I’ve had a love-hate relationship with ramen for years now, with its bland, overly-complex and often undercooked broth and bland noodles.
So I thought to myself: why not try something a little different and different is what?
I decided to create my own ramen bowl, with the aim of bringing a different flavour and texture to a bowl of ramen.
I’m not a huge fan of ramyaki, so this was a perfect opportunity to try something new.
What I found was quite interesting.
When I first saw the ‘ninjutsu’ ramen recipe, I was excited by the thought of a ramen made with ingredients that I couldn’t find in stores.
So it wasn’t long before I was trying out the ingredients on a whim.
But the thing is, the recipe I was looking for was something that had no real ingredients.
Instead, the ingredients I found were from the Japanese ‘kuroshiki’ style ramen shops, which I hadn’t heard of before.
The recipe I came up with had the most ingredients in it, and was simple enough that it seemed to be a simple noodle soup that needed a few more ingredients.
But when I made it, I realised that I was missing something.
The broth was too light, and I thought the noodles needed a little more flavour, so I added in some more noodles.
I started to realise that there was a much more complex and balanced noodle bowl that I wasn’t even aware of.
And when I saw a ramyakiseki ramen ramen from the US, I decided it was time to go to the source and recreate this recipe.
This was going to be an important step for me, because I was already aware of the Japanese ramen making process.
So I took out the broth and added some shredded cabbage to the mix.
It worked perfectly, but it wasn