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.

Really? Most places by me include corn in at least one of their standard bowls. Been having it for a while.

Just surprising to hear.

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