Restaurant Ramen VS Takeout: REVIEW

[@brandonluong1480]

You’re a brave man! I refuse to get take out ramen or pho. In Asia, getting take out noodle soup would raise eyebrows. Most shops would refuse to accommodate. In emergencies when I have to do take out, I ask for uncooked noodles and make them myself. I bring the broth to a boil on the stove before pouring it over my noodles and toppings. Microwaving almost always negatively affects texture. I’m sure that’s what happened to your egg. Ideally the broth will be heated enough to warm the toppings, but for ajitama its best to dip them in the boiling broth for ten seconds or so. Thanks for the video!

[@theramenreviewchannel]

The only time I EVER ordered takeout ramen before this was during the lock down. I used to frequent the same spot in Las Vegas every week. Then lock down. I missed my ramen and I wanted to support them. They made their noodles in house and delivered them uncooked so I would follow the same steps you mentioned. It still wasnt as good as eating at their bar, but a better experience than this. I mostly did for this for a different format and wanted to follow their steps. Even though I was so tempted to do it on the stove top. I didnt know they even offered uncooked noodles until I saw that card. But, probably the last time doing takeout! I don't blame the authentic shops for not wanting to even offer this option. They take pride in their art and want you to experience it as it should be! Thanks for watching and commenting!