How to make a perfect bowl of ramen

Have you ever experienced going to your favorite restaurants where you had great experiences having delicious meals every time but one time when your expectations were betrayed by poor quality meals? What happened? This could happen at any restaurants even though they are Michelin-starred or serving great foods over 10 years. There was some mistake in food preparation, wrong ingredients, the chefs were not in good condition. Any of these could hinder the performance of your favorite restaurants, and when it happens, the restaurant reputation suffers and could lose the loyal customers. They may lose year-long fans just because of this one incident.
This fragility of business reputation holds true in any business. The brands need to keep living up to their reputations and their customers' expectations.
When it comes to ramen restaurants, it would be the same. We want to prepare a great bowl of ramen to every customer we serve. As your customers come back for the bowls of ramen they had the last time or expect the same level in your other menu, you'd need to do your best not to let them down.
The key is the quality and consistency. A great brand is built on continuous reputation, which is cultivated by repeated service of great experiences. So, how do we become capable of doing this?

Build a system that helps you churn out your ramen with consistency

What would your ramen shop be able to do if you were to serve ideal bowls of ramen every time? To achieve consistent quality, we need to rely on a solid system. What would such a system look like? Tastes and flavors can often be subjective, and who decides if what's being served passes the quality test? Usually the grand chef or owner chef of a ramen shop. What if owner chef called in for sick or no one is available to check and approves the taste of ramen soup? If we let one bowl of ramen that may not be up to the standard pass through to the customers, we may compromise our brand image.
We want to have a system that can serve great bowls of ramen to every customer. For this to happen, we want to rely on numbers, instead of the chef's palates or experiences. We use this cooking method, called "Digital Cooking" where we digitize all the cooking variables, such as soup density, salinity level, sweetness, temperature, cooking time, weight, ratio, etc. With all the numbers and data captured and controlled, anyone can control the quality. With a better stability and control over the quality of what we serve, we can build a strong ramen brand.

What you can expect to learn and get from our Online Ramen Course. Reverse-engineer ramen bowls

Every meal or ramen dish can be broken into solid parts or modules that can be interchangeably used in different types of ramen dishes. Certain base stocks can be used for one or two types of ramen. And because most types of ramen soups are made up of 3 basic components, base stock, motodare, and flavored oils, to make a certain ramen type, for example, tonkotsu ramen, you would need the following parts.
Thick pork backbone stock. Motodare (3-blended-fresh-dark-soy sauce, 3-blended-salt, kelp-salt, sardine-salt, fish sauce, blended vinegar, sun-dried salt, white pepper), and flavored oils (backfat garlic, scallop oil, leek oil, garlic oil). How to make each of these components is explained in detail in the Complete Basic Course. And you can learn how to blend them at different ratios to reach the perfect blending ratios.
So, by taking the course, you can start crafting your own ramen with the solid production and serving systems, which would be essential in building your own ramen brand.

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Start crafting your own ramen in this Complete Basic Course

You can start crafting hundreds of authentic ramen dishes in this Complete Basic Course where 10 base stocks, 8 motodare, and 14 types of flavored oils are available for learning. You can blend them at different ratios to create hundreds of your craft ramen from scratch. Start your ramen today.