Set aside. 4. Now, boil four cups of water in a pot set on high flame. Stir in the ramen noodles and cook until chewy. Once done, drain the noodles and pour the sauce over them. 5. Mix well. Reduce ...

2. Add mushrooms, spring onions, peas, and carrots. Cook for about 5 minutes until softened. 3. Sprinkle a pinch of salt over the vegetables. 4. Pour in water and soy sauce, letting the mixture simmer ...

Once boiling, add the ramen noodles and cook for 2 minutes ... Add your cheese slices so that they can start to melt. Top with your poached egg. Garnish with your chopped green onions.

If you agree, read on for the top tips I've gathered ... immediately after cooking. Both techniques prevent the noodles from overcooking. When applied to instant ramen noodles, the only caveat ...

We are in the midst of a ramen craze. There's good ramen: originating from Japan, a carefully crafted dish with multiple ingredients and bold flavors. And there's bad ramen: hard noodles found in ...

This Japanese-style vegetarian ramen is a quick and satisfying meal, making it perfect for busy weeknights while keeping things meat-free.