[Donnagen]

Well seeing as who we are, seems appropriate that we have a link to Edgeramen from CDPR's website

https://cdn-l-cyberpunk.cdprojektred.co ... ipe_en.pdf

Broth

• 3 tbsp canola oil or other neutral vegetable oil
• 2 garlic cloves, peeled and minced
• 1 1/2 tsp (5g) fresh ginger, peeled and minced
• 1 tsp yellow curry paste* or green for a spicier version
• 3 tsp yellow mild curry powder*
• 1 cup (250 ml) coconut milk or soy milk
• 2 cups (500 ml) water or vegetable broth
• 2 tbsp light soy sauce
• 1 tbsp cane sugar or honey/maple syrup
• 2 tbsp juice of lime or lemon
• 2 portions fresh or instant ramen noodles, or other
• quick-cooking noodles

Optional Toppings

• green onions, chopped
• cilantro or flat-leaf parsley leaves, chopped
• sesame seeds
• fried sweet chili tofu crumbles (see section A.1)
• soft-boiled eggs (see section A.2)
• fried kale (see section A.3)
• fried sliced mushrooms, either cremini or button (see
  section A.4)

Directions

1. In a medium pot on medium heat, warm the oil, add minced ginger and garlic, and fry for
   2 minutes, stirring frequently.
2. Add curry paste and curry powder (*can be used interchangeably if you only have either
   paste or powder, but pay attention to the spiciness scale), and fry for 30 seconds, stirring
   frequently.
3. Stir in coconut/soy milk and water, then simmer the broth on low heat for 10 minutes,
   stirring occasionally.
4. Add soy sauce, lime juice, and sugar; stir thoroughly and let it simmer for 1 minute. Taste
   the broth — if needed, add more spices, salt, juice, and sugar (or water to dilute the
   intensity) to balance the flavor. You can also experiment and use a bit of the flavor packet
   that came with the instant ramen.
5. Cook ramen noodles until al-dente according to the package directions — use a separate
   pot of boiling water with 1 tsp of salt, then drain and add noodles straight to the bowl. You
   can also cook the noodles in the same pot as the broth — simply add the noodles to the
   broth toward the end of cooking, simmer, and stir occasionally until the noodles are tender.
6. Ladle broth and ramen noodles into bowls, then toss in any toppings you have on hand —
   see TOPPINGS UPGRADE section

A.1 Fried sweet chili tofu crumbles

• 200g natural firm tofu
• 3 tbsp canola oil or any other neutral vegetable oil
• 2 garlic cloves, peeled and minced
• 2 tbsp soy sauce or teriyaki sauce
• 1/2 tsp crushed chili flakes* or a few thin slices of chili
  or jalapeno pepper
• 1 1/2 tsp sweet paprika powder
• 1/2 tsp five-spice powder (optional)
• 2 tbsp honey or maple syrup
• 3 tbsp sesame oil

1. Drain and slightly squeeze tofu to get rid of excess liquid, then finely crumble it into a bowl
   using your hands.
2. On medium heat, warm the oil in a non-stick pan; add garlic and fry for 1 minute, stirring
   frequently.
3. Add crumbled tofu and soy sauce to the pan, stir to combine. Fry on a medium heat,
   stirring occasionally, for about 8 minutes until the liquid evaporates and the crumble
   starts to brown.
4. Add chili (*you can also add the remaining spicy oil packet from your instant ramen),
   paprika powder, and spices (if using); mix thoroughly to coat, then continue to fry, stirring
   occasionally, for 2 to 3 minutes, until the crumble is nicely browned.
5. Add honey and sesame oil, and stir thoroughly to combine. Taste the crumble and add more
   chili and salt if needed.
6. Top each ramen bowl with about 3 tbsp of the crumble

[SynAck]

Save me a seat next to Jackie!