Use soup-less instant ramen noodles. These are made with North American wheat and are non-GMO and organic certified.

For the soup base, use vegetable bouillon.

Prepare all the ingredients. Set a timer for about 3 1/2 to 4 minutes.

Fill a measuring cup with 2 cups (500 ml) of cold water and pour it into a small pot.

Heat over medium until the water comes to a rolling boil, then add the noodles.

Start the timer.

Add the vegetable bouillon and salt (or soy sauce/miso), and stir to combine.

Once the noodles are soft, gently separate them with chopsticks. Be careful not to let it boil over.

When the timer goes off, turn off the heat.

Pour the noodles and soup into a ramen bowl.

Drizzle a little sesame oil on top.

Add nori on top to finish.

Feel free to add your favorite toppings.

This version uses soy sauce for a soy sauce ramen.

This version uses miso for a miso ramen. Substitute toasted sesame oil for regular sesame oil, add grated garlic, and sprinkle with pepper.

This is a sesame miso ramen, made with white sesame seeds, sesame oil, and miso.

For a salt and sesame oil flavor, top with vegetable curry (medium spice, ready-to-eat) and cilantro. The curry mixes well with the noodles and tastes great.

For soy sauce flavor, add chili bean paste and top with dried seaweed and garlic chives.

For another soy sauce version, add chili bean paste and top with vegan char siu and broccolini.