Spicy Miso Ramen

Though Spring is actually only two weeks away, the state where I live in is still pretty much blanketed with snow. The temperature has dropped again, especially today, so you know what I like to do to stay warm? Drink hot tea and eat a nice big bowl of piping hot delicious Spicy Miso Ramen! It's good for my heart & soul; I could literally eat this everyday! Now the one that I made today is really simple, but if you like more toppings, feel free to add pork slices, pickled bamboo shoots, etc to this recipe. Itadakimasu!

Ingredients:

- Fresh Ramen noodles (for two people)

- 4 cups water

- 4 tbsp white miso paste

- 4 tsp S&B La Yu or preferred chili oil

- 1/2 tsp hondashi

- 2 hard-boiled eggs

- 1/2 can corn kernels (15 oz can)

- 1 narutomaki (Japanese fish cake with a pink swirl)

- 1 tbsp white sesame seeds (pound with mortar & pestle until fine)

- Light soy sauce to taste (optional)

- Some seasoned roasted seaweed, cut into thin strips

Directions:

Bring the water to boil and then add in the hondashi, eggs, and finely ground sesame seeds. Bring the soup base to boil and reduce to 3.5 cups. Add in the miso paste, stir with a ladle of chopsticks until well dissolved. Add in the chili oil and light soy sauce to taste (optional).

Blanch the ramen noodles in a pot of boiling water until they are cooked. Rinse with cold running water, drain, and set aside.

In a serving bowl, add the noodles and then topped with the hard-boiled egg (sliced into half), narutomaki, and corn kernels. Pour the miso soup into the bowl and add the roasted seaweeds. Serve immediately.