Hola, quería preguntarles ¿cómo realizo la sopa del ramen?, pero el que hacen con el ramen buldak carbonara, hacen un ramen muy cremoso y veo que también hay una especie de sopa, como en la imagen, pero ya intenté con la leche, intenté con la crema de leche, y no me sale la sopa.
¿Alguien sabe cómo hacerlo bien?, porque sigo las recetas de TikTok pero solo me queda cremoso y no me queda casi caldo
¿Cómo lo hago bien? ¿Que estoy haciendo mal? :(

Rich, creamy tonkotsu broth loaded with scallions and a spicy chili topping, plus tender chashu that melts in your mouth. Simple, classic, and exactly what you want on a cold day.

The Japanese term “ラーメンramen” and the Korean term “라면ramyeon” both originate from the Chinese term “拉麵,” and their pronunciations are virtually the same. The word “拉麵” is a compound of the verb “拉” (meaning “to pull”) and the noun “麵” (meaning “noodles or flour”). Therefore, “拉麵” literally refers to noodles that are pulled by hand. However, today the term “拉麵” has different connotations in China, Japan, and Korea. In China, ramen emphasizes the on-site, handmade stretching of the noodles. This process results in noodles with a firm, chewy texture. Because they are hand-stretched, the noodles are only roughly uniform in thickness, with slight variations from strand to strand, allowing diners to experience a multi-layered texture with every bite.

I recently came across Kaya Sushi & Ramen on this restaurant directory and after reading about it, I can definitely see why it stood out.

If you’re looking for a Japanese food spot with great service, a really cool atmosphere, and affordable prices, this place seems to check all the boxes. I’ve been multiple times now and honestly haven’t been disappointed. Every time I go, I try something different, and so far it’s been all hits and no misses.

The ramen is delicious and perfectly spiced, and the shrimp tempura has that satisfying crunch that you see people making food videos about. But the biggest surprise for me was the miso soup.

I know what you’re probably thinking: “It’s just miso soup. Don’t they all taste pretty much the same?”

Nope. This one is genuinely one of the best miso soups I’ve had. It has so much more flavor than what I’m used to getting at most places.

The service is also a huge plus. The staff is attentive without being overbearing, and the tables are actually large enough to fit all the food you order—which sounds like a small thing, but it makes a big difference when you’re ordering ramen, sushi, appetizers, and drinks all at once.

The interior is another highlight. The restaurant has this traditional Japanese wooden restaurant feel, almost like you’re stepping into a spot serving Japanese street food. It creates a really nice atmosphere and makes the whole dining experience feel more unique.

Overall, I’d give Kaya Sushi & Ramen a 10/10. Great food, good prices, attentive service, and a really cool vibe.

Would definitely recommend it to anyone in the area looking for Japanese food.

btw found it on Ramen Near You

I had this refreshing cold ramen on a hot summer day in Japan.

The sesame dipping sauce paired really well with the chilled noodles and fresh vegetables.

My current favorite local shoyu ramen!

This is the Special Shoyu Ramen (特製醤油ラーメン) from Marufuji Shokudo (まるふじ食堂), near Kotesashi Station（小手指駅）.

It comes with wontons, seared chashu, rare chashu, and a perfectly soft-boiled egg.

Wanted to have some fun so i made a batch of 3 servings of 30% hydro noodles

It’s not really good. Doesn’t taste like cheese. Doesn’t taste like anything, really. I even added processed cheese to give it more flavour. Also, I have a very low spice tolerance (I only use one or two drops of the buldak spicy paste when I make it) and there is almost imperceptible spice to this. Like my mouth is barely burning.

TLDR: it’s bland af. Tastes like nothing. Don’t buy it.

spicy and hot. 小皿の薬味全部入れたら辛くなりすぎて咽せた。味変できるのは楽しい。餃子食べる時に使った小皿の醤油+穀物酢+辣油を冷やしラーメンに後から入れる。案外美味い。
暑い夏の日は冷たいラーメンもイイ🍜✨

I did a lot of research and used a combination of various methods with what I thought made the most sense and a touch of my own cooking acumen. Soaked 24 hours and pre boiled and cleaned and then 12 hours of the various bones and fat at a roiling boil with aromatics added at the final hour of cooking. Shoyu tare made with light and dark soy sauce, mirin, sake, dried shittake, bonito, konbu, dried shrimp, and some dashes of fish sauce, and a sprinkleish of MSG. Eggs were tasty but need to figure out how to make the perfect one. Overall it was delicious and I’m very pleased. I got into this hobby because I had to move away from my favorite ramen shop, and sad to say nothing near me even gets close to it. I think I have though and I’m happy to be able to taste a strikingly similar beloved flavor to the one I have missed. I’ll work on continuing to perfect the recipe and taking prettier photos of it, but I was in a rush to serve others before things got cold. I welcome any tips or thoughts on how I might improve!

It has a wild flavor, but it tastes even better with some spicy sauce.

Had some delicious bowls of different Ramen styles on my recent trip across Hokkaido (Asahikawa, Sapporo Miso Ramen, Hakodate Salt Ramen). Last one is the delicious Tori Paitan from Oreno Ramen in Seoul.

Chilled corn ramen (limited edition) from BIRIBIRI CRUSH MEN. Roast beef, figs, mashed potato for a mid-bowl flavor switch, and sweet corn — gorgeous presentation and packed with variety in every bite. This shop never misses

Here’s what I had for lunch! 🍥 Everything was delicious, but the soft-boiled eggs stole the show hahah 😋