The first time I used Weipa Chinese soup base paste was 2 years ago. I made soup with it to begin with, but it tastes just like ramen!!! Since then I've been making ramen at home all the time. I used to spend a lot of time making char siu pork (Chinese style roast pork), but when I went to Tokushima I was shocked! Instead of char siu, they put thinly sliced pork belly that's been cooked in a sweet-salty sauce on top of their ramen! It's delicious! You have to give this a try!Work through 3 things at the same time. Make sure the noodles don't get overcooked and limp! Bring 1 liter of water to a boil, turn off the heat, then add 200 ml of cold water and a cracked egg. Put on a lid and wait for 12 minutes to make a delicious soft-poached egg. For 4 servings. Recipe by Tankotankichi

Pork bones are usually difficult to obtain and takes longer to cook. Instead, I use chicken carcass to recreate Ramen Jiro easily.This is a DIY Ramen Jiro with strong soy sauce flavour, pork umami, and rich pork back fat.It cost more than my usual recipe, but takes less time to cook.If you want to use pork bones, refer to my usual recipe. Recipe by Yasu@Bushu Kawasaki

I love Kamukura's delicious ramen. I decided to reproduce it at home. My family loved it.I recommend using plenty of cabbage. If you like, add garlic. For serving 4. Recipe by Run mama

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

I am a Jiro Ramen regular where I frequent Jiro-style ramen several times a week.But sometimes, I also want to make it at home. This time I combined chewy thick noodles with a bit sweet sauce.Check out the simplified version.The cost of heating, equipment, and labor has not been taken into account.There is a big difference between this and the Jiro restaurant's pan size, so adjust the amount of oil to broth to your liking. Recipe by Yasu@Bushu Kawasaki

I love cooking, and I've always wondered if I could make soup on my own. Now I'm able to do so regularly.And it's even more delicious than any store-bought version!A generous amount of oil make things more delicious. In particular, I love the rendered fat from the meat when you stir fry it! But everything in moderation!In Step 5, if you rinse the noodles in cold water after you boiling them, they will firm up and become delicious!You can also drizzle ra-yu spicy chili sesame oil at the end!Top with finely chili threads, and it will be just like ramen at a shop.Store chopped green onions in a ziplock bag and freeze, and you can take them out and sprinkle them on things any time you want - it's convenient. Recipe by Nanami

By my children's request, I opened a "ramen shop" at home. I've had successful results with this recipe so I uploaded it.If you prefer a spicy kick, dab 1 teaspoon of gochujang on a ramen spoon and dissolve into the soup as you eat. Recipe by Bi-jo

Back when I lived in Nagoya, I often ate this at the Kakuozan shops (Yukichan Ramen?). Ajisen is also delicious.If you cook the chives, you lose the crispy texture, so I recommend adding them last and just lightly mixing them in.For soy-flavored ramen, I think thick noodles work well.If you like spicy, try with more doubanjiang. Recipe by susan78

I learned about Sanma ramen after I moved to Yokohama. This ramen is famous enough that it is sold in convenience stores in Yokohama. It is a delicious ramen with lots of veggies and a thick sauce.Add lots of veggie scraps (definitely lots of bean sprouts). This time I used Chinese cabbage, bean sprouts, carrots, shiitake mushrooms, and green beans. Make sure to thicken the sauce well!! For 1 serving. Recipe by Setsubunhijiki

I love Saika ramen!But it's a long way to travel to eat it at Tenri's Restaurant.So, I researched it, and was able to reproduce something similar.My husband, who has been eating Saika ramen for years, approves of this.Among all my Saika ramen experiments to reproduce something identical, this is the one that I am most proud of!!Saika=garlic!!Adding in finely chopped and grated garlic really makes the garlic stand out.There is a lot of salt and garlic...If only I had red chili oil. For 2 people. Recipe by Jun Mama

We eat noodles for lunch a lot. This is one way I serve readymade ramen noodles when they're on sale.An easy lunch dish. For 2 servings. Recipe by Kyoku

I'm really into homemade noodles, since you can make them without any kansui (alkaline soda water). I like crinkled Chinese noodles, so I turned them into ramen. You can enjoy this in so many ways just by changing up the soup.To save some time and effort, and because there are so many delicious ones out there, I just store-bought soup. Soy sauce based soup has the least calories, so I recommend it for light tasting ramen. Recipe by 320coco