That was a great read. I just shared it with everyone I know who loves to cook. I usually make Ramen soup about three nights a week. My wife and I never get ti

That was a great read. I just shared it with everyone I know who loves to cook. I usually make Ramen soup about three nights a week. My wife and I never get tired of it because I have several different savory ingredients combinations that I use, but I almost always use a lot of seaweed of various types, dried shiitake mushrooms, and bonita flakes. I also have a few different types of noodles that I use, for variety. My ramen differs from most recipes because I use about three times the amount of vegetables as cooked Ramen noodles. Even the broth of Ramen Soup is especially savory, a treat after the noodles and vegetables are all eaten.