Heeey /ck/. Let's make some ramen m8's. I'll show you how to take the most mediocre ramen (I made it, after all) and turn it into something you can mildly impress the very impressionable with! Here's all the toppings you'll need (save for the meat of your choice; I used pork).
>>7080585
k, let's go. I'm watching the Librarians and I need to play some 1.6 in a bit.
Why do you have a sheet with peoples grades on them? Are you a teacher/professor?
Who is Jacob McKinney and what subject did he get a B in?
Now, here's the broth. Since your meat may vary, I'll just tell you that I cooked my pork in this pot for 4 minutes on each side (so the drippings were already in it when I added the broth.) Prior to adding the broth, I sauted the whites of those onions (hence why they're mysteriously gone in the first photograph) and some grated ginger.
Sliced ginger is preferred, but I already had grated and didn't feel like going to buy some. No worries, you can easily strain out the floating ground ginger bits!
monitoring this thread
you better not fuck this up OP
>>7080595
Oh, kek. That's progress report spreadsheet for students; I'm not their teacher though, I just live with 'em.
Alright! So, we're going to let that simmer for a bit (I did strain out the ginger bits) and cut the pork! If you want no signs of pink, just toss it onto a heated and lightly oiled pan for a minute or two longer.
>>7080609
>live with 'em.
The teacher, not the students, haha.
Now! Once you've got your pork cut, set it aside and pour the juices that settled in the plate into the broth mixture. We're also going to add two new ingredients! Give your broth a tablespoon of white wine vinegar (I couldn't find rice vinegar where I live that didn't have a garlic seasoning for some reason) and a tablespoon of soy sauce (or more, to taste). Stir it up, and bring it to a boil. Then add your noodles!
Here's the finished and fully slice pork! Now, once you've had your noodles boiling for about three minutes, you can turn off the stovetop and let it remain over the heat while you get your bowl!
These are my bowl and eating utensils of choice for this soup. Why? Well, part of making mediocre food good is presentation. These match, easy enough. My chopsticks skill comes entirely from being a minor league weeb and frequenting the Panda Express at my university.
And now we're going to make this soup posted by a stranger on a Mongolian animal husbandry forum look nice! Get a serving of your soup into your bowl of choice and stir it a bit to prevent having all your noodles hanging out in one lump.
Making average stuff look above average is all in the presentation! So that's what we're going to do. You don't have to follow this picture at all, but try to make a simple pattern or something.
Borrowing an HD cam helps for those glamor shots! Thanks for reading, anons, and happy cooking!
I'll calculate the caloric and nutritional values in a bit.
>>7080650
I like how you arranged it
Looks delicious OP!
Why don't these threads get more replies?
>>7080690
Thanks!
>>7080692
Thank you, Anon! It was pretty good.
>>7080681
Tallied up the calories!
A total 1269 calories for six cups of soup (a majority of that came from my inclusion of pork; without it or substituting a vegetarian or vegan option will get you 668 for six cups of soup. If you split servings into one cup each, you're getting 221 calories per serving and only around 110 without.
Looks good man
>>7080596
already looking good. broth is key to ramen
>>7080585
What did you cut those green onions with, rusty scissors?
>>7080692
>Why don't these threads get more replies?
This board should be renamed /fat/ - Fastfood & American Treats
>>7080782
And we should make a cooking and cleaning board. I love cleaning threads.
very nice anon
its super easy to turn storebought povertyramen into an actual meal with real nutrition, and I'm delighted to have seen your technique
>>7080585
You should take the effort to make char siu pork, and make a soysauce egg//or japanese onsen egg.
Miso is also a different flavour as well.
Sure it tasted alright though looks like a yummy broth.
>>7080791
My hasty ass realized they weren't garnish afterwards. Looks tasty.
>>7080782
I don't see why you drag america into this
You're part of the problem
I might make a weekly Cooking with Anon thread.
>>7080920
Do it, you fucking faggot
>>7080871
Because Americans keep making fastfood threads, and it is almost exclusively American chains I see in these threads so they are the problem
>>7080945
But Anon, I'm American and this isn't a fast food thread.
>>7080942
Okay then. I'll try to provide some variety and keep it interesting. I don't know if I'll do a Thanksgiving edition simply because I'm not the "cook" and my family celebrates it as a get-together. I might do one the day before, or at the very least the week of.
>>7080920
Please do senpai
>>7080948
It's not to say "all americans are the problem" but that "most of the problems are American"
Any recommendations for next week?
>>7080957
Sounds good, you fucking faggot
>>7081276
Spaghetti alla Carbonara
>>7081337
I will never make a carbonara thread.
>>7081323
I haven't been on /ck/ too long; you guys don't mind buffalo wings, do you? I want to try an experiment.
>making ramen
>broth boiled for less than 24 hours
pick one
>>7081468
I made no claims that this wasn't plebian, Anon
>>7080650
Looks good. I like your radishes but a little critique. If you have a mandolin, you slice those bad boys super thin throw them in some ice water to shock them and they curl up into wavy lil discs and look really nice. And they might be better than biting into a slightly too thick radish. Unless of course you love radishes and in that case tune me out
>>7081533
It's solid advice, I just don't have a mandolin, haha. I could try the ice water thing either way, though!
>>7081544
I dont have a mandolin either, but Ive noticed lots of fine dining plating involves thin and shocked slices of radish so it must be good
>plebian
>>7081638
What's wrong, Anon?
>>7081808
obviously hes a human trapped in a cat body
>>7080781
>going out of your way to find literally anything to bitch about
>>>/t/umblr
Next week's item requires hot sauce but I want to make it myself, so I'll be purchasing peppers today. Anybody know of a good white/offwhite hot pepper?
