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Want something different with your ramen noodles? Try Danesh‘s version:
I made the broth last night by slow cooking a chicken breast with soy beans, fresh corn and an onion. 12 hours. I had to resist the temptation not to slurp up the soup… it smelled just wonderful. With no skin and no salt, much better than canned chicken broth by miles! Boiled it, added ginkgo nuts (good for your memory if I remember correctly), organic ramen, salmon and plenty of spinach. I added a dash of chilli flavoured sesame oil, white pepper and fried shallots to finish and serve.