A little while ago i’ve set out to create simple yet tasty ramen which could be cooked in (almost) any western (especially german) kitchen. As some unsuccessfull experiments showed this wasn’t too easy.
I’ve also burdened me with some constraints – it should require as little “active chef time” as possible. There are some things you can’t change, amongst them that a good broth needs time to simmer. The second was that i’ve tried to use as few “exotic” ingredients as possible.
The result, which can be seen to our left, is neither great nor bad – but its a good start, not too pricey as well as not too complex.