Using the salt flavored ramen as a rich base, I wondered how it would turn out as carbonara, so I made this. (This is a good chance to use up pizza cheese!) The salt flavor still remains, and it properly turns into carbonara.For those of you who prefer a rich flavor, decrease water and increase milk. Use as much mixed cheese as you like as well. Increase the amount if you want to make it richer. When using soy milk, use 150 ml water (to dilute). You can also add spinach or corn. For 2 servings. Recipe by Mihono kitchen

I saw on TV that this ramen is No. 1 in Umi-Hotaru, so I decided to try to make it myself.If by any chance any of the clam shells are open after letting them sit in the beginning, please don't eat them as this means they are dead.Please check out my blog (in Japanese):http://ameblo.jp/cooking-s-papa/entry-11563364343.html For 1 serving. Recipe by Cooking S Papa

I found a delicious looking free-range chicken shop and decided to make some ramen. During all of the attempts at making a recipe, I finally decided on this one.I let it simmer for 8 hours this time. While it's simmering, you can also simmer the ramen ingredients. I boiled an egg for an hour and simmered some char siu (roasted pork filet) for 3 hours. For 2 liters when finished. Recipe by Masaomasao

Homemade cooking is safe and delicious.Stir-fried green onions are very tasty. The soup tastes delicious combined with the onions. Drop in a boiled egg if you prefer. Recipe by Peko.

I made this as I went using chicken ham. For easy char siu, see* Step 1 - When preparing the ramen noodles, add the warm soup to the bowl.* When making the soup, you can use just chicken soup powder (the liquid you boiled the chicken ham in), Chinese dashi, and salt. If you add some ra-yu, it will deepen the flavor. Recipe by Yuuyuu0221

20 years ago (!) I had an oil ramen noodles at a noodle shop called Menchin-tei for the first time, and I've been hooked on it ever since. I discovered the way I could cook oil ramen noodle at home.The yakisoba noodles have a firm texture, and they are perfect for making oil ramen noodles.Adjust the amounts of the sauce ingredients to taste.I often modify the amount of vinegar, depending on how I feel.If you want to eat it warm, microwave the sauce in Step 1, or microwave the noodles and soup together in Step 3. Recipe by Puyoringo

I was really hungry and found ramen noodles. I didn't want the normal noodles so I decided to give it a little twist to the usual ramen

Sometimes you just don't have much else in the pantry except ramen. But never fear, they don't have to be boring. This is loosely based on the Quick and Easy Noodle Recipe from China by Wayne Shen on TikTok. Done and dusted. Out of this world.

I created this recipe because I thought the ramen soup would be delicious with Chinese omelet.Adding mayonnaise to the egg mixture makes the Chinese omelet fluffy and delicious. Recipe by Mimoroku

I make my own ramen noodles since there aren't any good ramen restaurants where I live.If you're not cooking the noodles right away, dust with plenty of corn starch and store in a Tupperware container. It'll keep for 3 days in the refrigerator. If you want to use these noodles for a yakisoba dish, rinse them quickly in ice water after boiling. (Recipe by Ctsango)

I wanted to eat this in a different manner than usual, so I tried making it this way.Thoroughly seasoning the vegetables with salt and pepper will bring out the taste of the vegetables better.Add the water in with the noodles. Move the noodles back and forth, flipping it back and forth to soak both sides in the soup; this will separate the noodles more quickly. For 1 serving. Recipe by watyami

This was delicious when I ate it at a Taiwanese restaurant, so I reproduced it using Soy Sauce Ramen Noodles. Even though the noodles are instant, it is really delicious. I forgot to add bean sprouts, but it tasted great even without.Taiwan-style ramen are made with ground pork, Chinese chives, Japanese leeks, been sprouts etc., stir fried in red chili pepper, in a soy sauce based soup. It also calls for a lot of garlic. For 1 serving. Recipe by Yumipii