Shoyu Ramen

• 2 (8 ounce) packages fresh Chinese noodles
• 1 finely chopped garlic clove
• 1 teaspoon finely chopped fresh ginger
• 1 teaspoon sesame oil
• 2 cups chicken soup base
• 1 cup kombu dashi stock
• 1 tablespoon sake
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 tablespoons soy sauce
• 1/2 cup raw spinach
• 1/2 cup tofu, in small cubes
• 1/2 cup carrot
• 1/4 cup dried mushroom, broken in pieces
• 2 scallions, sliced, greens and 1/4 inch of white

1. Heat sesame oil in a deep pan.
2. Saute chopped ginger and garlic in the pan.
3. Lower the heat.
4. Add stock to pan and bring to a boil.
5. Add sugar, salt, sake, and soy sauce to the soup.
6. Run the soup through a strainer. Return to pot.
7. Add tofu, carrots, noodles and mushrooms. Heat through.
8. Add spinach and scallions before serving.
9. Spoon noodles and vegetables into individual bowls. Add broth.

fresh chinese noodles, garlic, fresh ginger, sesame oil, chicken soup base, stock, sake, salt, sugar, soy sauce, raw spinach, cubes, carrot, mushroom, scallions

Taken from www.food.com/recipe/shoyu-ramen-279842 (may not work)