Take thou cheap frozen meatballs or dumplings and set them with a medley of frozen greens: carrot, pea, onion, asparagus and such in a steamer of many tiers (for it cleans with little sorrow), or else in a small kettle of about one litre of water if thou wouldst have a richer broth and fewer vessels to scour. If thou hast steamed them, keep water boiling aside and, once the flesh and greens be tender, cast them into the seething pot, then season the liquor with soy sauce, a scattering of sesame, a pinch of curry, and mediterranean herbs, and melt therein a knob of butter or a splash of olive oil, adding also a dusting of powdered vegetable broth, after which thou shalt drop in good Asian noodles and let them cook till soft and willing, and lo, thy ramen is ready for the bowl. And if thy tongue desire a bright sharpness, stir in at the last a spoon of wine vinegar.
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