If you like ramen and don't have a lot of time to spend making the broth, then this easy half-hour recipe is for you. I've used soba noodles or buckwheat noodles from Naturally Yours to make this not-so-traditional shoyu ramen. For the broth, I've used homemade stock, but you can also use store-bought chicken stock. Since shoyu means soy, I've added soy sauce and some rice wine vinegar. To make the stock flavourful, saute some ginger-garlic in sesame oil and then add the stock and let it simmer for a while before adding the soy sauce-vinegar mix. Cook the noodles according to package instructions. You can use all sorts of toppings - mine's an all veg topping. Plate it up and enjoy it hot. You can add some chilli oil for some spice.