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Looks great, OP!
I hope you made enough bowls for all of us…
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Adding fire roasted/charred corn is an excellent addition, especially if you like a bit more crunch
Miso ramen comes from Hokkaido where it’s common to add corn and butter to ramen
Looks good! OP, what ingredients did you use? Especially what kind of noodles?
The noodles are just some store bought straight ramen. For the stock I used Kombu, Shitake, Onion, Spring Onion and Carrots. The soup contains doubanjiang, garlic, Miso, Sake, Mirin and the stock. The aromatic oil was made with grapeseed oil and spring onions. And the toppings are just corn and an egg that I marinated in mirin and soy sauce.
That sounds delicious (and ambitious). Thanks for the reply.