EphemeralKnightJan 11
I'm obsessed.... #ramen
Show threadEphemeralKnightJan 19

Today's #ramen experiment 🍜 trying to apply what I learned about balancing the amino acids which coalesce to synergistically create an umami flavor on the human flavor palate.

I added 1 Tbsp of miso paste and braised the mushrooms for a bit before adding the broth. Overall not bad, good enough without adding any salt or soy sauce. That seems to be the most challenging part of figuring this out - how to make a nicely balanced bowl and not overwhelmingly salty.

Show threadEphemeralKnightJan 20
I went light on the ingredients tonight. I did double up the instant dashi bags to the "correct" concentration, so the broth flavor is pretty strong (but also very good), otherwise just the greens of a bok choy and a scallion, 2 slices of radish, 2 slices of surimi, and of course the ceremonial shrimp tempura. The fresh noodles are great though, these might become a regular thing around here.
Show threadEphemeralKnightJan 24
Another simple #ramen bowl. Sometimes simpler really is better. I've got the saltiness under control, but need to master the noodle element, not leave them in for too long or overcook. I'm investigating options, going to try some dried ones after I run out of the fresh Udon ones.
Show threadEphemeralKnightFeb 2
Went heavy on the wild foraged mushrooms tonight... The umami flavor which evolved for tonight's #ramen attempt is 🤌🏻 this one might be a keeper , it was very basic and can be left to simmer on very low heat for a while.
Show threadEphemeralKnightFeb 7
I have no idea if this even qualifies as a #ramen anymore but it is such a rich blend of different #umame flavors... miso, soy sauce, shitake infused soy sauce, matsutake, a pre-made dashi broth (made of at least a half dozen ingredients itself), then the sliced greens and suriname. Tossed in some seaweed at the end, just to be excessive 👨🏻‍🍳
Show threadEphemeralKnight
Today's attempt became more of a hearty, savory, umami-rich vegetable and mushroom stew than anything passably ramen. Also ran out of the good noodles , so using the dried udon. Flavor was good, too hearty though.
Feb 23 at 5:24amWeb
Show threadGuillotine Jones, FlâneurFeb 23
@EphemeralKnight
For this food pr0n many thanks, Ephemeral.
But how can a dish like this be "too hearty"?
Looks to me like sheer perfection.
But what do I know? I've always been a good eater.
Show threadEphemeralKnightApr 5
@Guillotine_Jones 🍜 cheers !
Show threadEphemeralKnightMar 29
It's just a habit it's cool
I feel alive
If you're not down with umami
You're on the other side
I'm not a #ramenaddict
Maybe that's just a ...
Show threadEphemeralKnightApr 5
This one came out just right, I think...
Show threadEphemeralKnightApr 6

I just can't stop no0o no0o no..

It was a special day so we went all out . Towards the end tossed in some fried sliced fishball with red chili flakes 🌶️ to give it just a little bit of kick, remembered I had some kimchi heck yeah #ramenaddict 🍜

Show threadEphemeralKnightApr 17
I think this one might qualify as a miso #ramen? #ramenaddict
Show threadMs. Que BanhApr 17
@EphemeralKnight Where are the noodles? Everything else looks good.
Show threadEphemeralKnightApr 17
@PhoenixSerenity I'm not sure lol . I forgot and this turned out to be another umami rich concoction... It's got miso, it's got seaweed, it's got wild foraged mushroom, shitake mushrooms, a mushroom infused soy sauce, dashi broth (bonito, some other mushroom things), along with some spring onions, scallions, bok choy, carrot, cubed celery root, and of course "the egg". I kinda forgot the noodles but if I don't eat them all at once, they get soggy, so it was half intentional. I have some dry ones I might "freshen up" and toss in later, tentatively.