Vegetable Stock (Collard Greens, garlic, carrots, onion, mushroom)
Chicken Broth (optional)
Mirin or Beer
Chilli (arbol or japonese)
Onion (white or yellow)
Meat or Fish
Make a completed vegetable soup dish like Collard Greens, the most important ingredients being a green leaf like collards, garlic and some type of onion. Cook until leafy green is soft and flavorful.
Separately cook Ramen noodles to aldente, drain and set aside.
Mix half-and-half proportions of vegetable stock and chicken broth (or beef broth) – bring to a boil.
Mix in Mirin, Soy Sauce, Salt & Pepper to broth mixture to taste.
Add chopped Jalapeño to mix (the earlier the better to allow jalapeño to release oil heat throughout the cooking process.)
Add squeezed Lemon and Lime juice.
Add Shiitake Mushrooms.
After stock mixture has time to cook and meld to its final flavor, lower to simmer.
Plate with a medium-large bowl.
Add small layer of Garnish to bottom of empty bowl – small slices of lemon, lime, diced green onion, chopped jalapeño, dollop of wasabi, and a couple boiled egg slices.
Add a healthy portion of cooked Ramen on top of first layer of garnishes.
Pour in broth mixture.
Add another layer of garnishes to bowl along with sliced meat or a fillet of fish.
Top with sriracha for extra spice flavor.
The ramen noodle in the instant ramen packets work well (don’t use the seasoning packet!).
A miso broth is another option.