Since eating ramen out is so expensive, I figured that I could probably make something myself and gave it a go (cheapskate lol).I would say this tastes more like instant ramen than the 'real' stuff you get in ramen restaurants??If you're a fan of simple, delicious food without frills, this might be the dish for you.-If you fry the miso etc. in Step 1 over too high a heat it will sputter out of the pan, so be sure to cook it gently on medium.-The toppings photographed in Step 4 are 'Easy Chicken Ham', and 'Ise City Udon Tare'. Recipe by mybinue.

I love cooking, and I've always wondered if I could make soup on my own. Now I'm able to do so regularly.And it's even more delicious than any store-bought version!A generous amount of oil make things more delicious. In particular, I love the rendered fat from the meat when you stir fry it! But everything in moderation!In Step 5, if you rinse the noodles in cold water after you boiling them, they will firm up and become delicious!You can also drizzle ra-yu spicy chili sesame oil at the end!Top with finely chili threads, and it will be just like ramen at a shop.Store chopped green onions in a ziplock bag and freeze, and you can take them out and sprinkle them on things any time you want - it's convenient. Recipe by Nanami

A recipe that my little sister learned from a friend. I was half in doubt whether if this would really turn out nice, but when I took a sip I just had to apologize for not trusting her. It's simple and delicious.Stir-fried vegetables (like bean sprouts) are perfect as toppings for miso ramen. Miso ramen is generally made with medium-thick noodles or thick noodles, but this is also good with thin noodles. The char-siu in the picture above is "kuisinbou's" "Absolutely Delicious! Authentic Char-Siu"For 2 servings. Recipe by Funikofu

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 wanted to cook ramen noodles! but I didn't have bean sprouts and I didn't have char siu pork, either, so I tried cooking up the ingredients I had in my fridge.Adjust the amount of salt and Chinese chicken stock depending on the amount of vegetables.For miso ramen noodles, when you stir-fry the ground meat, add doubanjiang and make it spicy.Stir fry and season your dish while tasting, so it doesn't turn out too salty for you.You can use any kinds of vegetables! For 3 servings (adults and kids). Recipe by Tora family

If you use miso only, you end up with regular miso soup or pork soup (tonjiru). One time I tried using the leftover cooking liquid from making miso simmered chicken giblets into a soup, and it had lost that miso aroma. So I thought that miso is better if you stir-fry it a bit. Just stir frying it still leaves a lingering miso aroma, but when I tried adding a little soy sauce it was transformed into a miso ramen soup flavor.I've been holding onto it as my own secret recipe, but I thought that anyone could come up with this on their own, so I decided to make it public. Give it a try!Just add the ingredients in order. Make it in advance and let it rest and mature for about 3 days, and it will become even more delicious. Please think of it as an all purpose miso flavored soup that you can keep for a while.This is great for stir-fry too. It's a really easy and safe instant soup base. For about 30 servings' worth. Recipe by Ryourininken

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.

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.

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.

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

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. 😂

A tasty way to eat ramen noodles.