Rameń! What we like to call, "Asia's little black dress," because she goes with just about anything right? Since we eat this soup regularly - I make certain to always have all of these ingredients on hand for my family and students. Just pick and choose what you think you'll enjoy. If timed correctly - you can make this delicious Asian dish in 5 easy minutes!

Back when I lived in Nagoya, I often ate this at the Kakuozan shops (Yukichan Ramen?). Ajisen is also delicious.If you cook the chives, you lose the crispy texture, so I recommend adding them last and just lightly mixing them in.For soy-flavored ramen, I think thick noodles work well.If you like spicy, try with more doubanjiang. Recipe by susan78

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.

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)

I combined two things I love, ramen noodles and kimchi. It's easy to make at home with everyday ingredients.Korean produced kimchi is full of umami, so that's all you need for the sauce.I recommend this for a lunch for one, or to serve to guests.Drain the cooked noodles very well, and mix with the sauce quickly while it's still piping hot. For 1 serving. Recipe by mama deko

MY VERSIONA LIGHTLY SPICY VEGAN RAMENQUICK AND EASY BREAKFASTIN 10 MINUTELOVING IT

I used to go to a ramen shop, which was close to my work, and I used to eat this dish all the time when I was still single. I remembered that nostalgic taste, and tried to recreate it. I always enjoyed it, and I ordered nothing but this dish.Stir-frying over high heat is the key. I used a lot of oil to cook this dish to taste just like the ramen shop (adjust the amount of the oil to your liking.) Don't stir-fry too long. If you do, the vegetables will lose their nice colours. I only cooked 2 servings to keep the heat high in the wok. Enjoy the freshly cooked dish. Recipe by Taunbi-

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

This is a light easy and bold tasting dish,, double tbe ingredients for 4 or more people.