I ate some high quality ramen for the first time in my life from a local place that opened recently and it was kind of a game-changer. They're pretty expensive, so I set out to try making ramen on my own. I don't think it was particularly challenging to put all together, but it was fairly time-consuming! Here's what I followed (videos are embedded in the page):
https://adamliaw.com/recipe/ramen-school-001-basic-clear-ramen-broth/ (just used a whole chicken for the meat stock, bonito for the daishi)
https://adamliaw.com/recipe/ramen-school-002-three-styles-of-chashu/ (1lb pork belly was much more than enough for 2 people. At least it tastes good by itself and the braising liquid can be used for the eggs too)
https://adamliaw.com/recipe/ramen-school-003-ajitama-ramen-eggs/
https://adamliaw.com/recipe/ramen-school-004-afuri-style-yuzu-shio-ramen/ (for the aromatic oil recipe)
https://adamliaw.com/recipe/ramen-school-007-garlic-shoyu-ramen/ (for the tare)
After you cut out most of the premium ingredients, the price wasn't that bad, although it definitely seems that way compared to the value of instant ramen. My biggest takeaway is that 90% of the cost seems to be just from the noodles, most of everything else you make can be saved throughout the month.
I ate some high quality ramen for the first time in my life from a local place that opened recently and it was kind of a game-changer. They're pretty expensive, so I set out to try making ramen on my own. I don't think it was particularly challenging to put all together, but it was fairly time-consuming! Here's what I followed (videos are embedded in the page):
https://adamliaw.com/recipe/ramen-school-001-basic-clear-ramen-broth/ (just used a whole chicken for the meat stock, bonito for the daishi)
https://adamliaw.com/recipe/ramen-school-002-three-styles-of-chashu/ (1lb pork belly was much more than enough for 2 people. At least it tastes good by itself and the braising liquid can be used for the eggs too) https://adamliaw.com/recipe/ramen-school-003-ajitama-ramen-eggs/
https://adamliaw.com/recipe/ramen-school-004-afuri-style-yuzu-shio-ramen/ (for the aromatic oil recipe)
https://adamliaw.com/recipe/ramen-school-007-garlic-shoyu-ramen/ (for the tare)
After you cut out most of the premium ingredients, the price wasn't that bad, although it definitely seems that way compared to the value of instant ramen. My biggest takeaway is that 90% of the cost seems to be just from the noodles, most of everything else you make can be saved throughout the month.