Shoyu Ramen - cooking recipe

Ingredients

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

Preparation

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