Category: Making Ramen
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Spicy Tonkotsu
My spicy tonkotsu bowl is finally ready 🙌 It took a few weeks, and I got lost in the middle there, but I managed to bring it home. Tasted by three separate people now and unanimously approved ❤️ If you want to start from scratch, this bowl takes one full day to make (8 hours…
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Homemade Tokyo-style ramen recipe
When you think of ramen, that picture you have with the little piece of rolled pork, and the softboiled egg in one corner, that’s Tokyo-style. Sadly, there is no one “authentic” style of ramen. There is only a multitude of regional variations. But if you had to pick one, Tokyo style is probably the most…
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No-miso vegan ramen recipe
The challenge this week was to make a vegan ramen bowl without using miso. Every decent vegan recipe I could find online relied on miso. If you’re a vegan and you like ramen, I’m guessing you’re tired of eating variations on miso soup. I don’t have access to particularly great miso at the moment, so…
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Choris ramen recipe
I live in Goa, India, and we have a local variation of a Chorizo sausage called Choris. This was the central flavor for this bowl. There’s the Choris sausage meat, but I also made a Choris oil rendered in pork fat. They both sit on a bed of savory cashew nut cream. A subtle shio…
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What makes ramen ramen?
Last week I began work on a ramen using local ingredients from Goa. I swapped the popular pork topping for a spicy Goan sausage called Choris with blended cashew nuts as a base for the broth. The further I strayed from a traditional bowl of ramen, the more I’d question what makes ramen ramen? The…
Josh Pitzalis 