Transform Sapporo Ichiban Ramen into Rich Tom Yum Goong Ramen

• 1 bag Sapporo Ichiban Shio Ramen (salt-flavored)
• 2 Shrimp
• 50 grams Shimiji mushrooms or other type of mushroom
• 4 to 5 slices Sliced ginger
• 1 dash Onion
• 400 ml A: Water
• 1 tbsp A: Gochujang
• 100 ml Milk
• 1 tbsp B: Lemon juice (or concentrate)
• 1/2 tsp B: Sugar
• 1 tsp B: Fish sauce (optional)
• 1 dash Cilantro (optional)
• 1 Ra-yu (optional)

1. Slice the ginger.
2. Cut the lemon into wedges.
3. Shred the shimeji mushrooms.
4. Squeeze the lemon juice.
5. Put all the A. ingredients in a pan and bring to a boil.
6. When the gochujang has dissolved, add milk and bring back to a boil.
7. Add the noodles and the ingredients and simmer for about 2 minutes.
8. Add the B. ingredients, and finish by putting in the soup packet that comes with the ramen.
9. Transfer to a bowl, top with cilantro if available, and add lots of ra-yu to taste.

ichiban, shrimp, mushrooms, ginger, onion, water, gochujang, milk, lemon juice, sugar, sauce, cilantro

Taken from cookpad.com/us/recipes/157079-transform-sapporo-ichiban-ramen-into-rich-tom-yum-goong-ramen (may not work)