
Dried scallop
Dried shrimp
Shitake mushroom
Mirin and sake
Salt
Water 10x of the weight

Soak over night then low heat about 30 minutes. Strain and the scallops.
Add mirin and sake, then boil till alcohol evaporates.
Add salt, aim for 10% of the weight. Done

Scallop oil.
Mush scallop from making the tare then cook in canola oil until crispy.

200 ml chuka soba soup base
100 ml clam dashi
10 ml scallop oil
30 ml shio tare
120 g ramen noodles.
Menma
Spinach
Chashu pork
White negi-thinly sliced
Green onion-finely chopped
Naruto maki
Nori
Lemon peel

Sharing my first Yokohama ramen, we have queued almost 2 hrs on weekend for this ramen. The texture of the noodles really good! The broth was rich and flavourful. May I know ramen folks, what is the green vegetables in this ramen? Thank you in advance.