I love noodles, and buying fresh noodles and making my own soup costs less than buying instant noodles. It's more delicious too, so I created this recipe.I'm from the Kansai area, so I prefer light soups.During Step 3, after bringing the soup to boil again, if you keep it boiling, it will lose its fragrance. Adjusting the flavour with salt instead of soy sauce makes the soup better. Recipe by XLR250R.

Just add seasonings to boiling water! You’ll have a simple soup ready in no time. As long as you have noodles, you can make this quickly!

You can make this classic, beloved flavor just by dissolving seasonings in hot water. Feel free to add pepper or garlic to taste.Recipe background:I used to make this with a more elaborate method, but when I tried using just the minimum ingredients, it turned out simple and delicious! This works too! Chinese soup base is amazing. At home, I use a Chinese soup base paste.For the noodles this time, I used pasta cooked with baking soda to mimic Chinese-style noodles, so they turned out a bit thicker and straight.

Hello everyone,I am back and I hope I find you all well. Our vacation back home was very nice and relaxing. The weather had its on and off days but most of the time we had sun, and the beaches were wonderful with beautiful colors and warm waters. I will of course be uploading photos later on this month of our road trip to Greece via the different countries we passed on our way down.I have only been back a few days, so from the hot climate and wearing shorts, a bathing suit all day, to wearing boots and a warm jacket, fighting the strong winds and trying to walk Charlie is a challenge. While the wind was literally pushing us in all directions, I decided that this was definitely a soup day.Hope you enjoy this Fall recipe….:)

I only have the noodles to make ramen! But I want to have ramen! I wanted to make the soup easily somehow... so I made it.This is a lightly flavored soup. It's so easy, I don't have any hints. For 1 serving. Recipe by Unika-tan

I love simmered pork cubes. I created this ramen soup because I wanted to use the simmering broth left over from preparing them.-If you don't have 1000 ml of the soup stock, add water.-Make sure to use soup stock without seasonings. For 2-3 servings. Recipe by mi0921

[4/7/13: Thanks for 100 reviews!] This recipe reuses the broth from simmering braised pork belly. You don’t need to buy ramen soup base—this homemade version is delicious and highly recommended!Recipe background:I often make braised pork belly, and this ramen soup uses the leftover broth from simmering the pork belly.

Store-bought ramen sauce just seems to have so many additives...- Make sure to prepare the toppings beforehand so that the noodles don't soften too much.- My ramen bowls are a bit small, so increase the amount of soup when using a bigger bowl. 1 1/3 cloves/knobs of garlic/ginger, 3/5 tablespoon doubanjiang, 4 cups water; 1 1/3 teaspoons each of Chinese soup stock granules, sake, salt, and sugar; a little less than a teaspoon of Japanese dashi stock, 2 1/2 plus tablespoons of soy sauce. (I calculated this by multiplying the amounts in the recipe by 4/3.) Recipe by Keyua

My go-to ramen is the soy sauce ramen served at Hisaya, a ramen restaurant in Rumai, a city in Hokkaido.I created the miso ramen recipe first, but actually whenever I eat ramen myself, I choose soy sauce ramen. I've been thinking about a soup base that is made in the same way as a miso soup base.This is a basic soup, so you can make your own variations by adding stir-fried garlic, ginger, honey and so on.Since it has dashi stock, you only need to dilute with hot water to enjoy it as a soup.A secret trick of ramen restaurants is to add the noodle cooking water to the soup base. Recipe by Ryourininken

I wanted to experiment and this is what I created. I know it seems weird but it's really good.

Just dissolve in hot water, and you have an authentic soy sauce ramen (Chinese-style noodles) soup!*The Story Behind This RecipeI love cold ramen, so I often buy Chinese noodles. But sometimes I crave ramen, so I tried making this and got hooked. Since then, I often make this soup, haha.Lately, I've been enjoying it Hachioji-style with chopped raw onions♡

Our California Meyer Lemons are now ripe, they make a great lemon egg sauce which is added to soup with leftover chicken meat and rice to make a full dinner meal.Before adding the egg lemon sauce, we cool the soup enough to prevent the heat from overcooking the sauce and making chinese egg drop soup instead. Served with pita bread for dipping.Topped with chopped fresh parsley, cilantro, mint or fresh fennel greens.