Lots of readers have used pork, and it’s my favorite way to use leftover turkey at Thanksgiving I keep everything for the broth and veggies the same but may cook the meat separately/with a different method depending on what type/cut is used. Or, and I’m going out a limb here considering that fact that I find it’s extremely hard for people to keep their rude comments to theirselves, you can stop being a bigot and keep your irrelevant and judgemental opinions to yourself. Enthusiasticly curious! Fresh ingredients and, for the most part, healthy! Thanks so much, Mustafa!! Followed this recipe exactly as listed, and it was easy and delicious, definitely a new house favorite! Thank you for this. <3. So happy to hear that! Excellent! My one mod is that I made the soft boiled eggs beforehand and marinated the eggs in a soy sauce/mirin mix, to get a true “ramen egg” which I would recommend. 25 minutes. So did 2 toddlers! Total cold weather comfort food Thanks Laura!!! Thank you, Laura. Thanks so much, Nicole!! thankyou for sharing x. Easy recipe to follow and ingredients were my cupboard staples. I have never felt the need to comment on an online recipe…. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke). My picky teens eat it up. All I had was skinless chicken breast, so I sliced two up raw and then boiled them in the finished broth until cooked. Thank you! That sounds AMAZING with the pork belly! Thanks for sharing. I did substitute fine egg noodles instead of ramen as a personal preference and used shredded turkey and it was absolutely delicious. This reminds me of the chicken ramens I’d have while in Japan. I mean, seriously. This looks amazing! I just cooked this Ramen and had it and It was DELICIOUS I did make some changes though with boiling the chicken with the broth instead of frying it separate. I am in search of a great Ramen recipe with not the ton of sodium for my 90 year old dad who LOVES Ramen! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen. I think I should have used a thicker noodle and let it sit in the sauce to pick up more of the flavor, but the family loved it and I will definitely make it again. I generally use quadruple all the broth ingredients and make about a gallon in total. It is sooooo good! I was thinking of substituting the ramen noodles with zucchini or sweet potato to decrease the calories. I used a rotisserie chicken and added bok choy but followed the recipe as stated. So happy the whole family enjoyed the recipe! Thank you! If you think ramen is too complicated to make at home, let us change your mind! My husband and I prefer a lot of spice so we did the jalapeño and sriracha paste that someone else suggested and that gave it the kick we needed I loved how visually appetizing this turns out with the garnishes and all. The noodles are broad and flat. I’m sending to Japan- obsessed friends. Great simple recipe – I use it all the time with variations e.g. It says 4 cups – I presume that that is already mixed up, but about how much dry stock would I need for 4 cups? Everyday – if I could … This soup was rich, full tasting, and absolutely fantastic. Everyone in the house loves it! Thank you for your thoughtfulness in putting this together. I love ramen! In the end very little was left…straightforward and simple to recipe to follow. Main info: Nissin, Cup Noodles, Homestyle Ramen Noodle Soup, Roast Chicken Nissin Foods (Usa) Co., Inc. 1 serving 190 calories 25 grams carbs 8 grams fat 3 grams protein 1 grams fiber 0 mg cholesterol 4 grams saturated fat 810 mg sodium 1 grams sugar 0 grams trans fat I don’t personally find it overpowering and you’re the first person to mention this. Easy to make, ingredients easy to get, very delicious. Thank you! Husband loved it (i just made homemade chicken stock from chicken bones that was cooking for 6hours and it was perfect base for this recipe!) Inspired by traditional Japanese ramen, but on the table in under an hour. Enjoy! Is there something that I can use that does not have alcohol in it? WOW! What do you think? We’ve been in lockdown in Melbourne for months which includes a travel restriction. Great recipe and thanks for sharing. Thank you so much for this Raman recipe, best one I could find on the internet, made it for my boyfriend for passing his driving test and it was a real hit! Just wondering as I love ramen and pho type meals, but I know the sodium level is too much. But that’s the best part about this recipe – great simple-yet-flavorful base to add your magic to! Flip the chicken over and cook for another 4-5 minutes, until golden. That makes me so happy to hear, Alex! So happy to hear it’s a hit! Made this last night and am still beside myself. We will be having this again for sure. I’ll be saving this recipe! There’s the best izakaya in Kichijoji, serving up casual Japanese pub food, and countless kiten-zushi restaurants, where my English-speaking Honey can choose small plates of freshly-made sushi from a