History of Ramen 

The history of Ramen features cameos from the yakuza crime syndicate the us army and a business man who turned a simple idea into a world wide convenience food ramen to then cheap & filling meal

Ingredients. (ramen bowl)

2 pieces garlic

1 TSP ginger chopped

¼ cup onion diced 

2 large cremini mushrooms

½ cup extra firm tofu cubes

Drizzled toasted sesame oil

½ bokchoy

½ cup sake

1 tbsp gochugaru (Korean pepper powder)

1 generous tbsp doubanjiang

2 cups veggie stock

5kg kombu

140g ramen noodles

2 tbsp chilli oil

1 TSP black rice vinegar

11/2 tbsp soya sauce

2 tbsp green chopped onion

1 tbsp roasted peanuts

1 tbsp chilli threads 

½ white sesame seeds

Directions   (ramen bowl)

1.boil pot of water for noodles 

2.finely chop the garlic, ginger dice the onion

3.thinly slice the mushrooms & cube the tofu 

4.heatup a saute pan to medium heat add in the sesame oil.    (ramen bowl)

5.quarter the half bokchoy & saute for a few minutes and then set them aside

6.saute the onions , garlic and ginger for about 1min

7.add in the saute the mushrooms for another min then deglaze the pan with the sake 

8.add in the gochugaru & doubanjiang sauce for about 1 min 

9.add in the veggie stock kombu and tofu  cook on medium for about 10 min 

10.cook the ramen noodles to  package instruction stir them occasionally to keep them from sticking. 

11.add 1 tbsp chilli oil, the soya sauce and rice vinegar into the serving bowl

12.drain out the noodles and set aside

13.when the soup is ready , Remove the kombu & save for another recipe

14.pour the soup into the serving bowl followed by the noodles toppings 

15.Garnish with the chopped green onion, crushed peanuts, sesame seeds chilli threads another drizzle of chilli oil