–3 large leaves green cabbage • medium carrot • medium onion • dried udon noodles • Salt and pepper to taste • About 34 tablespoon granulated Japanese soup stock • Soy sauce to taste
As many as you like gyoza • About 14 head cabbage • carrot • green onion • shiitake mushrooms • water • chicken bouillon powder • soy sauce • Salt and pepper to taste
About 14 small kabocha squash • About 1 carrot • As much as you like of chrysanthemum greens or substitute with spinach • About 4 asparagus spears • About 12 onion • allpurpose flour • cold water • Salt and pepper to taste
serving ramen noodles • medium onion • cabbage • each ginger and garlic • About 2 tablespoons dried daikon strips • medium dried shiitake mushrooms • About 4 strips • Soy sauce to taste • Salt and white pepper to taste • sake • water • Green onion as much as you like •
ground beef and pork mix • small kabocha squash • eggplant • onion • carrot • green bell pepper • Salt and pepper to taste • each curry powder and allpurpose flour • bouillon cube • hot water • each Worcestershire sauce and ketchup • eggs
fresh udon noodles • egg • Cabbage as desired • Carrot as desired • Shimeji mushrooms as desired • Green onion as desired • water • concentrated noodle soup base • mirin • sake • cornstarch mixed with 2 teaspoons water
nonfried organic vegetarian soy sauce ramen • As much as you like bok choy • As much as you like dried wakame seaweed • About 1 teaspoon minced ginger • piece of green onion • Chili oil and black pepper to taste • Cooking oil