Miso Ramen | Recipe Cart | Recipe Cart

Ingredients

• 6 oz. (170 g) fresh ramen noodles
• 4 cups water
• 4 tablespoons white miso paste
• 3-4 teaspoons S&B La Yu or chili oil
• 1/2 teaspoon hondashi
• 2 hard-boiled eggs
• 1/2 can corn kernels, (15 oz. /425 g)
• 1 narutomaki, Japanese fish cake with a pink swirl
• 1 stalk scallion, finely chopped
• 1 tablespoon white sesame seeds, pound with mortar and pestle until fine
• light soy sauce, to taste (optional)
• some seasoned roasted seaweed, cut into thin strips