honestly can’t tell how it was made, what’s in the soup etc… can you tell us a bit more?
jjh008
Looks like Taiwanese beef noodle soup (minus the egg and corn). I would gladly eat this.
EmielDeBil
Chunks of beef, corn, mushrooms, those peppers? This is what I call “america-men”. Like california rolls, you will not see this in Japan, this is American-appropriated ramen.
GrizzlyIsland22
Honestly, if you like it, it looks pretty good. I know it may not be one of the “traditional” ramen styles, but if it has stuff you like, it works.
Personally, I like my steak cooked a little less, especially if you’re adding it to a hot broth that will heat it more. The green onions, corn, and peppers are all similar in texture, shape, and size. I like some variety, so some mushrooms or bok choy might add to this bowl. As would something pungent like seaweed, pickled ginger or (forgive me r/ramen) roasted garlic.
The broth looks like it lacks richness so, again, don’t come after me, but I bet a little bit of butter stirred in might give it a nice, smooth pull. Might be controversial, but that broth looks very thin and could use a boost.
ChaoticCowboy
The eggs look good and runny, I’d suggest trying to make some soy marinated eggs next time! It has to be prepared at least 12 hours before (I usually do 24). They are so addictive and are also super good to eat with rice if you manage to have any leftover from the ramen!
6 Comments
That’s more like lamian/beef noodles in china
honestly can’t tell how it was made, what’s in the soup etc… can you tell us a bit more?
Looks like Taiwanese beef noodle soup (minus the egg and corn). I would gladly eat this.
Chunks of beef, corn, mushrooms, those peppers? This is what I call “america-men”. Like california rolls, you will not see this in Japan, this is American-appropriated ramen.
Honestly, if you like it, it looks pretty good. I know it may not be one of the “traditional” ramen styles, but if it has stuff you like, it works.
Personally, I like my steak cooked a little less, especially if you’re adding it to a hot broth that will heat it more. The green onions, corn, and peppers are all similar in texture, shape, and size. I like some variety, so some mushrooms or bok choy might add to this bowl. As would something pungent like seaweed, pickled ginger or (forgive me r/ramen) roasted garlic.
The broth looks like it lacks richness so, again, don’t come after me, but I bet a little bit of butter stirred in might give it a nice, smooth pull. Might be controversial, but that broth looks very thin and could use a boost.
The eggs look good and runny, I’d suggest trying to make some soy marinated eggs next time! It has to be prepared at least 12 hours before (I usually do 24).
They are so addictive and are also super good to eat with rice if you manage to have any leftover from the ramen!