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Ramen made with soup made from pork bones, seafood, vegetables, etc., seasoned with salt and topped with butter.

Ramen

Ramen, ramen, Chinese noodles, steam, hot, soy sauce, up, sizzle, ramen, close-up, freshly made, warm

Daylight macro photo of Japanese ramen noodle soup with pork, scallions, sprouts, bone broth, and hard-boiled egg.

picking soy sauce ramen with chopsticks

Eat boiled soba with warm soy sauce

Steaming hot ramen on the table.

Authentic Japanese Hokkaido Ramen Village Tonkotsu Ramen

Japanese food

Macrophotography of spicy ramen.

Ramen

Bowl of Japanese ramen soup with various toppings

Japanese Soy sauce ramen noodles in a bowl on white background

Japanese Prawn Ramen meal

Ramen, ramen, Chinese noodles, steam, hot, soy sauce, up, sizzle, ramen, close-up, freshly made, warm

Studio lighting showing a ramen with pork bone broth, soy sauce blend, chashu pork, ajitama egg, menma, scallion, and nori

Hand pinching Korean Instant Noodle or dry noodles in circle shape with hot pot table blur background.

The cropped shot captures an Asian woman savoring flat rice fish ball noodles soup with dark soy sauce at a Penang hawker stall.

japan

Dan Dan Noodles (Tantanmen Ramen or Tan Tan Noodles). Flat lay top-down composition on marble background.

Birria ramen, consomme soup with beef and noodle. Mix of Mexican and Asian cuisine.

Homemade ramen

A bowl of homemade hot spicy instant noodle with boiled egg and mix vegetables

Ramen Soup with Fried Egg, Green Onions and Sesame Seeds

A bowl of ramen that has noodles picked up with chopsticks only to be frozen in a comical manner thanks to the extreme cold weather in Mahora, Iwate. The coldest area on mainland Japan.

Korean spicy ramen with egg and sausage ingredients

Japanese ramen soup with chicken, egg, chives and sprout on dark wooden background.

Prawn ramen noodles with eggs

Soy Sauce Flavor Ramen Noodle Soup

Knife-cut noodles, also known as knife-sliced noodles or knife-shaved noodles in English, are a type of noodle in Chinese cuisine often associated with Shanxi province. As the name implies, unlike pulled noodles, they are prepared by thinly cutting a block of dough directly into boiling water. The resulting noodles are ribbon-shaped, fairly thick, and chewy when cooked. Among the knife-cut noodle variations in Shanxi, the style from Datong became the most famous.

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