With homemade chashu, menma and ajitama eggs.

  • ObamaBinLaden@lemmy.world
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    1 year ago

    As someone who loves making ramen at home, and judging entirely from a photo which speaks nothing of taste, it might be a little miso heavy. If you live in a western country, using chicken stock to dilute it should be perfectly fine.

    • ThisIsMyFood@lemmy.worldOP
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      1 year ago

      Thanks! Getting the amount of tare right is still something I’m working on, and it’s fun to experiment with different ones. This is made with red miso, which also makes the color a bit stronger than with white miso.