Simple Ramen with Chives

So very good!!!

My family loves ramen. However, we don't like hot things in the summer, so we did something about it, and it turned out better than expected.As for removing the surface oil with parchment paper, I figured a scum-removing sheet would do the trick, so I used something similar. It helped me remove a lot of the grease, and I was able to make a clear soup.Feel free to use your favorite Chinese soup stock. My family uses Weipa to make this.When you do not have a small microwave safe cup for Step 1, place into a small microwave safe bowl and microwave.When removing the surface oil in Step 3, use a parchment paper that is used for baking. Recipe by Sabucho

My son is in junior high school and loves ramen. I made this recipe for him because I want him to eat lots of veggies as well!Cooking veggies with ramen noodle has so many benefits. The ramen mixes well and becomes more satisfying. You can also eat plenty of veggies, so this kills two birds with one stone. Please serve with pepper if you'd like. For 1 serving. Recipe by Kenken mother

Getting tired of plain ramen but not ready to kick it up to top chef levels yet? Welcome to my club. If you can fry chicken and cook ramen, you can make this.

I often cook ramen noodles for a quick lunch on weekends, and I cook this one to keep a well-balanced diet.Cook the vegetables quickly over high heat. Please try to finish cooking the noodles when the vegetables are almost ready. The water for the soup should be piping hot. It's even better when you warm up the serving bowl before hand. Recipe by Kyoku

I wanted to modify the normal chicken ramen noodles completely.Chicken ramen noodles are already well flavoured, so add hot water to your liking! I like extra miso in my soup. Recipe by Katoni-ra

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 came up with recipe when I learned a secret technique, which is adding vinegar in boiling water to make great poached eggs.Adding vinegar makes the spiciness a little bit milder. It also holds the egg together instead of spreading.If you want to cook the egg through, cover the pot with a lid and simmer, or put the noodles on top of the egg and simmer. The heat from the noodles will help the egg harden faster. Recipe by TATOCO

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

Was inspired because ran out of shrimp flavor packet so improvised with real shrimp and bokchoy for authentic flavor

Miso soup has been the start to all of my great Japanese meals. And it’s so easy to make. The Ramen makes it more of a meal and using vegetable broth also makes it vegan...for those of you who swing that way. 😉 #mycookbook