Ramen Vegan and his broth in Yuzu

The ingredients composing all good rumbles are the soup, the noodles, the tare (concentrated mixture that gives its character, its major taste to the bowl of Râmen; the most common flavors are the soy sauce shoyu, the miso, the powerful Tonkostu from a concentrated pork bone broth, the shio made from dried sea products (fish, crustaceans, algae ...) and the garnish (the most common are eggs, chashu or meat of Pork marinated and roasted, menma or sprouts of marinated bamboo, Nori, Naruto (sort of uprimi firm).
Râmen, although of Chinese origin, appeared in Japan from the 17th century. Today, they are very popular and the archipelago has more than 35,000 specialty restaurants.
There is even a Râmen Museum near Shin-Yokohama Station.
Râmen are in fact Chinese, fine noodles, whose texture and presentation may differ from one region to another. Each prefecture prides itself on having its special recipe. Kumamoto is renowned for his rumbling broth and pork, Kagoshima for his rumbling in Kurobuta (local black pork) and chicken, Tokyo for his shoyu rumbles pork, chicken and Vegetables, and Katsuobushi dried bonus flakes.

Preparation : For a package, wear 500ml of water to a boil. Add the ramens and cook for 2 minutes.
Add the contents of the broth bag, mix well and taste.
You can add chiseled cebette, why not a little grated ginger or even some pan-stove or whitish vegetables or boiled.