Bring chicken broth to a boil in large saucepan over high heat; add pork mushrooms and tofu if desired Reduce heat to medium-low; simmer covered 5 minutes Stir in vinegar sherry soy sauce and pepper.

Quick and energy efficient to make, this satay-style twist on instant ramen noodles is a satisfying supper for one. Cook the ramen noodles according to packet instructions, using the flavour sachet.

Add the flavouring to the ramen noodles and stir through. To make the oil, combine the chilli powder, flakes and sesame seeds in a small heatproof bowl. Heat the oil in a small saucepan until very ...

First off, ramen isn't a creation of instant noodle brands. It's a traditional dish from China that made its way to Japan.

When we talk about comforting Asian recipe, we immediately think of Ramen! A very hot broth that we decided to garnish here ...

If you're bored of regular ramen, then these saucy ramen noodles are definitely worth a try! They are cooked in a rich, spicy and flavourful sauce and taste absolutely delicious. To begin with the ...

There are many different ways to make a ramen noodle soup, using different soup bases, such as miso, soy, salt (clear broth) and tonkotsu (“pork bone’’ cloudy white broth). Most Japanese ...

Established in 1976, Kouraku in the city's Little Tokyo district boasts recipes that have remained largely unchanged for five decades. Its popular menu items include tanmen, a type of ramen with ...

and eventually to Chinese students studying in Japan as prices dropped. It was only in 1958 that the first instant ramen was introduced by Nissin Food Holdings, and then came Cup Noodles in 1971.