If you live near a restaurant that serves good ramen, you are very lucky.
Making ramen at home really is a lot of work; but the time spent stock-making and chashu-making means I have lots of potential in the freezer
for new incarnations of ramen.
I am very pleased that the shoyu ramen I made a couple of days ago made enough for four—we ate a lot that night, but there was plenty left to have myself
a quick and fresh meal last night.
Once the stock is made, ramen is a swimmingly easy meal!
More in this series about ramen:
Ramen Stock:
Ramen Toppings:
Ramen Recipes:
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Tess's Japanese Kitchen 
Hello! Tess,
We eat ramen on lunch. And sometimes we eat pot noodles at home. it is very easy to make…
Lucy,
Yes, I buy instant ramen sometimes. And we have udon and soba sometimes.
But a few days before this post, I made the stock, chashu, menma, and ninniku-dare myself—no pre-made mixes or bottles. There was enough to have it again as leftovers, so this time it was quick and easy. >^-^<