Start by bringing the 4 cups of filtered water to a boil. Once boiling, add in your vegetable or chicken broth. The broth is the heart of the ramen, providing essential flavor and warmth. Reduce the heat to a simmer.

Next, stir in the minced ginger and crushed garlic. Allowing these to simmer will release their aromatic flavors into the broth. Trust me, your kitchen will start to smell heavenly.

Add the dried wild shiitake mushrooms to the broth. Let them rehydrate while infusing the broth with their deep umami flavor. This takes about five minutes; be patient, and you will be rewarded.

Stir in the instant ramen noodles. They'll soften quickly—usually within three to five minutes. Make sure to keep the heat low so they can absorb all the fantastic flavors.

Once the noodles are tender, toss in the chopped kale and grated carrots. These not only add color but also a refreshing crunch and nutritional punch. Allow them to cook for about two more minutes.

Finish with a tablespoon of soy sauce or tamari for an umami kick, along with a teaspoon of rice vinegar for balance. Stir everything together, and take a moment to appreciate the medley of flavors.

Ladle your ramen into bowls and sprinkle crispy panko crumbs on top for that satisfying crunch. For those who like a bit of heat, add a drizzle of Sriracha or chili garlic sauce to finish.