Simple Salt-broth Ramen

This is a variation on a recipe I saw in a magazine.It's also delicious when warm. Recipe by Yuuyuu0221

I wanted to eat a delicious salt-broth ramen.The key is to not strain the soup.It's important to carefully remove the blood from the chicken soup stock. Recipe by Cooking S Papa

I wanted to make some refreshing salty ramen which uses chicken broth as the base, but I made a recipe that combined two fish broths. The ingredients are just things I had on hand and the amounts are just approximate. I had bought delicious looking bonito flakes for the New Year's celebration.For the most part, just keep the heat on low. Don't let the water come to a full on boil. The dried clams that I bought from Chinatown release a great flavor. Recipe by Masaomasao

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

I enjoy cooking simply every day.Boil the noodles until they're firm. For 1 serving. Recipe by Jun15chan

Thank you for 200 reviews! Just mix everything in a ramen bowl—this double broth shio ramen is ready in no time. Use any kind of noodles you like. This is a frequently repeated recipe!Recipe background:I wanted to make a single serving of ramen soup for lunch and tried different combinations until I found this flavor.A quick, budget-friendly double broth-style shio ramen!For more details, check my blog:http://fanblogs.jp/recipegardening/archive/67/0

Making that magical-mystical ramen broth of your Tampopo dreams at home is a fairly long and involved process of coaxing richness, flavor and texture from lots of ingredients including but not limited to the kinds of meat scraps and bones you're probably not likely to have on hand most days.But that doesn't mean you can't make a really good (and easy) ramen broth at home with whatever stock you've got on hand and some fairly accessible aromatic components.The minimum you'll need is stock, onion, garlic, ginger, carrot, celery, and soy sauce. And that'll do a plenty good job of making your basic homemade version of that basic so-called "Oriental" instant ramen broth. (We don't really use that word here in the US so much anymore, but many Asian ramen manufacturers still use it so I'm using it for familiar reference. ;) )See Step 7 for other nice-to-have additions to the broth.

I bought ramen noodles for cheap, which was good, but it didn't come with soup, so I made it.If you add beni-shouga red pickled ginger on top, it will be even more tonkotsu-like. For 2 servings. Recipe by altus99

I wanted to recreate the taste of the ramen served at a ramen shop I frequent. It took me about 10 hours from start to finish. How about trying this on your day off?I recommend you try this when you have plenty of time on your hands. It'll also smell quite strong while you're still in the middle of the process, but stay strong and be patient. If you end up with leftover noodles, you can wrap it up in a couple of plastic bags and it'll keep for about 3 days. Pork bones aren't usually displayed at the butchers, but they'll probably bring some out for you if you ask them. Go to a store you can trust! Recipe by Hirapan

I made this for my friend who loves salt ramen.When you're trying to reduce down the soup, don't let it burn! For 1 serving. Recipe by Takasawa Shunsaku

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

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.