• Let’s break down the cooking process step by step.

Step 1: Prepare Your Broth

• Start by bringing 4 cups of water and 4 cups of broth to a simmer in a large pot. The combination of water and broth enriches the flavor, forming the foundation of your delicious noodles. This is also the time to add in the dried shiitake mushrooms. Let them soak as the liquid heats, helping to infuse that umami goodness.

Step 2: Add Flavor Elements

• Once your broth is simmering, introduce the sesame oil, freshly grated ginger, and garlic. The oil adds a nutty aroma, while ginger and garlic lend a fiery and fragrant touch. Stir the broth well, allowing the flavors to meld. The kitchen will start smelling delightful, hinting at the flavors to come.

Step 3: Noodles In!

• When the broth is bubbling gently, add the instant ramen noodles. It’s easier than you think; there’s no need for any fancy technique! Just toss them in and give them a gentle stir. Cook for about 3-4 minutes, or until they reach your preferred texture. I like them al dente, allowing them to maintain a slight chewiness.

Step 4: Stir in Your Veggies

• After the noodles have cooked, toss in the chopped kale (or spinach) and shredded carrots. These not only add color but also elevate the nutritional profile. They’ll soften quickly, giving you a vibrant dish. If you’re going for a crunchier bite, add bok choy instead. The bright greens signify that you’re eating something wholesome.

Step 5: Final Touches

• Now, add in the chopped scallions (or chives) and a splash of soy sauce for seasoning. Adjust the taste according to your preference, adding more soy if you like things savory. You can also add a dash of Sriracha for heat. If you enjoy a textural contrast, sprinkle in some panko breadcrumbs just before serving to give it that extra crunch.