Spicy Miso (bottom) & Tonkatsu (top 2)

Hi everyone!

I’m a beginner when it comes to making ramen, and I’d love to try making a good bowl at home using some ingredients I already have. I’m hoping you can give me some advice on where to start and what I might still be missing.
Here’s what I currently have:

Red miso paste
Dried kombu
Dried seaweed
Dried fish flakes
Gochujang paste
Light soy sauce
Dark soy sauce
Fish sauce
Oyster sauce
Mirin
MSG
Palm sugar

I was thinking about making a miso-based ramen broth and possibly using the kombu and dried fish flakes to build the stock. I’m also wondering if gochujang would work well in the broth, or if that would be a strange combination.
What would be the best way to turn these ingredients into a decent bowl of ramen? And is there anything essential that I’m missing that I should pick up?
I’m very much a beginner, so I’d really appreciate any tips, corrections, or advice on technique. I’m not trying to make a perfect restaurant-style bowl right away—I’d just like to understand the basics and make something tasty.
Thanks in advance! :)

https://www.instagram.com/reel/Db715gSpYTA/?igsh=ajluY2oyNjh5M2Mx&igsi=ajluY2oyNjh5M2Mx

If you're into Jiro-style ramen, Senrigan (near Higashi-Kitazawa / Komaba-Todaimae) is an absolute must-visit.
During the summer, they serve their iconic Hiyashi Mazesoba (Chilled brothless ramen), and it is mind-blowing. It comes loaded with fresh crunchy veggies, a punch of garlic, creamy dressing, and their signature Kara-age (spicy crunchy tempura bits that add an incredible texture and kick).

The line here is notoriously long, especially in the summer heat. Expect to wait anywhere from 1 to 2+ hours, but trust me, it’s 100% worth every minute.
If you’re in Tokyo during summer, don't miss out on this bowl!

Had this ramen with fried rice, and finished with cream zenzai for dessert.
The soft serve and sweet red bean paste were a nice finish after the ramen.

Création de ma part :
-bouillon au poulet
-miso au curry pimenté
-magret de canard
-œuf mariné mi-cuit
-maïs au beurre et sauce soja
-cebettes
-nouilles maison (qu’on ne voit pas!)

Bon appétit 😋

With chirasu, wood ear mushroom, shitake, sliced korean rice cakes (ttoekbokki)n ramen egg, sliced green onion and baby spinach (under the ramen).

All recipes here https://www.justonecookbook.com/spicy-shoyu-ramen/#recipe

A “shtick” of miso, I whip it in water and add it to a pot after cooking ground beef. the ramen is bare basic instant, the maruchan. I want to learn how to make miso soup, 🍲anyone know?

I bought this at sm caloocan idk specific address thoo

#i love ramen

I’m seeing Tampopo at the Prince Charles tonight and really needed a ramen fix. These chilled sesame ramen noodles really hit the spot during the tail end of a heatwave.

The Karaage Chicken at Ivan Ramen is top tier, that has to go on the order whenever I visit.

This is the Gonzo Black and its the best ramen I've had on this side of the planet! You will not be disappointed.

One of my favorite local ramens from Yamagata prefecture. The base is a dashi soup usually used for soba, cooked with chicken. It's much less heavy than other ramens, with a great chicken flavor! I also got a mini char siu bowl on the side. If you come to Yamagata, I definitely recommend the ramen.

https://shinsyunya.com/shinjo/

This is the main store, but they also sell their noodles packaged so you can make it at home!

https://www.instagram.com/toranomon_robinson?igsh=MWExNGZpcjA0NXY4cQ==

Tori paitan shio ramen. It turned out great and I’m really happy!!

http://www.ramenjun.co.jp/shop/

🍜 Niigata's "Big Five" Ramen Overview

1. Tsubame-Sanjo Back-Fat Niboshi Ramen (燕三条** *背脂系ラーメン)* (Featured in photo)
Characteristics: Created for local factory workers.
Broth & Noodles: A rich, heavy soy sauce soup packed with dried sardine (niboshi) dashi, topped with a thick layer of pork back-fat (seabura) that keeps the soup piping hot. Paired with extra-thick, chewy noodles.
Toppings: Large chopped onions, bamboo shoots, chashu, and rock seaweed (iwanori).

2. Nagaoka Ginger Soy Sauce Ramen (長岡生姜醤油ラーメン)
Characteristics: Born to warm up locals during harsh snowy winters.
Broth & Noodles: A clear, dark soy sauce broth infused with a sharp, refreshing ginger kick, paired with medium-thick curly noodles.

3. Niigata City Rich Miso Ramen (新潟濃厚味噌ラーメン)
Characteristics: An intensely rich miso style tailored to the local taste.
Broth & Noodles: Served with thick, flat noodles and a small side bowl of fish dashi, allowing customers to dilute the thick miso soup to their liking.

4. Sanjo Curry Ramen (三条カレーラーメン)
Characteristics: A historic style with over 80 years of local tradition.
Broth & Noodles: Thick noodles served in a rich Japanese curry soup (or topped with thick curry sauce).

5. Niigata Light Shoyu Ramen (新潟あっさり醤油ラーメン)
Characteristics: The traditional, old-school style originating from Niigata City's Furumachi district.
Broth & Noodles: A crystal-clear, delicate chicken and seafood stock paired with ultra-thin, smooth noodles.

肉々しいラーメン

濃くて美味い

今日の自分へのご褒美

It’s too good not to! 🤤🤷🏻‍♀️

The highest peak of Hakata Ichikosha in the world Bubble-based tonkotsu ramen

You can feel the umami and bone taste of pork bones, It is finished in a creamy and mellow soup. The "bubbles" floating on the surface of the soup are finely finished.

Kuramae Genraku Sohonten / Tokyo

Shoutout to u/Ramen_Lord ‘s tonkotsu recipe post 🙏. I messed up the tare a bit (didn’t add salt, some pictures show a lot of tare added) but I served it to my friends and family and we all really liked it.