Wash and dry your vegetables.

Add ONLY the noodles from the packages of ramen to 6 to 8 cups of boiling water. Save the seasoning packets for something else. Noodles should boil until al dente, approximately 3 to 5 minutes. When cooked, drain and rinse really well with cold water and set aside to drain in a colander.

Finely mince your garlic and add that and your ginger paste to a bowl, then add your soy sauce. Give this a good stir and let this sit to combine flavors. You can make this a couple hours beforehand for optimal flavor.

Cut your bell pepper into very thin strips.

Peel your carrot and discard the skins, then use the vegetable peeler to peel long ribbons of carrot.

Peel your cucumbers and slice into very thin slices.

Cut the green onions very thinly into slices. Add the white parts to a larger bowl and keep the green parts separate.

Add the dashi to the bowl with the white parts of the green onions. The dashi is very salty so you can use less or more, You will be diluting it with water later so keep this in mind. Make this ahead of time and let it sit for optimal flavor. It can be used right away but it tastes better as it sits. 2 hours of marinating time is ideal. At the two hour mark add the 2 cups of water. Taste, if it is too salty for you add more water, if it is not salty enough, add more dashi.

Slice your jalapeños and remove the seeds carefully, slice into thin slices.

When ready to serve you can build individual bowls by adding the cold ramen noodles and top with the veggies you want. Use as many as you want. Ladle the dashi broth over the whole bowl with the white parts of the green onions. You can use as much or as little as you like. I use about ¼ cup for 2 cups of noodles. The dashi should be more like a dressing then a broth the noodles are floating in.

Top with a teaspoon or so of the garlic soy ginger sauce. Give the whole bowl a toss. If using a bowl with a lid, you can shake this up. Top with lots of the thinly sliced green onions.