These are handy to have in stock, so I make it when I have a lot of eggs.You can omit the garlic if you're worried about the smell. But do include the green onion. It really adds great flavor.I think the eggs are at their best after 2 days in the marinade. The marinade will have penetrated the yolks and turned them a bright orange, so they're really yummy. For 4 to 5 eggs. Recipe by Madamusen

An older classmate of mine taught me how to make these easy marinated eggs. It's really easy, so I wanted everyone to make it and uploaded the recipe.Peeling the eggs in ice water makes it easier. I wanted to make the eggs soft boiled, so I tried boiling them for 7 minutes, but they didn't become firm enough and fell apart. The right timing is less than 8 minutes, about 7 minutes 40 seconds. If you boil the eggs for 8 minutes the eggs will be quite firm and suitable for bentos. You can keep the eggs in the refrigerator for about 3 days. Recipe by Hanano arashi

I made this because I wanted seasoned eggs as a topping for my ramen. I made mine by watering down the leftover 'kaeshi" sweet sauce that I had from serving soba the night before.Check the color of the eggs after a few hours of marinating. If they appear spotty, roll around the eggs a bit to adjust.For best results, marinate the eggs in a zip bag so that the marinade will coat the eggs evenly. Recipe by Masaomasao

I have been making these eggs for a long time.Step 1 If using these for ramen, I recommend soft-boiling the eggs. Boil the water, add the eggs and cook for 5 minutes (stir them around as they cook so that the yolk doesn't become lopsided). Place the eggs in cold water. Once cooled, peel the shell. Recipe by Yuuyuu0221

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

A char siu pork made from pork belly.The poaching liquid and the marinade for the char siu become the soup for the ramen! It's authentic, but surprisingly easy too!●By putting the freshly poached hot pork in hot marinade, and letting the pork cool down in it, it will become very well flavored. Recipe by Cooking S Papa

I love marinated boiled eggs at ramen restaurants so much, I can't help myself from staring at the eggs in other people's ramen. So I tried making my own.As long as you watch the boiling time of the eggs, just make a sort of marinade and the eggs are done.Leftover marinade can be used in other dishes.Take a look at my chicken and cold tofu recipe too. For 3 eggs. Recipe by Sotomacchi

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

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 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'm good at making homemade pasta, so I tried making ramen noodles by just changing the ingredients slightly, and it went very well!The dough tends to stick, so use plenty of flour for dusting. For 1 serving. Recipe by mayzon

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