Shin Ramen with Poached Egg

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 tasty way to eat ramen noodles.

I wanted to modify the normal chicken ramen noodles completely.Chicken ramen noodles are already well flavoured, so add hot water to your liking! I like extra miso in my soup. Recipe by Katoni-ra

Serve it chilled during the hot summer season. Add chopped scallions or ichimi spice if you prefer.If you don't have mentsuyu, combine cold dashi stock with soy sauce, mirin, bonito soup stock, and sake. Recipe by Sasapon

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)

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. 😂

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

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

This soup is as hearty as it is tasty. I serve the soup as the recipe reads to anyone in the house that is under the weather, or just had a bad day and needs some comfort food. You can definitely add some more flavor layers with veggies and meat. Hope you enjoy.

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.

The fastest and easiest for u who have no enough time for cooking lol 😂 please dont eat this oftenly!!! cz instant noodle isnt a healthy food hhe~ this food is actually college student's food when they r on broke in Indonesia 😂 cz the ingiredients are cheap and easy to make

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

Was inspired because ran out of shrimp flavor packet so improvised with real shrimp and bokchoy for authentic flavor

My daughter can't eat steaming hot food, so I thought this would be OK for her.I plan to try it out with different kinds of ramen.If you add the whole soup packet, it will be too salty. I used shio (salt-flavored) ramen. If you use 200 ml of water, the noodles will be very plump, and if you use 250 ml the finished dish will be soupy. Please adjust the amount of water to your liking. For 1 serving. Recipe by Supikaka

Even housewives would like a break from cooking weekend lunches. I used instant ramen noodles to cut corners (sorry!) but I've added a lot of vegetables to compensate.Please adjust the flavour with the soup from the package and miso. Those listed ingredients are just a suggestion. Enjoy it with your favourite vegetables and mushrooms. Recipe by Ryokicchin

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 created these eggs as a complement to ramen.The marinade is on the strong side. If you can drink it, it's too thin. After two days, the eggs will become too salty, so I recommend taking them out of the marinade after 24 hours. I use the left-over marinade to make more eggs (to go with my next dish of ramen). Recipe by Jaypegu

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 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

One of my go to comfort foods.

I saw on TV that this ramen is No. 1 in Umi-Hotaru, so I decided to try to make it myself.If by any chance any of the clam shells are open after letting them sit in the beginning, please don't eat them as this means they are dead.Please check out my blog (in Japanese):http://ameblo.jp/cooking-s-papa/entry-11563364343.html For 1 serving. Recipe by Cooking S Papa

I tried out this new type of noodles the other day. They were so chewy and tasty! I was inspired to make tsukemen with them, hence this recipe.[Steps 1 to 2] The dipping sauce tastes better if it's flavored relatively strongly. Please taste and adjust the amount of soup to your liking.[Step 3] Take care not to overcook the noodles.[Others] You could also make the dipping sauce with the water used to cook the noodles, but the noodles will dry up if left out for too long. That's why I decided to make the dipping sauce first. For 1 serving. Recipe by Kagecchi

I made this at the request of my husband, who loves instant ramen.If you like ramen, please give this a try.The soup (seasoning packet) maybe too salty depending on the type of ramen, so add it little by little while tasting. For 2 servings. Recipe by Osarusaru

I don't feel like cooking anything! But I feel too guilty to serve Chicken Ramen as is… How about as rice porridge? But there's no dashi soup stock or leftovers from a hot pot!That's when I came up with this easy and quick recipe.I often serve this for a late breakfast during the weekends.Yep, this is a lazy chef's recipe.If you're adding leftover veggies, begin by bringing the water to a boil, then adding　veggies that take longer to cook. For 1 to 2 servings. Recipe by Natsumomomama

Every time I visit to Kagawa Prefecture, I eat 'Udon with Soft Poached Egg and Beef'. I created my own recipe so that I could make it easily at home.If you want to make iriko dashi stock, use 40 g iriko (after heads and guts are removed) and 400 ml water. Simmer for about 15 minutes and you will have an authentic iriko dashi stock.In summer, chill everything to make a chilled udon bowl. Refresh the udon noodles in ice water after they have finished boiling.In winter, heat everything and serve it warm. Recipe by Namaichigo

Gyudon or Japanese Beef Bowl is one of the most famous Japanese restaurant menus. In Japan, they usually serve Gyudon with a raw egg yolk. Here I’m using a poached egg for a change. Anybody would like to try? IG @jenscookingdiary

Sometimes you just don't have much else in the pantry except ramen. But never fear, they don't have to be boring. This is loosely based on the Quick and Easy Noodle Recipe from China by Wayne Shen on TikTok. Done and dusted. Out of this world.

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

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.