With only a few extra ingredients, I made the most delicious instant noodles ever!

I often cook ramen noodles for a quick lunch on weekends, and I cook this one to keep a well-balanced diet.Cook the vegetables quickly over high heat. Please try to finish cooking the noodles when the vegetables are almost ready. The water for the soup should be piping hot. It's even better when you warm up the serving bowl before hand. Recipe by Kyoku

My son is in junior high school and loves ramen. I made this recipe for him because I want him to eat lots of veggies as well!Cooking veggies with ramen noodle has so many benefits. The ramen mixes well and becomes more satisfying. You can also eat plenty of veggies, so this kills two birds with one stone. Please serve with pepper if you'd like. For 1 serving. Recipe by Kenken mother

Really easy, quick & scrumy. A great sharing dish. Easy to swap ingredients or add more if a bigger feeding group. :chef

Packed with vegetables, this ramen is filling and satisfying in both taste and appearance. This recipe became popular in February 2013—thank you to everyone who tried it! I created this recipe after winning a product monitor campaign. I wanted to make instant ramen healthier and easier to eat with plenty of vegetables. With garlic and chili bean paste, it has a flavor similar to Tenri stamina ramen. My husband loved eating this after his night shift—it's a hearty meal!

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

I tried to make an easy and healthy dish, which makes you eat a lot of vegetables, with instant noodles.I made this dish Tenri Stamina Ramen style by flavouring with garlic and Doubanjiang.My tired husband enjoyed eating this dish after finishing his night shift. He eats a lot.Doubanjiang contains salt. Since I'm pregnant and don't want too much salt, so I increased the amount of hot water to cook the noodles, and made the soup thin. It was still delicious, but please adjust the amounto your liking.It's troublesome to make stir-fried vegetables, but they are crispy and tasty. Recipe by Maki-koro

A soup packed with vegetables you can really enjoy! Quick, easy, and delicious. This soup will make you crave ramen noodles.Recipe background: I was deciding whether to make miso soup or a regular soup with the vegetables I had in the fridge. I ended up adding a variety of veggies, and it turned out like a salt-based vegetable ramen soup!

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)

This recipe was a hit with my daughter, who said she wanted some instant noodles. Most instant ramen is made with fried noodles, so this a bit healthier in comparison.Adding soy milk (or milk) at the end makes the soup taste milder. I make the soup on the strong side because I put a lot of vegetables, but you can adjust the taste to your liking. You can add anything you have in your refrigerator, and you can arrange the toppings any way you like. Recipe by miyuki12

Ramen is a Japanese noodle dish in a beef, fish, or vegetable-based broth. Ever region has its own style; this recipe is most similar to the Shoyu style.