Making ramen more special - with spices, meat slices, and canned sweet yams.

Ramen,  although cheap in the stores,  is also a highly celebrated Japanese form of socialization,  as one would come to understand for visiting DTLA's local corner locality of Little Tokyo at night.  Ramen is a common night out affair for the young adult crowd.

Given that,  restaurant-style ramen is significantly fancier than packaged ramen from the store.  Here,  I've assembled a tasty mock-up recipe of a beef ramen base - it includes thin beef slices and candied yams (canned). Don't use the whole can or two packages of ramen,  of anything like that.  It's a hearty enough meal,  in and of itself.

In addition,  other embellishments I made,  as far as spice-wise - these spices really do the dish bowl justice,  for a meal that otherwise is about a quarter per serving / meal.

The spices I had used were turmeric,  several shakes, dusting the top of the ramen while it cooks. Same with African Berbere, a slightly spicy and richly fragrant substitute for standard cayenne pepper (if still desired,  I recommend just a tiny pinch). The final spice ingredient I used in addition to the standard spice pack is grated dried ginger.

 I cooked the soup over the standard amount of water and some cooking oil.  It comes out great! Very tasty.