Carlos

Making ramen in South Texas in the Rio Grande Valley at @ramen_prosper Eating food in many places 🛫🌎🌍🌏🇺🇸🇯🇵🇬🇧🇪🇸🇮🇹🇷🇴🇭🇰🇸🇬🇧🇸🇨🇦🇩🇪🇬🇷🇹🇭

[Ramen Prosper @ramen_prosper]

Who is Ramen Prosper?
We got started from a Momofuku book and a show on Netflix called Mind of a Chef… plus eating tsukemen in Japan for the first time was a transcendental experience!
Check out our YouTube page for a new video about the story on how we got started on our ramen journey. Link to our YouTube page in our bio!

📸 and 🎥 by @nazvil86

[Ramen Prosper @ramen_prosper]

Ramen Prosper was at KRGV studios in Weslaco today filming a segment for Take 5 on KRGV channel 5!
We had a chance to showcase the Taishoken Style Tsukemen today and talk about what goes into making the bowl, and even how to eat it!
Thank you so much to @millicentolivarez, Israel the cameraman, and the crew at @krgv for the hospitality and inviting us in to talk about our ramen!
This segment will air on KRGV Channel 5 Tuesday January 7, at 4:00PM CST. Tune in to catch us on the show!

#ramenprosper #krgv #krgvtake5 #rgvfood
#rgv956 #explore #explorepage

[渡邊大介 @RamenFeeL]

おはようございます😊‼️

皆様の新年の口福を想像しながらteam FeeLで仕込みました‼️

10時からお待ちしております🙇
例年最初は混み合うことが多いです💦

宜しくお願い致します😊

先日いった河辺大勝軒様、半端なく美味しい‼️2024年1番通わせていただいたらぁ麺屋さんでしたー😋🍜

[Carlos @twiliramen]

@taniseyaaa0522

[Carlos @twiliramen]

Yokohama Iekei Ramen - My attempt to recreate the bowl I had at Ramen Taniseya in Shimbashi, Tokyo. Iekei is a mixture of tonkotsu (pork bone) and chicken shoyu soup. It becomes golden on top from all the chiyu (chicken fat) used as aroma oil. It’s a quite simple soup, but has a complexity to it that makes it craveable. It’s been two months since my last trip to Japan and for some reason this is the bowl I kept craving the most, so I had to try and make it at home. Man, making tonkotsu but takes a really long time. Those bones gotta break and split to release that goodness that turns the soup milky white. My cook process started the night before in a pressure cooker, and I just tried to let those bones go as long as possible. The next morning I transferred the bones into a bigger stockpot and added chicken carcasses to it and let it go even longer.
Using my new noodle machine, I was finally able to make lower hydration noodles at 33%. The outcome was pretty great and looking forward to messing around with more recipes at a lower hydration. SO MUCH spinach was boiled to get enough for the few bowls I made. A simple unmarinated egg made it into the bowl. I always save chicken fat from previous soups and I’m thankful I did, cause I used a lot of it for this one! Also made a simple shoyu tare that same day.
All in all, overall pleased with the end result. Noodles were great, soup was simple, but delicious. Of course had to finish off the bowl with some rice (ライス) on the side.

[Carlos @twiliramen]

Jiro kei Ramen - You have a bunch of leftover pork bone soup from Iekei, you made too much pork shoulder… what do you do with it? You buy some bean sprouts, cabbage, garlic, and make yourself a jiro ramen.
2nd time making Jiro ramen. For those who don’t know, Jiro Ramen has a cult-like following in Japan. Some people eat this bowl everyday. It’s cheap and delicious. I’ve been craving it since the last time I made it and man, why is it so good?
Everything came out great. It’s porky, salty from the extra use of tare, and garlicky. I just didn’t have seabura on hand, but the bowl was still great. I NEED to learn to cut the dough sheet way thicker next time to get those crazy reverse cut noodles when I make this. I keep underestimating that part of it. Ramen is a trial and error / learning experience and I deeply enjoy making different styles so I can continue to feel more comfortable throwing it together. All in all, a pretty solid bowl for coming up with the idea that afternoon.

