A minimalist recipe for making a deeply flavorful ramen noodle soup.

• Ingredients:
• 2 cups water
• 1/4 oz dried kombu 7g
• 1/4 oz dried bonito flakes, or a lightly rounded, loosely filled 1/2 cup dry measure (also called shaved katsobushi.)
• 2 cups vegetable brother low sodium
• 2 cups chicken broth low sodium
• 1/4 cup tablespoons soy sauce plus more to taste
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon mirin
• 1 tablespoon worcestershire sauce
• 5-6 whites of scallion
• Red pepper flakes (to taste)
• 2 clove minced garlic
• 1 tablespoon minced ginger

Preparation:

In a medium saucepan with 2 tablespoons of Extra Virgin Olive Oil, saute whites of callion, red pepper flakes, minced garlic and minced ginger.

In a medium saucepan, combine water, kombu, and sauteed ingredients; bring to simmer over medium heat. Remove from heat and stir in bonito flakes; let stand 5 minutes. Using a fine mesh strainer, strain out and discard solids (or reserve for a second use.) Return liquid (dashi) to sacepan and add remaining ingredients (vegetable broth, chicken broth, soy sauce, rice vinegar and mirin.) Bring to simmer. Serve immediately or cool and refrigerate for up to 1 week or freeze for up to 1 month.

Serve with your choice of meat such as beef, lime quarters, bean sprouts, cilantro, and jalapeno.