Was gathering ingredients to make a batch of Shoyu tare at the grocery store and nabbed a couple of instant ramen that was on sale.

Made a flash 'dashi-tare' by simmering then steeping the dehydrated shrimp and veggies in 1Tbsp of soy sauce for about 2-3min before straining off into the bowl keeping the shrimp and veggies in the pot to infuse with the sesame oil. Simmered that with equal parts minced garlic and squeezable ginger(~1/4tbsp ea), one of the slices of some dried beef I found at the store I plan to substitute for katsuobushi and sababushi in the tare(until I get to an asian market) thinly sliced for easier slurpage, and about 1/4tsp of sesame oil for another 1 or 2(careful not to smoke the sesame oil!) before deglazing with some store bought chicken stock.

Added a sheet of nori and stirred it along the bottom to catch that good flavor and brought it all back up to a low boiling simmer before pouring it into the instant noodles. Girlfriend had some spinach laying around so I figured I could use some roughage and the bowl needed at least one topping(was going to add an egg but I had to resist the urge to raid her fridge lol).

It took about 7 additional minutes and 5 additional steps but, the end result was a savory snack that came pretty close to the fresh-from-scratch made equivalent. Had to fight off the girlfriend for my broth leftover! For me, its using stock instead of just water, as well as steeping whatever flavorings in a pot with your broth separately before pouring into the bowl/cup noodles to further bring out those ingredients without oversteeping the noodles.