Pot likker, the broth left over after cooking a pot of greens, makes a flavorful base for ramen in this recipe from chef Rasheeda Purdie. Inspired by her grandmother’s collard greens ...

Once your chicken is tender and your kitchen smells heavenly, add the ramen noodles to the hot broth in the slow cooker and ...

Each package only cost me about 30 cents. I boiled water in a pot, which took a few minutes, then added the entire block of ramen and let it boil for three minutes. I drained most, but not all ...

Meet Izakaya gives you the toppings on the side, so you can dip them like you're doing hot pot. And the dish to order at Takkii in Syosset is the tan tan ramen with ground pork and spicy ...

Now, diners who've yearned to try this unique fast food experience can make their own zhuzhed-up instant ramen at Hot Pot Ramen House in Rathdrum, Idaho, which opened at the start of the new year.

While the broth is simmering, cook the ramen in a separate pot filled with water. Follow the packet instructions for how long to cook the noodles and drain them once tender. Once the broth is ...

Behind her, shoyu-flavored broth simmered away alongside a less common sight at a ramen shop: a pot of long-cooked collard greens, its liquid used as the base for her potlikker ramen. Potlikker ra ...