I was a bit sceptical when I started this ramen soup recipe, but because I was so curious to try it at home, I decided to carefully test each step. It was worth it, this combination of flavours managed to surprise me and we all started to like it, even the kids.
The Japanese ramen soup has 3 big components - the hearty and savoury meat broth, the Japanese noodles and the toppings. I recommend cooking the broth properly, made of bones and vegetables specific to the Asian cuisine - and use it as a starting point for the soup, where the rest of the ingredients can be adapted to taste and possibilities.
If you get to the advanced level, you can make homemade noodles for ramen, I am happy with the store-bought ones for the moment. As for the toppings, the egg halves and the meat are a must, after that, feel free to adapt each bowl. For example, I didn't use spring onion for the kids, but instead I added canned corn and julienned carrots. For us, the adults, I added some Shiitake mushrooms, boiled in the broth, wood ear mushrooms would go as well, so just feel free to adapt.
Of course, my ramen soup recipe is a simple one and there are so many other cooler ramen recipes, but this one is the basis for all of them. It's simple and universal, suited for beginners and, once you discover the taste, you can experiment more advanced recipes.