I love ramen and udon noodles, but here in the U.S. it's hard to get good fresh noodles, and since I'm trying to have a baby, instant noodles are a no-no... so I made this simple miso ramen soup.I buy dashi stock granules and blended miso at Mitsuwa, a Japanese supermarket chain in the U.S. Garlic burns easily, so saute over low heat. The soup is delicious with cilantro or ra-yu spicy oil. When I have this with my Japanese food loving husband, I add all kinds of things like meat-miso, soft set egg, or marinated egg, etc. For 1 serving. Recipe by Ochabisama

I wanted to have some delicious miso ramen at home.There's nothing to it. Check out my blog (in Japanese): http://ameblo.jp/cooking-s-papa/entry-11620193084.html. Recipe by Cooking S Papa

As a ramen lover, I created this recipe. I thought I could make miso-based soup and I actually tried making it. It's delicious because you can adjust it to your liking!(1) If you add green onions early, they will sink, so I recommend adding them later.(2) You won't waste any soup if you measure water or hot water with a bowl you are planning to use. Make appropriate amount of soup by taking the amount of noodles and vegetable.(3) Warm the serving bowl with the boiled noodle water before adding the noodles. Recipe by Jaypegu

Since eating ramen out is so expensive, I figured that I could probably make something myself and gave it a go (cheapskate lol).I would say this tastes more like instant ramen than the 'real' stuff you get in ramen restaurants??If you're a fan of simple, delicious food without frills, this might be the dish for you.-If you fry the miso etc. in Step 1 over too high a heat it will sputter out of the pan, so be sure to cook it gently on medium.-The toppings photographed in Step 4 are 'Easy Chicken Ham', and 'Ise City Udon Tare'. Recipe by mybinue.

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

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

This is a recipe I just came up with.Store-bought soup isn't all that rich, so I added some lard to taste.If you like a richer taste, add more miso. Recipe by Yuuyuu0221

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.

A recipe that my little sister learned from a friend. I was half in doubt whether if this would really turn out nice, but when I took a sip I just had to apologize for not trusting her. It's simple and delicious.Stir-fried vegetables (like bean sprouts) are perfect as toppings for miso ramen. Miso ramen is generally made with medium-thick noodles or thick noodles, but this is also good with thin noodles. The char-siu in the picture above is "kuisinbou's" "Absolutely Delicious! Authentic Char-Siu"For 2 servings. Recipe by Funikofu

This Ramen has it all: it's slurpable, easy to make, delicious rich flavor, just enough spice to wow your taste buds and all around good for you ingredients! Perfect way to warm you up on those cold winter days.

An adaptation of all sorts of japanese soup recipe combined into a warming and hearty meal.

Here’s the ingredients, prep and cooking instructions for my take on a rich ramen.