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 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 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

You can make this classic, beloved flavor just by dissolving seasonings in hot water. Feel free to add pepper or garlic to taste.Recipe background:I used to make this with a more elaborate method, but when I tried using just the minimum ingredients, it turned out simple and delicious! This works too! Chinese soup base is amazing. At home, I use a Chinese soup base paste.For the noodles this time, I used pasta cooked with baking soda to mimic Chinese-style noodles, so they turned out a bit thicker and straight.

Just add seasonings to boiling water! You’ll have a simple soup ready in no time. As long as you have noodles, you can make this quickly!

Just dissolve in hot water, and you have an authentic soy sauce ramen (Chinese-style noodles) soup!*The Story Behind This RecipeI love cold ramen, so I often buy Chinese noodles. But sometimes I crave ramen, so I tried making this and got hooked. Since then, I often make this soup, haha.Lately, I've been enjoying it Hachioji-style with chopped raw onions♡

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

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

On April 1, 2013, this recipe was ranked #1 for 'Soy Sauce Ramen'! Thank you all so much. This is a light, easy-to-make soy sauce ramen broth.Recipe background:I love noodles, and I found that buying fresh noodles and making my own broth is cheaper and tastier than instant ramen. Since I'm from Kansai, I prefer a lighter broth.

It's been 4 years since I started making homemade ramen as a hobby. Recently, I've finally been able to come close to my ideal flavors, so I uploaded the recipe here as a note to myself.The noodles here are low in moisture and very hard. I think they would be very hard to roll out without a pasta machine or noodle-making machine. If you are going to roll them out by hand, add 100 to 200 g of water to the amounts given. That is the ratio I used to use when I used to roll my noodles out by hand. Recipe by Homard Ebiko

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