This ramen is as straightforward as it getsbut that definitely doesn't mean it's boring. Lukas Volger starts with a rich, flavorful broth made from kombu, an edible kelp common in Japanese cooking, which you can find in the Asian section of most large supermarkets. The other players (aside from the requisite ramen noodles) are mung bean sprouts, squares of nori (dried seaweed, also found in the Asian aisle), thinly sliced scallions and cubed tofu. And while Volger advises using a light hand with toppings, he also suggests a few key additions, which go nicely with the broth's flavor: boiled eggs, crispy garlic chips, frizzled shallots and chili oil.

Get the recipe: Simple Miso Ramen

Juicy, sweet snap peas; delicate, shaved raw asparagus; and, bright lemon zest and fresh ginger, which are the lively add-ins to this spring-y bowl. If you have sesame oil on hand, drizzle a bit over the top before serving; its nutty, slightly smoky taste brings all of the other flavors in this refreshing meal together.

Get the recipe: Spring Ramen

There's a surprise ingredient in this spicy dish that we never saw coming: soy milk. The lactose-free milk gives the broth a luxurious, creamy feel that isn't too heavy. For texture, Volger adds tender-roasted mushrooms (any combination of shiitake, oyster, cremini and white button mushrooms works great), raw Brussels-sprout leaves and some sort of delicate green, such as shoots or microgreens.

Get the recipe: Autumn Ramen

Kabocha, a winter squash also known as Japanese pumpkin, is an unexpected ramen mix-inand it gets bonus points since it doesn't need to be peeled (though you can swap in peeled butternut or acorn squash, pumpkin or sweet potato). Volger also tosses thinly sliced green, savoy or Napa cabbage (uncooked, so it doesn't get soggy) into this gingery ramen soup, and tops it with wedges of avocado for a colorful meal that's perfectly balanced.

Get the recipe: Ginger-Miso Ramen