We're getting married in a year and are planning to do a ramen bar with different broths, noodles, and toppings. Do these look like enough for build your own ramen?
by theraputicwritings
We're getting married in a year and are planning to do a ramen bar with different broths, noodles, and toppings. Do these look like enough for build your own ramen?
by theraputicwritings
29 Comments
No mushrooms?
Splurge and give out two pieces of Naruto.
I don’t get the yakisoba, that’s a completely different dish that doesn’t go with the rest, or did you mean just soba noodles? if you want another choice of noodles udon is also an option.
Oh my god I love this and it’s something I will def try to do for my wedding. You could do hot pot style stuff too
Edit: cause I love spicy miso and I think spicy miso would be fire on this as well
Wow, this is my dream. I wanted a noodle bar so badly at my own wedding 😅 udon instead of yakisoba maybe?
Heart of palm is an amazing addition.
This is so fun and def a crowd pleaser!
I would possibly add more veg though – maybe radish, water chestnuts, or broccoli
Make sure you provide bibs like they do at lobster and crab places. This will likely cause many clothing problems.
Maybe have a section for garnishes with stuff like crushed peanuts, spring onions, chilli oil, sesame seeds all that sort of thing
Tonkotsu. Sorry…
Why not make the sorting into the 5 pillars of ramen?
– Broth
– Tare
– Noodles
– toppings
– oil
Mushrooms (shitake, enoki, bella), scallions, seaweed, chili oil, garlic, ginger, shio broth, maybe bonito flakes?
I can add things if I think of them.
btw tonkatsu is a breaded pork cutlet. tonkotsu is a broth made by simmering pork bones
Ramen bar is a bad idea for a wedding. Noodles get soft.
My wife works in high-end wedding catering. She could see it work for a smaller, intimate wedding (under 100 guests). Things she suggests you consider:
-Most people won’t eat this standing, they will need to head to their table to eat.
-Each guest bringing bowls full of scalding broth from the bar to the table is a liability most caterers would avoid like the plague.
-Allowong guest to assemble bowls of dry ingredients and sending them with an additional closed container of broth would be safest if having it assembled at a bar is a must. This also forces guests to head to their table with their hands full, which is something most caterers try to avoid with hugs and handshakes being thrown around like hotcakes to both young kids and old ladies.
-Alternativley, guest could mark on their RSVP what ramen broth they want like they would mark for eentee preference. They could make their bowls in a buffet/bar, and servers could bring hot broth by in carafes after the table is reseated. This could also be tracked at the bar as orders are made and sent out as needed, but they would need to come to the bar grouped by table to simplify it for the staff.
She loves this idea though, any caterer would be stoked to take this job on.
there is just so much wrong from this list… wow jesus christ…. if you want to do some melted pot of wildly different asian dishes and just call it some glorified “asian noodle bar”, go for it. but that list aint ramen chief. this is some whitewashed craze
Ramen is 5 main components. Divide it by that first.
Noodles: maybe just have max 2 options? low hydration thin style or higher hydration wavy? yakisoba is a completely different dish btw.. and rice cakes/noodles..?
Broth: Just have 1… or maybe 2 if u need vegan/veg. Maybe 3 if you want a chintan (clear broth) paitan (thick like tonkotsu) and a purely vegan broth
Tare: Miso, shoyu, shio tare are the basics. Tweak with vegan options since lots of shoyu/shio tares require at least fish products
Aroma oil: even a basic garlic oil is fine. you can have multiple different types of oil
Toppings: different types of chasu, egg (not freaking tea egg… just google what that is) veggies (please keep it simple. dont do carrots and snap peas…) just stick to the basics man. scallions, menma, maybe lightly blanched bean sprouts. small diced raw onions sometimes work for thick broths.
just look at any authentic ramen videos. even pictures are fine. youtube, google, even this subreddit exists
everyone is correcting you on Tonkotsu but I would like to point out that “tea eggs” are different thant ramen eggs, “tea eggs” originate in china and are marinated in soy, tea, and spices where as ramen eggs are marinated usually in soy, mirin and dashi
I would be so deeply worried about spillage. A primarily dark liquid meal at a high-dress ware event seems ill advised. Cool idea though
What’s the dress code? I’ll be honest if I was in anything formal there’s no way I’m eating ramen just because of the broth dripping and ruining a shirt.
Baby corn > Corn cob
All day
Maybe add some gyoza?
If you’re gonna do this, be careful with preseasoning and reheating and hot holding broths. Can become salty, unless you are doing the soup and noodles to order, which I suggest. I did a ramen wedding party, but we made everything for then to order (which would be best option)
Have you ever had authentic ramen?
Glad someone mentioned mushrooms.
Bok choy?
As much as I love ramen, I don’t think a Ramen Bar is a practical choice for a wedding
Looking at OP’s comments this isn’t really Ramen anyway. More like generic Asian noodles. Have a nice wedding I guess.
Yakitori would be a fun addition
I love ramen but this is a terrible idea. People carrying boiling hot liquid while drinking is asking for trouble. I recommend a cold buffet or a sit down meal with servers.
Cool idea but nothing on your veggies and mix ins belong in ramen except bean sprouts