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

Cooking ramen is one of my hobbies, so I'm also very interested in making char siu. This is the best recipe I've come up with for char siu so far.The most important thing for making good char siu is to leave it submerged in the broth. To prepare a big piece of meat, you need a lot of ingredients, but if you cook it together with chicken breast, it uses up some of the space and broth, so there is less waste. Recipe by Homard Ebiko

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

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

I entered this into a soy sauce ramen competition.I prefer "hard-boiled noodles," but I made these noodles without worrying about them softening. This really turned out to be a delicious and high-quality impromptu ramen. For 1 serving. Recipe by Ecchan

In order to eat delicious ramen, I have no choice but to make it myself!!Prepare the toppings before boiling the noodles.After boiling the noodles, quickly add the toppings. It's a race against time! Recipe by KazenomachinoPeco

This is originally my mother's recipe. I really wanted to eat but she rarely make this anymore. This is my favorite!You can use any kinds of ramen noodles such as chilled ramen noodles or zaru-ramen noodles.Make your own dipping sauce!If it is too thin to your liking.Home-made char siu is much better!This recipe is improved. Recipe by Rinchanzu mama

I love the shirataki noodle ramen they sell at 7-11 convenience stores, but it's a bit expensive to buy all the time... so, I made my own shirataki noodle soy sauce ramen for when I'm on a diet.You can put in any ingredients that you'd normally put into soy sauce flavored ramen, like stir fried or boiled vegetables or char siu roast pork. For 1 serving. Recipe by milestone

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 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'm sick of seeing ramen alterations that have an ingredient list of like 10 fresh veggies and 3 fresh meats that cost like 40$ to add but claiming they're for poor college kids or baby cooks, so I'm making my own with what you probably would ACTUALLY have in your (or your parents) kitchen, or would be genuinely cheap to buy, since it's common spices or frozen veggie packs. And still be at least healthier than plain ramen.

By my children's request, I opened a "ramen shop" at home. I've had successful results with this recipe so I uploaded it.If you prefer a spicy kick, dab 1 teaspoon of gochujang on a ramen spoon and dissolve into the soup as you eat. Recipe by Bi-jo