When you start to see small bubbles forming on the bottom of the pan, add the beef bouillon or concentrated beef stock, whichever one you picked, and the soy sauce.

When you start to see the water coming to a rolling boil, add the other spices. Be aware though, that a little red pepper in this recipe goes a long way, so add amounts accordingly.

Stir for about a minute, making sure all the spices have dissolved and the red pepper has given off lots of flavor, and add the ramen noodles.

Stir and break up the ramen for about 3 minutes, and turn the burner off. Wait for it to cool, and enjoy!

Note: The amounts of concentrated beef stock and soy sauce that I used had amounted to a total of around 800 milligrams of salt for the ENTIRE batch, down at least 700 milligrams from the absurd 1560 milligrams of salt with the flavoring packet. Some other ideas that might make the ramen taste better and a little more oriental would be to add some honey, only about a teaspoon while adding the soy sauce.

Well, get out there and cook some considerably-healthy-for-you ramen!

Submitted by: Scott