We asked F&W Best New Chefs how they level up their instant ramen. From breakfast ramen to ramen carbonara, here are easy ...

Gently poaching a single chicken breast in the broth keeps it tender ... Add kale to make sure you’re getting your greens and a big scoop of miso for savory flavor (we like red here for its ...

What's swirling around in your delicious bowl of miso soup? Get cozy with the basic ingredients that go into one of the most ...

A rich, fatty tonkotsu ramen is something special. It's not like anything else in this world. And in my humble opinion, the broth is the true star. The reality is that, assuming you have the proper ...

Ozoni, a Japanese soup with mochi, is traditionally eaten on New Year’s Day. This version from chef Takashi Yagihashi calls ...

Use tamari and buckwheat noodles to make ... miso stock, noodles and lemongrass. Use a spoon or fork to separate the noodle strands. Stir in the green part of the pak choi and the chilli. Bring ...

Making your own bone broth adds extra goodness. This meal provides 458 kcal, 20g protein, 72.5g carbohydrate (of which 8.5g sugars), 10g fat (of which 0.8g saturates), 9g fibre and 3g salt per ...

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 ...

Editor’s note: The theme of Gohan Lab is to help people make simple ... dishes such as “miso nikomi-udon,” where “udon” noodles are simmered in miso-flavored broth, and “miso katsu ...