This recipe is very Japanese dish, like one of the Japanese kaiseki. Simmered in lightly seasoned broth for a little bit longer time (about 20 ~ 30 mins) with a low heat. Eat with the thickened broth. For your taste, when thickening, you can add a small quantity of sake and soy sauce. It's also good to have cool tofu with warm thickened broth.

This is part of my series of recipes that focuses on delicious, fun, and easy meals.A delicious broth comes out of the maitake mushrooms, so I used a small amount of dashi stock granules. The nutrition of maitake mushrooms is water soluable, so the liquid is full of it. So, eat a good portion without leaving any leftovers. Maitake mushrooms are awesome because they have zero sugar. Recipe by Ao3150

It's been 4 years since I started making homemade ramen as a hobby. Recently, I've finally been able to come close to my ideal flavors, so I uploaded the recipe here as a note to myself.The noodles here are low in moisture and very hard. I think they would be very hard to roll out without a pasta machine or noodle-making machine. If you are going to roll them out by hand, add 100 to 200 g of water to the amounts given. That is the ratio I used to use when I used to roll my noodles out by hand. Recipe by Homard Ebiko

A recipe made with love- for my dearest husband

I wrote down this recipe for soba and udon broth as a memo for myself.I use dashi stock granules. Recipe by Ogui Ichika

The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking.Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko

I thought up a simple and delicious stock recipe.Any vegetables are fine - daikon radish, carrots, onion peels, spinach and mizuna roots, broccoli stems, the outer leaves of lettuce and cabbage, etc. But try to limit yourself to vegetables only, and avoid using animal proteins.Depending on the kind of vegetable scraps you use the taste of this stock will change, meaning you get to experience a new flavour every time. Recipe by Firstsnows

It's often said that vitamin C from potatoes are strong against heat. I felt that throwing away the broth was a waste, so I made soup out of it. I always make this on any day I make potato salad.You can mince vegetables such as onion, carrot, cabbage - whatever you like - and add to the soup as well. Recipe by Hoink

Here's an easy extra dish. You can also just simmer the tofu pouches and serve them over rice for a tasty meal! The origin of this recipe: I received a lot of eggs.

On April 1, 2013, this recipe was ranked #1 for 'Soy Sauce Ramen'! Thank you all so much. This is a light, easy-to-make soy sauce ramen broth.Recipe background:I love noodles, and I found that buying fresh noodles and making my own broth is cheaper and tastier than instant ramen. Since I'm from Kansai, I prefer a lighter broth.

I came up with this for my ramen-loving son.It's a simple soup, so I added lard to make it rich. Adjust the amount of salt to taste. It's delicious if you use the liquid from boiling chicken. If making green onion oil from just green onions, heat the green parts with cold vegetable oil. Heat until it changes color. Recipe by Yuuyuu0221

I tried making soup using Jyongri's "Moist Boiled Chicken", but I put in too many vegetables. I simmered them in the soup, and they were delicious!! That's why I decided to upload the recipe.Adding chicken or pork will be tasty as well.Note: The steps are the same but the ingredient amounts are not entirely accurate, so I will modify it later. I just uploaded the recipe to remember. Recipe by kbitch