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Noodulator

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Ramen
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Noodulator

A community ramen recipe book.

Bowls, broths, tare, noodles and toppings from home kitchens. Find something to cook, make it your own, and share your recipe.

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Latest ramen

Bowls shared by the community

Shoyu Ramen
The classic Tokyo-style shoyu bowl: a clear Tokyo Style Chintan seasoned with Standard Shoyu Tare (30 ml per 300 ml soup) and finished with Negi Niboshi Oil. Add tare, oil and soup to a preheated bowl in that order while the noodles cook; garnish with sliced scallions and nori (no recipes).
@rafal · 4 components

Latest components

Build your bowl from tare, broth and more

Aroma oil

Aroma oil
Negi Niboshi Oil
Chicken fat infused with scallions and niboshi. Awesome on bowls with shoyu tares, or soups with fish-forward character like the Cement ramen soup.
@rafalMakes 120 ml

Tare

Tare
Standard Shoyu Tare
An all-purpose shoyu tare. Great for light chicken broths, and it also works well for shoyu tonkotsu or other shoyu-forward bowls. Make it, keep it in the fridge for months, and use it when you feel like having a clean bowl. Use 30 ml of tare per 350 ml soup.
@rafalMakes 450 ml

Broth

Broth
Tokyo Style Chintan
A combination of chicken and dashi elements. Simple and effective with many different ramen tares.
@rafalMakes 5 l

Noodles

Noodles
Tokyo Style Noodle
A good, all-purpose noodle, usable in many different ramen applications and with most soups. Cut it 1.5 mm or thinner, crinkly or straight; relatively easy to make compared to other styles.
@rafalMakes 140 g
Noodles
Tokyo-style noodles
An all-purpose wheat noodle, adaptable to most ramen styles. Cut at 1.5 mm (or thinner), straight or crinkled. Relatively simple compared with other noodle styles. Adapted from Ramen Lord by Michael T. and Scott J. Satinover.
@rafalMakes 130 g