Basic Formula for Ramen Soups
Lightly oil pot.
If using raw meat, brown it in the pan, then remove.
Cook aromatics (onion, garlic, celery, ginger, etc).
Add long-cooking vegetables (like mushrooms or potatoes).
Add liquid and meat (if using).
Add spices.
Simmer until everything is mostly cooked.
Add ramen, cook until barely done.
Add quick cooking items (frozen peas, fresh herbs).
Taste and adjust seasonings as needed.
The below are variations of the recipe to change it up a little.
Asian
Aromatic-onion, garlic, ginger.
Long-cooking: bok choy stem.
Liquid: broth (or water+bouillon).
Spices: Sriracha, soy sauce, sesame oil.
Quick-cooking: bok choy leaves, egg drops, green onion.
Thai Peanut
Aromatic: garlic.
Long-cooking: bok choy stems
Liquid: broth.
Spices: peanut butter, Sriracha, soy sauce.
Quick-cooking: green onion, lime juice.
Chicken Noodle
Meat: chicken.
Aromatic: onion, garlic, celery.
Long-cooking: carrots.
Liquid: broth (add meat back at same time).
Creamy Mushroom
Aromatic: onions, garlic.
Long-cooking: mushroom.
Liquid: milk and bouillon cube or broth and cream.
Spices: thyme, very small amount of soy sauce.
Curry
Aromatic: onion, garlic, ginger.
Long-cooking: potato.
Liquid: milk and bouillon cube, or broth and cream.
Short-cooking: peas, green onion.
Minestrone
Aromatic: onion, garlic, celery.
Liquid: tomato sauce and water or broth.
Spices: Italian seasoning.
Short-cooking: peas