I wanted to eat a delicious salt-broth ramen.The key is to not strain the soup.It's important to carefully remove the blood from the chicken soup stock. Recipe by Cooking S Papa

I came up with this for my ramen-loving son.It's a simple soup, so I added lard to make it rich. Adjust the amount of salt to taste. It's delicious if you use the liquid from boiling chicken. If making green onion oil from just green onions, heat the green parts with cold vegetable oil. Heat until it changes color. Recipe by Yuuyuu0221

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

Making that magical-mystical ramen broth of your Tampopo dreams at home is a fairly long and involved process of coaxing richness, flavor and texture from lots of ingredients including but not limited to the kinds of meat scraps and bones you're probably not likely to have on hand most days.But that doesn't mean you can't make a really good (and easy) ramen broth at home with whatever stock you've got on hand and some fairly accessible aromatic components.The minimum you'll need is stock, onion, garlic, ginger, carrot, celery, and soy sauce. And that'll do a plenty good job of making your basic homemade version of that basic so-called "Oriental" instant ramen broth. (We don't really use that word here in the US so much anymore, but many Asian ramen manufacturers still use it so I'm using it for familiar reference. ;) )See Step 7 for other nice-to-have additions to the broth.

I found a delicious looking free-range chicken shop and decided to make some ramen. During all of the attempts at making a recipe, I finally decided on this one.I let it simmer for 8 hours this time. While it's simmering, you can also simmer the ramen ingredients. I boiled an egg for an hour and simmered some char siu (roasted pork filet) for 3 hours. For 2 liters when finished. Recipe by Masaomasao

A recipe made with love- for my dearest husband

This is a variation on a recipe I saw in a magazine.It's also delicious when warm. Recipe by Yuuyuu0221

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

I made this easy homemade ramen using cheap Chinese-style noodles!! For 2 servings. Recipe by Rachis

I saw on TV that this ramen is No. 1 in Umi-Hotaru, so I decided to try to make it myself.If by any chance any of the clam shells are open after letting them sit in the beginning, please don't eat them as this means they are dead.Please check out my blog (in Japanese):http://ameblo.jp/cooking-s-papa/entry-11563364343.html For 1 serving. Recipe by Cooking S Papa

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

Homemade cooking is safe and delicious.Stir-fried green onions are very tasty. The soup tastes delicious combined with the onions. Drop in a boiled egg if you prefer. Recipe by Peko.