moving conveyor belt without having to order in Japanese. My friends will joke that I have been born in to the wrong country. This has become the Sunday night comfort food, the running a fever and just need some soup, the having friends over and want to serve something that will leave an impression, the I need to send this recipe to all my family members, the I need to make a double batch so I have leftovers, the I’m going to instagram this because it’s so pretty! You may have seen—and possibly even signed—several Change.org petitions circulated recently for discontinued foods. I used Asha brand noodles from Costco. Hi, Janice! I baked skinless chicken breasts because that’s all I had so I didn’t get that golden brown skin. So very true. Made it vegetarian and added fresh mixed mushrooms and bok choy for our own spin, but the steps, ingredients list, and measurements were very helpful in getting started!!! I am always on the hunt for new things to try and food blogs like this one never fail me! When the eggs finish cooking, add the. Just adding these steps in may add an extra 30 mintutes time but otherwise it is not real ramen and I just get tired of ramen being cheapened with shortcuts. Love this! Just modified your recipes. I was nervous about the chicken not being flavored, so I did a quick rub with five spice (in addition to the salt and pepper) and a dash of Shaoxing cooking wine right before popping them into the pan and it led to a nice crust on the chicken breasts. My only issue was, as this was the first time using dried shiitake, the came out kinda hard and with a gummy texture, any advice on that?. Thanks for an awesome recipe, I cannot wait to try the rest of your recipes. Thank you for this added gift on life! 6 product ratings - Oriental Maruchan Ramen Noodle Soup Instant Lunch Flavor DISCONTINUED - RARE. Adding some traditional Phõ toppings (Sriracha, hosin, basil leaves, Huy Fong chili garlic paste) takes this recipe to the next level. My wife and I are OBSESSED with ramen! Love those soft-boiled eggs on top , Add some fish sauce gives this soup a bit more depth. Very easy to make too. I also added 2 tbsp of siracha which I got from a different recipe and it was just so so so yummy! I made this recipe last night for my husband and I. It was a great dish! All of the ramen places are outside of mine, so I really appreciate this . so so delicious, I make my own stock for hours then follow your recipe, marinaded the eggs too and the chicken in soy and garlic, just yum it’s proper feel good food – on a weekly basis in our house at the mo! 3.0 out of 5 stars. Oh, Sarah, thank you so much!! I have made these numerous times for my family and friends. . Do you have any more fantastic recipes up your sleeves?! Thanks! Love this recipe! You don’t include the essential varieties of toppings like fermented bamboo, leafy greens, dried seaweed as the bare minimum. I added bok choy and shredded carrots, and the bok choy especially fit in nicely. Hope you enjoy! I had ramen when I was in Japan and nothing compared. I just wanted to say THANKS for this recipe. The best ramen recipe I’ve tried to date. Your’s looks absolutely stunning. Hi, Dan! Hope that helps! We loved this change but we like the original recipe more. 1). Love how versatile this broth is; I put some carrots in it because it’s what we had around, but next time I might throw in some other veggies. So happy to hear it was a hit, even your little one! That’s like saying apple pie is the same as an apple dumpling. When I was researching how to make the perfect ramen i discovered that the noodle dish actually was created in China and introduced to Japan in the 1660s. What do you think is the sodium content of this dish? I’ll probably marinate the chicken in the same concoction next time to, to marry the flavors. I think my dried mushrooms could’ve used a little more time to soften, so now I know that for the future. I’ll definitely be making this one again! There was just something missing from the broth. Sriracha on top takes it out of this world. Heather, how much miso did you add to the recipe? I really loved this recipe. Easy to make and tastes soooo good. So happy you enjoyed the ramen!! yummy! Worked great! Rich flavor. I know a recipe is going to be good when my mouth waters while I am reading about it!!! Add the and its marinade and cook until fully cooked – about 4 additional. Add the garlic and ginger, and cook for a few minutes until softened. This dish is gorgeous! Thank you so much, Frank! I only had standard soy sauce at home (not low sodium) and skinless chicken breast, but despite that it still tasted amazing. My extremely picky boyfriend gobbles this ish up! Hi, Ed. Do you know what the sodium content is for this recipe? Thanks so much for sharing! It was SO good and easy!!! We finished ours off wish some sriracha instead of jalapenos and it was great for a little kick. 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