Good Old Ramen Noodle Soup. Who hasn't had it at least once? I always come back to this Simple Comfort Soup

easy hack to get a creamy based ramen soup for the winteradapted from - https://www.americastestkitchen.com/articles/3101-japanese-mayo-hack-makes-cheap-ramen-taste-luxurious

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)

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.

My friend taught me how to make these cold ramen noodles!I've adapted it a bit by adding ginger.This is our one and only recipe for cold ramen noodles, even after two decades.I usually stock up on store-bought fresh ramen noodles and freeze them to use for later.You can simply use your favorite mentsuyu sauce.Our dipping sauce is served hot to accompany the cold noodles.It's also good to serve the noodles as-is without the sesame seeds and nori. For 2 servings. Recipe by Toukoromoshi

On a tight budget, looking for a quick dinner recipe and had most ingredients on hand. I have seen people do many different things with Ramen to make meals out of and use it as base for other recipes. I myself have done a similar dish using ground beef but I wanted something cheaper than ground beef & I thought pork sausage would be splendid with pork Ramen. Breakfast sausage was on sale at my grocer & I have never seen anyone use breakfast sausage before. It turned out very tasty, my entire family enjoyed it so figured I'd share:-)

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.

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

I created this recipe because I thought the ramen soup would be delicious with Chinese omelet.Adding mayonnaise to the egg mixture makes the Chinese omelet fluffy and delicious. Recipe by Mimoroku

I like to get creative with my pkg foods I'm never happy unless I kick them up a bit :)

Very good and really easy to make!

I added instant miso soup to non-Japanese instant ramen noodles when I really wanted to eat miso ramen noodles, and it was good.Please use onion slices. Adjust the seasoning as you like. If you only have noodles, use 1/2 serving of chicken bouillon. If you like it light, you can cook the noodles and the soup separately. Recipe by Bo-changohan