We bought a bag of Japanese shoyu ramen in the SF Japan Town few weeks ago and had a ramen feast with added fresh vegetables. Here's how :)
For 2 servings
shoyu ramen (2 servings of noodles and soup base)
water (3 cups)
seaweed (1/4 cup, soaked in water)
broccoli (1 cup)
mushroom (1/2 cup, sliced)
scallion (2 stalks)
bamboo shoots (4 tbl)
1.This particular Shoyu ramen package came with 3 servings of noodles and soup base.
2.Boil noodles for 2 minutes and drain.
3.In a separate pot, add the soup base to 3 cups of hot or boiling water.
4.Add vegetables to the soup base.
5.These Bamboo shoots are really chewy and savory when added to soup as garnish.
6.Add noodles right before serving.