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

This is an invention of necessity. I had dental work done leaving my jaw aching and mouth still slightly numb. I was getting hungry, but knew I'd need something soft so I went to our "Oh crap we forgot to buy groceries today" Ramen stash. I cooked mine a little longer tonight becsuse I needed it extra soft for my jaw.And yes, I use the store-bought "bad for you" Ramen from time to time. It's a lazy guilty pleasure. Shh. 😂

My friend taught me how to make these cold ramen noodles!I've adapted it a bit by adding ginger.This is our one and only recipe for cold ramen noodles, even after two decades.I usually stock up on store-bought fresh ramen noodles and freeze them to use for later.You can simply use your favorite mentsuyu sauce.Our dipping sauce is served hot to accompany the cold noodles.It's also good to serve the noodles as-is without the sesame seeds and nori. For 2 servings. Recipe by Toukoromoshi

I remembered reading about eating yakisoba noodles at the end of a hot pot meal in a magazine. So I used the noodles as stewed ramen.Use your favourite vegetables. Shimeji mushrooms, shiitake mushrooms, and bamboo shoots is good. Chop into pieces so that they cook through.If you simmer yakisoba noodles for too long, they get soggy. As soon as the noodles have loosened, eat up. Recipe by Yoshiji

Goes great with my Bbq Asian Chicken ! 😋

I love ramen.You can make this instantly if you have chicken or pork.To cook bean sprouts: season lightly with salt, then microwave for 2 minutes. For 3 servings. Recipe by Princess Ariel

Just a way to change up a delicious simple lunch.

I made this easy homemade ramen using cheap Chinese-style noodles!! For 2 servings. Recipe by Rachis

You can add whatever type of meat or veggies you want to this dish. In the picture I have some pork that I cooked in a crockpot. This dish can also have tofu added to it.

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

This recipe is a little spicy.

Just look leftovers at refrigerator , it's delicious

I like eating ramen topped with leek in spicy rayu oil, and one day I wondered if it would work with kimchi. I gave it a try, and yes, it worked nicely. For 1 serving. Recipe by Kanakana higurashi

These are ingredients that I haven eaten with ramen since I was in middle school.It is a simple but really delicious recipe.Now I add more vegetables, since I have to keep my health in mind.This went well with all of the ramen broth flavors when I tried them.This is good with just bean sprouts and ground pork.I don't want to sauté the bean sprouts too much, so I cover it with a lid immediately and cook it in the residual heat. Recipe by Chuutoramo-

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.

There are a lot of additions you. An make to a ramen bowl. This is a basic base to start from and build on.

This a simple and quick dish for those who doesn't like a lot of sauce and want something light and not to heavy.

My daughter can't eat steaming hot food, so I thought this would be OK for her.I plan to try it out with different kinds of ramen.If you add the whole soup packet, it will be too salty. I used shio (salt-flavored) ramen. If you use 200 ml of water, the noodles will be very plump, and if you use 250 ml the finished dish will be soupy. Please adjust the amount of water to your liking. For 1 serving. Recipe by Supikaka

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.