I love Kamukura's delicious ramen. I decided to reproduce it at home. My family loved it.I recommend using plenty of cabbage. If you like, add garlic. For serving 4. Recipe by Run mama

This is a rich, slightly spicy miso ramen that doesn't use store-bought ramen soup base. The spiciness is mild enough for kids to enjoy, but you can adjust the heat to your liking! Please also check out my "Homemade Soy Sauce Ramen" (Recipe ID: 17395571).Recipe background:I wanted to avoid the additives often found in store-bought soup bases.This recipe was featured on Gogo Neta Cook TV on February 23, 2010.

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

Enjoy a light yet flavorful shio ramen broth with your favorite Chinese-style noodles—perfect for making ramen shop-style bowls at home! The homemade broth is the highlight.About this recipe:This is our family's favorite shio ramen recipe.For a detailed video, check out cookpad.com or search for maron.kitchen on Instagram.

When I visited Tokushima, I was amazed! Ramen made with thinly sliced pork belly was incredibly delicious! You can make this at home in no time. Plus, with a strong helper like Chinese soup base, it might even taste better than some ramen shops!About this recipe:I discovered Chinese soup base (Weipa) two years ago. At first, I tried making soup with it and thought, "Wow—this tastes just like ramen!" Since then, I've been hooked on making ramen at home. I used to spend a lot of time making chashu pork, but when I went to Tokushima, I was surprised! Instead of chashu, they top the ramen with sweet and savory simmered thinly sliced pork belly! And it's delicious! I just had to try making it myself.

The first time I used Weipa Chinese soup base paste was 2 years ago. I made soup with it to begin with, but it tastes just like ramen!!! Since then I've been making ramen at home all the time. I used to spend a lot of time making char siu pork (Chinese style roast pork), but when I went to Tokushima I was shocked! Instead of char siu, they put thinly sliced pork belly that's been cooked in a sweet-salty sauce on top of their ramen! It's delicious! You have to give this a try!Work through 3 things at the same time. Make sure the noodles don't get overcooked and limp! Bring 1 liter of water to a boil, turn off the heat, then add 200 ml of cold water and a cracked egg. Put on a lid and wait for 12 minutes to make a delicious soft-poached egg. For 4 servings. Recipe by Tankotankichi

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

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 learned about Sanma ramen after I moved to Yokohama. This ramen is famous enough that it is sold in convenience stores in Yokohama. It is a delicious ramen with lots of veggies and a thick sauce.Add lots of veggie scraps (definitely lots of bean sprouts). This time I used Chinese cabbage, bean sprouts, carrots, shiitake mushrooms, and green beans. Make sure to thicken the sauce well!! For 1 serving. Recipe by Setsubunhijiki

Loaded with vegetables and a thick, savory sauce, this ramen is hearty and filling. It's perfect for warming up on a cold day!

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