Carrot Peanut Satay Ramen From Hetty Lui McKinnon

Name: Carrot Peanut Satay Ramen From Hetty Lui McKinnon
Ingredients: 1-2 tablespoons neutral oil; 2 garlic cloves, finely chopped; 1 1/2-inch (4 centimeter) piece of ginger, peeled and finely chopped; 3 carrots (about 9 ounces/250 grams), scrubbed and coarsely grated; 1 teaspoon sea salt; 1/2 teaspoon sugar; 3/4 cup 200 grams) creamy peanut butter; 32 ounces (1 liter) Vegan Dashi (page 360 in the book) or vegetable stock; 12 ounces (340 grams) instant or ramen noodles; 1 handful of Asian greens, such as baby bok boy, tatsoi or choy sum, washed and patted dry, leaves picked (substitute broccoli florets and kale if needed); 1 handful of cilantro leaves; 2 green onions, sliced; 1/4 cup roasted peanuts, chopped; 4 soft-boiled eggs, halved, or sliced tofu (optional); SEASONINGS; 4 teaspoons sugar; 8 teaspoons soy sauce or tamari; 4 teaspoons rice vinegar; 4 teaspoons toasted sesame oil; 4 teaspoons doubanjiang or chili oil