I love ramen and udon noodles, but here in the U.S. it's hard to get good fresh noodles, and since I'm trying to have a baby, instant noodles are a no-no... so I made this simple miso ramen soup.I buy dashi stock granules and blended miso at Mitsuwa, a Japanese supermarket chain in the U.S. Garlic burns easily, so saute over low heat. The soup is delicious with cilantro or ra-yu spicy oil. When I have this with my Japanese food loving husband, I add all kinds of things like meat-miso, soft set egg, or marinated egg, etc. For 1 serving. Recipe by Ochabisama

As a ramen lover, I created this recipe. I thought I could make miso-based soup and I actually tried making it. It's delicious because you can adjust it to your liking!(1) If you add green onions early, they will sink, so I recommend adding them later.(2) You won't waste any soup if you measure water or hot water with a bowl you are planning to use. Make appropriate amount of soup by taking the amount of noodles and vegetable.(3) Warm the serving bowl with the boiled noodle water before adding the noodles. Recipe by Jaypegu

This recipe has become popular! It recreates that classic ramen shop flavor—an amazing sesame miso ramen base. Adjust the spiciness with doubanjiang (chili bean paste) as you like.Recipe background:I tried making the delicious sesame miso ramen from my neighborhood ramen shop using ingredients I had at home, and it turned out almost identical. If you like it spicy, I recommend topping with doubanjiang or kimchi.

If you use miso only, you end up with regular miso soup or pork soup (tonjiru). One time I tried using the leftover cooking liquid from making miso simmered chicken giblets into a soup, and it had lost that miso aroma. So I thought that miso is better if you stir-fry it a bit. Just stir frying it still leaves a lingering miso aroma, but when I tried adding a little soy sauce it was transformed into a miso ramen soup flavor.I've been holding onto it as my own secret recipe, but I thought that anyone could come up with this on their own, so I decided to make it public. Give it a try!Just add the ingredients in order. Make it in advance and let it rest and mature for about 3 days, and it will become even more delicious. Please think of it as an all purpose miso flavored soup that you can keep for a while.This is great for stir-fry too. It's a really easy and safe instant soup base. For about 30 servings' worth. Recipe by Ryourininken

This is a super quick and easy miso ramen soup—just dissolve all the ingredients in hot water. The flavor is as good as, or even better than, inexpensive ramen chain shops. I made this as a note for easy homemade lunches.Recipe background:I bought some very cheap noodles that didn’t come with soup, so I wanted to make a simple soup to go with them. I also have recipes for soy sauce soup (Recipe ID:19328981) and salt-based soup (Recipe ID:19900953).

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♡

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.

I was craving a shouyu (soy sauce) ramen that wasn't too oily.Adding yuzu pepper is optional - it provides a good accent, but it's also fine without it. For 2 servings. Recipe by koikeda

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.

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

This is for people who don't want to spend 2 days making tonkotsu soup!! Or rather, this recipe is for me, since I want to eat tonkotsu soup at any time.This is really easy so I don't have hints. I guess the only one may be to add garlic powder? Recipe by Nikonikorikocchi

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!