Vegan ramen and yuzu broth

The ingredients of any good ramen are the soup, the noodles, the tare (concentrated mixture that gives its character, its major taste to the bowl of ramen; the most common flavors are soy shoyu sauce, miso, the powerful “tonkostu” made from concentrated pork bone broth, shio made from dried seafood (fish, crustaceans, seaweed ...) and the garnish (the most common are eggs, chashu or marinated and roasted pork), menma or marinated bamboo shoots, nori, naruto (kind of firm surimi).
Ramen, although of Chinese origin, appeared in Japan as early as the 17th century. Today, they are very popular and the archipelago has more than 35,000 specialty restaurants.
There is even a ramen museum near Shin-Yokohama station.
Ramen are in fact fine Chinese noodles, the texture and presentation of which may differ from one region to another. Each Prefecture prides itself on having its special recipe. Kumamoto is famous for its ramen made from broth and pork, Kagoshima for its ramen made with kurobuta (local black pork) and chicken, Tokyo for its shoyu ramen made from pork, chicken, vegetables and dried bonito flakes katsuobushi.

Preparation : For a package, bring 500 ml of water to a boil. Add the ramen and cook for 2 minutes. Add the contents of the broth sachet, mix well and enjoy. You can add chopped spring onion, why not a little grated ginger or even some fried or blanched or boiled vegetables.