I never knew there was a farmer’s market by Lodi Lanes. I highly recommend you to check it out if you haven’t yet. They still sell figs and it’s November.

Anyways, here is a simple recipe to make some freestyle ramen. It was sweet and spicy, although more emphasis on the sweet factor.

Ingredients:

• Ramen. You can use any kind, but I used this one just to see how it’d taste. (And also, SNO, what is up with your AI? You even red underline your own site name and even think I’m spelling “ramen” wrong).
• Burdock
• Daikon
• Seafood Mushrooms
• Scallions
• Gochugaru
• Soy Sauce
• Lemon, even though I used a lime because all the lemons were used
• Tofu, preferably the Home Foods brand since that one comes with a sauce packet
• Eggs

Cooking Time: 45 min. And finally something that isn’t trying to give me third degree burns.

Instructions:

1. Bring water to a boil
2. Peel the burdock, then whittle it
3. Run it under water since it oxidizes instantaneously
4. Add some lemon to prevent further oxidization
5. Peel the daikon radish
6. Cut it in half lengthwise, then cut it into slender fry like sticks
7. Add salt to draw out any moisture
8. Rinse it out to remove excess salt
9. Spice the daikon with gochugaru pepper flakes and 3-4 teaspoons of sugar. Again, lemon would’ve tasted better in this but I’m cursed with these limes
10. Slice the scallions
11. Use as many or as little seafood mushrooms and cut the bottom of it off. Also, when you wash the mushrooms and it feels slimy, that’s supposed to happen. Unless it’s already slimy when you take it out the fridge, then just dispose it because it’s expired.
12. Cube the tofu and add the sauce packet
13. Now that the water is boiling, just dump in all your ingredients
14. Apply 1 tbsp. of soy sauce
15. Let it simmer for approximately 15-20 minutes and then you’re done

Yay. I made this soup and did not get third degree burns. I also made something that isn’t going to shift my gastric acid to maximum overdrive. It was mildly sweet and spicy.