Rate my shinra Lets see your shinra's ck. This is shin black.

>>9281128
Looks very watery for shin black. Did you add broth to it?

>>9281149
na it's like a vacuum affect the second I stuck chopsticks into it water sucked down.

>>9281162
>>water
fail.

>>9281170
If you're making shinra w/ a broth then ur doin it wrong; the bullion is in the packet already.

File: pikleshka-supa-s-elda.jpg (26KB, 453x370px) Image search: [Google]

26KB, 453x370px

>>9281128
why do asian soups look so lazy and unappetizing? i can't get broth this clear when i cook at home. what, do they just boil each individual ingredient in seperate pots and then mix them and pour clear boiled water over them? what's the deal

>>9281128
Korean language question:
Is it pronounced Shinramyeon or Shillamyeon ?
Pachim rules say that n+l becomes ll, but there might be an exception.
Any Koreafag here ?

>>9281177
At least in western cuisine (It's certainly written in "The Professional Chef"), you strain the broth... I suppose that's how it gets so clear.

>>9281177
Da gooks have a pot with the master broth. They throw all the shit you order different into a wok and stir fry. Then the gooks put it into a bowl with noodles, then they ladle the clearer master broth into bowl.

>>9281128
You didn't make it, faggot