I based this on recipes by other users ♪※ Serve with soba or udon noodles and your favorite toppings. Recipe by Panda-keichan

I wrote down this recipe for soba and udon broth as a memo for myself.I use dashi stock granules. Recipe by Ogui Ichika

I enjoy cooking simply every day.Boil the noodles until they're firm. For 1 serving. Recipe by Jun15chan

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

I found a noodle shop serving yakisoba in broth however, there was a ridiculously long line of people waiting, so I gave up and recreated this dish using ingredients at home.Use whatever quantities or kinds of vegetables you wish. Recipe by annnnn

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

It's gotten cold, so I wanted to eat udon that would warm my body up.Miso and milk go very well together.I think it would also be delicious if you added other vegetables such as carrots and onions! For serving 2. Recipe by menako

The meat will not stick to the bottom of the pot because of the thick broth, but that also makes it hard to pick up with chopsticks. So I skewered the meat to make it easy to take out of the pot. This is delicious with low-cal meat such as chicken tenders, shrimp, octopus, or seafood. The dashi broth is good for adding noodles or rice at the end to make "shime".-Chop the vegetables finely.-The broth is thick, so be careful and keep an eye on the heat.-Thinly slice the Japanese leeks and shiitake mushrooms. You can use any vegetables or other ingredients you like, but if you want to add them without blanching first, choose vegetables that don't release a lot of scum. Lettuce, mizuna, and chrysanthemum greens will cook quickly. Recipe by putimiko

I got a hold of cheap hamaguri clams so I decided to make a clear broth. Recipe by Tako

A recipe made with love- for my dearest husband

My husband says he likes mentaiko udon a whole lot more than mentaiko pasta.Adjust the seasoning with soy sauce at the end. For 2 servings. Recipe by Tanosukedono

This is our family recipe for simmered greens in a mild broth (nibitashi).To achieve the classic Kyoto-style lightly colored broth, I used usukuchi soy sauce. Regular soy sauce works as well. Recipe by Pukuttopukumaru