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In a small pot over medium high heat, add sesame oil, garlic and ginger. Sauté for 2 minutes, or until fragrant. Add the remaining ingredients for the soup – EXCEPT the ramen water – and bring to a boil. Lower the heat, cover and simmer on low for 15 minutes. Set aside.
Bring a medium pot of water to boil. Add ramen noodles to the boiling water and cook according to directions on the package. For fresh noodles, it shouldn’t be more than 2-3 minutes.
Before draining the noodles, scoop 1 cup of boiling ramen water from the noodle pot and add it to the shoyu soup base. Stir.
Drain and divide them into two bowls.
Pour soup into bowls and add desired toppings. Serve immediately.