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

I cooked this dish because my husband requested it. He really likes it and it became our staple dish. Recipe by Mikaten

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

The first time I used Weipa Chinese soup base paste was 2 years ago. I made soup with it to begin with, but it tastes just like ramen!!! Since then I've been making ramen at home all the time. I used to spend a lot of time making char siu pork (Chinese style roast pork), but when I went to Tokushima I was shocked! Instead of char siu, they put thinly sliced pork belly that's been cooked in a sweet-salty sauce on top of their ramen! It's delicious! You have to give this a try!Work through 3 things at the same time. Make sure the noodles don't get overcooked and limp! Bring 1 liter of water to a boil, turn off the heat, then add 200 ml of cold water and a cracked egg. Put on a lid and wait for 12 minutes to make a delicious soft-poached egg. For 4 servings. Recipe by Tankotankichi

We eat noodles for lunch a lot. This is one way I serve readymade ramen noodles when they're on sale.An easy lunch dish. For 2 servings. Recipe by Kyoku

Pork bones are usually difficult to obtain and takes longer to cook. Instead, I use chicken carcass to recreate Ramen Jiro easily.This is a DIY Ramen Jiro with strong soy sauce flavour, pork umami, and rich pork back fat.It cost more than my usual recipe, but takes less time to cook.If you want to use pork bones, refer to my usual recipe. Recipe by Yasu@Bushu Kawasaki

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.

This was delicious when I ate it at a Taiwanese restaurant, so I reproduced it using Soy Sauce Ramen Noodles. Even though the noodles are instant, it is really delicious. I forgot to add bean sprouts, but it tasted great even without.Taiwan-style ramen are made with ground pork, Chinese chives, Japanese leeks, been sprouts etc., stir fried in red chili pepper, in a soy sauce based soup. It also calls for a lot of garlic. For 1 serving. Recipe by Yumipii

I love Taiwanese ramen noodles. My husband and I used to go to Taiwanese ramen restaurants before our son was born, but it's hard to take our baby out to restaurants. Finally I tried to make my own. I've almost achieved the taste I was looking for after the second try. I can live without going to restaurants if I can eat this dish at home.The key is keeping the crispiness of the Chinese chives. They were almost raw at a restaurant. Recipe by Tomomidon

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

You can add whatever type of meat or veggies you want to this dish. In the picture I have some pork that I cooked in a crockpot. This dish can also have tofu added to it.

By my children's request, I opened a "ramen shop" at home. I've had successful results with this recipe so I uploaded it.If you prefer a spicy kick, dab 1 teaspoon of gochujang on a ramen spoon and dissolve into the soup as you eat. Recipe by Bi-jo