Soup for Ramen

I was craving a shouyu (soy sauce) ramen that wasn't too oily.Adding yuzu pepper is optional - it provides a good accent, but it's also fine without it. For 2 servings. Recipe by koikeda

I love ramen and udon noodles, but here in the U.S. it's hard to get good fresh noodles, and since I'm trying to have a baby, instant noodles are a no-no... so I made this simple miso ramen soup.I buy dashi stock granules and blended miso at Mitsuwa, a Japanese supermarket chain in the U.S. Garlic burns easily, so saute over low heat. The soup is delicious with cilantro or ra-yu spicy oil. When I have this with my Japanese food loving husband, I add all kinds of things like meat-miso, soft set egg, or marinated egg, etc. For 1 serving. Recipe by Ochabisama

I love noodles, and buying fresh noodles and making my own soup costs less than buying instant noodles. It's more delicious too, so I created this recipe.I'm from the Kansai area, so I prefer light soups.During Step 3, after bringing the soup to boil again, if you keep it boiling, it will lose its fragrance. Adjusting the flavour with salt instead of soy sauce makes the soup better. Recipe by XLR250R.

I bought some ultra-cheap ramen noodles that came without any soup. I wondered if I could make the soup easily, so I gave it a try. I also have recipes for soy sauce based soupand salt-flavored soup.Please adjust the amount of ginger, garlic and oil to your taste. The saltiness of miso and mentsuyu vary depending on the brand, so please adjust those too. You can add some doubanjiang spicy bean paste too. If you top the ramen with meat-miso sauce, it will become dan dan noodles (seeFor 1 serving. Recipe by Mitsurou

As a ramen lover, I created this recipe. I thought I could make miso-based soup and I actually tried making it. It's delicious because you can adjust it to your liking!(1) If you add green onions early, they will sink, so I recommend adding them later.(2) You won't waste any soup if you measure water or hot water with a bowl you are planning to use. Make appropriate amount of soup by taking the amount of noodles and vegetable.(3) Warm the serving bowl with the boiled noodle water before adding the noodles. Recipe by Jaypegu

I was adding so many ingredients to my instant ramen packets that I decided I could probably just buy (Or make!) noodles and make it from scratch. This recipe was the result.

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

That soup that comes with fried rice at a ramen shops.I tried many recipes, and this is the one I came up with at the end. I drew upon the wisdom of those who came before me, and still made it my own.This soup is perfect with fried rice. If you're serving it with beef bowl make it less salty. Just adjust the amount of hot water depending on your main dish, ok?If you prefer light flavors, use less soy sauce.Whatever you do, don't boil the soup or anything. It doesn't contain any ingredients that will cause a tummy ache if they aren't boiled, so just warm everything through and leave it be. For 1 serving. Recipe by Mossa-n

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.

As with the miso soup in, I bought 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 salt-flavored ramen soup,.Please adjust the amount of garlic and sesame oil to your taste. The saltiness of mentsuyu varies depending on the brand, so adjust that too. For 1 serving. Recipe by Mitsurou

Miso soup has been the start to all of my great Japanese meals. And it’s so easy to make. The Ramen makes it more of a meal and using vegetable broth also makes it vegan...for those of you who swing that way. 😉 #mycookbook

I love simmered pork cubes. I created this ramen soup because I wanted to use the simmering broth left over from preparing them.-If you don't have 1000 ml of the soup stock, add water.-Make sure to use soup stock without seasonings. For 2-3 servings. Recipe by mi0921

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 have a Chicken Ramen Noodle Pack and a can of Beef Vegetable Soup, and am in a hurry and hungry.

Recipe fromhttp://thetastyk.com/2017/06/25/easy-vegan-ramen-soup/with some alterations.

I found a delicious looking free-range chicken shop and decided to make some ramen. During all of the attempts at making a recipe, I finally decided on this one.I let it simmer for 8 hours this time. While it's simmering, you can also simmer the ramen ingredients. I boiled an egg for an hour and simmered some char siu (roasted pork filet) for 3 hours. For 2 liters when finished. Recipe by Masaomasao

~What Ramen made of?~Soup and Noodles and any Toopings. That's what Ramen made of.This ramen can be made without using a lot of ingredients.But, Delicious it !Please enjoy the fusion of the UMAMI of pork and dried bonito.Here, it is seasoned with soy sauce, but it can be made delicious with salt instead of soy sauce.

This is a recipe that was inspired by a dish that my Japanese friend served to me for lunch. It is great with ramen noodles. I didn't have them so I boiled some rolled oats and put them in. If you don't have chicken stock, you can use just soy milk and add chicken stock granules or cubes.

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

Rameń! What we like to call, "Asia's little black dress," because she goes with just about anything right? Since we eat this soup regularly - I make certain to always have all of these ingredients on hand for my family and students. Just pick and choose what you think you'll enjoy. If timed correctly - you can make this delicious Asian dish in 5 easy minutes!

I only have the noodles to make ramen! But I want to have ramen! I wanted to make the soup easily somehow... so I made it.This is a lightly flavored soup. It's so easy, I don't have any hints. For 1 serving. Recipe by Unika-tan

Since it's so hot outside, I often having cravings for cold pints of beer. Beer can lead to over-eating, though. This is definitely something that will still go great with your drinks, even without the extra calories.If you use bean sprouts or lettuce instead of cabbage, you can enjoy more variations. (I'm trying to make the miso based soup version at the moment.) The soup contains a lot salt, so don't drink it up when you eat this dish often! Recipe by Niku atsuko

I had made "thick white chicken soup, and wanted to try using it in a variety of dishes, not just for hot pots, so I came up with this recipe.When you are eating cold noodles, add a little bit more salt. It will accentuate the flavour.If you drizzle this with chili oil, it becomes 'Tantan noodles' and is even more delicious. Recipe by hirokoh

This is for people who don't want to spend 2 days making tonkotsu soup!! Or rather, this recipe is for me, since I want to eat tonkotsu soup at any time.This is really easy so I don't have hints. I guess the only one may be to add garlic powder? Recipe by Nikonikorikocchi

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

My go-to ramen is the soy sauce ramen served at Hisaya, a ramen restaurant in Rumai, a city in Hokkaido.I created the miso ramen recipe first, but actually whenever I eat ramen myself, I choose soy sauce ramen. I've been thinking about a soup base that is made in the same way as a miso soup base.This is a basic soup, so you can make your own variations by adding stir-fried garlic, ginger, honey and so on.Since it has dashi stock, you only need to dilute with hot water to enjoy it as a soup.A secret trick of ramen restaurants is to add the noodle cooking water to the soup base. Recipe by Ryourininken

Store-bought ramen sauce just seems to have so many additives...- Make sure to prepare the toppings beforehand so that the noodles don't soften too much.- My ramen bowls are a bit small, so increase the amount of soup when using a bigger bowl. 1 1/3 cloves/knobs of garlic/ginger, 3/5 tablespoon doubanjiang, 4 cups water; 1 1/3 teaspoons each of Chinese soup stock granules, sake, salt, and sugar; a little less than a teaspoon of Japanese dashi stock, 2 1/2 plus tablespoons of soy sauce. (I calculated this by multiplying the amounts in the recipe by 4/3.) Recipe by Keyua