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

I bought ramen noodles for cheap, which was good, but it didn't come with soup, so I made it.If you add beni-shouga red pickled ginger on top, it will be even more tonkotsu-like. For 2 servings. Recipe by altus99

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

When I went to Hidakaya ramen shop, I ordered spicy miso tonkotsu flavoured noodles with Japanese leeks, and they served the leeks on a different plate. They were very delicious, and I wanted to make them at home.There are no hints, but adjust the spiciness according to your taste. You can add more Japanese leeks and they are delicious. Adding grated garlic would be good. Recipe by Yuipyon mama

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

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

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

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 adapted a ramen variation that was on a TV program called, "Shirushiru Mishiru." It's like a dish served at a café maybe!?Adjust the richness depending on your mood. If you add lots of cheese, butter and plenty of cream, it will turn out very thick and creamy. For 1 serving. Recipe by Utakata

In order to eat delicious ramen, I have no choice but to make it myself!!Prepare the toppings before boiling the noodles.After boiling the noodles, quickly add the toppings. It's a race against time! Recipe by KazenomachinoPeco