Place the broth and water into a large pot and bring to a mild boil. 

Add the mushrooms, garlic, and ginger to the broth. Bring to a simmer and cook for 3 minutes.

Add the broccoli, bok choy, carrot, bell pepper, and scallions. Cover and simmer for 1 minute, just until the broccoli and greens turn bright green. If you have ever been to a shabu shabu restaurant this is a similar method.

Place the ramen cakes in the bottoms of two bowls. Pour the broth evenly over each of the ramen cakes, making sure the veggies are evenly distributed, and sprinkle with the pieces of nori.

Cover the bowls and wait for the ramen to become soft and loose, like it has been cooked through. You can also add the ramen to the pot and simmer it until it is cooked, but it doesn't come out as nice and shaped. The hot broth should cook the ramen in the bowl in less than 5 minutes. 100% buckwheat pasta is fairly delicate and cooks quickly.

Season with salt & pepper or your favorite healthy seasoning.Save any leftover broth for a quick soup for lunch or a morning hot meal beverage. Double up ramen cakes for a more filling portion.