[Ramen Prosper @ramen_prosper]

For every pop up we make our ramen conpletely from scratch, from the soup to the noodles and everything in between. We take great pride in building umami by using traditional dashi components typically used in japanese cuisine. #rgvfood #956 #ramen #rgvfoodie #ramenprosper #ramenprosper956 #tsukemen #tonkotsu #shoyu #shio #riograndevalley #rgv

[Carlos @twiliramen]

I feel so happy to be able to make ramen for our small region in South Texas. 😁
I look forward to making a lot more styles of ramen and showing people what ramen is all about.

Thank you for the opportunity! 🙏🏼

[Ramen Prosper @ramen_prosper]

We are Bill and Carlos (@twiliramen) from Ramen Prosper, and we make craft ramen in the Rio Grande Valley.
When we do ramen pop-ups, we make every ramen component from scratch from the soup to the noodles. Here’s a look into one of our pop ups and what goes into assembling a bowl. 🍜

Thank you all so much for your unwavering support! If you like what we do, please consider sharing this video with a friend! 🙏🏼
Follow us for more updates on future pop up dates!

📸 HUGE shoutout to @nazvil86 for all of the video work and photos for this event.
🧋 HUGE thank you to Moboba in Edinburg, TX for hosting us for our pop up! They make awesome boba drinks and you need to check them out!

#rgvfood #956 #rgvfoodie #ramen #ramenprosper #ramenprosper956 #tsukemen #tonkotsu #shoyu #shio #riograndevalley

[Carlos @twiliramen]

I just want to make ramen

[Carlos @twiliramen]

We are Ramen Prosper. We make craft ramen in South Texas. 🍜

[Carlos @twiliramen]

@VTk81LX3HtXo0Zi Wow! So much nori 😁

[Carlos @twiliramen]

@inUSA95101058 Amazing! This looks really good

[Carlos @twiliramen]

Huge shout out to @nazvil86 for the amazing video work! 🔥

[Carlos @twiliramen]

Did another Ramen Prosper pop up this weekend in Edinburg, TX. I feel so fortunate to be able to make ramen that I love for our tiny little region in South Texas. Everything made from scratch!

[Carlos @twiliramen]

@keiichiiiiii Keep making great ramen videos you are passionate about and you’ll continue building a huge audience on YouTube! 🙏🏼 I tell all my friends that love ramen about your ramen videos and they love them here in Texas! 😁

[Carlos @twiliramen]

@surf_aki_photo Chashu men!

[Carlos @twiliramen]

Day after Thanksgiving, 2024. | This year, I asked my family to save all the leftover bones from the turkey. This is all the stuff people would normally throw away. Well, I dumped all those bones and stuff into a pressure cooker and let it go for a couple of hours. It turned into an awesome turkey paitan ramen. I was shocked. I thought it wouldn’t work. But, in some insane way the turkey, herbs, and roasted flavors made it into the soup. Used my shoyu tare from the tsukemen dish I made earlier in the week and it was magical. We made full use of that turkey this year. 👌🏼 Honey ham and green onion for toppings. I was missing an aroma oil… I’ll put more thought into that next time I make it.

[Carlos @twiliramen]

Miso ramen

[Carlos @twiliramen]

Shio ramen

[Carlos @twiliramen]

Tonkotsu Gyokai Tsukemen, November 2024 - Finally. I’ve been chasing this flavor for a long time and I feel like just now I finally got to where I’m happy with it. The soup took many hours of pressure cooking and hard boiling to get the dissolved solids and viscosity to what I was aiming for. Finding the right ingredients and blend of pork bones, gelatin components, chicken, gyokai elements, and aromatics was a challenge. Paired with Will’s excellent whole wheat tsukemen noodles it was a perfect match. The soup is heavy, tonkotsu richness, but with a fishy overtone. Shoyu tare. Gyofun dusted on top.

This is the bowl that started me on this crazy ramen journey. Really enjoyed this and I hope to someday share it with people who dig this crazy style of ramen.