I wanted to make an easy and delicious soup.You can't mess up the soup unless you let it come to a full-on boil.If you use cellophane or shirataki noodles instead of regular ramen noodles, it'll cut down on the claories. For 2 to 3 servings. Recipe by Otometeo

I tried to make an easy miso tonkotsu soup, which you can cook in no time.As long as you don't boil the soup, you will be fine.Using harusame grass noodles or shirataki noodles reduces the calories. Recipe by Otometeo

I wanted to make unique noodles for hot days.I made the soup strong to go well with the dipping noodles.Make sure to chill the soup, noodles, and ingredients. Recipe by Otometeo

This is for people who don't want to spend 2 days making tonkotsu soup!! Or rather, this recipe is for me, since I want to eat tonkotsu soup at any time.This is really easy so I don't have hints. I guess the only one may be to add garlic powder? Recipe by Nikonikorikocchi

I used some somen noodles left over from the summer and healthy soy milk to throw together something for lunch...and the result tasted kind of like tonkotsu (pork bone) ramen! Even the children were like "Is this ramen? Yum yum!" and it was a big hit. It's rich-tasting even without any animal protein!!!The saltiness of shiro-dashi and miso vary, so please adjust the amounts for the soup to your taste.Somen noodles get limp quickly, so cook them so that they are left a bit firm. For 1 serving. Recipe by kaisyan

I wanted to recreate the taste of the ramen served at a ramen shop I frequent. It took me about 10 hours from start to finish. How about trying this on your day off?I recommend you try this when you have plenty of time on your hands. It'll also smell quite strong while you're still in the middle of the process, but stay strong and be patient. If you end up with leftover noodles, you can wrap it up in a couple of plastic bags and it'll keep for about 3 days. Pork bones aren't usually displayed at the butchers, but they'll probably bring some out for you if you ask them. Go to a store you can trust! Recipe by Hirapan

As a topping for ramen.If you want it less spicy, stir fry the wood ear mushrooms using plain sesame oil. Recipe by Otometeo

Here's a standard recipe of ours. It works really well as quick lunch, or a savory treat after to enjoy after drinks. It'll make a very light meal.Adding the soy milk last (not letting it boil) keeps it from breaking down.If you dissolve a little kudzu starch in the soy milk before adding it, it'll take on a thickness that'll help it from breaking down. So if you're concerned about the consistency of the soup, try some kudzu.If you have any soup left over, add some to your regular bowl of miso soup, it'll turn out delicious. Recipe by moriam

I made my own recipe based off of several New tantan recipes. I was unable to eat it after moving away from Saginuma city in Kanagawa Prefecture, so I developed my own. There are times when it is more delicious than the original.If you can find Yamakishi-brand noodles, they are the best. If not, then you can use thick Chinese noodles.If you can't buy something close to hete-type kimchi paste, then try searching online for "red pepper for kimchi". It has a nice flavor, isn't too spicy, and it is convenient since you can use it in many different dishes.The eggs will become fluffy once you add in the water dissolved potato starch in the last step. For 1 person. Recipe by Mitakozou

Quick and easy beef ramen with tons of flavor

I don’t like to waste so I try to use whatever I have leftover from my weekend. This weekend it was carne asada and I’ve been craving some ramen and voila! (you can use whatever kind of leftover protein you have I’m sure)

After leaving Nagoya, I wanted to be able to experience the taste of Misen Ramen, so I looked into how to make it. Adjust the spiciness to your liking.For the ramen, I recommend uncooked fresh ramen with soup packets, but instant ramen is also fine. Soy sauce flavor is the standard, but miso and salt are also delicious. Try to time the preparation so that the noodles finish boiling right when the soup is done. For serving 2. Recipe by Seira758