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Shoyu Ramen
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| 1 teaspoon | sesame oil |
| 1 clove | garlic, finely chopped |
| 1 teaspoon | fresh ginger, finely chopped |
| 3 cups | Soup Base |
| 2 packages (3 ounces each) | ramen noodles |
| 3 tablespoons | soy sauce |
| 1 tablespoon | sake |
| 1 teaspoon | sea salt |
| 1 teaspoon | mirin |
| 1 teaspoon | sugar |
| Chopped scallions, for serving, (optional) | |
| Hard-boiled egg, for serving, (optional) | |
| Cooked spinach, for serving, (optional) | |
| Nori, (dried seaweed), for serving (optional) | |
| Bamboo shoots, for serving, (optional) | |
| Freshly ground black pepper, for serving, (optional) |
Directions
1. In a large, deep saucepan, heat sesame oil over low heat. Add garlic and ginger; cook, stirring, until softened, about 5 minutes. Add soup base and bring to a boil over medium-high heat.
2. Meanwhile, bring a large pot of water to a boil over high heat. Add ramen noodles and cook, stirring, for 2 minutes; drain and set aside.
3. Stir soy sauce, sake, sea salt, mirin, and sugar into soup base mixture. Strain into 2 serving bowls; divide ramen evenly between bowls. Serve immediately with desired toppings.
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