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

As with the miso soup in, I bought some ultra-cheap ramen noodles that came without soup packets. I wondered if I could make the soup easily, so I gave it a try. I also have a recipe for soy sauce-flavored ramen soup,.Please adjust the amount of garlic and pepper to your taste. Recipe by Mitsurou

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.

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

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

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 get the feeling that store-bought ramen noodle sauce has lots of additives, so this might be healthier...-Make sure not to forget to prepare the toppings in a timely fashion so that the noodles don't get soggy. Recipe by Keyua

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

Easy ramen that's flexible with almost any protein, spicy, rich, and nutritious. The recipe list looks long, but you can add whatever protein and veggies you like!I also like to finish the soup by cracking an egg in the broth before serving with a drizzle of sesame or chili oil.

I made a pretty looking, unusual and easy salt-flavored ramen noodles. It's great during the upcoming warm season.If you use 10 g of gelatin, the salad will be firmly set and won't fall apart when unmolding, but adjust the amount to taste.In step 2, turn the heat off a bit earlier than usual since the noodles will continue cooking in residual heat.Add whatever additional ingredients you like.You can also set the salad in a shallow tray, a square mold, a round mold, or into individual cups. For 2 to 4 servings. Recipe by Renbasu

I'm really into homemade noodles, since you can make them without any kansui (alkaline soda water). I like crinkled Chinese noodles, so I turned them into ramen. You can enjoy this in so many ways just by changing up the soup.To save some time and effort, and because there are so many delicious ones out there, I just store-bought soup. Soy sauce based soup has the least calories, so I recommend it for light tasting ramen. Recipe by 320coco

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.