Ingredients
Scale
Servings: 1
- 1 Spicy Red Miso immi packet and 1/2 of the spice packet
- 2 tsp Hondashi powder
- 1 1/2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 2 dots of karashi hot mustard
- 1/4 small daikon, sliced into rounds
- 5 frozen fish cakes
- 1 kirimochi, broiled
- Green onions, thinly sliced
Instructions
- Bring a pot of water to a boil and cook ramen noodles for 4 minutes. Then, rinse noodles in cold water to stop the cooking, drain and set aside.
- In the same pot, bring 2.5 cups of water to a boil. Then, add Hondashi powder, half the spice packet, soy sauce, mirin, sugar, and 1 dot of karashi mustard and stir until fully combined. Simmer for 3 minutes.
- Then, add the daikon and fish cakes and simmer for about 10 minutes, or until daikon are fork tender.
- Add ramen noodles to a bowl and top with the fish cakes and daikon. Pour broth all over and garnish with the kirimochi, green onions and a dot of mustard on the rim. Enjoy!