Simple and Authentic Miso Ramen Soup

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

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

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

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

I was adding so many ingredients to my instant ramen packets that I decided I could probably just buy (Or make!) noodles and make it from scratch. This recipe was the result.

Recipe fromhttp://thetastyk.com/2017/06/25/easy-vegan-ramen-soup/with some alterations.

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