Your ramen, or Japanese noodle soup, will be as good as the stock you use. It goes without saying that homemade stock is best, but as this is a quicker version of ramen, the best quality ready-made stock you can find will be fine. There are some very good stocks available, either fresh or in pouches with a long shelf life. I usually make ramen when I’ve got leftover cooked meat or poultry to use up, but it’s worth buying … Continue reading Chicken Ramen