Shoyu Soup (For Ramen)

• 2 garlic cloves, smashed
• 1 teaspoon ginger, finely chopped
• 1 teaspoon dark sesame oil
• 4 dried shiitake mushrooms (for a little more flavor soak some dried shitake mushrooms in the dashi or a little bit of hot water)
• 2 cups chicken stock
• 1 cup dashi stock
• 1 tablespoon sake
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 tablespoons soy sauce
• chicken bouillon (to taste)
• ramen noodles
• optional garnish
• shoyu eggs (optional) or nori (optional)

1. Heat sesame oil in pot (big enough for the soup), saute ginger and garlic until fragrant.
2. Add chicken stock, dashi, chicken bouillon, sake, salt, sugar, soy sauce, and shitake mushrooms and bring to a boil.
3. Add ramen noodles and cook in soup (usually about 3 minutes, or according to package instructions).
4. Drain the noodles and arrange in bowls, add soup and garnish to taste.

garlic, ginger, dark sesame oil, shiitake mushrooms, chicken stock, dashi stock, sake, salt, sugar, soy sauce, chicken bouillon, ramen noodles, shoyu eggs

Taken from www.food.com/recipe/shoyu-soup-for-ramen-282563 (may not work)