Ramen without the broth. This type of ramen is perfect for the noodle lovers who want to focus on the ingredients in the bowl. In many soup(less) ramen places you have the option to add broth to your liking if you find the soupless ramen to be a bit oily or plain.
@user_not_found I’m a fan of dry noodles. I totally agree that you can focus on ingredients of the dish when it comes to dry noodles. Your soupless ramen looks really tasty. I wish they have soupless soba too. Thank you for sharing your experience with us.
I can imagine this soupless ramen is going to be absolutely awesome for me! Thanks for introducing it here! Usually when I make ramen, I boil it until the broth evaporates and I put a lot of additional ingredients like in your second and third photo. Here is one of my ramens:
Have you tried “Tsu - ke - men”? I think the same way when I eat it. I can enjoy the noodles more. The ramen in these pictures are usually served spicy hot with a reddish broth, and I don’t particularly like spicy ramen dishes too much.
@user_not_found Thank you for your reply. No, I haven’t tried it. Normally I look for dry ramen or soba as I love the flavors of the soupless noodles and also the toppings. I will look for it on my next trip to Japan.
@RadieN Have you noticed a different between Chinese ramen in China vs. the ramen in your home country? I notice a lot of differences from Chinese, Japan, and the U.S.
Yes @user_not_found , there is a big difference, even the 方便面 (instant noodles) have much more flavours. Unfortunately the ramen is not very popular here.
